Why are macaroons baked in a cool oven
Most products containing high percentages of sugar should be baked in a cooler oven or they will burn rapidly. Sugar caramelises at high temperatures and becomes hard. In the case of macaroons, the oven should be cool enough to allow the product to 'grow' by the expansion of the air cells beaten into the paste and to flow out to the correct size before the albumen of the egg whites is coagulated or set. It is also important that the product should not become too darkly coloured. A hot oven would not only burn the products but would cause rapid coagulation of the albumen and prevent full growth taking place, so that the final products would be of small volume and poor shape.
Continue reading here: Why are Japanese biscuits stored in a warm dry place
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