Can anyone help me to discern why my macarons seem to start cracking soon after I start oven drying? My first batch came out wonderful and the two since then came out like this.

by Guschwick

3 Comments

  1. Guschwick

    Still hollow on the inside too. Can’t figure out the right temp/time for this oven. Last oven I used never gave me an issue.

  2. misterie_skye

    Are you “popping the bubbles” after you pipe? I take the whole pan and drop it on the counter four times to pop the bubbles that may come up.

  3. No_Mycologist_5783

    There’s quite a few reasons for cracked tops. I’ve been using the troubleshooting guide from Pies and Tacos to tweak my techniques every so often! It’s been super helpful. Did you have them all piped out and rested while the first batch was baking? Sometimes my last batch blows out because they dried too much while waiting and crack with the heat. Could explain the hollows too.

    [https://www.piesandtacos.com/macaron-troubleshooting/](https://www.piesandtacos.com/macaron-troubleshooting/)

    Also, I’ve found that I always have to get to know every oven for my macs to work. I make them for my job and I have different temps and bake times for each one. Just takes some trial and error unfortunately 🤷🏻‍♀️

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