焼いている間にメレンゲ生地（マカロン）が割れるのはなぜ？

Pastry, Cakes & Desserts

Research has not established one specific cause of cracked meringue shells. The studies point to moisture movement, foam stability, sugar’s water-binding, and baking or drying conditions as plausible contributors, but they did not directly test shell cracking.

For a home baker, cracking may happen when the meringue structure dries or changes unevenly: sugar affects how well the foam holds water, while heating removes moisture. However, the described research mainly measured foam stability, moisture, texture, and drying—not cracks in baked meringue shells—so these are possible explanations rather than proven causes. A question these papers can answer is: "How does palm sugar substitution affect moisture?"

What this answer does not cover

• This synthesis uses titles and abstracts, not a full-text systematic review.
• Bibliographic index coverage and metadata can be incomplete or delayed.
• Retraction and publication-status metadata can be incomplete across connected indexes.
• Paper quality and risk of bias were not independently assessed.
• The evidence review was based only on supplied abstracts, not full papers.
• None of the described studies directly measured or compared cracking in meringue shells during baking.
• Several papers studied related products or ingredients rather than baked meringue shells.
• One record contains only an embargo notice, not a research abstract, so it provides no usable experimental findings.

Papers used (8)

1. PRACTICAL ASPECTS OF USING BEET JUICE IN MERINGUE AND MERINGUE BASED DESSERTS TECHNOLOGY — Bulletin of KSAU, 2024
2. An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications — Comprehensive Reviews in Food Science and Food Safety, 2023
3. Effect of contact ultrasonic drying on drying kinetics and physicochemical properties of egg whites — Illinois Digital Environment for Access to Learning and Scholarship (University of Illinois at Urbana-Champaign), 2023
4. Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup — Foods and Raw Materials, 2024
5. Characterization of meringue formulated with different palm sugar substitutes — Food Research, 2025
6. Making a Balinese Meringue — International Journal of Gastronomy and Food Science, 2016
7. Effect of Temperature-Relative Humidity on the Physicochemical and Functional Properties of Powdered Egg White Protein — The Atrium (University of Guelph), 2020
8. Determination of suitable drying curve model for bread moisture loss during baking — International Agrophysics, 2013

Answer last checked 2026-11-03T03:00:20.455Z. Answerlog reads titles and abstracts, not full papers, and does not assess study quality or claim consensus.

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