|October 6, 2012 at 3:14 am #618|
On this site I found a pic of a hollow macaron (see below) and since ‘hollows’ can be a problem we thought it would be a great post-idea for this forum! Some macaron bakers say the hollow macarons problem can be resolved by tapping the underside of the baking sheet before placing the macarons in the oven. Great tip, but in our experience that probably won’t work on big bubbles or hollows.
We know that macaron ingredients (and especially almond meal) can be a little pricey so who wants to keep throwing one batch after the other in the bin. That’s why here we have prepared a list of ‘quick fixes’ to help you fix those hollow macarons and understand how to make baker-quality macarons that taste great and look fantastic both in and out (no hollow macarons!) :
• be sure to deflate the mixture enough when folding the dry ingredients into the meringue.
Now success depends on the type of oven you use, ingredients and outside humidity level just to name a few of the variables. That’s why you need to test and see what works for you. As you probably now by now, macarons are very finicky and a tiny change/tweak in your method/process can change your results dramatically.
Hope this helps! If you have other hollow macaron ideas then please share with the rest of us.
P.S. Here’s a hollow macaron in case you don’t know what they look like… yes, not pretty!
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