The difference between conventional ovens and convection ovens for baking macarons is that

convection ovens evenly radiate heat into the mix, resulting in a moister macarons that are less
crispy. Conventional ovens only spread heat on the outer shell of the macaron which leads to an
uneven shape. It also makes it difficult to cook evenly since you cannot control how much heat is
being applied on each part of the macaron as opposed to convection oven where you can control
how much heat is applied.

Convection ovens are used to bake cakes and pastries where even baking is needed. This feature is
not usually included in conventional ovens.

Traditional ovens cook by using the heat that comes up from the stove which is mostly at the bottom
of the oven. It spreads heat throughout the entire kitchen by pushing it through vents on the inside
of your oven. Convection ovens, on the other hand, are built to spread hot air evenly throughout the
interior as well as through vents within your convection unit.

Convection ovens also come with a fan that moves the air around. It helps circulate the heat within
the oven, making it more energy efficient than a conventional oven. The hotter air used in
convection cooking slowly cooks the food and leaves it with fantastic texture and taste.

Conventional ovens are very good in cooking large amounts of food or in quick heating while
convection ovens are best used for faster heating and even cooking of small or individual amounts of
food.

Convection ovens need to be preheated as compared to conventional ovens.

ADJUST FAN SPEED

A fe Convection ovens need to be preheated as compared to conventional ovens.

It is useful to know the differences between a conventional oven and a convect climate for baking
macarons.

A few tips in using convection ovens to bake macarons:

1.) Preheat the convection oven for 15 minutes before placing the macarons. But if you are going to
use it later, make sure to turn it off so that it can cool down first before turning it back on again. You
must also leave the door closed during this time because opening and closing the door will cause hot
air from outside of the oven to go back and forth into your kitchen, which increases its temperature.

2.) Wait for at least a minute before opening the door even if you're just going to check on its
progress. If you open the door too early then it'll cause the oven to cool down and will cause your
macarons to become flattish and not rise properly. Also, if you have leftovers from your previous
batch of macarons then this might encourage oxidation which will make the macaron less crisp.
3.) Don't mix your batter on the spot. If you're making 4 batches at once, don't take them out of the
oven all at once or they won't be cooked perfectly evenly. Better to remove them one by one and
put them in a preheated oven separately instead.

4.) Don't stick your hand inside of the oven when it's hot.

For conventional ovens, our readers have had mixed reviews on how effective this type of oven is for
baking macarons. Our reader "Kate" stated that she has tried it several times in her conventional
oven and has not been able to get any good baked macaron results. Another reader "Nicole" also
gave up on using her conventional ovens because she found they were just too unpredictable.

However, our reader "Lisa" had great luck with making macarons in the conventional oven.

Baking Macarons in Conventional Oven Vs Convection Oven

The difference between conventional ovens and convection ovens for baking macarons is that
convection ovens evenly radiate heat into the mix, resulting in a moister macarons that are less
crispy. Conventional ovens only spread heat on the outer shell of the macaron which leads to an
uneven shape. It also makes it difficult to cook evenly since you cannot control how much heat is
being applied on each part of the macaron as opposed to convection oven where you can control
how much heat is applied.

Both of these ovens, however, have pros and cons for making macarons. The oven temperature
plays a huge role on the result of your macaron. To ensure that your macaron will turn out perfectly,
you must first learn how to set up the situation where your baking turns out well.

Techniques for baking macarons in Conventional Oven Vs Convection Oven

Same Ingredients - The only difference between conventional ovens and convection ovens is their
way of heating the ingredients during baking. In convection oven they heat up ingredients while
conventional ones are more likely to dry them out. You need to be really careful when using
convection ovens so that these variables will not affect the outcome of your macarons.

Same Batter - Same batter is used for both conventional and convection ovens, but different ratios
are utilized in conventional and convection baking. Conventional baking follows the usual 1:4 ratio
for egg whites and almond flour while Convection oven requires more egg whites, more sugar than
usual, airy ingredients such as almond flour etc. (1:6 ratio is a good starting point)

Sufficient Oven Temperature - In a perfect world where everything goes according to plan,
temperature at the center of your oven should be 212˚F.
Both of these ovens, however, have pros and cons for making macarons. The oven temperature
plays a huge role on the result of your macaron. To ensure that your macaron will turn out perfectly,
you must first learn how to set up the situation where your baking turns out well. Techniques for
baking macarons in Conventional Oven Vs Convection Oven

Same Ingredients - The only difference between conventional ovens and convection ovens is their
way of heating the ingredients during baking. In convection oven they heat up ingredients while
conventional ones are more likely to dry them out. You need to be really careful when using
convection ovens so that these variables will not affect the outcome of your macarons.

Same Batter - Same batter is used for both conventional and convection ovens, but different ratios
are utilized in conventional and convection baking. Conventional baking follows the usual 1:4 ratio
for egg whites and almond flour while Convection oven requires more egg whites, more sugar than
usual, airy ingredients such as almond flour etc. (1:6 ratio is a good starting point)

Sufficient Oven Temperature - In a perfect world where everything goes according to plan,
temperature at the center of your oven should be 212˚F.

Convection ovens heat up ingredients at a low temperature so you will only need to turn it to 400˚F.
In order for your dough to bake properly, you will need to adjust the temperature at the center of
your convection oven is at around 350˚F.

Same Mixing Method - Conventional and convection mixing methods are the same in most cases.
Both methods are done by sifting macaron batter in a blender with ample liquid (water for
Convection ovens; milk for Conventional).

Different Batter - Conventional ovens and convection ovens are more likely to dry out the batter. If
you are using a convection oven, it is a good idea to mix your batter up really well before pouring it
in the pan. If you are using a conventional oven, be careful when mixing as you will need to turn the
temperature down quite often if your batter does not turn out right.

Refrigeration - You need to be sure that your ingredients are ready before putting them into your
oven because both conventional baking and convection baking require much time to prepare.
The difference between conventional ovens and convection ovens for baking macarons is that
convection ovens evenly radiate heat into the mix, resulting in a moister macarons that are less
crispy. Conventional ovens only spread heat on the outer shell of the macaron which leads to an
uneven shape. It also makes it difficult to cook evenly since you cannot control how much heat is
being applied on each part of the macaron as opposed to convection oven where you can control
how much heat is applied.

The heating of the macaron is controlled by metal coils or tubes in conventional ovens that are very
hot and use a fan to distribute heat evenly. Convection ovens on the other hand have a large fan
that creates hot air, which helps in evenly cooking the macaron.

In traditional oven, you need not preheat the oven in advance. The preheating process usually takes
around 20 minutes and involves placing the batter into a pan, placing it into your traditional oven
then when the macarons are done, simply slide them out to cool down quickly before they get too
crispy. In comparison, convection ovens take less time to preheat since they already have an even
temperature throughout before baking. You can preheat a convection oven up to 100 degrees F less
than your conventional oven temperature. It also means that your macarons will bake much faster.
This is perfect for those who want to bake their macarons as fast as possible, especially for a
business owner who wants to get their job done as quickly as possible.

When baking macaron in a convection oven, you do not need to worry about it being too brown
since the heat is evenly distributed and the conveyor will not allow the cookie to overcook and
harden.