I was wondering if anyone could please help me troubleshoot the problem with my macarons? Is this problem I'm getting a common newbie mistake? This is my 7th attempt and every attempt no matter what I change I keep ending up with this problem:
The problem is that they keep cracking at about the 2-3 minute mark if I'm propping the oven open at 350 degrees F and where the "feet" are supposed to come out from the bottom, they are coming out the cracks and the holes. I'm using the syrup and tang's recipe. If anyone has any suggestions (especially there is some really great talent here) I would greatly appreciate it as this is my favorite dessert treat I've failed every attempt at making it!
80g confectioner's sugar (has cornstarch)
50g egg white (aged or not this keeps happening)
65g almond meal
40g castor sugar
I'm using the french method.
And yes, even though this batch is very brown, the problem happens at the 2 minute mark even if I take it out earlier this problem is already occuring. I have tried lowering oven temperature, shorter baking times etc, putting sheets in racks below letting it sit for atleast 1 hour before baking, etc, but I'm all out of ideas, I'm starting to wonder if its my ingredients since I've tried recipes from 8 different sources and the sample problem keeps arising... does anyone know what the key factor is in developing the feet from the bottom and not cracking? I have also tried barely folding the batter at all but the problem also occurs
Edited by leoni, 18 July 2009 - 07:55 AM.