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Burned 4 batches of macarons in one Sunday and finally figured out my oven runs hot
I tried making lemon macarons four times last Sunday and every single batch came out with cracked tops and hollow shells. Turned out my oven in my Chicago apartment actually runs about 25 degrees hotter than the dial says, so I bought a $9 thermometer and it changed everything. Fifth batch came out smooth and chewy, and I sat on the kitchen floor eating the ugly ones at 11pm feeling weirdly proud. Does anyone else have an oven that lies about its temp, and how did you adjust your recipes around it?
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