Secrets to making perfect macarons

Why does the surface of macarons crack when baked?

If the cap is rising like a dome and cracks, this means that the meringue is not stable, over-whipped, or underdeveloped.

Another reason may be that caps were not dried enough before baking and temperature shock is what breaks them.

Why the crown isn’t formed or is too thin?

Thin crown is common for low sugar macarons. If there is no crown at all, here are 2 possible reasons: either macarons were not dried enough or meringue was over-whipped. To make the crown higher, whip the meringue until you see a pliable beak.

Why macarons crown is twisted?

1. Uneven distribution of air flows. You should opt for baking in a turned off oven. 
2. The second sheet of macarons dries faster and edges of the crowns are stuck to the mat, this keeps them from rising evenly. In this case, before every baking, bend the mat in waves so that the edges of the caps get unstuck from the mat.

The caps are not covered in crust despite having been well dried before, and did not rise in the oven. I got a simple crispy almond cookie with spongy surface. Why?

Meringue is under-whipped. Not thick or stable enough to keep other ingredients.

What is the shelf life of macarons if stored in fridge or freezer?

72 hours in the fridge and 21 days in the freezer

How long does it take to dry French meringue macarons?

Approximately 2-4 hours at home.

Learn more in our course on low sugar macarons.