I am having an issue with leaving macarons to form a skin
I have a few macaron orders, so I need to bake them. However, when it is raining and the air is moist they don't form a skin very well. What can I do to make sure they form a skin before they go in the oven when there is moisture in the air?
Best Answer
The need to leave macarons to form a skin is debatable, but if you feel it's necessary, put them uncovered in the fridge, which will dry them out nicely. Be careful that there's nothing else in there with a strong smell that may taint the macarons, however.
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How long do macarons take to form a skin?
\u2665 Pierre Herme: "Allow the shells to stand at room temperature for about 30 minutes until a skin forms on the surface. The batter should not stick to your fingers." Even in my macaron class, it was advised to wait for about half an hour until a skin develops.What happens if you let macarons dry too long?
Basically, if you over dry your macaron batter, the surface loses it's tensile strength from over dehydration and thus, when it rises in the oven, the surface cracks. However, if you don't dry your batter, the surface of your macaron would have only partially formed its crust and therefore, it will crack.Top 9 Macaron Mistakes (And How to Fix Them)
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