Why do my macarons have a proper shape and feet, but are hollow inside? So i baked my macaron, it has a perfect outer shape from the top, perfect feet but absolutely no base. When you pick up the shell flip it pipe the filling there is no shiny base but just a hollow of the shape of the top sphere. Any idea why?
If they are hollow inside, it can also be because they have been cooked too long and/at a temperature that was too high. Most of the recipes say it should be between 140-155° F for 10 to 15 min, but then it depends on your oven, the size of your macarons, and a 1000 little details in the way you made them, so the best is to try little by little to figure out your own ideal temperature!