When i did my veeery first macarons not even a small crack appeared on them. Afterwards i did macarons like 5 times and 3 out of them they were all cracked.. idk what is wrong anymore! I do everything as recipe says. My meringue is fine i added exact amount of almond flour and sugar powder i wait until they have developed a skin and it doesnt stick to my finger. I preheat oven on 150c with a fan for 10 minutes and idk.. today i tried everything! First batch cracked. Second time i let my oven cool down a little bit thinking it was too hot then putted them it still cracked. Third batch i putted on 135 c with no fan and everyone of it cracked! It makes me so sad i thought i finally learned how to do them and turns out that no.. P.s most of them has skirt/feet whatever it is called.
If someone had the same problem and then fixed them pleaseeee heeelp me. I cant take one more cracked macaron. Right now i have like 60 cracked shells its so frustrating😫
by L0k17
4 Comments
Not enough rest! The weather of the day can affect how much rest is needed. So can how much food coloring you add (even powdered). These look like classic not-enough-rest macs to me.
Try to rest them longer. It’s much easier to under rest than over rest. Also, don’t feel bad they were great your first time. Beginners luck lol.
What fixed it for me permanently was using lighter aluminum trays.
Sorry for the mistakes everyone. English is not my native language, and I wrote the post while I was emotional. Now that I’m re-reading it, I can see there are quite a few mistakes. 🤦♀️
yeah i hear you and feel your pain. it’s like the stars all have to align just so and the barometric pressure have to be just right and the solar flares have to subside in order for a batch to turn out right.