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Macaron Francês
What temperature and time should I use on average to bake macarons in a conventional oven?
I baked it at 140° as shown in the video but it didn’t work, it was hollow and rubbery, it didn’t create the high heel.
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1 Reply
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Hi Gil.
The issue with your macarons could be related to several factors: temperature, recipe handling, and adapting to a conventional oven.
Macarons are typically baked in convection ovens, as these distribute heat evenly thanks to a fan, whereas conventional ovens have less uniform heat distribution, which can affect the baking process.
Temperature and Time for Conventional Ovens
In a conventional oven, you can generally bake macarons at 150°C-160°C for 14-16 minutes. However, this may vary depending on your oven, so testing with small batches to adjust the temperature is recommended.
Tips to Keep in Mind:
-Preheat the oven thoroughly, about 20 to 25 minutes before baking the macarons.
-Use a double baking tray or a silicone mat to prevent the bottoms from burning.
-Place the tray in the center of the oven for better heat distribution.
Why Didn’t They Form Properly?
Baking at Too Low a Temperature:
At 140°C in a conventional oven, macarons may not reach the necessary heat to develop the “feet,” leaving them gummy and hollow.
Environmental Humidity:
If you didn’t allow the surface of the macarons to dry completely before baking, the “feet” might not have formed.
Errors in Technique:
Mistakes during macaronage (mixing) or insufficient drying time can also impact the results.
It’s always recommended to adapt recipes to the type of equipment you have, as temperature and time adjustments differ between convection and conventional ovens.
We hope this information is helpful.
Best regards.
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