The quest for the perfect macaron is a challenge for many pastry chefs, both amateur and experienced. Achieving that smooth shell and delicate “foot” requires precise technique. One of the most common and frustrating pitfalls is seeing your macaron shells crack during baking. Far from being inevitable, this issue is caused by specific factors — all of which can be controlled with rigour and experience.
Pastry-making, especially the art of macarons, requires patience and repetition. Don’t be discouraged by early failures. Each batch is an opportunity to learn and fine-tune your technique. By understanding the causes of cracking and applying these expert tips, you’ll soon be creating macarons worthy of the finest patisseries. And to go further, find out how to perfectly preserve your empty macaron shells without compromising their texture.
This article aims to break down the causes behind this small pastry disaster and provide professional solutions to help you achieve flawless macarons.
Table of Contents:
Analysis of the main causes of macaron cracking
Successful macarons rely on a subtle balance. The slightest variation can weaken the shell’s structure and lead to cracks. Here are the main culprits to watch out for.
Humidity: the macaron’s sworn enemy
Excess humidity is one of the most frequent causes of cracking. It can come from several sources:
- Egg whites that are too fresh: They contain more water, making the meringue less stable.
- A humid environment: A steamy kitchen, rainy weather, or a running dishwasher can prevent the shells from drying properly.
- Liquid food colouring: These add moisture to the batter, unlike powder or gel colouring.
An unstable meringue
The meringue is the skeleton of the macaron. If it’s poorly prepared, the entire structure collapses. A meringue is considered unstable when:
- The egg whites are not stiff enough: Gradual whipping is essential.
- The sugar is poorly incorporated: It must be added slowly to dissolve properly.
- There are traces of fat: Even the smallest bit of egg yolk or grease in the bowl will prevent the whites from whipping correctly.
Insufficient drying (“crusting”)
The resting time, known as “crusting”, is a crucial step that allows a thin dry skin to form on the surface of the shells. This protective layer prevents internal pressure from bursting the shell during baking. If the surface is still tacky before baking, the risk of cracks is high.
Poorly controlled baking
The oven plays a key role in successful macarons. Several baking mistakes can be fatal:
- Temperature too high: It causes the shells to rise too quickly and crack. The ideal temperature is usually between 140°C and 150°C with a fan-assisted oven.
- Uneven baking: A miscalibrated oven or a cold tray placed in a hot oven can cause harmful thermal shock.
- Opening the oven door too early: This causes harmful fluctuations in temperature and humidity.
Macaronage: a delicate step
Macaronage is the process of mixing the meringue with the dry ingredients (almond flour and icing sugar). The batter’s consistency must be perfect: smooth, shiny and flowing like a ribbon.
- Over-macaronage will make the batter too runny, causing the shells to spread and lose their “feet”.
- Under-macaronage leaves the batter too thick, trapping air bubbles that lead to cracks during baking.
Professional solutions for flawless macarons
Every problem has its solution. Here is a set of expert tips and advice to maximise your chances of success.
Anti-crack checklist:
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Humidity control:
- Choose a dry room and avoid washing up or using steam-producing appliances.
- “Age” your egg whites by separating them 2 to 3 days in advance and storing them in an airtight container in the fridge.
- Use powder or gel food colouring.
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Proper crusting:
- Let the shells rest for 30 minutes to an hour, or more if humidity levels are high.
- Foolproof test: gently touch the shell surface. If it doesn’t stick to your finger, it’s ready to bake.
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Controlled baking:
- Invest in an oven thermometer to know the real temperature.
- Use a fan-assisted oven at 140°C to 150°C.
- Use perforated aluminium trays for even heat distribution. To prevent bottom heat shocks, you can stack two baking trays.
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A stable meringue and perfect macaronage:
- Make sure your equipment is completely clean and grease-free.
- Whip the egg whites gradually and add the sugar in stages.
- Macaronage until the batter is smooth and forms a continuous, shiny ribbon when lifted.
Pastry-making, especially the art of the macaron, requires patience and repetition. Don’t be discouraged by early failures. Every batch is a chance to learn and refine your technique. By understanding the causes of cracking and applying these expert tips, you’ll soon be producing macarons worthy of the finest patisseries.
