I have been trying my hand at macarons for a week or so and have yet to achieve a perfect cookie. My two main problems have been cracks forming atop the macarons and poor "foot" development. I use the "Meyer Lemon Macaron" Recipe found here on Food52, but to no avail they almost always crack. I have also read "BraveTart's" 10 Commandments on Macaron making, but that has not improved the cracking situation. I suspect my issues are having to do with the "Macaronage" step: some recipes seem to really baby the dough, while others go at it like it owed them money. Any advice on how "you" achieve the perfect macaron is welcome.
You deserve a cookie.
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