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Macarons troubleshooting

By Cornford1936
5 hours ago in Pastry & Baking

https://forums.egullet.org/topic/168583-macarons-troubleshooting/

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Cornford1936

Posted 5 hours ago

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.