I recently used the sugar bean french macaron method with the oven drying and oven shower technique.
recipe:
egg white 120g
sugar 112g
almond flour 140g
powdered sugar 125g
preheat oven to 248 f, turn off, place macarons in oven, preheat back up to 248 (takes 2-3 min) with oven door open, close door and bake at 284 f for 15 min, turn off oven and leave trays in for another 2 min with oven door open
my macaron shell are coming out hollow and the exterior is very crunchy. out of this batch one macaron came out nice and full but for the most part they are all hollow and the exterior is brittle. Do my hollow macarons just seem extra crunchy on the exterior bc of the empty space in the cookie or does it have to do with the oven temperature? I cannot break the macaron apart without the exterior shell breaking apart everywhere. How can I fix both the hollowness and extra crunchy exterior? i have let these mature overnight with filling and it is still hollow. I am using an unox bakerlux oven. any suggestions are appreciated, thank you
by Dependent-Return-777