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Rant: My macarons were hollow until I tried this one trick
I mean, my macarons kept turning out hollow, which was really frustrating. Idk, I adjusted the oven heat and mixed the batter differently, but it didn't help. Maybe it's just me, but I read online that letting the piped batter rest is important. So I left the trays out for a bit to form a skin before baking. The next batch came out full and chewy, no more hollow centers. Now I never skip that rest time. Has anyone else faced this? What other macaron tips do you have?
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joseph_ellis856mo ago
Wait, you weren't letting them rest before? That's wild to me because that's like the first rule I ever learned. I had a full two dozen batches fail, like total hollow disasters, before a friend told me to just leave them out for an hour. It fixes everything. I can't believe you messed with oven temps and mixing but skipped the skin part. So you just went straight from piping to baking every single time?
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terryk106mo ago
Have you ever had a baking disaster that made you feel like a total beginner again? I mean, idk, maybe it's just me but I once tried making puff pastry from scratch and skipped the chilling between folds. Ended up with a sad, flat brick instead of flaky layers. It's funny how we mess with the hard parts but forget the simple waits. That skin thing for macarons seems like one of those easy wins you only learn after failing a bunch.
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