I recently started making macarons from scratch and I've tested multiple recipes using the French method. I finally found a recipe that is not too sweet, since all the other macaron recipes are too sweet for my taste. I am using the Laduree Recipe:
275g ground almonds
250g confectioners (icing) sugar
210g egg whites
210g granulated sugar
My macarons look perfect- the shel is smooth and I have small feet. BUT they are so hollow! the shell on top is crispy with a huge air pocket underneath. The inside of the macarons sink to the bottom and it looks like it is uncooked when I break them oven. If I bake for longer time, they brown.
I am using a commercial convection oven that has 4 racks. I am baking at around 255*-270*. The reason why I am baking so low is because I don't want it to brown. The top rack of my oven is the hottest and I am baking the macarons in the middle of the oven with an empty pan on top.
I've tried everything- parchment vs silpat, undermix vs overmix, mixing the egg whites less, etc. They are hollow! I am guessing its my oven temperature. I read around different blogs and 300* sees like the best temp? I've read that the oven may be too hot that is why the inside is not cooking fast enough for the shell to rise. So does that mean I need to decrease my oven temp? I am already cooking at a low temp. I bought an oven thermometer to see how accurate my oven temp is.
I am making 1.5 inch macarons and 3 inch macarons (for ice cream sandwiches) and they are all hollow. I am unsure of the correct temp and baking times.
Please help! I may have to try the Italian method, but boiling sugar syrup seems like it is more work than French method.
These little cookies are driving me nuts!
Thanks in advance :)