Why do my macarons have a proper shape and feet, but are hollow inside?
So i baked my macaron, it has a perfect outer shape from the top, perfect feet but absolutely no base. When you pick up the shell flip it pipe the filling there is no shiny base but just a hollow of the shape of the top sphere. Any idea why?
Best Answer
If they are hollow inside, it can also be because they have been cooked too long and/at a temperature that was too high. Most of the recipes say it should be between 140-155° F for 10 to 15 min, but then it depends on your oven, the size of your macarons, and a 1000 little details in the way you made them, so the best is to try little by little to figure out your own ideal temperature!
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Quick Answer about "Why do my macarons have a proper shape and feet, but are hollow inside?"
Too high oven temperature could cause hollow macarons. Double check your oven temperature with an oven thermometer, because it's very normal for oven temperature fluctuate up to 50°F up or down. Under baked macarons also collapse inside, leaving macarons hollow inside.Why are the insides of my macarons hollow?
Resting the shells for too long will cause the macarons to be hollow, because the if the macarons sit for too long the meringue will loose stability. And the meringue's stability is very important for the structure of the macarons.How do you fix hollow macarons?
Hollow macarons can be fixed by whipping the meringue to the correct stiffness, folding the batter to the ideal consistency during the macaronage stage, rapping the tray after piping, using the correct tools, baking at the optimal temperature and possibly the addition of a "secret" ingredient.What should a macaron look like on the inside?
What makes a good macaron?- The cookie-to-filling ratio should be between 1:1 and 2:1. ...
- The filling should be smooth, firm (like ganache), light, and not sticky. ...
- The texture and surface of the cookie should be very smooth.
Why are my macarons cracked and hollow?
The piped macarons weren't dried out for long enough before being baked. The drying out process allows a skin to form on the top of the macarons which prevents the expanding air from escaping. If the skin isn't thick enough the expanding air will burst through it, causing the macarons to be cracked.7 TIPS to fix HOLLOW macaron issue
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Answer 2
I agree with Sarah, temperature can be a factor. Many ovens are off slightly so if you believe the oven was set to the correct temperature it might be worth investing in an Oven Thermometer. You can find some for under five dollars (USD). It will help you gauge the internal temperature of your oven so you'll know if it is off. If it is off you'll just want to adjust the temperature you set your bakes for. So for example if you have a recipe that calls for a temperature of 350° F but your oven is running 10° F over, set the temperature for 340° F and that should hopefully solve the problem.
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