The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Macarons in a powerful commercial oven

BakersRoom's picture

Macarons in a powerful commercial oven

Hello all,

I've been working at a cafe that wants to make its own macarons. No problem, right?

Well, the oven is a commercial powerhouse with a big fan.  When I use the appropriate temp/time, which is 325 for 12 min, the macarons are browning, discoloring.  If I reduce the temp, and increase the time, I get either undone macarons, or dried out husks.  The discolored macarons I cook at the correct time/temp are fine, taste good, good texture.  But they look bad. 

I think the fan is the culprit, drying out the outer shell before the inside can cook, causing a discolored shell, but a perfectly done macaron inside.  Has anyone had experience with this situation before? 

I'm thinking of putting aluminum foil over the fan or something.  Block the air, see if that helps.  Good idea?  Bad idea?

Thanks in advance!

BreadLee's picture

Could you try the italian method?  20-22 mins @ 260f. Check them a bit before.  If you can lift them from the pan and they don't stick,  they're done.  

ds99303's picture

See, that is why I don't like convection or forced air ovens.  They cook too fast and some things you just can't rush.  I remember the first time I tried baking cake layers in a convection oven.  They browned and crusted over before the batter had a chance to fully rise.  Lowering the temperature didn't help.  The blowing air simply caused things to brown too quickly.   After several tries, I learned if I turned the fan off for the first 10 to 15 minutes, the cakes would rise more.  Any longer than that and the temperature would drop too much.  On this particular type of oven the heat only comes on if the fan is on.  You turn the fan off and the heat doesn't come on.  So my answer is to turn the fan off if you can or find some way to deflect the airflow so it doesn't blow directly on the macarons.

Mini Oven's picture
Mini Oven

is it possible to cover with an inverted sheet pan?  Rim to rim?  To make a protective baking chamber?