I'm sure this is completely my fault which is why I am not giving it a low rating. Anyhow,
The macarons crack within 4 - 5 minutes of baking! I've tried many many variations of 'resting.' I achieve pretty dry - hard shells, but they crack in the oven anyway. The feets are all perfect though... Did I just simply over mix? How can you tell you've overmixed *before* baking?
For the 'skin', I've done the 30 mins, the hour, the hour 1/2... I even tried popping them right into the oven after piping at 200F for 15 minutes, achieving a really nice hard shell (Advice taken from "Les Petits. Macarons"). I've tried leaving it in the oven on "warm" for 10 minutes and also got a nice shell (advice taken from a blogger I found on google.
But every time I start to actually bake it, every thing goes wrong.
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I'm sure this is completely my fault which is why I am not giving it a low rating....