Macarons Problems because of convection gas
I tried the pierre herme macaron ispahan recipe:
250 g de poudre d’amande
250 g de sucre glace
6 blancs d’œufs (180 g)
3 g de colorant rouge carmin
250 g de sucre semoule
65 g d’eau minérale
The problem is not with the recipe. The problem is my oven.
I have a convection oven, where the gaz marker of the bottom area contain degrees (100, 120, ..., 220C). And the bottom mark just contain low and high heat.
The first batch I used the bottom area where I put the temperature on 160 degree C for 20 minutes. The rack was at the middle of the oven. The end result was macarons with no feet. The taste was burnt almond.
The second batch I just used the upper area of the gas and the marker was on high heat (unknown temperature). The rack was in the middle and after 20 minutes I have a good looking macarons. I waited for few minutes and taste one it was hard a little bit with a weird taste (not burnt almond taste, just unknown weird taste).
How can I master the macarons with this type of gas ?
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Should I use convection for macarons?
What is this? Having said all that, a convection fan is not necessary when using your home oven for baking macarons. It is a nice added bonus to keep the heat distributing evenly and consistently.Can you make macarons in a convection oven?
If using a convection oven to bake macarons with the convection setting on, consider turning the temperature down by at least 10% than indicated in the recipe you are following. However, you may have to experiment with different temperatures to find out the sweet spot.Can I put undercooked macarons back in the oven?
Under mixing the batter can be the cause of moisture retention and too much air remaining inside the batter creating delicate shells. Can you put macarons back in the oven? yes, when baked the macarons should have 'feet'.Why are macarons not shiny?
In order for your macarons to have a smooth, shiny shell, you need to have a sifter to run your almond flour and powdered sugar through. I find that one with a crank tends to be faster, especially when making larger batches. If you already have a mesh sifter, you can use that.Mastering Macarons: Top 15 French Macaron Problems Fixed!
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