Annoyed with Hollow Macarons
I have the same problem with French and Italian method. They’re always hollow at 275-300F. I don’t know how to fix this problem 
Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude