macaron

Discussion in 'Professional Pastry Chefs' started by tasaras1234, May 22, 2011.

  1. tasaras1234

    tasaras1234

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    Hi chefs! About pierre herme macarons. I found some recipes and i am about to make some batches. He suggests that macarons have to been baked in a fan oven. If i bake them in a classic oven will the texture alter dramatically? if not what changes should i do? thank you
     
  2. chefedb

    chefedb

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    Does he tell you why a fan oven, probably not. But what he means is A Convection Oven which disperses the heat evenly throughout the oven(no hot spots) Yours can go in regular oven just watch mor carefully and turn the pan.
     
  3. panini

    panini

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    Chefedb,

    I agree 100%. Just wanted to add that these puppies are touchy. If your recovery is slow it will affect the end product.

    At home I sacrifice a few as not to open and turn.

    jeff
     
  4. mezzaluna

    mezzaluna

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    Moving this to a baking forum----

    Mezzaluna