How Oven Temperature Affects Macarons - Homebody Eats
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- Опубліковано 4 січ 2023
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Wondering what's the best oven temperature for macarons? In today's #shorts I'll teach you how to find the best oven temperature for macarons. This guide will teach you how small oven changes can affect macaron shells.
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macaroons
@@deborahkelly8299it’s French. She’s pronouncing it correctly and spelling it correctly lmao
Different ovens function differently, it's probably best to figure out what works best with your oven and go from there.
Also, it goes without saying the time matters too. I usually bake macarons at 325°F, but I've seen guides say that 350°F is the perfect temperature. In all these examples the higher temperature versions just bake for a shorter time.
Yes!! Exactly!!! Thank you for adding your thoughts! 😊
👍🏻
I bake mine at 335 for 8min. Because thats the best result where I live.
Its not just the temperature but humidity and air flow as well. For my oven, i make sure it goes in at 175 celcius for 7 mins and then drop it to 135 celcius for another 10mins. The higher temp makes the feet form and the macaron rise and the lower temp cooks its inside more evenly. Beautiful macarons every time, whether french italian or swiss method.
Yes, great tip!! Thanks for sharing ☺️
Do you use fan forced or lower/upper heat?
@@CarolinSoldOutIt’s best to use lower/upper heat
This is a fantastic resource! Thank you
I'm so glad it was helpful ❤️
Teflon mats are great for macarons i found a great product on amazon with circles included, made my life so easy and baked perfectly
Yes, Teflon mats are great! I haven't seen one with circles on them, so I'll have to try to look for the ones that you're talking about. Thanks for the tip!!
Do you have a link or manufacturer's name? The only pre-printed ones I can find on Amazon are the silicone ones.
That why I pipe small batches on a tray and test the oven temperature out. Just play around with it 😂
Yes, that's a perfect way to test your oven!
Like these kind of videos informative even though different variables will affect outcome.
I'm glad you enjoyed it! But yes, everyone's oven will vary slightly and of course how well you know the techniques for making macarons will also effect the outcome :)
They look great! Thanks for the detailed instructions. ❤ It would be even better if the fonts were bigger and included the full recipe in the descriptions ❤
Great idea! Just linked the shell recipe in the description ☺️
Thank you!
Oooo I’m going to try this at home too!
Let me know how it goes!
i always do a test batch in my oven :D
You're a macaron master 💜☺️
This was so helpful, thank you! You’ve just earned a subscriber ❤
I'm so glad it helped!! Let me know if you have any other macaron questions!
Is this a deck oven?
When it comes to a convection oven we need only 135°C (275°F) only
This was a gas conventional oven (no fan). Convection oven (with a fan) will be a lower temperature, so thank you for sharing the temperatures that worked for you 😊
Nice! Did these all come from the same batch? I've thought of doing a similar test but I'm not sure if the varying drying time will affect the outcome
Great question! I did two separate batches! 🙂
Wrinkle only happen to me when i overmix and/or oily almond flour.
That's true, over mixing will cause a more extreme wrinkle. But low oven temperature can cause slight wrinkle/texture on top.
Thank you
Glad it helped ☺️
What oven do u have.i have a gas oven and it spikes up any tips
I have a gas oven too! I typically set my temperature a little higher than I need because it tends to drop during the cooking process. Once you've experimented a bit, you can set it a little lower than needed to account for the spikes.
I recomment watching adam ragusea’s recipe for macarons, if you dont get hung up on how they look they are delicious simple desserts
Yes agreed! People get very hung up on how they look (which I get as a perfectionist baker 🤣) but also it's important to have fun in the kitchen and enjoy learning something new! ☺️
hi! just out of curiosity, what sites did you use that say ~300°F? the ones i found said 275°F and i found that works perfectly for me! obv i know different ovens are gonna have different temps but i love baking and i'm so curious about this!
Hey there! I've done a lot of my own personal testing with different ovens! There's not one "correct" temperature for every oven. Some ovens work best at 275F and others at 300F or even 320F. I'd recommend baking a small test batch and see how they turn out at each temperature!
My mom is a master at dozes 😂❤!
I need one of those oven thermometers i saw in your video. I have a European type oven and unfortunately it doesn't have a temp. Setting like the ones in the u.s so that option would be such a huge help. Please let me know where u got it? Thx
Yes, it's so helpful! I just got mine on Amazon. Here's the one I use (affiliate link): bit.ly/2QqxKHp
Need more help? homebodyeats.com/best-oven-temperature-for-macarons/
150 ° C right?
Baking time? Thanks in advance❤
Yes, I'd start with 150C and adjust up or down from there. Bake for around 19 - 23 minutes. Here are the signs you'll look for to know the shells are done:
The feet and the edge of the macarons feel firm when you gently touch them.
It feels like you could forcibly lift the macaron shell off the parchment paper if you needed to (don't actually do this, just use it as a test).
If you touch the shell and it wiggles, is still sticky, or is wet, you know the macarons need longer to bake.
My oven fluctuates by at least 60° haha I blame that for my terrible baking skills 😂
Dang it! 😭 I'm sorry! That's annoying when ovens don't work how we want them to!
Also if you have a convection oven or not
Yes, that will definitely change things!!
I bake my macarons at 340 F
Does convection vs conventional affect what temperature to set?
Yes absolutely! Most convection ovens need to be reduced by 25F compared to the temperatures I showed here. If you need more help, here's an article I wrote: homebodyeats.com/best-oven-temperature-for-macarons/
Also, every oven is different, especially for macarons you have to work with your oven and figure out what temperature is the best
I work with 300 with mine and it makes the perfect macaron every day
It being convection oven or not matters
With my old oven that didn’t have convection oven would have done the same where it cracked and burned
Yes, correct! Every oven is slightly different which is why I always suggest people perform this test at home 😊
How long do you bake them for?
This will vary from oven to oven. I'd start with 20 minutes and adjust up/down from there based on visual doneness indicators.
Here are some ways to check for doneness:
1. The feet and the edge of the macarons feel firm when you gently touch them.
2. It feels like you could forcibly lift the macaron shell off the parchment paper if you needed to (don't actually do this, just use it as a test).
3. If you touch the shell and it wiggles, is still sticky, or is wet, you know the macarons need longer to bake.
I do 285F for 18 min. My shells are equal parts of all 4 ingredients. I leave 2 more min for dark colored shells. I sell mine as a business. I still experiment with different recipes and higher almond ratio requires higher oven temp. I always say I don’t bake macarons, but that they are a science experiment! Ha
Hahah yes that's a great explanation of macarons! I'm going to start saying that 😉
Are these Italian method or French method?
A mixture of both! The method you choose for meringue shouldn't make a difference in the temperature. The baking times may vary ever so slightly though.
that macarons look so overmixed
Do I put them in the oven at a temperature of 150 from above and below, or from below only
I would start at 150C, and adjust from there. If you are getting wrinkly shells, then you will need to bump your oven temperature up. If you are getting cracked or brown shells, then bump your oven temperature down. After your first test at 150C you should know which way you need to adjust the oven based on how they look.
Do you use convection?
No, this was with a gas oven. I'm hoping to do more experiments with convection though.
I dont have automatic oven, but is electric one so, i have to be monitoring temperature to 310°F no more, no less
That's great that you've found the perfect temperature for your oven! Nice job ☺️ It can be a tedious task with macarons!
Hi can u tell us the recipe for purple macaroons pls ty
Yes of course! Here you go: homebodyeats.com/french-method-macarons/
Tysm!
How long do you bake it for?
It depends on the recipe, but I usually bake mine for 19 - 23 minutes. Here's the full recipe 😊
homebodyeats.com/italian-method-macarons/
300f is perfect
Is your oven fan forced?
I don't have an oven fan! It's a conventional gas oven 😊
THERE IS NO AIR POCKET
300 degrees was definitely disastrous to macarons!
It will definitely depend on the oven, but it's not the most ideal temperature for mine!
❤
Mine burnt at 300 :/ I think I made them too small!! It was only my first attempt! I’ll try again
Oh no!! Yes, keep trying! It can take a bit of practice with the oven temp. Are you using a conventional oven (no fan)? You could even try 280F or 290F. Let me know how it goes ☺️
i bake mine at 270 i have an electric oven
I’ll pass on this - ovens are different, mixtures are different - parchment paper vs silicone sheet matters - this is not one size fits all.
Correct!! That's the point of the video ☺️
9
So is 308 the magic number?
I usually do around 310 - 315 and the oven drops slightly during baking.
Can u make ur voiceover match ur video pls 😭😭😭
I always bake mine at 320F and they come out perfect 🤷🏻♀️
That's great!! That means that's the right temperature for your personal oven 😊
Ok, so no matter how I mix or bake, my shells are ALWAYS hollow. 😢 What do I do??
There are a few problems you could be having! Check out this article and feel free to reach out with any specific questions 😊
homebodyeats.com/how-to-fix-hollow-macarons/
If you're sure about those other factors, have you considered the piping? It could potentially be this, I used to use a piping tip that was too large and it resulted in poor piping technique. Have a look at some of the videos on macaron piping on UA-cam
You undermixed during macaronage. Mix more.
So wait 305 or 310 ??? 😢
I usually do 310F because my oven drops a little when I put a tray in! Everyone's oven will be slightly different though 😊
Why do my macarons rock hard like a cracker when I take them out of the oven? I baked them at 300F for 15 mins
The macarons should be pretty hard straight out of the oven! Once you fill the macarons, then allow them to sit with the filling in the fridge for at least 24 hours (sometimes up to 48 hours), the shell should soften. Try it out and let me know if that works for you. If not, you'll need to play around with the oven temperature a bit 🙂
I try do macaron and it became a cookies shape 😅
Oops 🤣 it happens to the best of us! I've got lots of recipes and helpful guides on my website if you need more help 😊
For YOUR recipe 😂
Since macarons are a technique based dessert, it's less about the recipe and more about your personal oven. Every oven varies slightly.
I don’t agree, you need to decide by the oven... I bake my macarons at 320F and it turns out well.
Correct! Every oven will be slightly different for the best temperature!
This is just not true. I agree that there is an ideal temperature and time to bake at, although the bake time varies by the size of the macarons. What is tricky is that the more mixed the macaron batter is in macaronage/the wetter the batter, the more material there is per macaron. So less mixed macarons of the same size as more mixed macarons have less total batter in them and would take less time to bake even looking the same size as more mixed macarons because of the density.
All the way up to a true 320 is totally manageable and none of these results are truly indicators of oven temp nearly as much as they are of improper technique. I don’t mean this to come across harshly, but I’ve made thousands of these cookies for years, and with proper technique and a keen understanding of the science combined with feel from experience, proper results can be achieved at different temperatures for different times baking, within a range.
This information can be misleading, and it also counts on your oven to be true temp and have been recently tested with multiple oven thermometers.
It’s never a bad idea to run experiments and share results, but I would genuinely say that this is somewhat misleading.
I am happy to make a video demonstrating different baking temps and times, and compare those control groups to more or less mixed dough in macaronage.
What I didn’t mention in the previous comment is the importance of the stiff-peak process. I have had so much great success in mixing much longer at slower speeds before increasing, then gradually increasing speed in mixer from 4 to 6, then finally for much less time at 8. There is a fear that the batter will be overmixed as one gains experience forming stiff peaks, where semi-stiff peaks can be illusive and feel that it’s time to move on to macaronage.
Pulling the whisk away at different speeds shows invaluable information about the quality of the peaks. A slow pull will yield too short of peaks, a fast pull will yield too long of peaks. The ideal peak length to check for stiffness is roughly 2 inches or 5cm. If this peak stands tall and proud, it is time to move on.
One of the most positive impactful skills I learned for macaronage was the stand mixer macaronage, if one has access to a stand mixer. This process is very particular and cannot be done wrong or it is a sure fire means to ruining the batter. SUGAR BEAN has many many videos where you can see her exact approach to the stand mixer macaronage, infinitely better than any tutorial of the process. I watched countless videos of hers and rewound the footage until I could copy her exact process. What I learned that is if don’t correctly, the batter will mix more evenly throughout and yield more reliable batter in the end.
And finally, drying. Don’t rush the drying. It’s muuuch safer to let the tops dry after piping for what feels like too long, rather than for too short of time. On humid days, I set the sheets of macarons on the stove top under the microwave fan. If this isn’t accessible, getting the house AC on and/or a fan moving air around the room from a distance can help quite a a bit.
The most beautiful shells are usually when the macaronage is mixed a bit past what seems comfortable, where the batter rests almost flat and shiny after a minute or two of resting unmixed. You will know it’s mixed to this exact amount when the batter doesn’t spread more than 1/8th-1/4th inch or .32-.64cm after piping, and the sheet won’t need to be vibrated, bumped or otherwise. Just let them rest. However, they will take longer to dry than what some are used to. Depending on the humidity and if air flow, AC, or a fan are used, anywhere from 30 minutes to 2 hours. Don’t bake until you can not only touch the tops without sticker, but actually lightly run your finger across the top without sticking or pulling batter down with it.
Hope some of this info helps someone out there trying to master their craft
You're definitely correct that not having a true understanding of the other macaron baking techniques (i.e. proper meringue or macaronage) is going to exacerbate the problems. However oven temperature is super important for nailing the texture and ensuring the macarons aren't hollow inside. And everyone's oven temperature is going to vary slightly!
pe please
Ok cool but please clean your nails 😱
Very helpful video, thanks.
NGL, if I saw a baker with fingernails as dirty as yours, I would pass on the macarons.
I get that it is probably icing or batter or whatever, but eww no.
Your comment isn’t helpfull
@@silviavega2893 I do not find yours particularly useful. . .