No More Sunken Shells and Wet Macarons and I Have Perfect Feet Every Time
90 grams egg whites
200 grams powdered sugar
110 grams ground almonds
25 grams granulated sugar
After 2 years and 3 months, I just started making consistently perfect batches of macarons. I use this recipe which I have seen in several places on the internet (it may have originated with Tartlette).
VERY IMPORTANT: Discovered, after reading Syrup and Tang, that I have an oven with the heating element at the top (check out the diagram to see what type of oven you have); therefore my macarons are not cooked on the bottom. I now have a large pizza stone on the bottom shelf of my oven to give more even heat that I keep there for baking macarons.
Bake at 300 degrees for 18 minutes with macarons on the middle rack, rotating the tray of macarons at the 9 minute stage, and the pizza stone on bottom rack throughout the baking process.
I now only use ONE tray (not the two stacked on top of one another) because my oven has the element on top and I need to have proper heat getting to the shells. I prefer parchment paper to silicone mats and just ordered pre-cut parchment sheets at a very reasonable price. They are shipped flat with no curling. Wonderful!
VERY IMPORTANT: I discovered that I was overmixing the meringue with the almond flour/confectioners sugar (macaronage). So now I beat the meringue till it's very stiff and then undermix just a bit when it comes to the macaronage stage.
Download a macaron template from the internet and have it laminated. It is a great help when piping. Just remember to remove it before baking.
I also always run a dehumidifier, as I live in the South and we're humid here.
I am a complete failure with the Italian method and have ruined several batches, so I stick with Parisian.
With every batch I get tall feet that don't deflate once they come out of the oven, and I no longer have sunken shells, unless I overmix the almond flour and the meringue.
Hope this helps.