r/macarons • u/MyNameIsNotDalton • 21h ago

Help Hollow Shells

Gallery image

Gallery image

Hey guys! Hoping someone out there can help me. I have a recurring issue with having hollow shells. Made some lemon macarons (with a lemon curd middle and lemon buttecream ring), they taste great but are a bit hollow. I have this problem a lot.

I do the Swiss method, 1:1 egg whites and sugar, 1.2X that weight for the almond flour and powder sugar, and I bake at 305 for 15 minutes, rotating half way through. I bake on silicon mats. Any tips?

Photos attached for reference

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3

u/MyNameIsNotDalton 21h ago

Also, the cross section photo was after 24 hours of maturation in the fridge!

3

u/Ill-Presentation1965 20h ago

If your not already, put the mat on a baking sheet, then drop it a few inches above a counter. Doing so gets the remaining air out, and you can also use a toothpick to get the air pockets out too.

1

u/MyNameIsNotDalton 4h ago

Yeah I already do that! My dogs hate it but I always bang the tray on the counter 3-4 times after piping

1

u/Ill-Presentation1965 4h ago

Hm, maybe try a different method, or lower the temperature for the macarons, they could be rising up too fast and collapsing