I tried the pierre herme macaron ispahan recipe:
250 g de poudre d’amande 250 g de sucre glace 6 blancs d’œufs (180 g) 3 g de colorant rouge carmin 250 g de sucre semoule 65 g d’eau minérale
The problem is not with the recipe. The problem is my oven.
I have a convection oven, where the gaz marker of the bottom area contain degrees (100, 120, ..., 220C). And the bottom mark just contain low and high heat.
The first batch I used the bottom area where I put the temperature on 160 degree C for 20 minutes. The rack was at the middle of the oven. The end result was macarons with no feet. The taste was burnt almond.
The second batch I just used the upper area of the gas and the marker was on high heat (unknown temperature). The rack was in the middle and after 20 minutes I have a good looking macarons. I waited for few minutes and taste one it was hard a little bit with a weird taste (not burnt almond taste, just unknown weird taste).
How can I master the macarons with this type of gas ?