I’m dying to get access to the coveted recipe! I have lots of problems with browning and hollows. This batch didn’t brown because I propped open our Arianna convection 133 oven door for a part of the bake time. In the end, all LOOKED great on the outside, but some over cooked and were hollow, some were undercooked and hollow. I’m hundreds of batches in and just cannot figure out how to use my new convection oven! Over the past two weeks, I’ve had two 13 gallon trash bags full of failures. I’m beyond frustrated. I’ve raised and lowered the temp, adjusted cook times, vented for various amounts of time, oven dried, showers, covered racks with foil to deflect heat, went back to using a pan with sides, even propped a pan at the front of the oven in attempt to block the heat from hitting the cookies directly. Made Italian method for 1st six months, then moved to Swiss method so I could try Sugar Beans recipe and cook times (she has the same convection oven I have. I prefer the look of Italian but I’ll do anything to make this work. I have special orders coming out my ears over the next month! Had never planned to start a macaron business, but my husband was laid off for 5.5 months and we had to do something. So unfortunately we are still in R&D phase and have orders rolling in….. The swirl batch in the picture were a failure, and the chocolate was the only successful batch I’ve had in weeks. Any advice or encouragement would be much appreciated! Thank you!!

I’m at my wits end with my oven issues. I cook in my conventional oven, my half sheet Unox Arianna convection oven, and our full sheet convection at our shared commercial kitchen. They all brown my shells or don’t fully bake and/or are hollow. Pictures 1-4 are from my conventional. I moved the tray to the top rack because they were browning on the bottom. As you can see, they browned on the outside and you can see that one area are extra crispy due to an apparent hot spot. HOWEVER, look how full they were! I haven’t gotten it that full in a while.m, suggesting high heat was the key. I was cooking between 310-325 (can’t recall specifically because I made 8 batches that on Saturday). Any advice would be much appreciated! My current theory is to keep the temp high 300-325F in conventional oven and 275-300F in convection during the first half of the bake and then drop the temp some in an attempt to prevent browning? I’ve tried 20+ versions of this idea, but they either turn out hollow and brown OR hollow, under baked, with less browning. Pictures 5-6 are from my first time baking in the full sized convection oven. Check out the super defined line that divided very uncooked and overcooked. Any idea why that occurred? I’m going to rotate halfway through next time, but I would like to understand more about why it occurred so I can more effectively troubleshoot. Thanks in advance for your input!

Just moved to a commercial kitchen! Excited and nervous. My home convection oven (Unox) is a 4-tray half sheet. Here I’ll have access to two 3-tray full sheet ovens! Most I’ve ever made at a time was 8 batche (about 900g of AF). wondering how many cookies I’ll be able to make with this one… what’s the most cookies/batches you have made at one time? Any one have advice on the max they would recommend?

Today is my third times trying out crystal recipe. Everything still looking good. Full mac today but i still need to adjust my oven temp because it seem alittle hot in oven some are crack but still a good mac. When it too cold my macaron isnt as smooth.

Im in love with macaron Aesthetics. They just look so bougie. 😅🤣. How's everyone's macaron baking going. What are we making today?