Here's Why Your Macarons Are Cracking
NEWS
By CHLOE O'DONNELL
Macarons are known amongst bakers for being pretty challenging as any small misstep during the baking process can result in misshapen, underdone, or burnt macaron shells.
Fortunately, a few simple adjustments can remedy these issues. Taking a methodical approach to cooking, rather than rushing through the steps, can prevent cracks from forming.
During the mixing phase, it’s best to beat the meringue with a mixer until it reaches a stiff peak, then transfer it to a piping bag and pipe it into rounds as quickly as possible.
Once all the macarons have been piped onto the baking tray, the macaron batter needs to sit out for a while before being put into the oven to allow excess moisture to evaporate.
This step can take up to an hour, and you’ll know the macarons are ready when the shells have turned matte, and you can press them lightly without causing any damage.
Another issue is with the discrepancies between individual ovens. Baking at the correct temperature is vital, but an oven that’s even a few degrees off can have serious effects.
It’s a good idea to keep a dedicated oven thermometer on hand to double-check temperatures when making macarons to avoid disappointing results.
Where you place your baking tray in the oven can also make a difference as placing macarons too high in the oven can cause them to smoke, resulting in burnt shells.
