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    Hello All

    What are the common reasons for macarons cracking?
    I made a mixture, split it into 3 added gel food colouring.
    The first batch came out perfect, the 2/3 batch were cracked and hollow. All batches had the shell surface and then I baked the trays one at a time. Please help me

    Thank you

    #41771 Reply

    Jill Colonna

    Hi Amina,

    Yes, I always bake a tray at a time. For the cracking it could be a number of things:
    the batter could be undermined; too runny; the shells didn’t air enough before baking; and humidity created in the oven (often by too many trays at a time).
    Much more is explained in the troubleshooting page and, of course, the basic macaron shell recipe in my book, Mad About Macarons.

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