Using your home oven properly for baking macarons can help to avoid hollow, lopsided, browned or cracked shells. This post will go over different ways to set your home oven for baking colorful macarons.
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I wrote this post on correctly using your home oven for baking macarons because I found that there wasn't much information about how to use your home oven properly when baking macarons. Unlike spacious and sturdy commercial grade ovens with even heat distribution, home ovens can be temperamental and seem to need a lot of coddling.
For any home baker, it's very important to know their own oven well in order to achieve success with any recipe, even my Best Macaron Recipe will only get you so far in achieving perfect macarons if you don't know how to adjust your oven properly for baking macarons. You will need to experiment under different baking conditions like rack position, temperature and bake time to find the optimal conditions for successful baking. When you learn to trust your oven, it will love you back ♥
When I started making macarons, I was more concerned about feet development and just making sure that the macarons actually looked like macarons. Needless to say, I was not too picky back then. But as I baked more of them, I realized that all the faults like hollow shells, crispy over baked bodies etc. would actually manifest itself in its outer appearance. In other words, you are essentially showing the world all your macaron's faults just by its visual presentation. I started to demand more perfection from these little sweet treats.
Even when you follow a macaron recipe religiously, you can still end up with ugly or underdeveloped macarons simply because you used your oven incorrectly (READ: Macaron Troubleshooting Guide). Almost all the recipes I've come across only instructs to bake at a certain time and temperature on the middle rack. It drove me crazy when I ended up with overly brown or under cooked macarons. It led me to experiment with my oven in order to get my macarons just right.
Average Baking Time & Temperature for Macarons
I'm not claiming to have the exact solution for you because all ovens are different. Every baker should know their own oven well. This post highlights the different ways to adjust your own oven to perfect the baking process. You may need to use a combination of these adjustments to achieve the results you want depending on your own situation.
All of the scenarios below are in reference to the average baking time, temperature and rack position of the two methods below:
♥ FRENCH Method: 320 F for 12-14 minutes on the middle rack ♥
♥ ITALIAN Method: 260 F for 20-22 minutes on the middle rack ♥
Oven Adjustment Methods
Baking Time and Temperature
Macarons can be over baked/under baked and feet development can be overdeveloped/underdeveloped if the baking time or temperature is not well aligned. For over baked shells or over developed feet, the temperature is probably too high causing it to bake too quickly. You will also find that feet which develop quickly and outwards are also victims of over folding and overly hot oven temperatures. The high heat forces the feet to develop much too quickly and it has nowhere to go except up and out. On the other hand, under baked shells and under developed feet (not a lack of feet due to wrong folding techniques, just underdeveloped), cannot fully reach their full potential when the oven temperature is not high enough.
Learn to adjust the temperatures in your oven. To compensate for adjusted temperatures, you will also need to readjust the baking time and vice versa. For temperature increases, baking time should be decreased. For temperature decreases, baking time should be increased. However, baking at lower temperatures may sometimes result in an undercooked shell and baking at higher temperatures may cause shells to brown. If that is the case, try adjusting the rack position as outlined in the next section.
Baking Time and Temperature Relationship
Macaron Baking Time and Temperature Relationship
↑ Increase temperature - ↓ decrease time
↓ Decrease temperature - ↑ increase time
As a starting point, for every 25 F increase or decrease, compensate with a 2-3 minutes change in baking time in the inverse direction.
Some Recommended Baking Temperature and Times
350 F for 10 minutes - suitable for spacious large ovens
325 F for 12-14 minutes - standard starting point for my recipe
300 F for 16-18 minutes
275 F for 18-20 minutes - suitable for smaller ovens with small compartments
These temperatures are for conventional ovens without convection setting. Usually, it is recommended to decrease the temperature by 25 F when using the convection setting.
Rack Position
The middle rack is often the "default" position in any oven. It's ideal for most foods since it allows the hot air to circulate evenly around the food, resulting in balanced heat distribution. Most recipes recommend that you bake your macarons on the middle shelf. However, you may need to adjust this depending on where your heat source is coming from and your own individual problems.
Browning of shell top due to broiler's heat source from the TOP of the oven without convection fan: If the tops of your macarons are browning too fast before the centre is fully cooked, try moving your macarons to a lower rack until the feets develop. Then, place an empty tray on the rack above the shells to shield them from the heat.
Shells browning on bottom due to heat source from the exposed bake element at the BOTTOM of the oven without convection fan: If your macarons are browning on the bottom before the centre is fully cooked, try moving the macarons to a higher rack. If that alone doesn't help, you can try adding an extra tray immediately below the current tray to prevent it from heating up too quickly.
Convection vs. True Convection
A regular convection oven features a fan which helps to distributes the air around the oven. A "true convection" (a.k.a European convection or third-element convection) utilizes an additional heating element behind the fan to blow heated air to your dish. This method produces more even heat distribution and better baking results.
Using the convection fan
I have become a recent convert to the convection fan since I have found that the temperature remains consistent throughout the baking process with only a 5 degree variance. The fan helps to distribute heat more evenly throughout the oven cavity so you may even be able to bake several trays at once. The heat reaching your macarons may be increased and you may need to decrease the temperature or baking time. As a starting point, it is usually recommended to decrease the temperature by 25 F when using the convection setting.
On the flip side, some bakers may find that their convection fan is a little too strong and causes the macaron shells to become lopsided. You can consider turning on convection cooking during the latter part of the baking period since your shells will already be stronger at that point than when they were wet. If that doesn't help, you may need to skip using the fan altogether.
Having said all that, a convection fan is not necessary when using your home oven for baking macarons. It is a nice added bonus to keep the heat distributing evenly and consistently. You can still achieve this by using other baking tweaks and the proper heat conducting kitchen tools which will be outlined below.
Hot-Preheat Method
If you're still having trouble using a slow and consistent temperature method, try the hot-preheat method. Increase the oven temperature 50 degrees more than the usual baking temperature during the preheat. Once it has reached that temperature and you're ready to bake, turn it down to the regular baking temperature once you place your trays inside. You will need to compensate for this increase in temperature by baking it a shorter amount of time.
This method allows your shells to develop feet from the exposure to the initial high heat but lets them finish off at a lower temperature to avoid browning and over baking. You'll need to be careful of this though as home ovens can cycle hot and cold before it ever reaches your desired temperature so adjusting the temperature mid-way in the baking process may not really change the temperature as you'd hope it would. Read this post on finding a consistent oven temperature.
Reduce Oven Moisture
In Pierre Herme's Macarons book, he advises to open the oven door near the end of the baking time after the feet have developed to let out the steam. Personally, I have never had to do this. I rarely open the oven or turn my trays because I prefer to keep the oven door closed so the heat remains consistent but if this is an area of concern for you, you can also keep the oven door ajar for the whole or for a duration of the baking time by propping a wooden spoon in between the door. You will need to compensate for the loss in heat by increasing the oven temperature.
Good Oven Practices for Baking Macarons
Always Pre-Heat Oven and Use an Oven Thermometer
Always Pre-heat your oven to the correct temperature before placing your trays inside. Place an external oven thermometer inside the oven to ensure that the temperature is correct. Many bakers assume that their ovens are at the correct temperature when in fact, it has increased or decreased during the baking process without their knowledge.
You don't need a fancy thermometer, just a simple hanging one like this one will do. I like that it is small and saves space because it can be hooked on the upper tray. Did you know that the temperature during the initial period of pre-heating is the most unstable? Read my other post on Maintaining a Consistent Oven Temperature.
Identify Hot Spots in Your Oven:
If you are getting uneven results from the same tray of macarons - some are browner than others or some are under baked - you may be facing an issue of hot spots in your oven. You'll need to avoid placing macarons in those areas and rotate your tray throughout the baking time to achieve more even heat distribution.
A great way to identify the hot spots in your oven is to bake several slices of white bread on a tray until it turns brown. You can then see if they have all browned at the same pace or if some are browner than the others.
Bake One Batch at a Time:
I do not recommend baking several trays at once until you have already found the optimal conditions in your oven to bake a perfect batch. Until then, it would be difficult for you to determine why your macarons did not bake successfully. When you bake several batches at once in a small home oven, sometimes heat cannot be evenly distributed to all the shells at the same time. Also, if you are baking on different racks, you would be forcing your macarons to be closer to or further away from a heat source than you'd like. Although not advised for new macaron bakers, if baking several batches at once, try to: alternate the trays midway into the baking time or bake 2 trays on the same rack instead of on different racks. If you have a true convection oven, baking several trays may be easier with the convection setting.
Avoid Hollows
Hollow macaron shells are a result of a combination of poor batter preparation and not enough heat distribution during baking. To combat the latter, use good heat conducting equipment and increase the temperature or baking time.
Check that your baking pan is conducting enough heat to your macaron shells to help it rise. I like using these rimless aluminized steel ones because it conducts heat evenly and allows for good airflow. It is also very sturdy and doesn't buckle easily, preventing lopsided macarons.
A way to encourage heat transfer from the pan to the macarons is to use parchment paper or Teflon sheets instead of silicone mats. I like silicone mats because they keep the macaron shapes from spreading. I only use Silpat branded ones because they are guaranteed to be made from food-grade materials and they conduct heat well.
Lastly, to maintain a consistent temperature inside the oven, try keeping a pizza stone inside the oven on a lower rack from the macarons. I wrote a whole guide on How to Prevent Hollow Macarons if you're interested in reading more about this.
Summary of Macaron Troubleshoots Due to Oven Conditions
(Complete macaron troubleshooting here):
• Shell top is browning:
- move further away from heat source
- decrease temperature, increase time
- shield macarons with empty tray on rack above
• Shell bottom is browning:
- move further away from heat source
- decrease temperature, increase time
- add double pan on bottom
• Shell is undercooked or feet is under-developed:
- move closer to heat source
- increase baking time
- increase temperature
• Shell is overcooked/dry or feet is over-developed:
- let macaron mature 24 hours or more after filling
- brush same flavoured syrup or milk on bottom of shells
- next time, turn down heat or move away from heat source
- stop whipping egg whites once it reaches stiff peaks
• Shell is lopsided:
- avoid using convection fan if thats the culprit
- avoid using fans the blow directly onto macarons while waiting for skin to develop
-use the range hood fan instead to dry out piped macarons
- consider using a silpat mat instead of parchment paper
- incorrect piping techniques
• Inconsistency in the same batch:
- identify hot spots in your oven
- bake only one tray at a time until you find the optimal baking time/temperature
- for trays baked on different racks, alternate the trays midway into the baking time
- ensure batter is fully incorporated before piping
I hope this post on how to correctly use your home oven for baking macarons. Let me know how yours went.
Happy Baking to You!
XOXO, Mimi
Note: This post was originally published on October 1st, 2014.
Trish Sandoval says
Omg thank you so so much for this information on ovens!!! It has helped my macaron game so much! I was going crazy trying to figure out why mine were coming out hollow when literally everything I did I thought was to perfection. And the whole oven cycling, and keeping a stable temp has been the culprit all along. Thank you thank you thank you.
Mimi says
Hi Trish,
Thanks for your message! It's so nice to hear that the oven guide has been useful for you! Happy Baking.
XOXO,
Mimi
Priscilla Baez says
Hellow Mimi! Thank you for all the advice on oven temperature. It’s very detailed and helpful.
I have an issue. I’ve made more than 10 macaron batches (Italian method) I get everything measured perfectly. I use food processor, sifter. I make a soft peak italian meringue and I think I get the macronage right too. I end up with what it seems to be a great macaron batter. I pipe the macarons as the recipe states and leave them to dry 30-40 min. I’ve tried all the temperatures from 300 to 350 F with their corresponding time (some batches with over developed feet because temperature it’s to hot)
My major issue is that no matter the oven temperature, my macarons get sticky bottoms and get stuck on the parchment paper before letting them completely cool. Also, they develop a feet every time (over developed feet at 320 or more) but every time I get them out of the oven the feet shrinks a little bit. Is that normal? I guess it’s also because the macaron is underbaked? (Is that why they are sticking to my parchment paper?
I see some tutorials and videos where they just pull the parchment paper from the macarons so quick and easy. But that part I can never achieved. Do you have any advice on that?
I have a home conventional oven since I just recently started practicing these!
Thanks so much!
Mimi says
It sounds underbaked since its deflating when you pull them out. I would bake them longer and get a better heat conducting pan so the insides bake sooner than it gets browned. You're probably pulling them out before they get browned but that is not helping them bake fully on the inside.
XOXO,
Mimi
Sandra says
There has been so many attempts to baking macaroons that at this point I think its a temperature issue. I've tired using parchment paper and silicone mats but when using silicon mats (even though its been resting until they are not tacky) they seam not to fet feet as they do with the paper.
I've been baking on bottom rack using Italian method @ 260 degrees and playing with temperature but they seam to crack.
At his point I am using my mother's conventional oven but I can not to turn this feature on below 300 degrees. Therefore I tried it at 300 and sure enough they burst and crack because its too hot.
Can you turn your conventional feature below 300 degrees?
Mimi says
Without watching your whole macaron making process, it's hard for me to diagnose but I suspect your cracking issue can be resolved with a stronger meringue. For the italian method, that would mean pouring the syrup at the right (higher) temp and also whipping to a bird's beak stage. Make sure they dry enough to form a skin. Properly prepared batters once piped, usually do not crack during baking.
XOXO, Mimi
Hiba Kamran says
Hi. It was a detailed post. However, I was wondering if we buy the almond flour, would it had to be the same quantity in grams you told in the recipe or a different?
Also I do face a lot of problem with browning top of the Macaron and hallows to prevent browning. I keep them in the middle rack.
One issue was that I do preheat and use oven thermometer, but it never shows the desired temperature.
I set the oven to 140C and the thermometer showed it at 100 during the whole time. 😐
And mine starts to burn after 11 mins at 140C shown by my oven thermometer at 100C.
The batter is right. I just can’t get the thermo state right.
Mimi says
Store bought almond flour will weigh the same as the almond flour made at home. For example, 65 grams of blanched almonds ground down will eventually yield 65 grams of almond flour which also equals using 65 grams of store-bought almond flour.
I would bake it at a lower temperature and just make sure this temperature is consistent throughout the baking process. The numbers don't necessarily have to be 140C, you just need to find the optimal temperature that works for your own oven and make sure it remains consistent.
XOXO,
Mimi
Beverly says
Hi Mimi
You have been a main resource of information to me. After baking macarons for 2+ years I decided to open my own business. I have never been able to reach colors of pastels and soft tones. I've always had to go with darker tones. I finally purchased a basic convection oven with the hopes of that being achieved, but is still the same with no success. I've used Americolor allot, back and forth with Wilton; and even Cake Craft. But still can not make a soft pink or pastel blue. Is there any feedback you can help me with.
I have more concerns and questions but I'd thought I ask you this one.
Mimi says
Hi Beverly,
I am guessing that your problem with getting the soft colors is connected to the use of your oven since you are using the Americolor gel colours I use as well and you are obviously reading this post about home ovens. Many home bakers assume the convection setting will solve their macaron problems but in some cases, the convection setting may actually be administering too much heat to the macarons causing them to brown/yellow faster. You may want to bake without and/or try to lower your temperatures a bit and increase the time. Also, instead of adding less of a dark colour to create pastels, actually buy the soft colour in a bottle and use enough of it. While folding, you'll see a bit of yellowing of the batter (due to the almonds) so add a bit more of violet (or navy blue) to get it back to the desired colour. XOXO, Mimi
Beverly says
Mimi! Thank you so so much for getting back to me about the pastel color issue I am having. I agree now that I've used the new convection oven since last I emailed you. For sure it has over cooked my macarons. I did a test run today, at baked at 290 for 5 minutes on convection mode. The the rest of cooking time on regular bake for additional 15 minutes. I didn't use pastel though :/ but they didn't over cook. There was a huge issue I wanted to email you about, but it was hard to explain.
I noticed you follow Natalia Mendonca @nat.mendonca
I emailed her with the major issues that I am having, she also emailed me back; and I returned to her the answers to the questions she's asking me. Along with the pictures she requested. I have my own business and I have a big problem going on that started before the oven change. I have not been able to sell since them.
I will email you separately to ask you as well. I'm glad that you did respond to me I am grateful for your time you spend responding to me. Thank you!
Beverly says
Hi Mimi
Is Beverly again, I wanted to ask you. How long after the macaron batter is already in the piping bag ready to pipe. How long can it stay sitting there.
I ask because I would like to do a 2 toned macaron shells, like a swirl style of 2 colors. But I'm not sure how people achieve that. Most I've seen put to separate filled piping bags into a larger one.
Is this how is done ? and the macaron batter is still ok after sitting around ?
Please let me know thank you so much!
Mimi says
Here's a tutorial on how to make 2-tone macarons. The two separate batters can be made separately (each can wait about an hour for the other) or you can separate the meringue in half after whipping and then fold it into 2 equal portion of halved almond flour.
XOXO,
Mimi
Beverly says
Thank you very much Mimi!
Beverly says
Hello Mimi is me again 🙂
I hope you are having a wonderful beautiful day. I just now got through making your chocolate shell macaron. It was looking beautiful in the oven.
Sadly I pulled them out and they got wrinkled on top. The strange thing, that I wanted to email you for was more them anything the fact that the
CENTER ROW OF THE BATCH CAME OUT PERFECT, but not all the rest ?
wonderful feet they are lush with dough, not shallow at all. BUT only the center row came out. So strange. What do you think it could be ?
Mimi says
Are you using Dutch processed cocoa powder?
XOXO,
Mimi
Mrid says
Hi, Thanks so much for the post. I started baking macarons a week back. I tried the Italian method on a conventional home oven at 300F and the feet rose up really well but collapsed by the time I brought them out of the oven. When you say 260F for Italian method, do you mean on a convection or conventional (without fan) oven?
Mimi says
I meant without convection. However, most ovens tend to cycle up and down during the baking process and every oven has a different compensation level for convection so it's really just a starting point for you to consider. For my oven, the technician taught me to compensate for 25F when using convection but that may be different for your oven.
XOXO,
Mimi
Raji kuriakose says
Hii Mimi... Ur explanations r so informative and very useful..I got so much knowledge from your notes...Tried some times for making macrons but failed...Accidentally got ur page ..Very glad to read them.. now I will try again for the same.. but have some doubts..That I have Morphy Richards 60 rcss otg ..In which I bake cakes and cookies in middle rack with convection mode with only bottom coil on with 160 or 170 c. I just want know while baking macrons may I use the same method... Obviously I should try according the ways u explained .. thank u...
Mimi says
Good luck! I hope it worked for you. XOXO, Mimi
Annie says
HI Mimi, I baked my macarons on silpats and at preheated oven at 300degrees, first tray cracked after 3, 4 minutes...then I lowered the temperature to 285 degrees, and the macarons came out with concave bottom. What went wrong, it seems at recipe temperature the macarons cracks, and if i lower the temperature, it concaves? What should I do? I've been baking these macarons for few years, trial and erred, only few times then came out ok, feet and nice outside looking, but hollow insides...I've used parchment paper then. Since switch to silpats, now this is what I'm encountering. Thanks,
Mimi says
Hi Annie,
There is probably something wrong with your batter if they cannot bake at either temperature. Especially when they are concave, there is something wrong with them. Either beat the meringue stiffer or watch out for your folding, don't over fold.
xoxo,
Mimi
Cat says
Hi Mimi! Thanks for all your advice on macaron baking. Just out of curiosity, what kind of oven do YOU use to bake? Is there a particular kind of home oven you would recommend for baking macarons? For instance, I've found that some convection fans are too powerful causing some issues like browning vivid colors. Would love to hear your opinions on brands/models.
Mimi says
Hi Cat,
I was seriously stalking home ovens for quite a while a few years ago when I had to get a new oven. I'm not sure what new models they have now. My particular model is no longer in production but I'm sure there are similar and better ones out there now. Mine is a dual oven from Fridigaire Gallery. It has equal sized compartments and they have True Convection / European convections fan in both compartments. Watch out for this as some dual ovens only provide the true convection feature in one compartment instead of both. As long as your temperature is stable, that is the most important part. That's where I think gas ovens have issues. I don't have a gas oven but from what I hear, the temperature can fluctuate quite a bit. I wouldn't worry too much on the convection issue if it's not a possibility (it's definitely a bonus!), just make sure the oven you are getting provides a stable and consistent temperature 🙂 XOXO, Mimi
Cat says
Thank you for the detailed reply, Mimi! ❤️
Ja says
How come the technique doesn't include turning the tray halfway through the being process? Wouldn't that help to evenly bake them? Or does it suffer a loss of temperature control?
Mimi says
Hi,
Thanks for your note. That's a great observation. You can turn it if your oven can handle the temperature fluctuations from opening and closing the door. If you have an electric convection oven, it should not suffer as much heat loss.
XOXO,
Mimi
Kevin says
This page saved my sanity and my macarons!! Thank you!
Mimi says
How amazing! Thank you so much for leaving me a note!
Xoxo,
Mimi
Wei Ping says
Hi Mimi. I tried your recipe few times n I got very nice feet n no hollow shells. The only problem I facing is the shell look oily( patches on the skin). Do u know how to overcome this problem? Thanks
Mimi says
It may be due to overbeating your meringue or your almond flour may be oily.
I find some brands of almond flour can cause this because they grind the almonds too much and too much oils are released from the nut. I always grind my own flour to control the quality. here’s how to grind your own almond flour
xoxo
mimi
Anna says
Hi, thank you so much for the detailed post! My doubt is so we need to use both top and bottom coil while baking. What I do is, while preheating I leave both on and when I put the macrons or cake in , I turn it to bottom only. Is this the correct method? I am self taught so please excuse if it is a silly doubt. Thanks!
Mimi says
ahh, I miss my old oven. It could do that! Yes, if possible, turn the upper element off to prevent the tops from browning. You want nice vibrant colors! You need to play with the temperature a bit since you're only getting heat from the bottom but I prefer just heating from the bottom for macarons in a home oven.
xoxo,
Mimi
Vicki says
Hi Mimi, your instructions are soooo detail. I love it!
I have followed the technich you post in writing and video, but I always have problems with chocolate macorons, the always turned out wrinkle, I used to bake 300F, and I did try 320'F, they turned out to be the same, hollow on the top, does that mean I have problem with my oven? If I use gel color, they turned out smooth but still bit hollow. I am so frustrating! Can you please help? ??
Mimi says
thank you for the feedback Vicki.
You may have overbeaten your meringue. Its hard to say where your problems are coming from since I can't see what you're doing. You can test one more temperature to see if it's a temperature issue. Go up to 350. I don't think the 20 degrees difference is enough for you to gauge if your problems are coming from your temperature. If you're still having problems are 350, then try to work on your techniques a bit more.
Xo Mimi
Vicki says
Thanks Mimi. I tried green tea macaron with 320F, they turned out brown ?
Vicki
Karen says
Hi Mimi,
Okay, it seems since so many different hues make turquoise, even after I shook the bottle and only added 1 drop, it is spotty before it even goes in the oven. I'll be calling the company on Monday to see why. I just wanted to let you know. 🙂
Mimi says
Thank you for keeping me informed. Let me know what happens. I never had that problem yet with my colors 🙂
xo
Mimi
Karen says
I didn't compensate the large drop for the small test batch I was making. Not enough meringue so I should of used just a dot on a tooth pick. Silly me. LOL!