• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Indulge With Mimi

  • ♥ Home
    • Conversion Charts
    • Privacy
  • ♥ Macarons
    • Best French Macaron Recipe
    • Macaron Troubleshooting Guide
    • Macaron Tutorial Video
    • Macaron Art
    • Macaron Baking How To's
    • Macaron Recipes
    • Macaron Templates
    • Subscriber's Only Area
    • Macaron Knowledge & Books
    • Mimi's Macaron Friends
    • Reader's Questions
  • ♥ Sweets
  • ♥ Recipes
  • ♥ Life
    • Afternoon Tea
    • Travel
    • Party Ideas, Home Decor, Design
    • Easy Meal Recipes
    • Social
    • Fertility, Pregnancy, Family
  • ♥ SHOP
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Macarons
    • Best Macaron Recipe
    • Macaron Troubleshooting
    • Macaron Techniques
    • Macaron Recipes
    • Macaron Art
    • Macaron Knowledge
    • Subscriber Area
  • Sweets
    • Fluffy Cake Rolls
    • Cakes
    • Frosting
    • No-Bake Desserts
    • Cookies
    • Cupcakes
  • Recipes
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Blog » Macarons » Anatomy of a Perfect Macaron

    Anatomy of a Perfect Macaron

    Published: Jan 18, 2015 · Modified: Apr 9, 2021 by Mimi · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    First, I should disclose that there's no such thing as a perfect macaron since we all know that nothing is truly perfect in life 🙂 But many of my readers have asked me what their macarons should be like after baking. I know some also do not live near a bakery where they can buy and taste macarons so their first macarons are they ones they made by themselves! An impressive feat I must say. With that in mind, I created this guide to list some ideal attributes to look for in the search for "ideal or perfect macarons". I put that in quotes because they don't have to look perfect to be good. Don't forget macarons are for eating!

    XOXO,
    Mimi

    Feet:

    Perhaps the most talked about and coveted aspect in the art of macaron making. You'll realize that once you've acheived macarons with feet, you don't want just any kind of feet because each type actually reflects what kind of macaron you will have and shows the kind of mistakes you've made. Small unbroken feet are usually a good indication that the macaron is not hollow. Big bubbly feet usually indicates that the insides have been pushed out into the feet causing a hollow macaron.

    Examples of "Good Feet":

    ✓ Ruffled Feet (slight horizontal rise)

    ruffly-feet ruffly-feet-french-macaron good-macaron-feet

    ✓ Small Delicate Air Pockets in Feet (clean vertical rise)

    italian-macaron-feet how-to-get-feet-macarons good-feet-macarons

    ✘ Examples of "Bad Feet": (messy broken air pockets/detached feet, excessive horizontal rise (tall feet)/ overly developed feet, no feet)

    lopsided-macarons dry-overcooked-macaron no feet macarons
    macaron-hollow-shell

    NO HOLLOWS & Texture:

    The texture of the macaron should not be super crunchy or crispy like a biscotti. Shells can turn hard from over baking so learn when to stop baking and mature your shells with a higher moisture filling if needed. Stale macarons can also turn hard so make sure to place them in an air tight container in the fridge as they are best eaten within 5-7 days.

    Another coveted attribute for any macaron is the absence of hollows. When handled, hollow macarons can be easily broken because there's a big gaping hole inside the shell. As soon as you press into it with your hands, it can easily get crushed.  You do not need to fill the macaron shell and bite into it to see that it is fully set with no hollows. This should already be apparent once it cools down and you break it open to see that the shell is not hollow and the insides have not collapsed.  Macaron bodies should be fully set with a nice fluffy interior and a crispy egg-shell like exterior. It's the presence of these two contrasting textures which makes this cookie so special.  Pressing the bottom of the macarons shell, thereby pushing the insides up to the top, is not the proper way of achieving no hollows. Aim for reducing hollows by baking at the correct temperature (not too low), proper meringue whipping and using the correct folding techniques.

    puffy-chubby-macarons
    "Puffy" Macaron

    Rise:

    The shells should have a healthy rise, not too puffy yet not too flat. A bloated shell that is disproportionate to the whole macaron is often hollow. Fix this by working on your folding technique and making sure that your temperature is just right.

    On the flip side, a pancake like macaron is usually a sign that you've over mixed your batter.  These aren't too attractive so learn to judge the consistency and know when to stop folding. Remember, the batter should flow slowly like lava and fall a few times on itself like a ribbon.

    home-ovens-for-baking-macarons

    Shape:

    This is obvious. Macaron shells should be round.  There are several reasons for oddly shaped shells including: over mixed batter, wrong piping techniques and use of parchment paper, either through improper use or just plain bad quality. Invest in a Silpat pan, it will work wonders to keep your shapes round.

    macaron-caviar

    Filling:

    The filling should not overwhelm the overall construction of the macaron by being over stuffed or under stuffed. Pipe the filling until it reaches close to the edge of the shell but leave some room for it to expand once you assemble the macaron. The filling should not run past the the outer rim of the shell. Too much filling and it will be hard to eat it without the filling squishing out, making for one messy messy treat.

    macaron-no-browning
    Bumpy Shells

    Color:

    The tops of the shell should be smooth, not too lumpy and devoid of points or "nipples". Sift your almond flour well to help with attaining super smooth shells. Remove nipples by rapping the tray firmly against the counter after piping.

    The colour of the shells should be uniformed and not spotty or browned. To avoid spotty coloring, make sure you're introducing the gel colour into your mixture with enough time left to mix it thoroughly. As for shell browning, make sure you are using your oven correctly. Move your macarons further away from the heat source, lower the temperature or place an empty pan below or above your macarons according to your own situation. Click here to read how to use your oven properly for baking macarons.

    Hand adding food color into meringue.

    Making Macarons Without a Mixer, Scale & Convection Oven

    Close up of two non-hollow macarons assembled with fillings.

    The Best French Macaron Recipe w/ Video & Template

    smooth round macarons in different colors on a plate.

    How to Bake Smooth and Round Macaron Shells

    « Food or Fashion? - Macaron Mask!
    Winter Wonderland in Whistler »
    16.9K shares

    Reader Interactions

    Comments

    1. anna says

      May 10, 2021 at 12:14 pm

      Hi your tips where very helpful I'v been trying to make a decent macron for about 4 months now but they always either end up good with feet but hollow or no feet and perfect consistency I have tried folding more folding less letting it rest more and less I'v tried multiple recipes and made sure to go step by step. any suggestions?

      Reply
      • Mimi says

        May 26, 2021 at 3:19 pm

        Hi Anna,
        Have you considered your meringue? Overwhipping it can cause it to look like a normal looking macaron on the outside with hollows inside. Take a look at these posts, I think it will help: hollow macarons & how to whip perfect meringue for macarons.
        XOXO,
        Mimi

        Reply
    2. Kim says

      November 11, 2020 at 2:35 pm

      my macaron shells are very oddly shaped. what should I do to fix it? and also what kind of parchment paper or silicone mat is good for making circular macaron shells?

      Reply
      • Mimi says

        November 12, 2020 at 10:01 pm

        Hi Kim,
        I have a tutorial on how to bake smooth and round macarons, please take a look. I prefer SILPAT silicone mats because they keep the shape of the macaron round and tidy. It might be your paper/mat but your technique might also need some practice. Take a look at the tutorial and let me know if you nee further help.
        XOXO,
        Mimi

        Reply
      • Yuvi says

        March 27, 2021 at 7:35 am

        Hii my macarons turn soggy immediately after I fill them and they crush to pieces.. pls suggest what seems to be going wrong and what can I do to prevent this?
        Thanks in advance

        Reply
      • Hyedi says

        April 17, 2021 at 10:14 am

        I feel like baking mats hold moisture, when baking macarons..I go with strictly parchment.

        Reply
    3. sahar says

      October 05, 2020 at 10:09 am

      hi mimi
      i`m so glad for knowing you.
      i have problem with my macarons after bake them thats problem is when i put filling between to shells of macaron and put them in the refrigerator they stay frim and when put them in the environment they became soft and chewable and when comeback to the refrigerator again they become firm and unchewable again . i`don`t know hwo i can solve this problem. i think maybe you can help me to solve this problem .
      beforhand i`m thankfull for your guidance.EmojiEmoji

      Reply
      • Mimi says

        October 28, 2020 at 6:34 am

        Hi Sahar,
        A good way to combat this problem is brushing some milk or syrup to the bottom of the dry macarons, let it absorb and then pipe the filling. Please let me know how it goes 🙂
        XOXO,
        Mimi

        Reply
    4. Cynda says

      April 13, 2020 at 10:45 am

      Took my first stab at macarons, followed your recipe (all tips and tricks) and they came out looking perfect! Smooth shell, perfect feet, no cracks or hollow shells, but they were a little chewy. What should I adjust? Thank you- following your steps allowed me to have my first batch looking beautiful, no fails!!

      Reply
      • Mimi says

        May 11, 2020 at 9:52 am

        I'm glad to hear that. If you brush a bit of syrup or milk on the bottom of the shells and then fill it, it will help to mature it more readily and not be so chewy. XOXO Mimi

        Reply
    5. Paul says

      March 10, 2020 at 7:42 pm

      Hey, I have tried every single way you can possibly try. Soft peaks, hard peaks, low speed, high speed, cream of tartar, no tartar, French method, Italian method, lightly folding the mixture, no macaronage, over macaronage, connection bake, regular bake and everything in between. I only get hollow, I have never gotten anything but good to perfect looking shells that are completely hollow inside. I’ve followed so many tips, including this site. Every single time they turn out hollow, EVERY time, HOLLOW. The only thing is that I’m at altitude, almost 7,000 feet where I’m at. Do you have any more tips than what you’ve laid out in this and the perfect recipe blogs? I’m getting so tired of making inedible hollow Macarons. Terrible texture.

      Reply
      • Mimi says

        March 15, 2020 at 9:09 am

        I really wish I knew more about high altitude macaron baking. As I don't live in a high altitude, I don't have any real hands-on experience with this that I can share. Have you read How to Avoid Hollow Macarons? At the current moment, that's all the knowledge I can give in regards to hollows. I hope I can get some more information for you later. I'll have to poll my readers and see if they can provide any more real-life experience on this. Also, Have you tried making the Italian meringue? Would this be more stabile? XOXO, Mimi

        Reply
        • Monty says

          June 18, 2020 at 4:18 am

          And yet here you are telling everyone that no hollow macaron is the perfect macaron. You should be able to support that flat out blatant opinion and know-it-all attitude towards perfect macaron and yes even high altitude issues.,

          Reply
          • Mimi says

            June 18, 2020 at 6:38 am

            Hi Monty,

            I've always supported and cheered on bakers with all different types of macarons results. In my post on these issues, I have always made sure to state macarons are for eating afterall and not just for the aesthetics, I wrote that this is just what an "ideal" macaron should look like for those who are interested to know what attributes one should be looking for when baking them. It would be nice to have a non-hollow macaron but we don't have to be snobs about the issue. I've always told my readers that it takes a long time to make macarons, a lot of love and time goes into it so we should celebrate and enjoy all types of macarons results. What works in one person's kitchen might not work in anothers. I've always recognized I don't have all the answers, I don't live in a high altitude location so I cannot say from my own experience how to bake them in this environment. Everything I share is based on my own experiences which I provide for free to everyone online. With all that is happening in the world right now, I am dismayed that baking - something that is meant to be a sort of stress release and bring a sense of community - can bring on such negative emotions. I hope you do get your answers to high altitude baking. Best of luck.
            XOXO,
            Mimi

            Reply
      • Jennifer C says

        February 14, 2021 at 11:09 am

        I also live at 7000 ft and mine always seem to be hollow. I haven’t tried the Italian method yet, maybe I will at some point and report back. But I will say that once they are filled and matured overnight, the insides do seem to expand and fill most of the hollows. Cheers!

        Reply
        • Mimi says

          March 09, 2021 at 11:03 am

          Hi Jennifer,
          Thanks for sharing your experience. You're right, a tiny gap is nothing to worry about and does expand a bit after maturation.
          Let me know how your Italian ones well.
          XOXO,
          Mimi

          Reply
    6. Stacey Youngblood says

      April 26, 2018 at 3:12 pm

      Hi Mimi!

      Love your troubleshooting advice! Question: How do you get a 2 tone macaron? I noticed them in on the pic with the pink/black macaron and white and black macron.

      Thanks!
      Stacey

      Reply
      • Mimi says

        May 05, 2018 at 1:06 pm

        Yes, here is the post to Gender Reveal 2 Coloured Macarons.

        Reply
    7. Macaron says

      March 22, 2018 at 7:19 pm

      The macaron looks great

      Reply
      • Mimi says

        March 30, 2018 at 10:41 pm

        Thank you so much for your feedback! I hope you get a chance to make it too!
        XOXO, Mimi

        Reply
    8. Lisa says

      February 04, 2018 at 6:22 pm

      Hi Mimi,
      You said to use 65g of icing sugar with cornstarch, how much cornstarch?

      Reply
      • Mimi says

        February 05, 2018 at 12:20 am

        Hi, most powdered sugar in N. America already contains cornstarch. You can use any brand that lists cornstarch as an ingredient.
        xoxo,
        Mimi

        Reply
        • Lisa says

          February 05, 2018 at 8:25 am

          Oh, ok. Good to know. I never paid attention to the ingredients listed on the icing sugar.

          Reply
          • Mimi says

            February 06, 2018 at 9:49 pm

            No problem. I hope it helps.
            XOXO,
            Mimi

            Reply
    9. Casey says

      January 30, 2018 at 11:36 am

      Hi Mimi, my macarons turn out perfectly in every way except for very slight browning around the top edges. The colour is the only thing I need to fix. I bake at 305F for 14 minutes, one rack lower than ‘middle’. I’ve read your posts about properly using the oven and have tried everything I could. Do you have any suggestions?

      Reply
      • Mimi says

        February 04, 2018 at 10:29 pm

        Hi Casey,

        I think you can try a lower temp for 16-18 minutes 🙂

        XOXO,
        Mimi

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Mimi Macarons Head Shot

    Writer and photographer behind IndulgeWithMimi ♥ Join me for posts about Vancouver life, style, baking and my obsession: #MacaronArt ♥

    More about me →

    FATHER'S DAY DESSERTS

    • Super Fluffy and Soft Japanese Chocolate Cake Roll
    • Tender Chocolate Cream Cheese Pound Cake
    • Coffee Jello - No Bake Japanese Dessert
    • Real Chocolate Whipped Cream Frosting - Only 2 Ingredients
    • Fancy Soft Chocolate Chip Cookies - Large Size
    • Basic Chocolate Filling for Macarons - Only 3 Ingredients

    MOST HELPFUL MACARON POSTS

    • The Best French Macaron Recipe w/ Video & Template
    • Yummy Macaron Filling Ideas
    • Macaron Troubleshooting Guide
    • Correctly Using Your Home Oven for Baking Macarons

    MACARON TEMPLATES

    • A Strawberries and Cream Half Birthday Cake for Bibi's 6-Month Birthday (Cake Topper Template)
    • How to Make a Cute Macaron Box for Your Character Macarons (Template)
    • Horse Carousel Macaron Cake (w/ Template)
    • Pink Bear Bridal Macarons Favors with Royal Sugar Roses (Bear Template)

    Footer

    ↑ back to top

    Info

    • about
    • contact
    • Privacy 

    recipe index

    • Macaron Recipes
    • Macaron Baking How To’s
    • Macaron Knowledge & Books
    • Cakes

    Newsletter

    • Subscribe for Templates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Indulge With Mimi