The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Macarons in a powerful commercial oven

BakersRoom's picture
BakersRoom

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
BreadLee

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.  

BakersRoom's picture
BakersRoom

Italian style did work a lot better, but the fan really ruins things.  Do you rest your italians or no rest?

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?

BakersRoom's picture
BakersRoom

Thanks, I did try it, but the humidity ruined them.  I simply don't like this oven. 

Jsty1028's picture
Jsty1028

Maybe try covering it with a perforated pan? Btw, what brand of oven is it?

Mini Oven's picture
Mini Oven

Maybe it is missing, can be replaced or mounted in front of the fan.  Check out the instruction book for parts and see what comes up with a search.    oven fan diffuser

I wouldn't block the fan with foil as that may be a heat source. May damage the oven. Look at your oven specifications.