Recipe(s) used:
Macaron: Rosanna Pansino
Filling: Regular Buttercream
Would I use it again?: Yes
What I changed: Kept oven temperature at 300℉, after researching that higher temperatures will help prevent hollow cookies rather than lower. I also use parchment paper instead of silicon mats to help distribute heat more evenly.
Successes: Macarons looked more like they were supposed to. The rise was normal.
Why: I did more research on hollow macarons. I think the broader my knowledge of the technique the more I will know what to fix.
Fails: Macarons were slightly overcooked. Also, some were slightly hollow but not extremely.
Why: I wasn't watching each batch close enough. I still have no idea why some were hollow, but I think it may have to do with the macoranage. (Folding of meringue and dry ingredients.)
What I would change: Do more research on macoranage to see if that is the cause of the problem.
Some macarons were more hollow than others.
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