I have moved house and haven't baked for a while, but my macarons (which I thought I'd finally mastered) are not happy!
I am not sure if it's my technique that is rusty or we have an oven problem.
I have a fan oven, and have been preheating it to 150, then turning the dial to 130 once they go in and baking for 18mins. The tops are browning but the bottoms are sticky and I have hollow shells! They go on the middle shelf with an empty tray above them.
I have played around with the temp and timings. The hollowness of the shells improved and they didn't brown when I changed the temp to 120 but the tops wrinkled/sank so I assume that is too low for them to bake properly.
My questions are:
Is there something else that this could be other than the oven?
Is it possible to bake at low temps without the wrinkling/sinking?
Is there any other way for them to not brown other than using the empty tray above idea as this isn't working?
If it is the oven, then would an oven service be worth investigating or am I doomed to macaron sadness in the new house?!
If it is not the oven (and instead something in my method/recipe) then is it possible to have problems like this even if your batter is the correct consistency? Or is that a pretty good sign that you are going to get a good batch if the oven is playing ball?
Thanks so much