Why does every macaron batch I see have hollow shells?

I've been scrolling through this sub and noticing so many people posting macarons that look perfect on top but are totally hollow inside. Last week I made 3 batches trying to fix mine and finally figured out it was my oven temp being 15 degrees too low. The feet would form but the inside never set properly. Am I missing another common cause or is temperature the main culprit for shells ending up hollow?

2 comments

2 Comments

thomas_young1mo ago

Underwhipped meringue causes hollow shells more than temp. The peaks need to be stiff and glossy before you fold in the dry ingredients. Fold too much and you deflate the air, too little and your feet don't support the top. Start with your meringue technique before messing with the oven.

danielmartinez1mo ago

Aged egg whites also give you a better structure for those stiff peaks.