Achieving the perfect macaron is both a science and an art. This topic is dedicated to mastering the delicate process of making macarons, from preparing the meringue to achieving the perfect feet and smooth tops. Learn about ingredient selection, precise mixing techniques, and baking tips to avoid common pitfalls such as cracks and hollows. Whether you're a novice or a seasoned baker, this forum provides the guidance and support needed to create consistently beautiful and delicious macarons. Share your experiences, ask questions, and discover new recipes and techniques to perfect your macarons. Join us and elevate your macaron-making skills to new heights!
My macarons always crack. What am I doing wrong?
Make sure to sift your almond flour and powdered sugar well. Also, let the piped macarons rest until they form a skin before baking.
Check your oven temperature. Too high, and they can crack.
Using aged egg whites can improve the consistency of your macarons.
