Okay, so good news / bad news. The good news is using Sugar Bean’s stand mixer macronage recipe, I got many full shells (some hollows too…) but this time the feet spread out a bit. I made three separate trays with varying temps between 295-315, all had feet so I don’t think it was oven temp.
QUESTION 1:
What is the most likely culprit as to how I caused the feet?
QUESTION 2:
Separate side question, if some of the shells were full and some were hollow, is this a sign that I should rotate my trays halfway through? I always worried they’d collapse if I open the door (because I’ve seen that mentioned in recipes), but then I see some people say to open the door and rotate the tray)
QUESTION 3:
The full shells were the ones I baked at 295 for 20 minutes, the higher temp ones were more empty and too crispy/dry. Even the mostly full ones had a slightly (almost imperceptible) dampness in the very bottom layer of the Mac. Do you think I should bake for just 1 min longer?
by HalloweenH2OMG
1 Comment
Blown-out feet mean your oven is too hot; it’s one of the easiest problems to diagnose.
If you don’t want to lower temps further, you could try doubling up your cookie sheets.