Why shells crack
Cracked macaron shells usually come from trapped moisture, under-rested batter, or oven heat that rises too fast. Fixing the next tray starts with reading the cause.
How to fix the next tray
Adjust macaronage until the batter flows in a slow ribbon, rest until a skin forms, and verify oven temperature with a thermometer before baking.
Common mistakes
Overmixed batter spreads and cracks. Skipping rest traps steam. Hot spots in the oven puff one side and split the top.
Quick checklist
Even feet, smooth tops, accurate rest, and a stable oven. Change one variable per tray so you learn which fix worked.
