In my experience:
- For commercial convection oven, I get better result when I bake them around 285-300 degrees, definitely not under 285 degrees.
- Too much air will cause hollow shells. Making sure to deflate all the air in the batter when folding in the meringue.
- The thiner the mat, the higher the foot. This means parchment paper will give a higher foot, compare to silicone mat.
- For 1.5" macarons, I normally bake them at 300 degrees for 10-13 minutes. For bigger...