Hi everyone! I made French Macarons down in Denver and they turned out perfect, but I am having the worst trouble getting them correct where I live which is around 9000 feet above sea level. They keep turning out hollow!! I'm trying different recipes, I'm trying different oven temperatures, I've tried adding powdered egg whites... i'm going absolutely crazy! Does anyone have any tried and true recipes for this altitude? Also the ovens where I work have fans that you can't turn off, does anyone have experience baking in that kind of an oven with the fan on low? thanks in advance!!