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macaron

post #1 of 4
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Hi chefs! About pierre herme macarons. I found some recipes and i am about to make some batches. He suggests that macarons have to been baked in a fan oven. If i bake them in a classic oven will the texture alter dramatically? if not what changes should i do? thank you

post #2 of 4

Does he tell you why a fan oven, probably not. But what he means is A Convection Oven which disperses the heat evenly throughout the oven(no hot spots) Yours can go in regular oven just watch mor carefully and turn the pan.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 4

Chefedb,

I agree 100%. Just wanted to add that these puppies are touchy. If your recovery is slow it will affect the end product.

At home I sacrifice a few as not to open and turn.

jeff

 

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #4 of 4

Moving this to a baking forum----

Mezzaluna

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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