mark_nguyen95•2mo agoProlific Poster

I finally hit 500 perfect macarons in a row after my shells kept cracking for months.

Switching to aged egg whites and letting the piped shells rest for a full 45 minutes before baking was the game-changer, so has anyone else found a weirdly specific trick that fixed a stubborn fail?

3 comments

3 Comments

john_murphy642mo ago

500 perfect macarons in a row is just insane to me. I can't even get two to look the same. The 45 minute rest is way longer than I've ever tried, I usually get impatient after 20. Maybe that's my whole problem right there.

cameron3712mo ago

Ever try the rest in a less humid spot? My kitchen's too damp unless I run the AC.

nancy_green1d ago

Have you tried letting them rest somewhere with consistent airflow, like near a fan? That 45 minute wait is brutal but it makes the skin tacky enough to stop cracking.