French Macarons can be hard to trouble shoot because there are so many variables Robin, but we'll try our best! There are three basic things that can cause cracking in most cases. 1) High heat or hot spots. I would try 300 degrees and see if that doesn't work better for you? Although you can run into issues if the temp is too low as well so it's a toss up which is better. And make sure there is enough room in your oven for good air flow around the tray or trays. 2) Soft Egg Whites. I have never tried dry egg whites but so I can't be sure about how well they work in French Macarons, but this is another area that you could experiment with. Try whipping them just a bit longer to see that doesn't help in this case. 3) Too much air trapped inside during baking. Be sure to really thump your sheet tray against the counter after piping. You also might need to rotate the tray and do again from the other side to make sure you didn't miss any spots. Hope this narrows down what might have happened here. And don't forget about our amazing Baker's Hotline ((855) 371-2253) if you want to dive a bit deeper into the specifics, we're always happy to help!

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