Why are my macarons cracking in the oven?

Usually the shells didn’t dry enough before baking. The trapped air expands and breaks through the top.

Can I skip the fresh peach puree?

You can use peach jam, especially if it’s smooth. Just know the flavor will be sweeter and less fresh.

Too much peach puree added at once. Add more buttercream and mix — it often fixes itself.

Yes. Give them at least a day. The texture improves noticeably.

Peach macarons filled with real peach puree and peach buttercream, giving a fresh summer flavor with balanced sweetness and soft texture.

Scale

Cook Mode Keep your screen awake while you cook

Prepare an ice bath and bring a pot of water to a boil. Score peaches with an X and blanch for 1 minute, then transfer to ice bath and peel.
Chop peaches, mix with sugar and lemon juice, and let macerate for 30 minutes.
Blend peaches into a smooth puree and strain through a fine mesh strainer.
Cook puree with tapioca flour over medium heat for about 30 minutes until thickened, then chill.
Whip egg whites with sugar to stiff peaks and fold in almond flour and powdered sugar to form macaron batter.
Pipe macaron shells and let rest until dry, then bake at 300–320°F for 14–15 minutes.
Mix peach puree into buttercream until smooth and balanced.
Pipe buttercream ring on shells, fill center with peach puree, sandwich, and refrigerate for 24 hours before serving.