macaron

22
10
Joined Nov 4, 2010
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
 
5,516
186
Joined Apr 3, 2010
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.
 
5,192
295
Joined Jul 28, 2001
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
 

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