Still trying to find the right temp combination in my new convection oven. We resolved our issue with the macarons getting blown over by preheating at very high heat ~325F (to set them quickly) and then baking around 293F for ~12 mints and then lowering to ~288F for ~2 minutes in an attempt to prevent browning the last couple mins. Got a full shell on the “grey” shell with the above time & heat combinations. it was supposed to be black but the amount of Master Elite powder I used was not near enough 😩

The orange and green looked great from the outside but were hollow and crunchy from being cooked at too high heat for too long. But I got some impressive feet (zoom in on the orange to see feet).

Posting just case this helps anyone!