Has anyone figured out how to bake French macarons in a Deluxe Oven so that the insides get done before the tops brown? Those heating elements above and below each rack are great for cakes but not so much for macarons.... Sigh. I can make these at home no problem, but my commercial oven is not helping in this particular application!
I think I've got the batter mixture correctly, and I'm double panning so the bottom heat is not too strong, but I've stymied about the top getting brown. Would love to read suggestions. I'm going to call Russ at Deluxe and see if he has suggestions, but thought I"d try this first.
I read somewhere that who ever manages the art of macaron baking... has gone straight to the top of the baking world! So many thing can and usually go wrong when it comes to these fiesty babies. I have constructed a path in my mind about becoming really good baking these "little devils" but for now, I completely understand your frustration! I wish you tons of success.