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Macaron
<font style=”vertical-align: inherit;”><font style=”vertical-align: inherit;”>I can’t get the macaron right, my oven is convection and fan operated, could that be it? The macaron creates the bounce but remains soft inside and has a brittle shell on top.</font></font>
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1 Responder
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Hi Gil Gusmão.
Macarons can be tricky to perfect, and your issue could be due to several factors, including oven settings. While convection ovens are popular among chefs because they distribute heat evenly, they may require specific adjustments for macarons due to their delicate nature. Here are some tips to help address your challenges:
Convection Oven with Fan:
Lower the Temperature: Convection ovens tend to cook faster and can dry out or overheat macarons. Reduce the temperature by 10–20 °C from what the recipe suggests. For instance, if it calls for 150 °C, try 130–140 °C.
Turn off the Fan: If your oven allows it, bake without the fan or place an empty tray on the top rack to deflect direct airflow. The fan can cause the shells to become too fragile or uneven.
Check the Thermostat: Use an oven thermometer, as the actual temperature often differs from what the display shows.
Specific Problems:
Soft Interiors: This might be caused by insufficient baking time. Try baking for a few extra minutes at a slightly lower temperature. Also, make sure to let the macarons rest before baking so they develop a proper dry skin.
Brittle Shells: This can happen if the temperature is too high, causing rapid rising and cracking. It could also result from overmixing the batter, which weakens the macaron structure.
Testing and Adjustments:
Humidity: Macarons are very sensitive to humidity. If you live in a humid area, use a dehumidifier or try baking on drier days.
Mixing Technique (Macaronage): Ensure you neither overmix nor undermix the batter. The consistency should be fluid but not runny, resembling “slow-flowing lava.”
Silicone Mat or Parchment Paper: Silicone mats retain more heat, which can affect baking. Try switching to parchment paper to see if it improves your results.
Experiment with Oven Settings:
Some chefs prefer using the top and bottom heat setting without the fan for baking macarons. If your oven has this option, give it a try.
If you’re still struggling, bake in small batches to test different combinations of temperature, time, and technique.
We hope this information helps.
Best regards.
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