like many of my students,
you piped the macaron
too wide, larger than 1½
inches. The excess batter
in a larger macaron holds
more water, and as the
macaron heats up in the
oven the excess water
evaporates, making the
shell crack. The amount
of time you need to leave
the macarons to dry
before baking depends on
chris devlin
(Chris Devlin)
#1