I decided to share this since it is kinda frusrated to find the right article about getting the right setting to get 'leg' for macaron. Beside meringue that you need to make sure it is successfully made.. above image was talking about the tricky part to bake macaron too. After piping of macaron you have to make sure the shell is dry and hard, if is soft it will be burst during baking time. If it overheat during drying it will be burst EVEN before you bake it. Oh ya! please touch gently else it will break too :) It seem too fragile and 'leceh' ... but if you do get the right touch, it is easy tho! Above image I do mentioned about "right oven temperature" It is various temperature use by individual who bake macaron it is oven dependant, air circulation and heater element. Sorry if this is sounded like an engineering :D I use to work/deal with 10 zone oven with temperature as high as > 300deg C!! therefore doing epxeriment for baking macaron best jugak!! Boleh buat optimization work even at home hahahhaha. Back to macaron, normally we use 150deg C again please adjust accordingly ya. Once you place the tray into the oven, ~3 mins you will see your shell is push up by macaron 'leg'. If this is what you can see, then WELL DONE!! you made it! YAY~~
