5d • General discussion
My point of view on macarons.
Lately, I’ve noticed that many macaron bakers focus almost entirely on hollows—and I used to be one of them.
Recently, my perspective has changed.
For me, the most important things about macarons are aesthetics and taste.
If I get a signature macaron that:
looks beautiful with nice feet
has a crisp shell
and a chewy interior
then that is a real success.
The obsession with hollows has overwhelmed the community, so I’d like to share a few points I’ve discovered through trial and error—points I rarely see discussed:
1. Batter load in the oven
I noticed that when I bake only ¼ of a tray, I get no hollows. This showed me that batter load matters, at least in my oven (conventional, top & bottom heat).
Of course, this may not apply to all ovens—some bakers get no hollows even with a full tray.
2. Longer bake at slightly lower temperature
This often reduces hollows, but it also leads to harder shells.
That said, they usually soften within 24–48 hours, depending on how hard they are initially.
3. Oven door management
Door slightly open for the first 2–3 minutes
Then, after there’s no wiggle, oven off, door slightly open for about 2 minutes at the end
My wish for everyone is to create true signature macarons: beautiful, crisp on the outside, chewy on the inside.
If there’s a small gap inside, it really doesn’t matter—no one will notice unless they’re a Michelin-level inspector.😃
Happy baking 🍪✨
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My point of view on macarons.
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