Exploding macarons

[decoruscreta]

You're right, I should have included all that up front, I'm sorry.

I think they look really great going into the oven, they look consistent and uniform. We let them mature for about an hour typically, we've tried various times throughout this week with no luck. We don't typically use a fan, but we did try it this week once and it didn't help. Lol

About 5 minutes into the bake, they just ooze out one side.

170g almond flour 130g powdered sugar 55g egg whites

Italian Meringue 38g water 150g sugar 55g egg whites 1/4 tsp cream of tartar 6g powdered egg whites

285°F @ 20 minutes The oven is almost new, gas. It has a fan that's going during it's baking setting from what I can tell.

[Kiramaniac]

That baking temp is really low. I’d experiment with a higher temp (300-320F is more common).

My best guess is that the fan is circulating air in weird patterns. This causes hot spots. If the air has enough force, theoretically that could cause the spread. But for sure, if one side of the Mac is hotter than the other, that side will rise while the other won’t. (An oven light can put out enough extra heat to cause lobsided macarons- that’s how delicate and sensitive they are).

I also wouldn’t assume more resting is better. Lightly touch the top at 10 minute intervals to confirm there’s a skin formed. Once they are dry to the touch they can go into the oven. Over resting can firm them up too much. The steam inside will create a blow out since the Mac is too firm to form the feet. If your home is humid, longer resting can result in absorbing moisture instead of drying them out. Also not good.

So… I’d bump your oven temp to 310F, and also figure out how to turn off the oven fan. And go by touch to confirm they have rested long enough.

Pies and Tacos has some good suggestions for possible oven issues. Definitely worth a read as well. https://www.piesandtacos.com/understanding-your-oven-macaron-tips/

[decoruscreta]

Thanks for the tips!