Making macaron: Oven and leftover batter

Hi guys. I have a problem with making macarons and I hope you can help me with it.

Actually 2 problems

1. my oven at school isn't convection. Does that mean I should only bake one tray of cookies at a time or I can still bake 3 trays (one on each rack). Any method to go around it?

2. If I can only bake one tray at a time and I don't think I can fit all 50 cookies on one baking sheet, how can I store the batter? This is a concern to me because I remember after piping I need to let the batter sit until a thin crust form at the surface of the batter. If I let the batter in the pastry bag sitting would that create a problem due to crust formation?

Thank you very much.

Wynn

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Comments

Travis__70949

The problem of leftover batter won't be a crust formation but rather a problem of continued hydration. As it sits in the bag more and more of the sugar will continue to dissolve and will make the batter too wet.

Never did the convection oven but I only do one tray at a time, unbaked trays will continue to form a crust while baking the first ones and that is ok.

Wynn_Shang_82134

Thank you very much. I don't know if it's a layering problem but if my oven is wide enough for two trays on 1 rack would that be okay?

Travis__70949

Yes maybe? I put the tray near the bottom, and when I take the tray out of oven I let the residual heat cook the bottoms of the macarons until able to touch by hand. It really is trial and error.