I have been baking French Macarons for a while now and I have since passed the "getting feet stage" to the "no hollow macs stage" that plague all macaron bakers alike. (Woohoo!)

My problem now are my macs interior.

They are slightly uncooked and they stick to my silpmat when I take them off.

My main problems are sticky bottoms/uncooked insides/browned tops/browned feet

I have been baking them at different temperatures and cooking time and these are the notes I have taken within each batch.

BATCH 1

     Cooked at 305 F for 12 minutes

            Very sticky bottom

            Uncooked insides

BATCH 2

     Cooked at 305 F for 14 minutes

            Slightly sticky bottomw

            Slightly uncooked insides

            Very browned tops

            Feet are brown and crunchy while the middle of shell is moist

BATCH 3

     Cooked at 300 for 16 minutes

            Sticky bottom

            Slightly uncooked shells

            Slight browning

BATCH 4

    Cooked at 300 F for 18 minutes

            Slightly sticky bottom

            Slight browning

            The feet is brown and crunchy while the middle shell is soft

            Cooked all the way

BATCH 5

    Cooked at 295 F for 23 minutes

             No sticky bottom (yay!)

             Cooked all the way (yay!)            

             Very browned tops

             The feet is brown and crunchy while the middle is softer

So there you are. And please don't say that my Silpmat may be dirty because that wast he first thing I thought about and I vigorously cleaned it for the next batch.

I would also like to note that I do not know if my oven is a convection oven or not.  There are electric rods on both the top and bottom of the oven so please don't recommend double panning cause I've done that. Also, the macs closest to the oven door are much stickier on the bottom than those at the far back. I tried keeping the oven door slightly ajar but the timer would stop and I would have to close it for the baking to continue.

Slightly browning I can slightly handle ... slightly ... actually no I cannot. But,  I would rather have a crunchier mac than a moist uncooked one. But I really want to get rid of the fact that on the bottom of the shell, the feet is brown and you can see that the outer part of the shell (not the dome, but the bottom) is crunchy and brown while the insides are soft and airy. I really hate that.

So from the information I have given, how should I fix this problem?? Please help, it's driving me nuts.

My oven is Whirlpool Gold. The 2 door one with the microwave on top and oven on the bottom. I don't know what year.

PLEASE HELP ME

I'm not really answering your question, but please see tips 8, 9, and 10 on this page:

http://britishfood.about.com/od/cookingtips/ss/Top-Tips-For-Perfect-Macarons.htm

Also, I don't think you have a convection oven, so half-way through baking, open the door and turn the pan around. That should take care of the difference in texture from the front to the back of the oven. It should also release some steam.

If they are too brown on top, I would try loosely covering them with foil for part of the time (e.g., put it on after you turn the pan around).

AI'm not sure if I can help you, but here's a few ideas. Every oven is so different, be reassured once you have determined your cooking time and temp for your oven, you will be able to stick to this well for the future. In my oven (electric convection) I cook my macaroons for precisely 14 mins at 170 deg Celcius. I know they are cooked when I give a shell a little twist and it holds to its foot.

A 23 minute bake time seems very long for a macaron, but it depends on their size. I only use 25 minutes-ish when I'm baking mega-macaroons for a plated dessert - eg, some that are 10cm in diameter. Then baby 2-3cm shells get 10-12 mins and regular 4cm shells get 14 mins.

When you say you double pan, do you leave the base pan in the oven to pre-heat, and then put your next tray of shells on top of this tray?

I also bake only one tray of macaroons at a time. This gives the most even colour and bake in a domestic oven. In a commercial oven I can get 6+ trays in at a time!

I actually find the french macaron method more unreliable than the Italian method in terms of shell structure. Perhaps give the Italian method a go - it seems to give a more consistent shell - no large internal cavities and better foot development.

Good luck, you're doing the right thing with your experimentation. Hang in there, the perfect macaron awaits!

I have a commercial convection and get the best results with high fan at 275 degrees for 12 minutes.  I would take whichever outcome from above you are happiest with, and stick your trays in the freezer after baking to make peeling off the sheet easier.

Which oven rack are you baking them on?  I would try dead center, and you may need to experiment with a higher temperature at first (like 325 or 350) and then turn down the oven after a few minutes to lessen the browning.

Good luck!

Liz