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French Macarons

post #1 of 6
Thread Starter 

Hi, I was just wondering which type of oven (convection, or just a regular deck oven) you prefer when baking the shells of a French Macaron? What are the advantages and disadvantages when using one over the other? Thanks. :)

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Information w/o testing and validation is just data.

Information comprehended w/o testing and validation is just opinion.

INFORMATION COMPREHENDED WITH TESTING AND VALIDATION IS KNOWLEDGE.

I don't just read/write recipes and try them out; I study, analyze, test, validate and revalidate them. :)

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post #2 of 6

Hey,

I remember reading in another forum that was entirely dedicated to baking that convection vs. standard ovens really came down to preference. There are people who find that convection is not preferable for delicate pastries because of the fan, and I read an account where a girl who was a long time baker with a conventional oven found no difference when switching over to convection. On the other hand, you can certainly make an argument that it cooks more evenly because of the constant air circulation. I think the best thing to do is to hunt down a buddy with a convection oven, and ask if you can try it out. I'm sure they wouldn't mind if they were getting some tasty treats at the end of it all :).

Best of luck,

Pat

post #3 of 6
Thread Starter 

Hi Pat,

 

Thanks for the comment. Actually, I did some experiments already. I was just wondering whether someone has experimented with it as well and had some kind of oven-type preference over the other. I'll probably continue conducting series of experiments and will probably post the results here.

 

Again, thank you and happy baking! :)

 

-Vera
 

Information w/o testing and validation is just data.

Information comprehended w/o testing and validation is just opinion.

INFORMATION COMPREHENDED WITH TESTING AND VALIDATION IS KNOWLEDGE.

I don't just read/write recipes and try them out; I study, analyze, test, validate and revalidate them. :)

Reply

Information w/o testing and validation is just data.

Information comprehended w/o testing and validation is just opinion.

INFORMATION COMPREHENDED WITH TESTING AND VALIDATION IS KNOWLEDGE.

I don't just read/write recipes and try them out; I study, analyze, test, validate and revalidate them. :)

Reply
post #4 of 6

It does not matter.  I have made the French Macarons in both type of ovens and they both came out perfect.    it is how it is mixed and not the oven and I stand by that because I know French macarons.  I  can bake them in my sleep.  good luck.

post #5 of 6

Every oven is different; I've baked them in both (deck and convection). I've noticed that in the convection oven I'm currently using the paler shells (e.g., the pale pinks, beige, white) color ever so slightly and I don't like that.  I didn't notice this in the deck oven.  Other than that, there's no difference in the feet or quality of the bake.  We use the Pierre Herme recipes.

post #6 of 6
Thread Starter 

Thank you, Prettycake for the reply.

 

JCakes, during one of my experiments in Convection oven, I have noticed that the shells formed have hollow centers. Have you noticed it as well? Thanks.

 

Happy Baking.

 

Vera
 

Information w/o testing and validation is just data.

Information comprehended w/o testing and validation is just opinion.

INFORMATION COMPREHENDED WITH TESTING AND VALIDATION IS KNOWLEDGE.

I don't just read/write recipes and try them out; I study, analyze, test, validate and revalidate them. :)

Reply

Information w/o testing and validation is just data.

Information comprehended w/o testing and validation is just opinion.

INFORMATION COMPREHENDED WITH TESTING AND VALIDATION IS KNOWLEDGE.

I don't just read/write recipes and try them out; I study, analyze, test, validate and revalidate them. :)

Reply
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