Macaron shells are sensitive to measurement, mixing, humidity and oven behavior. A repeatable process is more useful than chasing one universal baking time because kitchens and ovens vary.
Measure and mix consistently
Use a scale, sift dry ingredients and keep egg-white preparation consistent. During macaronage, fold until the batter flows slowly and settles back into itself; undermixing can leave peaks, while overmixing can produce spreading.
Rest and bake for your kitchen
Rest piped shells until the surface is no longer tacky. Bake one test tray and record temperature, rack position and time. Hollow shells can result from unstable meringue, mixing, temperature or premature removal, so change one variable at a time.
Fill and mature
Cool shells fully before removing them. After filling, refrigerating them in a covered container can allow texture to mature; bring them toward serving temperature before eating.
Current information: Menu items, prices and availability may change. See the current menu, order online, or contact De Ma Vie for confirmation.
