How To Fix Hollow Macarons

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Learn how to fix hollow macaron shells. Use this troubleshooting guide to prevent macarons with air pocks, learn what causes hollow shells, and understand how to achieve full macarons.

In this guide, I want to help you solve the issue of why your macarons have air pockets (hollows). I'll teach you the top issues related to equipment, technique, and ingredients that could be leading to hollow shells.

Equipment Related Issues: 

Oven temperature is one of the most important pieces of equipment you'll use for baking macarons. A small change in temperature, even by just 5°F (3°C), can make a big difference in your macaron shells.

Equipment Related Issues: 

An oven that's too hot will cook the outside of the shells quickly without allowing the inside enough time to cook and properly rise. While an oven that's too cold won't allow the macarons to completely dry or bake long enough to fully rise. To avoid hollow macarons you'll need to experiment with your oven temperature.

Technique Related Issues: 

Both under-whipped and over-whipped meringue can result in hollow macaron shells. This is because the meringue needs to have the proper structure in order to rise in the oven.

Technique Related Issues: 

A weak meringue will not be strong enough to withstand the heat of the oven when baked, causing a hollow shell. Alternatively, meringue that has been over-whipped won't have enough air incorporated to properly expand in the oven.

Technique Related Issues: 

Another common issue related to hollow macaron shells is over or under macaronaging. Macaronage is a term that refers to folding the dry macaron ingredients (almond flour and confectioners' sugar) into the meringue. This process smooths the mixture and helps the macarons bake with proper structure.

Technique Related Issues: 

Air bubbles could be the culprit of your hallow macarons. To allow these air bubbles to escape, slam the baking sheet with the piped macaron shells onto the counter. This will allow the air bubbles to escape to the top of the shells, where you can then pop them with a toothpick.

Technique Related Issues: 

If you are underbaking your macaron shells, they may not be fully rising, resulting in hollow macarons. Not only is it important to find a good oven temperature, but it's also important to ensure your macarons are done baking.

Technique Related Issues: 

Here are some ways to check for doneness: – The feet and the edge of the macarons feel firm when you gently touch them. – If you touch the shell and it wiggles, is still sticky, or is wet, you know the macarons need longer to bake.

Technique Related Issues: 

Most macaron bakers suggest maturing the macarons with their filling in the refrigerator for 24 hours to allow the flavors to marry together and the macaron shell to slightly soften. This technique can, at times, fix some minor issues with hollow shells. If you have very large air pockets, maturing the macaron shells will not fix this issue.

Ingredient Related Issues: 

If you're developing a macaron recipe, too many egg whites could be causing hollow shells. Egg whites are made up mostly of water. In fact, 90% of the egg white is water while only 10% is protein.

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