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My entire batch of macarons cracked because I rushed the resting time
I was trying to get them done for a party in just two hours, so I only let them sit for 20 minutes before baking. The tops looked like a dried-up riverbed. Anyone have a foolproof trick for knowing when the skin is set right?
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leo_harris14d ago
Ever tried the finger tap test? Lightly touch the top of one. If no batter sticks to your finger and it feels like a thin, dry film, you're good. I wait until they look dull, not shiny at all. Sometimes that's 40 minutes, depends on the weather. Rushing it always ends in cracks for me too.
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grayperez13d ago
Yeah the dull look is key, but @leo_harris I've found the finger tap can still leave a dent even if it's dry. That thin skin can sink right in. I go by the spring back, you know? Poke it gently and if it bounces all the way back without a mark, then it's set. If it just sits there with a little dimple, needs more time.
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angelafisher5d ago
My grandma always said to wait until they look like matte little pillows, not shiny.
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