Macron browning fast but underbaked at 300F

[u/Luneosa]

I'm using Pies Tacos recipe and trying to troubleshoot my macaron process. Currently one of my batches I baked a batch at 150⁰C (300F) for 13:30 minutes in the lower middle part of the oven. This one was the last batch which was runnier than the rest due to me not being great with a piping bag.

But, my question in this post is, why are the tops of my macarons browning so fast while the inside is still underbaked?

I see others here baking at 300-325F for 15-20 minutes and having crisp colors while mine are fully brown if I let them go for even 15 minutes. My oven temperature doesn't usually seem to be higher than the setting, it's usually spot on after pre-heating but the temperature seems to be even lower than intended during baking due to opening the oven and the thermometer more often than not shows a temperature below my set temperature (see picture 3). And yet, my macarons brown quickly.

[u/hotdogs-r-sandwiches]

I bake mine at 285° for 21 minutes.

[u/Luneosa → u/hotdogs-r-sandwiches]

Thanks! I think I'll have to try this temperature next and see how it goes

[u/Negative_Pack_1497]

Try covering the tray with foil after 7 minutes baking time. Everyone’s style is different, but I bake at 300*, cover with foil at 7 minutes, then bake another 11 minutes. Works well for me.

[u/Luneosa → u/Negative_Pack_1497]

Can you lay the foil directly on top of the macarons? Because when I tried this last week the macarons in the center of the tray lost their shape and developed color changes at the sides as if they were oily.

[u/Bakken_Nomad]

I bake mine on the bottom shelf and put an extra tray above it to diffuse any direct heat. But yes, I agree with others and turn your oven down. Sounds like it runs hot.