HI. I took the French Pastry class at King Arthur. We didn't follow this recipe -- no boiling the sugar. But I followed the class recipe at home. My macarons at home cracked during the baking. What did I do wrong? The recipe said to cook at 320 degrees. My oven doesn't have that setting, so I preheated it to 325 and then turned it down to 300 during the 10 minute bake. I also used dry egg whites, but they whipped up beautifully. Any ideas? Thanks

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