Why cracked macarons

No feet means either the oven was too cool or you didn't rest the macarons once they were piped. I believe that recipe says you don't need to rest them, but I find you get feet more reliably if you do.

Mine used to fail, but now they always turn out well. The climate doesn't matter. But you have to keep them away from water.

I use following measurements: 35 g almond meal 50 g icing sugar 30 g egg white 30 g sugar Beat the egg whites with the sugar until stiff on low speed, and have patience, as beating on high doesn't stabilize them. If you don't get that skin, you will get cracks.

I bake mine at degrees for 23 minutes, but that varies with oven. Hello Serene, thank you for sharing that interesting trick! I will be certain to try it, it sounds very promising.

You may have noticed that somebody gave you a downvote, I suspect this was because the grammar was making your post hard to read. I edited it for you - if I changed your meaning, feel free to edit again. And if your method works, people will come to give you upvotes and the original poster will probably give you an accepted mark. I suspect high humidity or overbeating.

Allow the macarons to dry for longer. Heat up the oven to dry out to the room or use a hair dryer to dry the macarons. Or turn on the heater or air conditioner to dry out the room. The top of the macarons should be very dry to the touch prior to baking. Another issue could be the temperature is too high when baking in humidity.

Lower oven temperature when higher humidity levels. In dry weather, I bake for 11 minutes at In medium humidity, I bake for 12 minutes at In wet weather, I bake for 13 minutes as degrees.

Community Bot 1. Corsara Corsara 3 3 silver badges 8 8 bronze badges. Thank you for your answer. The first batch was successful as you see in the picture, so I suspect humidity is not a factor here because it was all the same for other batches. As I mentioned in the question, I am not aware of a way to make sure I did not over or under mixed the batter, but I think the batter consistency was good for the ones in the cracked picture, but I don't know for sure.

I believe there must be another reason, but I will try what you said once to make sure I am right about it. What dates did you make the 1st and 2nd batches? If the weather changed, that could be a factor. Do not underestimate the humidity factor, more generally do not underestimate anything regarding macarons.

However I never add any problem with overbeating, I am clueless regarding this one. That's my main suspicion. Overbeating is highly unlikely, but I thought I'd mention it in case. Featured on Meta. And for my whole list of macaron flavors please click here. Also visit my YouTube channel , where I post macaron videos every week!

This was so helpful! I am a beginner and I was so confused why my feet were spreading but after looking at the guide I am pretty sure my meringue was under whipped and my oven may have gotten too hot. Thankful for all your tips! Any recommended almond flour brands? What oven thermometer do you use? I use the kitchenaid one usually but I have used several different ones.

What do you mean by the temperature keeps changing? Could it be that the temperature of your oven is going up and down? What kind of oven is it, how old is it? The brand you see me using in most videos is not available for purchase anymore, I loved them! I hope they start selling again. But I have recently started using silpats, I love them. Thank you for the your macaron school and trouble shooting tips. Made me confident to start doing macarons again.

I just want to say I hope you make a book for all the macarons on your website. Thank you for the macaron school and trouble shooting tips. Including the macaron school. And yes, that book will be coming out soon! Thank you so much!!! Thank you so much. I have a question, I have been baking macarons 2 years, and with my new oven I am having lots of problems. And other question is you wrote for getting brown we should cover with foil.

Do we need to put on exactly on macarons or another layer of oven? My macarons turned our flat and porous. I was wondering what would be the best way to determine if my cocoa or my almond flour are oily? The fact that they turned out flat and porous could be an indication.

Also depending on the brand of cocoa you are using it could be the issue. Cocoa powders with high fat content may turn your macarons wrinkly or porous, so check the fat content of your cocoa powder. Is that too high? I just got it actually so it is quite new.

Would it be good practice to always dry the almond flour regardless of whether or not it seems oily? Hi Camila, I am so happy that I found your site. The recipe talks about grs powdered and fine. Can I decrease that amount, I find that extremely sweet. Am scared to put the filling extra sugar. The cookies are already very sweet. Any recommendation on the sugar side of things? Hi, Laetitia. I specifically worked on this recipe to have the least amount of sugar without compromising the taste and texture.

And I mean that in kind way. Loved reading this…thank you! What do you do to avoid the some shape on the bottom of the macaron? Hi, Adrine. What do you mean by some shape on the bottom? Like the macarons are warped and not flat?

Because warped macarons are mainly caused by parchment paper, as they tend to wrinkle. I made macarons for the first time EVER, and thanks to you they turned out reasonably well. I definitely learned SO much from your tutorial, videos, and posts…. Do you have a favorite s brand you prefer? Hi, Kendra! Thank you for your feedback! The following are my go-to almond flours in the order of preference: 1.

Blue Diamond 2. How do you get pastel colours? If I use light colours they never look like I want them once cooked. Hi, Della. I think it depends on the brand of food coloring. I use Americolor gel food coloring, and I never have that issue. What brand do you use? Hii thank u for all the tips they are a savior!! Also my macarons turn soggy the minute I fill them and then crack.. Thanks in advance. Hi, Yuvi. So the shells are nice and crisp before filling? What kinds of filling are you using?

Hii yes they were crispy and well done.. I had some chocolate ganache piped in but they just got soggy and cracked. Pls suggest what I can do to prevent this Thanks in advance.

If you have an image please e-mail it to me , or share it via DM on Instagram. So a bit of an odd question but about how thick is a finished macaron once the icing has been added and both cookies are together? Hi, there! I have a clam shell macaron box and each macaron slot is 1-inch. Hope that helps. That could be part of the problem. Hope this helps. Makes me think I over beat the meringue. Is that correct? And they taste great. Hi, Teresa. Thank you for reaching out.

Which macaron recipe did you try? It sounds like the batter was under-mixed. You can see the correct consistency of the batter. I made a batch this morning, came out perfect. Tried another later, disaster. Re-did them, disaster again.

The first batch was traditional vanilla, second and third were key lime. Some were cracked, and kind of peaked like a volcano. Others were flat and uneven, with lopsided feet. Oh how I understand the frustration!!! These macaron can be so finicky!! What did you add for key lime flavoring?

I think I may have solved parts of the issue. I switched to a different recipe still baffled by the HUGE difference in ingredient ratios between recipes!