First, what's the recipe? It's hard to know where these went wrong without it. That said, hollows are a problem with any macaron, not just the vegan ones. For me, it generally comes down to one of two causes: under beating or underbaking. Underbeating leaves too much air in the final batter, which creates that space you're seeing. Underbaking will leave you with macarons that are too soft, and so are unable to support themselves while cooling. From the picture, I would say you're underbeating....this has led to the peaks on top. Macarons can be tough, but the troubleshooting is pretty satisfying. A recipe would help me out!
I've run into a similar problem. I have been making macarons for awhile now and can do so fairly well but the vegan version seems to be eluding me. I get a nice smooth top and feet on the bottom but the top is brittle and the macarons are hollow. the recipe I am using is 60g almond meal / 100g powdered sugar / 1/2 Tablespoon ener-g / 1/4 tsp versawhip / 1/8 tsp xanthan gum / 15 grams of sugar and 52 grams of water. I baked them for 16 minutes at 285. I've tried multiple configurations and this seems to be the best consistency but the hollows are very prominent. Any suggestions would be appreciated.
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2 Comments
That said, hollows are a problem with any macaron, not just the vegan ones. For me, it generally comes down to one of two causes: under beating or underbaking. Underbeating leaves too much air in the final batter, which creates that space you're seeing. Underbaking will leave you with macarons that are too soft, and so are unable to support themselves while cooling. From the picture, I would say you're underbeating....this has led to the peaks on top.
Macarons can be tough, but the troubleshooting is pretty satisfying. A recipe would help me out!