Macarons are delicate treats that require precise technique, so when they come out hollow or cracked, it can be frustrating. Fortunately, several factors contribute to these problems, and by addressing each one, you can fix hollow or cracked macarons and achieve perfect results. Here’s how:
1. Adjust Your Meringue Technique
The meringue is the backbone of a macaron shell, and improper meringue can lead to hollow or cracked macarons. There are two primary types of meringue used in macaron making: French and Italian. Both require careful handling, but the French meringue is more susceptible to overmixing and underbeating.
How to Fix:
- Do Not Overbeat the Meringue: Overbeating causes the meringue to become too stiff, leading to dry, brittle macarons that crack. Beat the egg whites until stiff peaks form, but stop once they are glossy and firm.
- Avoid Undermixing: Undermixing the meringue with the almond flour mixture can result in a dry batter, which might lead to hollow macarons. Make sure to gently fold the dry ingredients into the meringue until the batter flows slowly off the spatula like lava.
2. Check Your Almond Flour Consistency
Almond flour is another key ingredient in macarons. If your almond flour is too coarse, it will not create the smooth, fine texture needed for smooth macaron shells. The result may be air pockets in the shell, leading to hollowness.
How to Fix:
- Sift the Almond Flour: Always sift almond flour and powdered sugar together before adding to the meringue to ensure there are no lumps or large particles. This helps create a smooth batter and prevents uneven baking.
- Use Fine Almond Flour: Use high-quality, finely ground almond flour for best results. If you don’t have access to finely ground flour, you can pulse it in a food processor or blender to break it down further.
3. Properly Age Your Egg Whites
Aging your egg whites before use helps improve the structure of your meringue, making it more stable and less prone to cracking.
How to Fix:
- Age the Egg Whites: Separate your egg whites at least 24 hours before baking and let them sit uncovered at room temperature. This will help the proteins relax and prevent the meringue from becoming too stiff.
- Use Room Temperature Egg Whites: Cold egg whites can create unstable meringue. Be sure your egg whites are at room temperature when you begin whipping them.
4. Control Your Oven Temperature
Baking temperature is one of the most important factors when making macarons. An oven that’s too hot or too cold can cause cracking or hollowness in your macarons.
How to Fix:
- Use an Oven Thermometer: Oven temperatures can vary significantly from the displayed temperature. A thermometer can help ensure that your oven is at the right temperature for macaron baking, typically around 285°F (140°C).
- Bake at a Low Temperature: If your macarons are cracking, it might be due to the oven being too hot. Try lowering the temperature by 10-15°F (5-8°C) and see if it helps.
- Consider Using Convection Mode: A fan-assisted oven (convection) can help bake macarons more evenly, reducing the likelihood of cracking.
- Allow Your Macarons to Rest: Before baking, let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on top. This will prevent cracking during baking and allow the macaron shells to set more evenly.
5. Check Your Piping Consistency
The way you pipe the macaron batter onto the baking sheet can affect whether your macarons are hollow or cracked. If the batter is too runny or piped unevenly, the macarons may not form a strong shell.
How to Fix:
- Pipe Evenly: Use a piping bag with a round tip to pipe consistent circles of batter. Hold the piping bag perpendicular to the baking sheet and pipe straight down to create uniform circles.
- Proper Consistency of Batter: The batter should not be too runny or too thick. It should flow slowly off the spatula but still hold its shape when piped. If your batter is too thin, it will spread too much and cause hollow centers.
6. Ensure Proper Resting Time
After piping your macarons, you must allow them to rest before baking. This is a crucial step that can make the difference between a successful batch and one with cracked or hollow macarons.
How to Fix:
- Rest the Piped Macarons: Leave the piped macarons on the baking sheet at room temperature for 30-60 minutes or until they form a smooth, dry skin on top. This step allows the macaron shells to form a barrier that prevents cracking during baking.
- Check for the Skin: Gently touch the surface of a macaron to see if it’s dry and doesn’t stick to your finger. If it does, let the macarons rest a little longer.
7. Prevent Macaron Feet Issues
The feet of a macaron are the little ruffled edges that form at the bottom of the shell. If your macarons do not have well-formed feet or if they crack, it could be because the batter was too thick or too thin, or the oven temperature wasn’t quite right.
How to Fix:
- Control the Resting Time: Proper resting time is key to developing macaron feet. Be sure to let the macarons sit until the skin forms and the feet can develop during baking.
- Watch Your Oven Temperature: Macarons need the right heat to develop feet properly. Too high of a temperature can cause feet to form too quickly, leading to cracks. Too low, and they may not form at all.
8. Troubleshoot Cracks After Baking
If your macarons crack after baking, it could be due to temperature fluctuations, the meringue being too dry, or baking at the wrong temperature.
How to Fix:
- Lower the Oven Temperature: A common cause of cracks is high oven heat. If the temperature is too high, the outer part of the macaron shell will set before the inside has finished cooking, causing it to crack. Lowering the temperature by 5-10°F (2-5°C) can help.
- Even Heat Distribution: Ensure your baking sheet is in the center of the oven for the best heat distribution. Avoid placing it too close to the top or bottom elements.
9. Let the Macarons Cool Completely
After baking, it’s important to let your macarons cool properly. If you try to remove them from the baking sheet while they are still warm, they may crack or break.
How to Fix:
- Cool on the Sheet: Allow the macarons to cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This gives them time to set and firm up.
- Peel from Parchment Carefully: If you’ve used parchment paper or a silicone mat, gently peel the macaron shells away from it once cooled.
Conclusion
Achieving perfect macarons requires patience, precision, and attention to detail. If your macarons are hollow or cracked, it’s usually due to issues in your technique, ingredients, or oven temperature. By adjusting your meringue, properly resting your macarons, sifting your ingredients, and ensuring the right baking conditions, you can fix these issues and make flawless macarons every time.