Why did my macarons have cracked tops or no 'feet'?

Question

Why did your macarons have cracked tops or no 'feet'? Troubleshoot the common issues with this notoriously tricky French cookie.

Answer 1

Macaron cracks and lack of feet are often due to improper macaronage (mixing), oven temperature issues, or insufficient drying time before baking. Achieving the right balance is key to perfect macarons.

Detailed Explanation:

Several factors can contribute to cracked macaron tops or the absence of those signature 'feet'. Let's break them down:

1. Macaronage: This is the crucial step of folding the almond flour and icing sugar mixture into the meringue. Over-mixing results in a batter that is too runny, spreading too thin during baking and causing cracks. Under-mixing leads to a lumpy batter that doesn't form feet properly. The ideal consistency is often described as lava-like, flowing slowly and ribboning off the spatula.

2. Oven Temperature: Oven temperature is critical. If the oven is too hot, the tops will rise and crack before the feet have a chance to develop. If it's too cold, the macarons may spread and not rise at all. Use an oven thermometer to ensure accuracy and adjust accordingly. Start with a temperature around 300°F (149°C) and adjust based on your oven.

3. Drying Time: After piping the macarons onto baking sheets, they need to dry before baking. This allows a skin to form on the surface. If the skin isn't thick enough, the macarons will crack during baking. The drying time depends on humidity; it can range from 30 minutes to an hour or more. Gently touch the surface; it should be dry to the touch and not sticky.

4. Meringue: The type of meringue used (French, Italian, or Swiss) can also affect the outcome. Each method has its own nuances. Ensure your meringue is stable and holds stiff peaks before incorporating the dry ingredients.

5. Ingredient Ratios: Precise measurements are essential in macaron making. Even slight variations in the ratio of almond flour, icing sugar, egg whites, and granulated sugar can impact the final result. Use a kitchen scale for accuracy.

Pro Tip:

Age your egg whites for better results. Separate the egg whites a day or two in advance and store them in an airtight container in the refrigerator. This helps to reduce the moisture content, leading to a more stable meringue and better macaron feet.