The last lesson of macaron mishaps was an invaluable one. Doing basic research is always a good thing when learning how to make anything new. So my first thought was to begin by adjusting the temperature higher. Perhaps it was too low since I had baked them for nearly 20 minutes prior and the online people claim to bake for much less time like 10 – 12 minutes on average.

So I went to 325F (160C) and tried again. The good news is the hollows were much smaller and there was height to the meringue. I wasn’t surprised as meringues love heat. The bad news was the bottoms were crunchy and there was still a hollow. So back down on the temperature and lengthen the cooking time.

In conclusion, When learning how to make macarons, you may begin adjusting the temperature higher. This can work or it can lead to crunchy cookies. Low and slow is best for these cookies according to my Dutch friend that knows baking.

With this lesson, I’m feeling more confident and closer to making the elusive marvelous macaron. I finally have height, the flavor is amazing using the ratios equivalent to the original recipe and it’s looking pretty good! Onto lesson eight. Allons-y!