First pic is a blurry oven pic of my lumpy, cracked shelled macarons.
Second pic is the exact same batter just the a second tray I piped with beautiful feet and perfectly smooth tops!
This has now happened to all THREE batches of macs I made today, all following the Sally’s baking addiction recipe. After the second batch I increased my rest time from 1hr to 1.5hr before throwing the first tray I piped in the oven. Baking at 315 with an oven thermometer, and making sure to open the oven between batches to release extra humidity before putting the next tray in.
I feel like i’m going insane! I got so cute lil macarons out of the days adventure but at what cost
by prawn_star13
3 Comments
First batch isn’t dry then if it’s cracking like a volcano! My first batch doesn’t go in until they’re dry to the touch – usually I open a window for some ventilation.
Try SugarBeans drying method in the oven. Preheat your oven to 100c or 210f and put them in with the door ajar (wedge a wooden spoon in the door) leave them in for 3-5 minutes until dry to the touch. Then take them out, preheat your oven to your normal baking temp and then bake as normal.
I’d say that means you’re either not resting long enough or not preheating long enough. How close of an eye are you keeping on the oven thermometer – is it possible that it’s fluctuating a bunch on the first batch before evening out?
Also, weird question but where do you keep the second tray while the first one is in the oven? If it’s sitting on top of the stove, is it possible that it’s blocking a vent and increasing the humidity in the oven?