can anyone tell me why my macarons cracked in between the pumpkin sections? it’s my first time using a template to make shapes. it was extremely humid this day, took nearly 2 hours to dry. first pic is how macarons looked before baking
they were full, perfect shells so I’m just confused. any advice helps thank you 🙂
by jroseledesma
2 Comments
When piping shapes, you typically under-macaronage to hold the shape. However, this alone requires extra rest time. Combined with your food coloring and humidity, I would say these simply needed more rest time.
Tbh, it kind of looks appropriate, though, haha I love ’em!