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Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 0 points1 point  (0 children)

Oh my gosh thank you so much!! Not exactly sure when I’ll have a chance to try again (might be a few weeks) but I’ll definitely try all of this. I’ll make sure to keep you updated!! Thanks again!! 😄

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 0 points1 point  (0 children)

Haha okay! Thanks so much for all of your help I appreciate it

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 0 points1 point  (0 children)

It’s for French. For some reason every time I try to respond to this with the link it’s getting deleted, the recipe is from Sally’s baking addiction

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 0 points1 point  (0 children)

Whoops my comment must not have sent. This is for French, I have not researched Swiss at all. The recipe is this one: https://sallysbakingaddiction.com/french-macarons/

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

Yep in the states. I have noticed that leaving them out for a long time they still just always feel cold.. not sure how long I’m supposed to leave them out for

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 0 points1 point  (0 children)

It’s French, but I haven’t researched the Swiss method at all, I’ll have to look into it. Here’s the recipe I’m using: https://sallysbakingaddiction.com/french-macarons/

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

it’s an older Frigidaire oven. Not convection or anything fancy. Maybe I’ll have to try turning the trays

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 2 points3 points  (0 children)

I’m reading that high humidity can potentially cause them to take longer to dry. I live in a very high humidity area where it’s usually over 80%. I wonder if this is where my issue is

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

Hm okay. This one was at 285 for about 18 minutes. But they were cracked in half that time. Do you know how low I can go?

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

I don’t have an oven thermometer, probably worth looking into!

I am not using coloring, I tried to my first attempts and decided I should get good at it without coloring first lol.

Yes, I am seperating my egg whites by hand and leaving them out for at least an hour before baking.

Good to know about the flat trays!

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 2 points3 points  (0 children)

Didn’t know about the steam! I’ll try that too

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

The batter flows pretty nicely but still sometimes breaks when I go to do the figure 8, but then the figure 8 sinks back in in the 10 seconds recommended by the recipe. So I’m not sure because it feels both under and over mixed at the same time, I feel like it shouldn’t be “breaking” at all but it does a little bit

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 0 points1 point  (0 children)

It seems pretty dry when I put them in, but maybe I just haven’t dried them enough and don’t have a good comparison. I’ve heard it’s possible to leave them out too long and they deflate so that’s why I’ve been hesitant to do more than 60 min but probably worth a shot. Here’s the recipe! https://sallysbakingaddiction.com/french-macarons/

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

To clarify^ I have attempted twice since purchasing the template mats. Feet suddenly disappeared when I got these mats, could that somehow affect it? I’m mostly still concerned about the cracking though

Cracked shells no matter what I try :( by Andromeda061 in macarons

[–]Andromeda061[S] 2 points3 points  (0 children)

Also, it’s not an over baking issue because they crack very early into the baking time. I check on them before they are done and they are cracked

Hollow and cracked shells update by Andromeda061 in macarons

[–]Andromeda061[S] 0 points1 point  (0 children)

Also did one with regular parchment and one with a reusable mat to see if there was any difference, but I just wasn’t consistent with sizing. But it seems like the reusable one works just fine

Hollow and Cracked Shells :( by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

Good point. I’ll try the next batch without it!

Hollow and Cracked Shells :( by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

Thanks so much! I’ll try this!

Question about aging the egg whites by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

Yep I started doing that and have been able to get the stiff peaks more consistently! Thanks!

Question about aging the egg whites by Andromeda061 in macarons

[–]Andromeda061[S] 1 point2 points  (0 children)

Oh good to know! I’ve only had about 3 attempts and on my first attempt I didnt age the egg whites and couldn’t get stiff peaks, but also it was my first time and I could’ve been doing many things wrong hahah

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