This is about my sixth time making macarons the past few weeks. The pic is done Italian style, same batch, rested for about 25 mins till dry, put in a 305 oven at the same time.
I had two other trays that I put in afterwards and 3/4 cracked, 1/4 were okay.
I feel like I’ve tried every permutation, between folding more to folding less, resting more and resting less, and they still ripple or crack on top. I started with the French method and tried the Italian a couple times and I’m still not getting consistently smooth tops.
Any advice?
by MacroAlgalFagasaurus
6 Comments
Could be oven temp is too high and your pans are too dark
I replied and deleted it after i thoroughly read your post. Ive had cracks like this and it has been because of drying times. Were you able to drag your finger across the top of the shells before they went in the oven?
At the same time you mean they stayed the same amount of time or they were inside together?
Were both trays in the oven at the same time on separate racks?
was both pans in oven at same time? if so top rack maybe higher temp than lower rack causing hotter and more expansion. try one pan at a time in center rack? also i use this french method mac recipe. it worked for me.
https://youtu.be/_15WTg4_Qfg?si=SyckrEfJdvIgJp0N
Have you checked the temp of your oven? If i set mine for 300 i consistently get 330 instead