The baking gods.....they, after all, are the only entities that will allow successful macaron in a home kitchen. I find that any trouble with macaron shells will generally have to do with my oven. Check to make sure the temperature is accurate, and if you don't have a convection feature, look for ways to synthesize that aspect. I've heard leaving the door open a crack during baking (kept ajar with an oven safe utensil), will help.
As with macaron, its all about getting the right consistency. I use the Italian meringue method, and I've just learned what to look for.
have you done a web search...there are many ideas (too high oven, too much beating egg whites). have a look and see if your problem (and its solution) is described:
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=macaron%20shells%20cracked
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As with macaron, its all about getting the right consistency. I use the Italian meringue method, and I've just learned what to look for.
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=macaron%20shells%20cracked