I was wondering if someone could aid me in my macarons cracking. I started making macarons at the beginning of this year, and have had very good success. Just last week, though, my shells started to crack, first time ever. I have been using a french meringue, and I can tell only a few subtle differences between these batches and the all my previous. The first two batches I saw cracking were when I didnt want to make a full batch (fill recipe weighing around 450g total). So I made a half batch, noticed about 12 or so shells were cracked. Then a few days later I made another half batch and got the same result. What was different in the second batch was that I had used some almonds from my freezer that I has blanched myself a while back, where as I normally use blanched almond slivers (Trader Joes). After some googling, I saw a comment that moisture in the almond meal could contribute, which would have been on my almonds from the freezer (just some ice crystals), so I concluded that was a factor. But the previous batch was didnt use those almonds, but my normal packaged almond slivers. Anyways, overall, I came to the conclusion that by making a half batch I probably whipped the egg white more then I should have. Do any of these reasons sound plausible?
Today I went ahead and tried the macaron with an Italian meringue. I really enjoyed the way it came together, how stable the meringue felt, as well as it seeming much easier to make larger batches. But from these, about 70% of the shells cracked in the most horrible way, they look absolutely horrid. So....I'm not really feeling too confident right now. I made a normal batch of French meringue macs, and thankfully they came out well, no problems.
Overall, I'm just looking for some direction, I am starting to really hate these cookies. I was thinking of getting Pierre Hermes Macaron book, that seems like a pretty common guide everyone's using, and I think it may be time. Anywho, any tips, pointers, suggestions are appreciated.
There are many untold things on making Macarons. I was thought by some of the best in Paris which I am thankful.
Humidity is one main factor
Oven temperature is another
Process of baking
Quality of produce/products used
Temperature of sugars, eggs,
Age of eggs
And so much more
First thing : use old egg whites, they should be liquefied and clean (in doubt strain the whites)
Second thing : preheat your oven 1hr prior to baking so all weird cycles are done.
Third thing : use precision scales, a gram makes a difference especially when you add gel colors
I noticed cracking when I had over dried Macarons, sugar baked too high, not enough egg whites....
When you macaron the batter makes sure to work it Jung enough to keep its consistency but is runny enough to relax itself. When you lift it with your spatula or scraper should run slightly evenly.
If you have other issues pm me