On some occasions our almond macaroons exhibit very coarse cracks on the surface instead of the fine cracks we are seeking What is the cause

Coarse cracks can be caused either by the deposited macaroons forming a skin before baking or by insufficient humidity during the initial stages of baking. If a skin has formed then the surface is no longer porous enough to allow moisture vapour to escape as the product is baked. Instead pressure builds up inside the macaroon, eventually causing the skin to form a coarse crack. Similarly if the oven is very dry at the start of baking then the surface of the macaroon quickly dries out, restricting the escape of moisture.

To avoid this problem do not leave the product standing in a warm, dry atmosphere and bake it off as soon as possible after depositing.

Continue reading here: Why are macaroons baked in a cool oven

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