Macarons troubleshooting

[Cornford1936]

 

Recipe attached. Italian meringe method. 60 g whites, 120 g sugar, syrup at 120°C.

Macaronage to ribbon stage.

Oven stable at 150°C (analog thermometer).

Result: lateral blowouts, intact central dome.

Initial hypothesis: overmacaronage, but I am uncertain whether the failure originates at batter stage or oven stage.

Note: Italian meringue built with 60 g whites. After initial macaronage I incorporated 5 g additional raw white to loosen the batter. Oven entry 150°C (verified with analog thermometer).

Conventional gas oven, no fan.

Am I misreading the structural failure?”

I have repeated this process over several months with similar lateral blowouts.

At this point I am trying to determine whether this is a common stage in mastering macarons, or if I am consistently misidentifying the failure mechanism.

[JeanneCake]

I've only ever used the Italian meringue  method; and I've only ever used a convection oven (low fan).

 

Are you letting  your piped shells dry before baking?  For how long?

 

Have you tried baking on  parchment paper instead of the silpat?

 

Herme's method (also Italian meringue) uses some of the aged egg whites in with the TPT so perhaps that could be an option for you to try.  Are you using aged whites or freshly separated whites? Or the whites that come in a carton?

 

I would change one thing at a time.  First I would try the parchment because I've definitely had better results using parchment instead of silpat.

 

Let us know how things progress....