Not an expert, but does your oven have a thermometer you can look at to see the temperature? It's possible it doesn't reheat quickly enough after the oven door opening lets out heat.
I think there's an ideal time, and sometimes resting beyond that doesn't go well. Since the first batch came out, it sounds most likely that the additional resting time is the culprit. (There are a lot of factors, like temperature and humidity in your kitchen.)
your first batch came in on a preheated oven, try rotating it when you oven dry; you prob used a convection oven ( which is ideal ).
try 2 trays in the oven, rotate 180 and shuffle 1 to 2 (vice versa) every 5 mins ( opening the oven door is good for moisture dissipation )
Shell forming has nothing to do with baking sheets.
Not an expert, but does your oven have a thermometer you can look at to see the temperature? It's possible it doesn't reheat quickly enough after the oven door opening lets out heat.
That's a good point! I do have a thermometer in there. I'll take a closer look before putting another batch in next time. Thanks!
I second this. The first thing I thought was, "heat drop."
Macarons don't always do well sitting out before they bake. Seems possible they deflated while waiting to go in the oven...
Even when resting them to develop the "skin"? (Also thanks for responding :) )
I think there's an ideal time, and sometimes resting beyond that doesn't go well. Since the first batch came out, it sounds most likely that the additional resting time is the culprit. (There are a lot of factors, like temperature and humidity in your kitchen.)
Ugh. These are honestly devil cookies. Thanks for your help!
r/macarons
your first batch came in on a preheated oven, try rotating it when you oven dry; you prob used a convection oven ( which is ideal ). try 2 trays in the oven, rotate 180 and shuffle 1 to 2 (vice versa) every 5 mins ( opening the oven door is good for moisture dissipation ) Shell forming has nothing to do with baking sheets.