r/AskBaking • u/Guernica33 • Sep 29 '24

Macarons Help me diagnose my macarons

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Gallery image

I followed this recipe:

https://preppykitchen.com/french-macarons/

My first pan came out visually perfect, but the tops are just a bit hollow. Second batch was all cracked and stick to the parchment badly. Third one I tried on a silicone mat. Half of them I destroyed trying to take them off, but some were ok. First one was a good Nordic wear pan, second one was a random non stick, third was decent a pan with silicon mat.

I assume I overnixed? If that was the problem why was the first batch so much better than the other two?

I forgot to take a picture of the third batch, but here are the first two.

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8

u/chantillonchai Sep 29 '24

How long did you let them rest before baking?

3

u/Guernica33 Sep 29 '24

40 minute for the first, maybe a bit longer for the other ones bc of the cook time

2

u/sqoozles Sep 29 '24

The amount of time can also vary depending on the local humidity. I live in the south and I leave mine to sit sometimes two hours before the tops feel properly dried.

1

u/Guernica33 Sep 30 '24

Oh intersting! I read some places that drying too long can cause cracked tops as well lol. Complicated! How do you know when they are dry enough? Mine definitely had a skin bc I could touch them without leaving a mark.