Macaroons browning and hallow
I’m on my 16th batch of macaroons and almost all of them came out hallow. I tried one time the same batch but with different trays, I put one tray on the bottom shelf at 275 they came out hallow so I figured it was from a low temperature. So I put it up to 300 but they became brown before they were fully baked. I later tried double panning and on the lower rack and put an empty pan on top as well and they don’t become brown but they’re still hallow. I tried this for 275 and 295 as well. Any suggestions?