Just realized I ruined a batch of macarons by opening the oven too early

So I was trying to make French macarons for a friend's birthday in Phoenix last Saturday. I had the feet forming perfectly, shells looking smooth, then I got impatient after 8 minutes and cracked the door open to peek. All 24 shells deflated into wrinkled messes in under 30 seconds. I ended up scraping them off and using the almond flour for a quick frangipane tart instead. Has anyone else had this happen where one tiny move messes up the whole batch?

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kelly.robin1mo ago

...and that's exactly how my first attempt at bread baking went, except I opened the oven to check on the loaf and it collapsed into a dense brick. I was so mad I just threw the whole thing in the trash and ordered pizza instead. You're not alone in having a little peak turn into a full on baking disaster.