Made a batch of macarons and 40 out of 48 cracked in the oven yesterday

I was so sure I had the folding right this time... used the Italian method with a thermometer and everything. The batter looked like lava and I even let them rest for 45 minutes until they were dry to the touch. Then I opened the oven door at 12 minutes like a fool and the humidity shift just destroyed them. Anybody else have a trick for keeping macaron tops smooth in a super humid kitchen?

3 comments

3 Comments

thomasgonzalez4d ago

A whole hour with a fan? That's wild, @the_sean probably wishes he tried that.

daniel_cooper345d ago

45 minutes of resting and you still got cracked shells? That's rough, buddy (almost as rough as my failed attempts). I swear macarons are just the universe's way of testing our patience and our ability to pretend we're not mad after wasting a dozen eggs. My trick in a humid kitchen is to blast a fan directly at the tray for a full hour before baking, even if my husband complains the kitchen sounds like a wind tunnel.

the_sean5d ago

I read somewhere that resting time depends more on humidity than people want to admit... and @daniel_cooper34 your fan trick actually helps that.