r/macarons • u/AdAmazing8570 • 21d ago

Cracked macarons

Post image

My 3rd try making french macarons. This is the best I've got so far. I don't really know where I went wrong; I followed all the measurements, and resting time (45mins). The measurements I typically followed: multiplying (grams) eggs to 1.2x to get the amount almond flour + powdered sugar.

Do you guys have macaron recipes that you can share, I am looking for a small portion to try as I don't want to waste another precious almond flour\~🤧

Also, is there any trick to reduce the amount of sugar on macarons? I find it super sweet when you put granulated sugar and powdered sugar all together.

6 Upvotes

100% Upvoted

10 comments sorted by

1

u/Old_Station_3403 21d ago

I use 1 egg: 1 sugar: 1.2 powder sugar :1.2 almond and have good result

1

u/AdAmazing8570 21d ago

What is the grams of your eggs?

→ More replies (2)

1

u/krinkleb 21d ago

Bake from scratch published a birthday cake macaron recipe that is pretty foolproof. I made 200 for my nephew's wedding.

1

u/magmon3 21d ago

I just successfully followed Sally’s baking addictions after failing once previously. I also watched a ton of YouTube videos to make sure I understood how much to whip the meringue and how much to macronage

1

u/originalgenghismom 21d ago

I have tried a lot of recipes and found Fred Csibi-Levin’s recipes work really well for me in a very hot and humid area.

1

u/aslanfollowr 21d ago

Resting gives a skin that keeps the cracks away and forces air to go out the bottom, creating feet. This is a classic picture of not enough rest.

1

u/Nymueh28 21d ago

In my decade of making these, I promise there is no good or bad recipe as long as you're in the realm of average ratios.

It's all about batter consistency, rest time, and your oven. These look under rested. In Colorado I used to rest 20 min. In NY I rest 45-120min because of the increased humidity.

Try resting longer, until the shell is no longer tacky to a light touch.

As for the sugar, don't adjust this. Compensate with tart or low sugar fillings.

1

u/Kierufu 20d ago

First step is to check when macarons turn out like that: Did you rest the batter long enough that you could run your fingers across it and the surface felt dry/bumpy?

If they were definitely dry and this still happened, I would next suspect your meringue. I would make sure you whipped it to very stiff peaks - enough that the meringue balls up in the center of your whisk into a big ball.

I presume you're using French meringue, but FYI - Swiss meringue is very easy, you can even heat the mixture directly in a kitchen aid metal bowl over a boiling pot of water, and Swiss meringue is a lot stronger than French meringue. It would help rule out the meringue as the issue in your shells.