Why are my macarons domed and cracked?

Your macarons are likely domed and cracked because of trapped steam from an oven that's too hot, not enough drying time (skin formation), or issues with your batter (under-mixed, too wet/moist) or meringue (not stiff enough), all causing steam to escape unevenly through the top instead of the bottom, leading to cracks and dome shapes as they rise rapidly.

Why are my macarons doming and cracking?

Many people have been asking me why they have cracked macaron shells. 99.9% of the time it is because you did not dry the macarons out long enough. The 0.01% is that you overmixed or undermixed the batter.

How do you know if you overmixed your macarons?

You know you've overmixed macarons when the batter becomes too runny, the "figure 8" test shows the batter disappearing instantly (under 5 seconds), and the piped shells spread out flat, don't form feet, or develop cracked, bumpy tops, indicating deflated meringue and lost structure. Overmixing weakens the meringue, making shells thin, crispy, or chewy instead of light and airy.
 

What are the biggest mistakes when making macarons?

The biggest macaron mistakes involve improper macaronage (mixing) leading to hollow or bumpy shells, not resting the piped shells long enough to form a skin (causing cracks), and overwhipping the meringue, which makes them fragile. Other common errors include using liquid food coloring, incorrect oven temperature (especially dark trays), and not sifting dry ingredients, all of which hinder the development of smooth tops and signature "feet". 

What is the secret to good macarons?

A good macaron has a smooth, shiny shell, distinctive "feet" (ruffles at the base), and a crisp-yet-chewy interior that isn't hollow, with a balanced, flavorful filling that's not too sticky and complements the shell, creating a delicate, satisfying bite. Key elements are precise ingredient measurement, proper meringue whipping, the critical "macaronage" mixing stage for lava-like batter, adequate resting, and careful baking to avoid cracks or hollowing.
 

Macarons Cracking | How to Fix Cracked Macarons

How long do you let macarons sit before baking?

You should rest macarons for 30-60 minutes, or until a dry skin forms and they don't stick to your finger when lightly touched, but this varies greatly with humidity, temperature, and batter; some bakers even use a "no-rest" method, while others need longer. The goal is a matte, dry top that prevents cracking and encourages "feet," so check them frequently rather than relying strictly on time. 

How to tell when macarons are done drying?

A good indication is that they should no longer stick to your fingertips when you gently touch them. Resting typically takes between 15 to 25 minutes, but this can vary based on the weather. 🚀 **Quick Tips**: If your macarons seem to be taking too long to dry, here are a few strategies to speed up the process: 1.

How to get smooth tops on macarons?

Here are our three suggested solutions to these issues.

1. Choose the correct meringue. The essentials of a macaron batter are meringue and almond flour. ...
2. Mix your batter to the right consistency. This is a tip that comes down to experience. ...
3. Give the tray a helpful tap.

What is the hardest part about making macarons?

The hardest part of making macarons is achieving the perfect consistency during macaronage, the process of folding dry ingredients into the meringue, because overmixing deflates the air (leading to flat cookies) and undermixing leaves them lumpy and prevents the signature "feet" (ruffled bases). This step, along with precise ingredient measuring and oven temperature, requires significant practice to get the batter to a "lava" or "ribbon" stage where it flows in a slow, continuous ribbon. 

What happens if you under mix macarons?

🩷 Your batter will look rough, and the macarons won't smooth out well when you tap the trays. 🩷 Your baked macarons have a rough finish. Two things to remember about undermixed batter 👇🏽 🩷 In my opinion, it's a better problem to have than overmixed batter, because the macaron shells will still be strong.

How many times should you fold macaron batter?

Start by aiming for around 50 folds, then check the consistency after every 2-3 folds. Remember, if your batter becomes completely smooth in the bowl, it's likely overmixed, and this can affect the piping stage. The proper consistency of macaron batter can truly make or break your cookies.

Do cracked macarons still taste good?

Though not picture-perfect, cracked macarons are still delicious and can be repurposed without waste.

Why did my macarons rise so much?

Baking temperature too high. Too high a temperature can cause your macarons to rise rapidly and then collapse once they come out of the oven. The nice high feet will just spread outward.

How far in advance can I make macaroons?

You can make macarons several days to weeks in advance; shells can be frozen for up to 2 months, while filled macarons last 3-4 days in the fridge or up to 2-3 months frozen (best for 2-4 weeks), with maturation needed in the fridge for 12-24 hours after filling for best flavor and texture. For short-term, fill and mature in the fridge 1-2 days before serving; for longer, freeze filled macarons for up to a month and thaw in the fridge. 

Why do my macarons keep cracking?

Poorly controlled baking

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.

How do you know if macarons are overbaked?

If the macarons are coming out hard, or hollow, brittle, browned, that means they are either being over baked, or the oven temperature is too high. High oven temperature can also cause the macarons to crack, it can cause a crack from the top of the shell or spread outwards.

Should I bake macaron with a fan?

Having said all that, a convection fan is not necessary when using your home oven for baking macarons. It is a nice added bonus to keep the heat distributing evenly and consistently. You can still achieve this by using other baking tweaks and the proper heat conducting kitchen tools which will be outlined below.

What happens if you over mix macarons?

Overmixing weakens the meringue making your batter watery causing tiny air bubbles on the top of your macaron and produces fragile shells. Once your batter's over mixed there's really no saving it.

How to tell if macarons are underbaked?

Be sure to check the macarons for doneness before taking them out. To test for doneness, gently touch the top of one macaron with your index finger and try wiggle it. If it wobbles side to side, they're not ready. keep baking for another minute or so.

What's the best temperature to bake macarons?

Generally speaking, you'll find that ideal temperatures range from 300 °F / 149 °C to 350 °F / 177 °C and ideal cooking times range from 10 to 14 minutes for 2 in (5 cm) macarons. Other variables include ventilation, humidity, altitude, and whether or not you have an oven fan.

What happens if you rest your macarons too long?

Q: Can I let macarons rest for too long? A: Yes, it's possible. Over-resting can result in a skin that is too dry, affecting the macarons' texture. Aim for the recommended time and adjust based on the specific conditions of your kitchen.

How to get perfect macarons every time?

Not giving the macarons time to form a skin, is one of the main reasons Italian meringue macarons fail. The tops must be dry to the touch (no longer sticky) or they will not form “feet”. If they aren't dry on top, the tops of the shells will burst apart while baking or the shells will have large hollows.

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