Dining and Cooking
Since using a gas oven, my second tray of macarons (same batch) NEVER turn out right. They either crack or end up with fragile/thin/wrinkly tops. I have an oven thermometer and I wait for temp to even out between bakes. I dry the trays for the same amount of time. I’m at a loss.
In Macarons

Since using a gas oven, my second tray of macarons (same batch) NEVER turn out right. They either crack or end up with fragile/thin/wrinkly tops. I have an oven thermometer and I wait for temp to even out between bakes. I dry the trays for the same amount of time. I’m at a loss.


This is an example from my last batch. I only have a week left of using this gas stove (temporary housing for work contract), but I have a 3 dozen thanksgiving order I have to fulfill. I’m just worried I’m going to have issues making the shells in 1 go due to this issue. I thought it may have been the Wilton gel dye but this happens to my plain shells also. I’ve posted about this issue in a fb group but didn’t get any recommendations I don’t already do. Wanted to see if I can get any input here 💕

by Quick_Celebration654

2 Comments

  1. lolcatman

    Fragile usually means either have a weak meringue or you’re not getting enough direct oven heat from the top.

  2. alcMD

    What do you mean by fragile/thin/wrinkly tops? Like a papery wrinkly top layer of skin on the macaron, or something else?

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