Why do your macarons always crack? You're whipping the egg whites in the wrong direction

You carefully sift the almond flour, beat the egg whites until stiff peaks form, but instead of smooth cakes you get "volcanic cracks." Sound familiar?

The culprit is invisible mistakes that even experienced pastry chefs make. For example, the direction in which you rotate the whisk.

Most right-handed people instinctively whisk the egg whites clockwise, creating an uneven texture.

Try moving counterclockwise - this will distribute the air bubbles evenly and prevent the dough from breaking in the oven. But this is just the tip of the iceberg.

The second fatal mistake is adding sugar directly to the whites. First, beat them until soft peaks form (when the mass resembles shaving foam), then gradually add sugar, continuing to beat for 8-10 minutes.

The mass should become glossy, viscous and not fall off the inverted whisk. If the whites look matte or grainy, you have overdone it.

But the main secret of macaroons is drying. After forming circles on parchment, leave them on the table for at least 40-60 minutes. During this time, a thin crust will form on the surface, which will protect the cakes from cracking when heated sharply.

How to check if it's ready? Carefully run your finger over the surface - if the dough doesn't stick, you can put it in the oven. But there's a nuance here too: temperature.

Most recipes call for 150°C, but if your oven doesn't have convection, set it to 140°C and place a tray of water on the bottom rack. The steam will soften the heat and prevent cracking.

What about color? If you want bright macarons without artificial colors, use natural powders: dried blueberries will give a purple hue, turmeric - sunny yellow, and spirulina - emerald.

Just add a teaspoon of powder to the dry flour and sugar mixture before combining with the egg whites. And don't forget about the filling! Classic ganache can be replaced with unexpected combinations: for example, a mixture of white chocolate with wasabi or dark chocolate with orange zest.

Another life hack: if the dough is too runny, add a pinch of cornstarch. It stabilizes the mass without affecting the taste.

And for a perfect round shape, use a stencil - draw circles on the back of the parchment with a pencil. And never put macarons on the top shelf of the oven - it's hotter there, and they will burn.