Baking Macarons in Rational

James_545541

help!

been trying different baking temps... 143c...146c....149c... all at 0% humidity.

im using the italian method. shells come out great with beautiful feet. the only problem is the inside is really wet and always sticks to the mat/parchment.

am i baking them at too low of humidity?

how long should they bake? what temp?

respectfully,

wolfiegirl

James, you don't ask any easy questions, do you!? There are so many variables when making macarons. First, before baking, are you letting the freshly piped batter sit to develop a skin? They should be nearly dry before going into the oven, 149°C. (However, temp can also vary) Bake times vary as well....somewhere between 10 and 15 minutes. Since you have 0 humidity, you don't need to keep the oven cracked open so that's probably not the issue. And then once you take them from the oven, are you letting them cool on the baking tray before trying to remove them? If you are attempting to remove them before they're cooled, it might be a good reason they aren't releasing from the parchment. These and other problems are why it can take years to master the art of making macaron!

Here's a troubleshooting guide I found some time ago that might help.....

 http://foodnouveau.com/recipes/desserts/macarons/macaron-troubleshooting-guide/#ingredients-02-egg-white-average-weight