Cracked, thin, and crunchy. My only thought is potentially bad macronage or maybe they were left to set too long before baking. Baked for 11 minutes at 325°F
by Runaller
Cracked, thin, and crunchy. My only thought is potentially bad macronage or maybe they were left to set too long before baking. Baked for 11 minutes at 325°F
by Runaller
7 Comments
The oven temp is too high for sure but please provide the full recipe
Edit: bro, you didn’t even follow the recipe you posted
Over mixed and oven too high would be my guesses.
Edit: recipie
https://sugargeekshow.com/recipe/chocolate-macaron-recipe/
That’s a lot of powdered sugar for the amount of almond flour that you have.
And you shouldn’t preheat the oven. Let the shells rest while the oven heats after you pipe them.
And silicon mats work better then parchment. And an oven temp of 300*F works best.
Basically, it’s a bad recipe.
Making macarons has a huge learning curve. Starting out with a recipes that says ‘why are choc Macs so hard to make’ may not be the best start point. It helps to know what a good macaronage feels like. And it’s hard to know what’s right until you get there. IME it took 2yrs to get a good solid mac. That included tweaking the recipe depending on which oven was used (commercial vs home).
Oven too high! I had to dive way down to get mine to stop cracking and yet still bake through. I would suggest setting upside down cookie trays on the top and bottom rack, with the macarons in the middle.
Bake them first at 285 F. The tops are obviously most sensitive at the start, so it’s a good idea to expose them to gentle heat to start. I also vent for 3 minutes at the start.
At minute 3, I close the oven and let them bake like that for 5 minutes.
At minute 8, I remove the bottom tray and up the temp to 290 F.
At minute 10, I remove the top tray.
At minute 14, I cover the tray with parchment paper to protect the tops while the bottoms bake a few minutes longer.
At 16-18 minutes, I turn off the oven, vent, and allow the tray to cool for 5 minutes in the oven.
Since I’ve started doing all this, I have not had a single cracked shell in the oven! This was obviously a process of elimination for me and may just be specific for my oven, but I felt I needed to share!
I bake mine around that temperature, too. It’s not impossible, but timing is a factor, as is how close the tray is to the heating element, and whether there is convection.
Keep trying!