Anyways, I have been having the above issue consistently with my macarons.
I use the French meringue method, I macaronaged until the dropped batter disappeared back into the rest in about 10 seconds, I rested the shells for 1hr, baked at 300 for 16 minutes on silicone mats (rotating the shells halfway through).
The shells start to wrinkle at the half way baking point and then crack in the second half. I probably need a thermometer to verify my oven temps.
Any help/ advice would be helpful!
iustae
What is the recipe you’re using? Do you use real egg whites?
Moofininja
Ooh okay I get wrinkles that look like that when I overwhip the meringue or overmacronage.
As far as the cracking goes though, how long did you rest them? And what’s the average humidity where you live?
Khristafer
I’ve never had this happen, but out of curiosity, do you use an oven thermometer? If I threw out all my other macaron knowledge, I’d assume initial oven temperature was enough to get oven spring, but that it drop too quickly to set 🤔
I’m really curious about this kind of flaw. I bake mine at a much higher temp that what I’ve seen around the sub, so that might help 🧐
elly051
For me I got this when I over macaronaged the batter. What does the side view look like? Do you have feet? When I over macaronaged I had very very tiny feet. Or almost no feet at all
kaleidoscope_eyes_13
If you are using gel colors I’ve seen this issue when I use to much. I don’t get this problem with powder colors I’ve seen
BarbersAdagio
My are thoughts are that it’s any combination of the following:
Too much food coloring
Too low of an oven temp (oven thermo is NECESSARY!)
Under whipped meringue
Overmacronaged (thin and runny vs thicc with flow)
Leftover oil on tools used (wipe all bowls and utensils and surfaces with vinegar and rinse with water to get rid of residual fats, any fat whatsoever will cause your meringue to fail)
These look underbaked and gummy, what was their texture like?
Macs are a process!! Took me about 30 batches before I got it right. The recipe by the Happy Mac on insta is the only one that works for me! (Highish altitude and super dry climate)
7 Comments
Wow, my notes did not post, very frustrating.
Anyways, I have been having the above issue consistently with my macarons.
I use the French meringue method, I macaronaged until the dropped batter disappeared back into the rest in about 10 seconds, I rested the shells for 1hr, baked at 300 for 16 minutes on silicone mats (rotating the shells halfway through).
The shells start to wrinkle at the half way baking point and then crack in the second half. I probably need a thermometer to verify my oven temps.
Any help/ advice would be helpful!
What is the recipe you’re using? Do you use real egg whites?
Ooh okay I get wrinkles that look like that when I overwhip the meringue or overmacronage.
As far as the cracking goes though, how long did you rest them? And what’s the average humidity where you live?
I’ve never had this happen, but out of curiosity, do you use an oven thermometer? If I threw out all my other macaron knowledge, I’d assume initial oven temperature was enough to get oven spring, but that it drop too quickly to set 🤔
I’m really curious about this kind of flaw. I bake mine at a much higher temp that what I’ve seen around the sub, so that might help 🧐
For me I got this when I over macaronaged the batter. What does the side view look like? Do you have feet? When I over macaronaged I had very very tiny feet. Or almost no feet at all
If you are using gel colors I’ve seen this issue when I use to much. I don’t get this problem with powder colors I’ve seen
My are thoughts are that it’s any combination of the following:
Too much food coloring
Too low of an oven temp (oven thermo is NECESSARY!)
Under whipped meringue
Overmacronaged (thin and runny vs thicc with flow)
Leftover oil on tools used (wipe all bowls and utensils and surfaces with vinegar and rinse with water to get rid of residual fats, any fat whatsoever will cause your meringue to fail)
These look underbaked and gummy, what was their texture like?
Macs are a process!! Took me about 30 batches before I got it right. The recipe by the Happy Mac on insta is the only one that works for me! (Highish altitude and super dry climate)