Macarons in a powerful commercial oven
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!