If you’ve ever pulled a tray of macaron shells out of the oven and found cracks, uneven tops, or shells that stick together, you’re not alone. Macarons are finicky, but most issues have a simple cause and a fast fix. Below you’ll find the most common problems and what to do about them, so you can turn a frustrating batch into a batch you’re proud of.
Cracks usually mean the shells were baked too long or the oven temperature was too high. Use an oven thermometer – cheap models are accurate enough – and set the temperature a few degrees lower than the recipe calls for. If the shells spread, the batter was over‑mixed. When you fold the meringue into the almond‑flour mix, stop as soon as the batter flows like thick lava. A good test is to lift the spatula and watch the batter fall off in a slow ribbon. If it runs too fast, you’ve mixed too much air into it.
Another culprit is the resting time. Macarons need to form a skin before they hit the heat. Let the piped shells sit at room temperature for 30‑60 minutes, or until you can lightly touch them without the batter sticking to your finger. In humid weather, add a few extra minutes – the skin must be dry enough to hold its shape.
Weight matters. One of our popular posts, “How Much Does One Macaron Weigh?”, explains why a 10‑gram shell is ideal for a balanced bite. Use a kitchen scale to weigh each shell before baking. Consistent weight leads to even rising and a uniform appearance.
Texture problems often stem from the almond flour. If the flour is too coarse, the shells will be grainy. Pulse the flour in a food processor once, then sift it twice with a fine mesh sieve. This step removes larger pieces and ensures a smooth batter.
Finally, pay attention to the type of sugar. Granulated sugar can leave a gritty feel, while superfine caster sugar dissolves faster and gives a smoother shell. If you only have regular sugar, blend it in a blender for a few seconds before using.
When you follow these small adjustments – checking oven temperature, stopping mixing at the right moment, letting shells dry, weighing each piece, and using fine almond flour and sugar – you’ll see fewer cracks, more even tops, and that iconic “feet” that give macarons their fancy look.
Keep experimenting and note what works for your kitchen. A little notebook can save you time the next time you bake. With these fixes in hand, you’ll be able to troubleshoot any macaron mishap and enjoy beautiful, tasty shells every time.
Macarons can be tricky little treats, often cracking even for experienced bakers. Understanding why macarons crack is key to avoiding this common issue. This article dives into typical reasons like over-mixing, oven temperature, and batter consistency, offering practical tips to perfect your macaron game. Discover how to troubleshoot these delicate cookies to make a flawless batch every time.
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