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| Macarons Did Not Develop Feet: |
| – Macaron shell is too “wet” due to humidity or ingredients themselves had too much moisture FIX: turn on range-hood fan while letting macarons dry, turn on dehumidifier, use “aged” egg whites, avoid use of liquid colouring. |
| – A skin did not develop before shells were put into the oven FIX: wait at least 30 minutes AND until a “skin” has developed before placing macarons in the oven. It should have a dull matte finish. |
| – Baking Temperature Too Low FIX: Increase temperature to allow shell to develop properly. |
| – Poorly Beaten or Broken Meringue FIX: Use some cream of tartar or salt to stabilize meringue while beating. Use a clean oil-free bowl and ensure egg whites are free of any yolks. Make sure you achieve stiff peaks but stop beating egg whites once it reaches that stage. |
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| Macaron Feet Develops Quickly and Outwards Past Its Shape |
| – Baking Temperature Too High FIX: Turn down oven temperature, increase bake time. |
| – Flat Pancake like Shells from Over-mixed Batter FIX: learn when to stop folding during macaronage |
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| Macaron Feet Rises Quickly and Upwards, Feet is Way Taller than its Rise: |
| – Baking Temperature Too High FIX: Turn down oven temperature, increase bake time. |
| – Over Whipped Egg WhitesFIX: Stop whipping egg whites once it reaches stiff peaks in the French method. Stop whipping egg whites once it returns to returns to room temperature in the Italian method |
| – Improper Macaronage Techniques FIX: Deflate some of the air in the batter by using proper folding techniques, should flow like molten lava, do the “Figure 8” test to test consistency |
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| Macarons have Hollow Shells: (READ THE FULL POST HERE) |
| – Under Whipping of Egg whites FIX: Make sure you beat the egg whites until stiff peaks before stopping. This will “dry up” the meringue. It should clump into a ball inside the whisk. You want as little moisture as possible. |
| – Broken Meringue Due to Over Whipping of Egg whites FIX: Stop mixing egg whites once the white cling onto the bowl and a small clump of meringue is stiff. Stop beating whites as soon as whites have returned to room temperature for Italian method. It should look very thick, glossy and flow off the whisk like a bird’s beak. |
| – Under Baked Shell FIX: increase oven temperature to allow the body to rise fully, French method macarons bake well at degrees of at least 300F+, break open a sacrificial shell to check if it has fully set before pulling out the whole tray, bake until fully set |
| – Improper Macaronage Techniques FIX: Deflate some of the air in the batter by using proper folding techniques. Should flow like slow molten lava. Do the “Figure 8” test to check consistency. |
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| Top of Macaron Shells are Browning |
| – Baking Temperature is Too High FIX: Decrease temperature, increase bake time. |
| – Too Close to Heat Source (assuming the heat source is from the top) FIX: Move further away from heat source while baking. Place an empty tray on the rack above it to shield it from the heat. |
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| Bottom of Macaron Shells are Browning |
| – Baking Temperature Too High FIX: Decrease temperature, increase bake time. |
| – Too Close to Heat Source (assuming the heat source is from the bottom) FIX: Add an extra pan on the bottom of the current tray |
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| Macaron Shells are Lopsided |
| – Improper Piping Techniques FIX: Make sure you are piping the batter straight down onto the paper or mat while holding the bag perfectly vertically. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a “glue” to keep the paper in place while you pipe. |
| – Using Too Strong of a Fan FIX: Avoid using strong fans. Turn on fan in range hood as the air direction will be vertical and more uniformed. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a “glue” to keep the paper in place. |
| – Oven’s Convection Fan is Too Strong FIX: Avoid using convection fan. You may need to increase time and decrease temperature since your oven may not be as hot without the convection fan. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a “glue” to keep the paper in place. |
| – Warped Baking Pan FIX: Use a good quality pan that won’t buckle in high temperatures. Throw out old warped pans |
| – Shells Rested for Too Long FIX: Place shells in oven once it has developed a “skin” |
| – Baking Temperature Too High FIX: Decrease temperature, increase bake time. |
| – Improper Macaronage Techniques FIX: Make sure you are folding the batter properly and the wet/dry ingredients are homogenous before piping. Deflate some of the air in the batter by using proper folding techniques, should flow like molten lava, do the “Figure 8” test to test consistency |
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| Macaron Shells have “Nipples” |
| – Batter is Under-Mixed FIX: Add a few more folds next time. Learn to judge when to stop folding macaron batter. Rap the tray of piped macarons on the counter a few times, this will smooth out nipples from a properly mixed batter. |
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| Macaron Shells are Lumpy and Bumpy |
| – Batter Not Mixed Properly FIX: Make sure you are folding the batter properly and the wet/dry ingredients are homogenous before piping. |
| – Almond Flour and Powdered Sugar Not Sifted FIX: Throw both ingredients into the food processor, sift and discard bits that cannot be sifted. |
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| Macaron Shells are Not Round |
| – Improper Piping Techniques FIX: Make sure you are using the proper piping techniques. Hold the bag vertically while piping, squeeze an equal amount on all sides. |
| – Clogged Pipe Tip FIX: Clean out tip of debris |
| – Batter is not incorporated properly FIX: Use proper folding techniques to create a homogenous batter. Non homogenous batter creates “bumps” while piping. |
| – Use of and/or low quality parchment paper FIX: Use high quality parchment that won’t curl easily when it comes into contact with the batter. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a “glue” to keep the paper in place. Use a silpat mat instead, it will create beautiful round macarons every time. |
| – Over-mixed batter FIX: Learn to judge when to stop folding macaron batter. Immediately, as soon as the batter looks homogenous, pick some up with the spatula, drop it back into the bowl and observe how it falls back into itself. It should not look like a “PLOP”. Rather, it should look like slow moving molten lava. It should fold into itself a few times like a ribbon but not like runny pancake batter. |
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| Macaron Shells are Concave like a “Contact Lens”, Bottom does not Stick to Mat |
| – Over-mixed Batter PLUS use of Silat Mat- Batter is too runny PLUS use of Silpat MatFIX: This is one of the least discussed troubleshoots out there. If the batter is too runny, the shells will not develop properly. When piped onto a silpat mat, this problem is exacerbated by the fact that it will not stick onto the mat at all once baked. The feets will not stick to the silpat and breaks away. The body also rises to the top without touching the mat so it never full cooks on the bottom. If you find that your batter is already over mixed and unsalvageable, pipe them onto parchment paper instead. It will develop on the parchment paper but it will be runny and therefore, not round. A little more heat during baking helps fix this already broken batter. Preemptive measures include ensuring that you’re using aged egg whites and whipping it to stiff peaks. This makes a big difference! |
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| Macaron Shells are as Flat as Pancakes/They Spread Quickly Once Piped |
| – Over-mixed Batter FIX: There is no way to salvage batter that is over-mixed. Once you deflate all the air in the meringue, the shells will not develop properly once placed in the oven. Start again. If you do want to bake them anyway, make sure you do not use a silpat mat as they will not stick to the mat and you will end up with concave shells that cannot be filled. |
| – Wet Batter FIX: Ensure your egg whites are aged and you are have reached stiff peaks before folding. Do not overfold as mentioned above. |
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| Macaron Shell has Cracked |
| – Did not rap the tray against the counter after piping FIX: rap the tray firmly against the counter after piping. Flip the tray around and do it again in case you missed certain spots. |
| – Hot spots in the oven FIX: make sure you are getting good circulation in your oven by only baking one tray at a time. |
| – Meringue not stiff enough FIX: beat until stiff peaks form. |
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| Macaron is Hard and Dry: |
| -Over baked shells FIX: this is an easy fix! Fill the macaron with the filling and allow it to “mature” for 24-48 hours. It will soften up. You can always brush the bottom of the shell with milk or a syrup in the same flavor as your filling to help soften the shell.- Turn down temperature or decrease baking time on your next try |
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| Macaron is Wet and Sticks to Pan after Baking: |
| – Under baked macarons FIX: Increase temperature or bake time |
| – Macaron shell is too “wet” due to humidity or ingredients themselves had too much moisture FIX: turn on range-hood fan while letting macarons dry, turn on dehumidifier, use “aged” egg whites, avoid use of liquid colouring, ensure meringue reaches stiff peaks before folding. |
| – Improper Macaronage Techniques FIX: Deflate some of the air in the batter by using proper folding techniques, should flow like molten lava, do the “Figure 8” test to test consistency. Do not overfold. |
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| Macaron has Inconsistent Results within the Same Batch: |
| – Poor Circulation in Oven FIX: Use convection setting, only bake one tray at a time. |
| – Poor Macaronage Technique FIX: Make sure batter is fully incorporated and you use the right folding techniques to deflate some of the air in the meringue |
| – Inadequate Resting Time FIX: Make sure shells have developed a “skin” and looks dull and matte before placing in the oven. |
| – Under Beaten Egg Whites FIX: Make sure meringue reaches stiff peaks in the French method |
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| Macaron are wrinkly and/or blotchy: |
| – Temperature too low FIX: try increasing your temperature by 25-50 degrees |
| – Overbeaten meringue FIX: Stop beating once the egg whites have clumped in the whisk and reached stiff peaks |
| – Overmixed Batter FIX: Fold only until the Figure 8 stage. Add colour in the meringue stage and not the folding stage as it’s easy to overmix batter |
| – Incorrect ratios of ingredients FIX: if adding other ingredients to the shells such as cocoa powder or matcha powder, ensure that you’re adding an amount that won’t compromise the integrity of the make up. |
| – “Oily” ingredients FIX: over-processed almonds or addition of other ingredients that comprimise integrity of the shells. Always grind almonds with icing sugar. Check that your gel colours have not become runny. Check the expiry date and composition of dry ingredients added to shells (cocoa powder, match etc.) |
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| Macarons are porous with holes: |
| – Meringue too soft or broken FIX: Beat meringue until stiff peaks and stop immediately once stiff peaks has been reached. |
| – Batter too wet FIX: Watch out for addition of ingredients with too much moisture like extracts, water-based food color or expired gel colours. Do not use extracts in the batter if you don’t have a reliable recipe for this. |
| Note: porous macarons are not due to oven temperatures. |
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| Macaron batter gets thicker while folding. |
| – Incorrect measurements of ingredients FIX: a kitchen scale is a must when making macarons. If you use cups to measure your ingredients, you might end up with too much almond flour or too little egg whites leading to a thick dry batter that never thins out no matter how much you fold. |
| – Incorrect measurements when splitting the batter to make multiple colors. FIX: Use a kitchen scale to carefully weigh out ingredients. Make one batter at a time for each color. Completed batters can be kept inside a piping bag for up to 2 hours. |
| – Meringue too dry FIX: Do not overbeat meringue. Stop once the meringue does not slip in the bowl when turned upside down. |
| – Gel colours are corrupted FIX: Shake bottles before using and add the colour during the meringue stage instead of the folding stage. Make sure they are not expired. |
Here are some other posts which will help you fix your macaron problems once you have pinpointed what the problem is after reading the Troubleshooting guide:
Rachel says
Hi Mimi,
When I bake my macarons, I’m sometimes getting a blotchy top. My shells are not wrinkly, inside isn’t hollow, and they aren’t cracked either. It’s just this darn blotchiness that won’t go away. I’m baking at 300F for 13 min. Any ideas of what I can do to fix this?
Mimi says
The temperature is not the culprit for this issue. You can see the fixes for this under “blotchy tops”.
XOXO,
Mimi
Sarah says
Hi Mimi,
I read through (nearly?) all of your Macaronposts and just wanted to ask if I’m understanding the troubles I’m having right xD My Macarons nearly always turn out with a rather broad feet, this means they look like little strawhats (more or less, i you look at them from above) and they are hollow and rather hard/ dry/ crispy. Since I’m relatively confident that my batter is okay (figur-8-test works and the ribbons sink in at about 25 sec.), is it correct that the problem is too much heat? I used 160 degrees celsius (in a true convection oven) for about 14 min. What would you suggest I should try next? (I’m already quite anxious and insecure because I failed so many times…)
Also I wanted to suggest that it might be helpful to see a time-lapse-video of your Macarons baking in your oven, so that it is possible to see, how they should correctly develop.
Thank you so much for all your detailled information and many greetings from Austria!
Sarah
Mimi says
Hi Sarah,
Happy to hear from you in Austria! The temperature is most likely not affecting your hollow shell. Most properly prepared batters can withstand a good amount of heat. You might have overbeaten the meringue or overfolded the batter. I know you said you can do the do the figure 8 test, but perhaps, its a bit runnier than needed.
XOXO,
Mimi
Sabrina says
Hi I wanted to make a black macaron but I can’t get the colour right. I used gel food colour super black but it came out not enough black more like purple. Can i add sesame seed powder into the mixture to make it more black colour?
Mimi says
Hi Sabrina,
I have not used black sesame but many people have found success with powdered black colouring, adding maroon or navy and black cocoa powder. XOXO, Mimi
Crystal R Ulrich says
hello, my name is Crystal and I’m new to making macarons, but the first 5 times came out great, maybe a little thick from undermining, but no other issues… now all of a sudden they are wilting like crazy. the only thing I can think of that is different is my cocoa powder. could it be doing that bc of a not as good quality cocoa powder? bc this time I had to get a cheaper kind and that is the only thing that’s different between measurements, techniques, and product. thanks ahead of time!
Mimi says
Hi Crystal,
“Cheaper” cocoa powder won’t affect the results as much as what type of cocoa you are using. There are actually 2 types of cocoa powder. Dutch processed and natural. Dutch-processed cocoa has been treated with an alkalizing agent making it less acidic. I find Dutch-processed much better for macaron making.
XOXO,
Mimi
Molly Luke says
Hello! Your post is so helpful! I have a problem with the top of my macarons. I can see the granulated sugar in them after baked. I tried to food process the sugar first also I mixed it with the egg whites at the beginning of whipping them so they can mix together well but I can still see the sugar after baked. Any suggestions?
Mimi says
Maybe your equipment is not fully able to reach the sugar so it remains unincorporated? Have you checked that? Do you whip til stiff peaks?
XOXO, Mimi
Michelle says
Hi mimi. Ive been doing the Italian method with succes, after failing every single time with french methods. I came across your page and tried your method yesterday , and for the first time EVER I got a perfect macaron. I tried them again today, they looked perfect, feet developed, not completely hollow, but they look blotchy almost? And have a soft outer shell. Almost like they have a thin spot between shell and rest of cookie. Idk if that makes sense. But any idea why this happens? Thank you!
Mimi says
Hi Michelle,
Your problem is listed under “Macaron are wrinkly and/or blotchy” in this post.
XOXO,
Mimi
Elfriede says
Hello Mimi,
I’m from the german speaking area. (Austria) Since I do not speak English well, I let Google translate! I have often made macarons for your recipe. Outside they become as they should be, only inside they cause problems. They always have big and small holes. But they are not directly hollow and not porous. I have not found a similar picture on the internet yet. No idea why they are like this? Now and then an air hole can still accept, but unfortunately not so many! I bake it on teflon foil and at 275 ° hot air for about 20 minutes. Maybe you have a tip for me, what I’m doing wrong?
Best regards and thank you,
Elfriede
Mimi says
Hi Elfriede,
Nice to hear from an Austrian reader! The teflon foil is not the cause of these air pockets. You may not have incorporated your batter well enough causing the inconsistent air pockets – some big some small like you said. Try not to overwhip your meringue and make sure to fold the batter correctly by pressing the air pockets out of the batter. Here’s a video on how to fold macaron batter.
XOXO,
Mimi
Elfriede says
Hello Mimi,
many thanks for your response. I will continue to practice diligently and hope for more beautiful macarons.
Best regards,
Elfriede
Elfriede says
Hallo Mimi,
ich komme aus dem deutschsprachigen Raum.(Österreich) Leider kann ich nicht gut Englisch und muss deshalb auf Deutsch schreiben. Ich hoffe, du kannst es dir übersetzen lassen? Ich habe jetzt schon öfters nach deinem Rezept Macarons gemacht. Mein Problem ist folgendes. Meine Macarons haben innen immer verschieden große und kleine Löcher. Sie sind aber nicht direkt hohl und auch nicht porös.Eher so wie ein Brot mit großer Krume. Ich backe sie auf Teflonfolie und bei 135°C für ca 20 Minuten. Vielleicht hast du für mich einen Tipp, was ich falsch mache.
Danke und viele Grüße,
Elfriede
Mimi says
Sorry, I cannot read that. Would you mind translating into english? Thank you.
XOXO, Mimi
ailina says
is it normal for the macarons to sweat after i’ve stored them in the fridge. I’ve seen so many pictures of macarons that are so pretty but mine are glossy shiny once i store and remove from the fridge. Mine doesn’t last well at room temperature too. though that could be because of the humid climate here in Singapore. Also, are there any fillings you would recommend for room temperature storage? I usually make salted caramel & rose buttercream, both get squishy when out for too long.
Sorry for the verbal vomit. love your macarons and website btw!!
Mimi says
Yes it is perfectly normal for them to sweat like most foods that are taken out of the fridge, this is especially true in humid environments like yours. Firmer fillings can be made with a bit of root starch. I don’t have any published recipes for it since I like to keep things a bit simpler for the home baker.
XOXO, Mimi
Talena says
Mimi, thank you so so much for this, it’s been incredibly helpful. My issue doesn’t seem to be answered here and I’m hoping you can help me. My problem is that my cookies always warp and don’t stay a nice circle when I use parchment paper. They always end up ovals or slightly askew.
I don’t have this issue at all when I use a silicon mat, but my problem there is they always stick. I’ve tried turning up the heat and moving my pan lower closer to the heat source, but nothing has worked.
Do you know how I can keep my cookies from changing shape when using parchment? I even tried buying a different high quality parchment paper that comes completely flat and had the same problem. Please help, you are my only hope!
Mimi says
I think your batter is too thin/wet so it can’t retain it’s shape. This seems supported by the fact that they don’t completely bake through on silicone. Make sure your meringue is stiff enough and don’t over fold.
XOXO,
Mimi
Aly says
In response to the parchment/silicone mat issue. I had this problem early on in my macaron journey as well. Because the macaron batter is wet, it causes the parchment to wrinkle underneath and this warps the shells (drop a bit of water on a piece of parchment and you’ll see what I am talking about). There is no really solid way around this that I’ve found. There is, however, an easy solution for macarons that stick to the silicone mats (they will always do this, even when perfectly baked). Simply pop them in the freezer for a few minutes and they will come right off the mat. 🙂
Jenny says
I love your all answer that you replied to everyone. My situation, every time I do very single batch macaron , I got fail such as flat cookie , and take long time to dry on furnace. Can you give me answer to fix my problems please
Mimi says
You might want to try whipping your egg whites a bit more and watch that you don’t overfold. XOXO, Mimi
Sierra says
My macrons are all very cracked. What can I do to help prevent this?
Thanks for doing all of this for us!
Mimi says
Please refer to the cracked macarons section in the post above. XOXO, Mimi
Elaine says
Hi Mimi! I’ve been making macarons for a while using the Italian method and every time I make them, they come out very chewy. What can I do to make them less chewy?
Thanks!
Mimi says
Your sugar might have been at too high temperature, macaron may not be fully “matured” or macaron is overbaked. XOXO, Mimi
Elaine says
Hi! A friend asked for an order of macarons for a baby shower and it’ll be my first time getting an order. I’m nervous about it since they have to come out perfect. With most recipes, I cut the recipe in half or have extra batter that doesn’t make it onto two trays and I just toss the extra. But since I want to make the most of the batter, will results still be the same if I pipe all the batter and leave some to sit while the rest are baking? Or should I stick to using half recipes and keep going from there?
Mimi says
You can definitely let them sit out longer after piping. That should not be a problem. It’s much more efficient than halving the recipe and making it twice 🙂
XOXO
Mimi
Julien Quek says
hi Mimi.
i made french style macarons and when baked they did not have any feet and were brown on the top. could it be the temperature? or the baking duration?
Mimi says
If they have absolutely no feet (i don’t mean small), then it’s more the technique. XOXO, Mimi
Macs says
Hi Mimi!
My Macarons from the first attempt had beautiful looking (hollow íniside). But my second attempt (to now) is a disaster. It always crack, no feet and concave. My lastest try is even more: crack, no feet, brown around (not on top), some are wrinkly and concave. I always read the troubleshooting guide, watch your macaron tutorial to make sure nothing goes wrong but results still the same.
I use aged egg whites at room tempeture and use hand-held mixer whipped it to a stiff peak (beat until it clumb inside the whisk and does not fall then I stop), fold to lava consistency, pipe on silpat, tap tray, dry until it develop a skin, etc.
Those problems are driving me crazy. I feel very frustrated due to so many fails (over 15 times). Do you have any suggestions?
Thank you so much!
Mimi says
Hi!
the cracks and concave are most likely due to underwhipped or broken meringue. Pay attention to the meringue, it will help the other steps fall into place.
xoxo,
Mimi
Samantha Bankhead says
Macs, I’m not expert at all but I have been experimenting a lot. To me it sounds like you are over mixing your batter. Try baking some before you think the batter is quite ready. It doesn’t need to be as “lava like” as you probably think.
Aly says
Samantha is absolutely right. This is actually what solved all my problems for me. Two absolutely key things I discovered. First, you have to go slower than you think when whipping your meringue – I never go over speed 5 on my hand mixer – and stop when it’s just at stiff peaks, don’t go any further. It’s not about getting there quickly, it’s about creating a stable meringue. This is the first, absolutely critical step. Then, when folding in the dry ingredients, stop just before you think it’s ready. Because you’ve probably watched all those YouTube videos about “molten lava” consistency, you’ll be thinking “that can’t be quite ready”. Resist the urge to fold it some more! When you drop some batter back into the bowl it should move quite slowly, and ideally, should take some solid banging of the trays to help any peaks settle after piping (I hold the trays up and bang them underneath with my open hands rather than banging them on the counter). I find that if the batter settles itself, like most recipes say it should, they’ll be hollow at the end. Make sure you let them dry thoroughly before they hit the oven as this is often the reason for cracking. Oven temp is key too. Low and slow seems to work best for most recipes I’ve tried. I bake at 275 degrees F until they’re solid on their feet. When you bring the trays out, let them sit on the top of the warm stove for a bit before moving them to cooling racks. Cooling slowly also helps keep them from collapsing. Good luck and have fun!
Annika says
Hi! When I try baking macarons my shells end up very hollow, with fragile tops that break easily, feet that wont stick to the shell, and raw bottoms with tops that brown quickly. I’m using an oven thermometer so i know i’m using the right temperature recommended. I use a stand mixer as well but i always make sure that i beat my egg whites to stiff peaks. My feet can sometimes over develop quickly after a 5 minutes in the oven. Do I need to lower my oven temperature? Do I need to put my macarons on a lower rack? Am I folding the batter wrong? They taste delicious though. Thank you!
Mimi says
Hi Annika,
The soft top combined with browning easily problem may be due to underbeating your meringue/overmixing batter and not so much the temperature. Try one batch where you beat til stiff and don’t fold as much. It might help resolve your issues.
XOXO,
Mimi
Diane says
Hi Mimi, I have a problem with my macarons forming a foot and then collapsing. What do you think is the problem?
Mimi says
Either your temperature is too high or the meringue has been over beaten 🙂
xoxo,
Mimi
Brittany Chapman says
Hi mimi. So I have made the macarons twice now. The first attempt they came out flat. Tasty but flat with small feet. The 2nd attempted they had bursting feet and browned an extremely fragile tops that cracked easily. Also I have a gas oven is the temperature any different then if I were using an electrics or convection oven? They have tasted amazing the past 2 times so they didn’t do to waste.lol
Mimi says
I don’t think your oven is the culprit here for the fragile tops, it sounds like a technique issue. The flatness but might due to high temperature but could also be the technique. Take a look at how to correct that from the guide. XOXO, Mimi
81karin says
Mimi – you are a legend! I struggled and struggled with hollow macarons for months. I was ready to give up.
Then I came across your recipe and it clearly said – NO HOLLOWS. Well, I’ve made it three times and no hollows yet! The second time I made your recipe the macarons had no foot, but I think my batter was too wet as I didn’t age my egg whites. I let the batch sit out under the fan for more than an hour, and even then they didn’t have a skin yet. The two times where the egg whites were aged, they came out great!
The only concern I have now is that when I put them in the oven, they rise and form quite a tall foot quite quickly, and then as they keep on baking the foot pushes out to the side. The result is that I have a foot more to the side of my macarons than underneath… I would say about 1.5mm. Do you perhaps have some thoughts on why this is happening and what I can do to prevent this and have a beautiful evenly-sized foot underneath my macarons, like yours?
Whichever way, they still look great, smooth and crisp on top and when I fill them they are chewy and delicious. Thanks again!
Mimi says
I’m really happy you had great results! Your oven temperature might be too hot. Test a few on a small tray at a lower temperature and see what happens. Then you can always increase the temperature 🙂 Also, don’t overfold your batter. xoxo, Mimi
Stephanie says
Hi Mimi ,
I seem to be having a weird issue … during the macranage phase , the more I fold my batter , the thicker it becomes instead of thinning out like it should . I can’t seem to get it to the right consistency no matter how much I mix 😩 I end up with dome shaped/cracked macarons . Help !?
Mimi says
Look out for not overwhipping the egg whites, wrong almond flour measurements (too much) and old gel colours.
XOXO,
Mimi
Stephanie says
Thank you !
Molly Sisson says
Hi Mimi,
I’m having an odd issue. After making two batches:
1st came out almost perfect, slight browning on bottom and wrinkly and blotchy.
2nd came out slightly browned on top, slightly browned bottom, and wrinkly and blotchy, but more so than the last. Kind of almost gently deflated?
As they’re having symptoms of both over and under baking (they seem more under baked than over, for reference), I’m unsure what I should do to fix. Thank you for any advice you can give me!
Mimi says
It sounds like you should beat the meringue stiffer and don’t overfold. Xoxo, Mimi
Lily says
Hello Mimi,
I’m trying to learn how to make French Macaroons and I have several issues. I tried a recipe using coconut flour instead of almond flour because my son has allergies to nuts. Tell you the truth the macaroons came out very grainy and tasty in flavor despite it called for only 1/4 cup coconut flour, 2 egg whites, 1 cup of powder sugar and 1/2 granulated for merengue. However the batter turned out to be very thick in consistency. I baked the macaroons @ 300*F for 17 min and they ended up with an undercooked footing with a hollow inside the dome. I used a silicon mat and not sure if that’s the culprit. I had filled a cookie tray and had some leftover batter that I baked in a 1/4 tray which baked for 18 min and were too brown.
My question is how can I make the batter to drip like a “ribbon or magma”?
Should I weigh the egg whites instead so I can add a bit more or decrease the cocconut flour? And how much of it?
Please help I need some guidance.
Thank you, Lily
Mimi says
You should really ask the original recipe writer for their advice when using their recipe since they will know the ins and outs of their recipe. I know that coconut flour tends to be too dry. You can try doing the recipe with just fine desiccated coconut instead since it will have the fat content that might be missing from the flour. XOXO, Mimi
Geena says
Hi Mimi. No matter what I do, my macarons stick. I’ve tried the french method, the italian method, increasing bake time, and everything else under the sun and still they stick. Why?
Mimi says
Your temperature may be too low, your pan might not be conducting enough heat or there’s something wrong with your meringue.
There’s more troubleshooting here.
XOXO,
Mimi
Dana says
Hi Mimi, your creations are amazing! I just wanted to confirm if the weight of egg whites before or after aging in the fridge? Thanks in advance for your help!
Mimi says
Hi Dana,
In my recipe, I weigh out the egg whites first and then I age them. The whites will weigh less after aging so I weigh them beforehand.
XOXO,
Mimi
Dana says
Thank you!
Marietjie Steyn says
Hi Mimi I have made numerous successful batches of Italian macarons but are lately having lots of troubles with lopsided, cracked and uneven shells in one batch. My problem get worse with every “new” tray I put in the oven. Wish I could add pictures of how it goes from bad to worse. I’m really desperate at this stage.
Genny says
Thank you Mimi for all your help….I have referenced this website numerous times in my quest to learn how to make macarons. Do you have a recipe for macarons that uses only one egg and has metric measurements?
Mimi says
Hi Genny,
I don’t have a recipe for one egg since I find it very hard to whip up such a small amount and it’s harder to judge the consistency of the batter with so little ingredients. I only use a scale to measure everything. Macarons can flop so easily and it would be a shame if it was due to something that can be easily controlled like weighing your ingredients 🙂
xoxo,
Mimi
Kimberly says
Also, I have found that with using an insolated or thick nonstick cookie sheet, the oven temp needs to be reduced by 25 degrees. Finally figured this out after burning and having over cooked (outside)/ undercooked (inside) cookies. Just finished a batch, that had blueberry powder added to the standard mixture, I hit my pan several times on the counter and still had broken, hollow cookies. Plus this was my first time using a silpat mat (I usually use parchment) and half of them stuck, and couldn’t be used. I think I am piping them too large, and that could be why they break apart. What exactly is the proper size of a macaron? Thanks
Mimi says
I think the most popular size tends to be 1.5 inches. Large macarons can definitely be made on Silpat so sizing doesn’t necessarily cause breakage.
xoxo,
Mimi
Maggie says
Hi I’ve been baking chocolate and vanilla buttercream macarons and the chocolate turns out just fne. However, whenever I bake with the vanilla butter cream recipe, the macarons turn out the exact same-smooth shiny tops, nice feet, and they don’t stick to the parchment. But, they also are hollow, every single batch is hollow and ive tried all of the suggestions and they still turn out the same. The chocolate doesn’t ever turn out hollow. I feel like it’s just that vanilla buttercream recipe. Do you have any suggestions? Thanks!
Mimi says
hmmm… what do you add into the shells for the vanilla recipe?
Maggie says
I add 2/3 cup almond flour, 1 1/2 cups powdered sugar, 3 large egg whites, 5 tablespoons granulated sugar, and 1 teaspoon vanilla extract. I sift the almond flour and powdered sugar twice, whip the eggs until foamy, gradually add the sugar a tablespoon at a time and beat until stiff peaks. Then I gently stir in the vanilla. I add half the powdered sugar-almond flour to the meringue and fold till incorporated, then do the other half. When I get the right consistency I pipe them onto the tray with 1 1/2 inch circles drawn. Then after they form the skin, I put 1 tray on the top rack of the oven and bake for 18 mins on 280° F, rotating halfway through. I take them out and do the other tray and they’re pretty and have good structure but theyre always hollow
Mimi says
I usually don’t recommend adding any more moisture into the shells. Flavoring the shells through the use of the filling is what I would prefer to do.
Xoxo,
Mimi
Aly says
I have this exact same problem and it isn’t the extra moisture of the vanilla. I can make stunning and perfect chocolate macarons (with added vanilla) all day long (I usually quadruple the recipe and substitute about 1.5 oz of cocoa for 1.5 oz of powdered sugar and I add about 1 tsp. of espresso powder to intensify the chocolate flavour). But take the cocoa out of the identical recipe and they are hollow every time. Perfect and beautiful on the outside, but completely hollow inside. Something about the cocoa is stabilizing the macs and keeping the insides from collapsing. If someone could figure out the science behind this so we could alter our recipes in some way (cocoa slightly more dense than powdered sugar perhaps?) we could probably eliminate hollow macs for all time.
Alessandra says
Hello!
So I have made these in the past with no problem but lately I cannot seem to be able to make them!
The last batch I made came out like the meringue you would get in lemon pie. I wonder if this is because somehow the ratio of the ingredients was wrong (I used 1 cup almond flour, 2 cups confectioners sugar and 3 egg whites (from a carton))
If you have any tips to get consistent results it would really help me!
Mimi says
hmm… i only use my recipe in grams. This ensures that everything is weighed out correctly and won’t change due to the way it’s scooped into the cup. I’m not sure if this is my recipe?
xoxo,
Mimi
Joanna says
Hi
I have a problem with my macaroons are both too moisture and browned. I tried to put tray on top to stop them browning but then even top of the shell was visibly wet.
Thanks
Joanna
Mimi says
what do you mean by wet? Are they sweaty with beads of moisture on it?
Gee says
My macaroons are pretty, have feet except they are hollow! Like 90% of the time. I’m pulling my hair out cant figure out why. Also I’ve had problems with browning edges and bottom. I’ve played around with temperatures and 270*F for 16 minutes works,. I think? It definitely wasnt brown but some were still sticky. I do have an oven temperature as well. When I bake at 300 for 12 minutes they brown and undercooked. Please help!!! But I’m definitely more concerned with hollows. I beat till stiff peaks and I follow your macronage so that cant be it
Mimi says
Have you tried to keep them in longer at lower heat? Sometimes bakers pull the macarons out much too soon to avoid browning but then they get hollows. Try folding a bit more as well to get the air out of your batter.
Xoxo,
Mimi
Liane says
Hello!
My macarons rose where the feet are visible, but once I took them out of the oven, they became kind of flat but the feet are still visible, just not risen 🙁
Mimi says
Hi Liane,
Make sure you’re giving them enough time to set in the oven. They shouldn’t deflate when out of the oven since they should be set already by the time you pull them out. Read my oven guide to learn how to control your oven if you haven’t yet.
xoxo,
Mimi
Jessica says
Mimi, could you clarify overbeating meringue? Is it possible to overbeat it without breaking it? Is there a way to tell by looking at it if a meringue has been over beaten but has not broken?
I just cannot get rid of at least a tiny air pocket every time I bake. It seems like higher temps do better at reducing the hollows but then my shells brown before they are completely set inside. It seems like I have problems due to an oven temperature that is too low and simultaneously too high :/.
Thank you so much for taking the time to answer everyone’s questions :).
Mimi says
Hi Jessica,
You can see that it’s lost a LOT of it’s gloss and looks very dull. I usually beat them until very stiff, clumps in whisk and matte but not dull.
Yes, if your macarons look fine in every way, the last bit of the puzzle is to work your oven properly. Have you read my oven guide yet?
xoxo, Mimi
Jessica says
Thank you for the clarification on the meringue. 🙂
I have read the oven guide, thank you for all the tutorials. I’ve baked with the door shut and cracked open. I’ve baked at every temperature from 285-330 degrees. I’ve double panned and single panned. I’ve stuck an empty cookie sheet above my macs during the last 5 minutes of baking to prevent browning. I can get them to be nice and full and fluffy right out of the oven, but when they cool, they fall a bit away from the top of the shell and leave a hollow. If I flip them upside down to cool, they stay completely fluffy, but then the very top dents in. They are solid on their feet, the bottoms are not sticky. They don’t seem too wet inside. If I bake them longer they dry out and still seem to hollow as they cool. I just can’t figure out why I can’t get them to stop falling as they cool.
Any thoughts would be appreciated :). Thank you so much!
Mimi says
Then you either need to work on the meringue (stiffer) or macaronage (fold a bit more). But that’s only if you’re sure you’ve baked them enough. Some bakers pull their macs out too soon because they don’t want them to discolor but that causes them to under bake. Finding the proper oven setting is really important too.
xoxo,
Mimi
Jessica says
I’ll keep trying, but I don’t think it’s the meringue. It is very dry, clumping in the whisk and rising up the sides of the bowl at the end, and almost spongy and makes a squelching noise when I pull out the whisk. And I mix until I have a nice ribbon flowing off my spatula (the speed appears to be the same as your video tutorial and others).
I’ll keep messing with the oven.
Thank you so much for your feedback.
Karina says
Excellent article. There is way to many recepies out there and i find this cookie very tricky even through im new at making this cookie i won’t give up. Macaroons are certainly beautiful. Ill keep practicing. And i will apply some of your tips. Thank you!
Mimi says
Thanks for your message. That’s really nice of you to leave a note for me.
xoxo,
Mimi
Ian says
Hi Mimi,
I observe my macaron shells develop feet in the first few minutes of entering the oven. They look great and are of a nice height. However, towards the end of the baking time, the feet shrinks and becomes close to none. I used an electric oven with the upper and lower elements on and baked at 300F. Have you come across such an issue?
Thanks in advance.
Mimi says
Hi,
I think it’s normal for them to be rise during the baking process and then deflate a bit once it sets. I prefer tiny feet. Macarons with tall big bubbly feet are often hollow since all the insides are now in the feet.
Xoxo,
Mimi
Ian says
Mine looks too tiny though. Almost like there is no feet (when i clearly saw feet at the start of the baking process). Any advice on increasing the feet height?
Mimi says
Be careful with the folding (don’t overdo it) and beat your meringue stiff enough.
xoxo,
Mimi
Eron says
While doing the Italiano method, do I stop when the merigue is at room temperature even thought it’s still softpeak? Thank you!
Mimi says
Hi, it’s best to ask the original writer of the recipe you are using.
Kind Regards,
Mimi
Shirley says
First time Macaron baker here. Thank you! I haven’t even tried yet but I bought an awesome book that helps in addition to your troubleshooting techniques. Thank you so much!
Mimi says
Glad it helps. That sounds amazing. Which book did you buy?
xoxo,
Mimi
Shirley says
Les Petits Macarons by Kathryn Gordon and Anne E. McBride. It’s a really in depth POV on the folding process and on the various steps in making the almond shells. It’s a really great starter book. I’m going to try my hand in it this week.
Leena says
Hi Mimi have you ever tried freezing macarons? I would like to make multiple flavors over a month long period to be used at a party…
Also, do You have a macaronage video that shows the final consistency in real Time? I think the one you have post goes into slow motion. For many times I tried the figure 8 test and kept adjusting the temperature only to have hollow macarons. Finally, I deflated some more air and made the batter thinner and I got near perfect macaroons. The only issue was slight browning at the feet and shells that did not peel off all that clean. So I think a video that shows the real time flow of batter would really help:)
Thanks so much for your tips!
Mimi says
Hi Leena,
Yes, I usually freeze them without filling and take them out to assemble when needed. Here is a short clip which shows the real time flow of the batter. its short but you get the idea.
xoxo
Mimi
Tina says
Hi Mimi,
Do you freeze the shells right after it cools and do you still go through the mature process in the fridge after filling them when the shells are out of the freezer?
Thank You for such an insightful recipe! It’s so hard to find a site that covered all my questions.
Mimi says
Thanks for your message! It depends on how much time you have. I would freeze the shells alone then add fillings a few days beforehand for the most stable product. But if you don’t have the time, I would recommend filling them and letting them mature after they get out of the freezer. Take one out of the freezer a week beforehand and use that as a tester to see how long it takes to mature properly.
Xoxo,
Mimi
Jennjenn says
Thank you for these tips! They are so helpful.
Mimi says
Hi Jenn, that’s so nice of you to leave a note. Glad you found it useful. Thank you!
xoxo,
Mimi
Allie says
Hi Mimi!
My macarons have been Browning and never have feet. I’ve tried different recipes and followed them to a T. The first time I made them they were perfect now I don’t know what to do.
Allie
Mimi says
Pay attention to whipping up a stronger meringue and don’t overfold. Your feet situation is due more to your batter and learn to control your oven better with this guide.
xoxo Mimi
Stephanie says
Hi Mimi,
I followed your recipe making macarons so many times but I still get hollow shells… very frustrating.
In the past, I baked my hollow ones at 280f to 300f with a conviction oven and took them out after 10-12 min when the feet are no longer wiggly. But the inside is still a bit sticky.
Yesterday, I finally made a batch testing them at 300f and 280f. They took 18min to 25 min respectively (with an empty tray on top to avoid browning) until they are fully cooked (inside not sticky). They did not come out hollow. But I noticed the initial pretty feet just shrunk and shrunk when they are baking in the oven. By the time they are done, the feet are pretty small. The overall shells tend to look more doom like than the hollow ones I made.
Do you think I overbaked the shells? Any less time will still give me hollow shells. I am just frustrated that my non-hollow shells ended up looking not as pretty as the hollow ones.
Mimi says
hmm… hard to know exactly what you are doing wrong since I am not there to see you make it. I wouldn’t discount a small feet though… Taller feet macarons tend to be hollow and are actually not desirable. I know there are a lot of pictures out there with big feet macarons but that’s not really an attribute that makes a good macaron 🙂
xoxo
mimi
Rebecca says
Here’s a problem I had a couple times this past week. After folding in the dry ingredients to the egg whites, the batter very hot thinner. It actually got thicker. Would you have any idea why this happened? Thanks. Love your blog.
Mimi says
You may have overbeat your meringue.
xoxo
Mimi
Karly says
Hi Mimi! I am losing my mind. I’ve been making batches after batches . Most every batches comes out with beautiful perfect feet and perfect circles but I get wrinkles in every one of them. It’s a total disaster! I’ve let it rest for 8 hours and it still bakes up with wrinkled too. My beautiful color fades into a dull burnt color along with the wrinkled top. I’ve lowered the temperature and it still has the wrinkled top. ?
Mimi says
You might need to watch out that you’re not overbeating the meringue and instead of decreasing your temp, increasing it will actually help with wrinkles.
xoxo
Mimi
Cat says
When I take my macarons out of they deflate to the point where they are flat. This was my first time using the Italian method of macarons and because I don’t have a candy thermometer I think the sugar water was too hot. As a result it took a bit of mcguyvering to be able to get the whites to whip. I had to add cream of Tatar in order to get peaks. The macarons piped fine and didn’t spread, however they did not develop feet and when they cooled out of the oven they became flat. Any suggestions?
Mimi says
Hi Cat,
I don’t know what type of instructions you were given for the Italian macarons. Ask the original recipe writer and see what they say.
xoxo,
Mimi
Milla says
Hi Mini,
I love your beautiful site! I’m trying to make some macaron ice cream in advance for my niece’s birthday party and after baking them and letting them sit in air tight container for 24-48 hours unfilled… then I filled them with the ice cream and put it in the freezer for a few days… and my shells are hard like a rock! If i let it sit at room temperature the ice is going to melt. The problem is that I can’t make 100 macaron ice cream the day of… do you have any recommendations or suggestions on how to keep the shell soft and chewy yet hold the ice cream together?
Thank you so much!
Mimi says
Hello Milla,
Thank you so much for your feedback. I would recommend maturing them a day before with some buttercream, then fill it with icecream. This post for baking a big macaron cake might help you with the maturation part.
How to bake a big macaron cake.
Xo Mimi
Jessica says
I just wanted to say, I made ice cream sandwiches and they were too crispy right out of the freezer the first couple of days after making them, but by day 3 or 4, they were nice and soft after a minute or two of coming out of the freezer. They just needed to mature a little longer :).
Isabella says
Hi just wondering if macrons are meant to be chewy?
Mimi says
French method macarons tend to be more chewy while Italian ones are softer. Not too too chewy though.
xo
Mimi
Milla says
Mimi, do you think maybe I can use the Italian method to make softer cookie for the macaron ice cream?
Mimi says
Italian method macarons do tend to be less chewy. I find the french method very resilient and long lasting. Xo Mimi
Isabella says
my macrons are cooked perfectly on top but are undercooked at the bottom what should i do?
Mimi says
Your mat may not be conducting enough heat. You can try a different type of silicone mat, use parchment paper instead, or get a better conducting pan 🙂
xo mimi
Sandy says
Hello! I have tried your recipe 4 times now and everytime I try it, they never turn out :(. The bottoms are baked (almost too brown) but the tops look “wet” or “oily” and as soon as I take them out of the oven, the all collapse. I’ve tried reading your troubleshooting and following the tips, but its not working! Please help – I am desperate to get this right!! Could my mat be an issue? I use betty croker plastic mats.
Mimi says
Hi Sandy,
Keep going! You can do it. I think you’ve overbeaten your meringue. Stop when it’s stiff and clumping in the ball whisk. Your mats are not to blame 🙂
Xo Mimi
Kaylin says
I just made these.. there are dark spots on the shell and the shell is brownish.. I thought the dark spots meant that it was under baked or hollow, but they are not hollow and they are brown so not sure how they can be under baked and over baked at the same time! How can I fix this for the next time?
Mimi says
Do you mean your shells have browned due to the heat from the top? If your shells are browned, it sounds like they are receiving too much heat and overbaked.
Xo
Mimi
Michelle says
Hi There,
In your section on “Macaron Shells are Lopsided,” your first thought is : Improper Piping Techniques FIX: Make sure you are folding the batter properly and the wet/dry ingredients are homogenous before piping. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a “glue” to keep the paper in place.
Can you please tell me what you mean by “improper piping techniques” since your “Fix” has to do with mixing the batter, not in how the batter is piped out.
Thank you,
Michelle
Mimi says
Hi Michelle,
Yes, it does sound confusing. I have since corrected it to: “Make sure you are piping onto the paper/mat from a straight down position. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a “glue” to keep the paper in place while you pipe.”
thanks for letting me know
xo mimi
Zhopsik says
Did you really mean to write “hold the bag horizontally when piping”? I was taught to hold it vertically to make round shells, and every video I’ve seen does the same thing.
Mimi says
Thanks for catching that. It was a mistake. I have since corrected it.
XOXO,
Mimi
Dee says
Hi Mimi!
Running into an odd scenario and wondering if you can help me out.
When folding my meringue, as soon as I get to that point it’s pretty close to lava, I decide to fold a little more and it starts going backwards and gets more like paste. This just happened two batches in a row. I piped some out and threw them in the oven to see what they’d do and the tops puffed up and cracked. I knew it was too thick, but wondering why something like this might happen? Has never happened before if I mixed too much…has only gotten runny, but no matter how long I folded it got worse.
Any tips at what might be causing this before I waste more ingredients? I have already wasted plenty trying to get to know my new oven, lol
Thanks in advance!
Dee
Frances says
I am also experiencing the same issue!
Rebecca says
Hello Dee.
This happened to me twice last night. I figured I measured something wrong. Have you figured out why that happened.
limin says
Hi Mimi,
I managed to make a few perfect macarons after sooo many fail attempts. But now I don’t know what has happened all my macarons come out wet and wrinkled. With many different recipes all come out the same wrinkled. When I use low temperature they will rise nicely but just before done baking they will go back wrinkled. I am so confuse, do you have any idea what has gone wrong ?
Mimi says
Hi Limin,
Your wrinkly macarons are not due to the recipe you’re using or temperature. Watch out for your meringue. Make sure it is stiff but not overbeaten.
XOXO
Mimi
limin says
Hi Mimi, thanks a lot for the reply. So it is the meringue !! I beat them about 10 minutes as suggested. I will try to fix them. Thanks again.
Karen says
Hi Mimi!
I’ve been baking for 2 years and still have yet to perfect making macarons. I still have hollows here and there and have tried to raise my temperature but they brown so much or end up cracking. Also, there are times where they come out lopsided even with using the same temp, same ovens etc. some days are perfect and some aren’t. What kind of food color do you use?
Also, how do you store your macarons? And what’s the best filling to use and how do you store them? I use to make American buttercream but noticed that it can get really runny so I switched to Swiss buttercream which is more stable but I don’t know how to store them. I will be needing to make big batches of Swiss meringue buttercream. How do you store them?
Thank you!
Mimi says
I use Americolor and you can find it in my macaron supplies list here.
I place them in the fridge in an airtight container.
Here is the link to all my filling ideas and what works best with macarons.
I store it in an airtight container.
XOXO,
Mimi
Karen Sablad says
Any tips for hollows and lopsided macarons? I use americolor too! Do you use a lot of food color? Yours don’t look like they brown at all and the colors look so vibrant.
Thank you!
Mimi says
I use Americolor gel colours. You can find it in the SHOP.
xoxo,
Mimi
Samantha says
Hi again.
So I tried your recipe for the macarons, the batter looked great, it made the “8” I initially put the oven to 320 under convection and placed them in when they had a crust. As I watched them there was no feet, 7 mins in some tops began to crack. Then they all fracked and exploded. There was little feet and the end result was full shells, the bottom also didn’t set, I could see the sponge. I’m not sure what I did wrong. I wrapped the pans on the surface
Multiple times and no bubbles surfaced no matter how much I wrapped it. Any ideas of the errors?
Ty says
Hi mimi
Love your videos please can I ask a question
I’ve tried making macarons using your recipe but I never get feet ….I whip my meringue till stiff and even baked at lower temperatures but all batches are the same
Please help
Mimi says
If your batter is at the correct consistency, then upping the heat will help you gain feet. The lower the temperature, the less likely you will have feet. Make sure your shells are completely dry before baking this will help the shells rise upwards.
XOXO
Mimi
Jm says
Hi Mimi, it’s me again. I forgot to ask one more question. How does an overbeaten egg whites look like? So i can know if it’s game over or i have not reached the peak yet. Thanks a lot. Looking forward to hear and learn again from you. You inspire me! 🙂
Jm says
Hi Mimi,
How can I test my oven till I get it right? I ALWAYS have brown top and bottom. I have a few questions:
1. Does the quantity affects the temp or time? I’m thinking, can I bake in sets of 4 each with varying temp and time?
2. Is it ok to simply turn it off if I see it already turning brown? Is there a way to salvage such situation? :/
I have another question, sorry off this topic.
How can I have the macarons less sweeter? Cos I understand I have to follow the measurements accurately. Your recipe is too sweet for me. But the appearance is almost perfect! Hope you can help. Thanks a lot!
Jm
mm930 says
hi Mimi, if I want my macaroons are tall but feet are normal, is that I should bake with low temperature please? thanks
Mimi says
Hi,
Lower temperatures will allow the feets to rise more gradually and “taller”. However, I do find most macarons with disproportionately tall feet tend to be hollow so I’m not sure if that is something anyone should strive for 🙂
XOXO, Mimi
Wanda says
Hi mimi!
Can you help me with my problem?
My macaron used to be hollow, but i do research and increased my oven temp. Now they are full and no hollow, however the feet become shorter (they were higher and prettier feet when they were hollow).
They are ruffled but i really love macaron with higher feet, i don’t know if you can help me?
I tried to contact you on insta but haven’t receive reply (i know you r busy)
Thanks before!! (I can send you picture if you have time ;A; )
Mimi says
Hi Wanda,
I love hearing that you are able to get a non hollow shell now. I think it’s much harder to force your macarons to get a “certain” kind of feet. As long as they are fully set with smooth tops, any kind of feet will is good in my book. I know of one baker who was unable to attain her “usual” feet due to using another oven. Most importantly, as you look into more macaron accounts, you will find that most bakers prefer smaller compact feets. That’s usually a sign that the macarons are not hollow 🙂
XOXO
Mimi
Shaakira says
I’m upset at da results of da Silpats as my Macarons from the first attempt was awesome so if u could plz advise wats da best way to use Silpats for Macarons to get total success many thanx enjoyed ur blog
Shaakira says
Hi I’ve had success on baking on parchment howeva when I made macararons on silpat they rose beautiful and after I took them out the shell had wet spots and da feet collapsed totally around da macaronz which was really weird and under was concave
Mimi says
Hi Shaakira,
I do believe your batter is too wet. You can read more on how to fix the concave issue under the macaron troubleshooting guide above. Silpats do tend to reveal more of your macaron problems than parchment.
XOXO
Mimi
Mimi says
The heat doesn’t conduct as well on silpats, you’ll need to find the best way to use your oven in conjunction with the silpat. Try increasing the heat and buy better heat conducting pans.
XOXO
Mimi
Carrie says
Hi Mimi, I have been baking macarons for about a year now. I have used the troubleshooting guide quite often, the problem I am running into is my shells aren’t as smooth as I would like. I food process and double sift my almond flour and powdered sugar but once I mix it in with my whites and pipe, they are bumpy and sad. Everything else comes out perfect, I don’t understand. 🙁
P.S. my whites are aged at room temp, whipped to a stiff peak, and I have tried a couple different brands of almond meal/flour. Please help!
Mimi says
Hi Carrie,
Are you sure your sifter is fine enough? It’s great to hear you are able to eliminate everything else like aged egg white, stiff peaks etc. (although those two don’t necessarily contribute to the smoothness of the shells.) Make sure you are sifting with a fine sieve, then DISCARD big pieces. Also fold sufficiently as well!
Mimi
Rachel says
The feet do. They rise beautifully, then deflate before the cookie is done baking. Thank you!
yenny says
Yup, same here. The feet deflated, the shell is good though with all the correct anatomy of a macaron shell. Thanks.
neelam says
Sounds like too much air in the batter that’s causing a rapid rise and then drop
Mimi says
Are the insides full Rachel? There are many types of feet. If the feet falls to make just a small ruffled feet that doesnt expand outwards, its okay. If the insides are full and the feet is small but ruffled, that’s fine. I find the macarons at PH tend to have feet like these and those ones are always full and fluffy. There are many variables that can cause it such as high heat, overbeat meringue….
XOXO Mimi
Kim says
Sorry, I left my comment above before reading the rest of the comments. Thank you for validating that even small feet are fine! I was getting a little self-conscious about them, even though the tops are delicately crunchy and the insides are full. I think it’s the obsession with making the “perfect” macaron that was getting to me!
Mimi says
hehe, I think small feet are definitely better than large feet with hollows!
Glad it helped.
xoxo,
Mimi
Rachel says
ive noticed that my macarons rise nicely when baking, but deflate before I take them out of the oven. At about 6 minutes in the feet are huge and beautiful, but by 9-10 minutes in they’ve deflated to just under the height of the top. Any idea why, or is this normal? Thanks!
yenny says
Hi Mimi, i want to ask the same question. Mine are the same with Rachel’s, nice and beautiful feet for the first 5 mins then deflated until barely visible at all when i finely took them out of oven. Any idea why?
Mimi says
Hm… can you clarify… does the feet deflate or the shell?
Kim says
Hi Mimi! I have the same problem. I often get beautiful feet after the first 6 or 7 minutes in the oven, but then they deflate and I end up with really tiny, thin feet. Other than that, the shells are perfect. Is there a way I can post a picture in the comments so I can show you what I mean?
Thanks!! 🙂
..Kim..
Mimi says
maybe tag me in Twitter, Facebook or Instagram? Please use the tag function since I mentions seemed to get bumped off the list after a while. Thank you
Xoxo,
Mimi
Michelle says
What causes the tops to look wrinkly?
Mimi says
Taking them out of oven too quickly before they are fully baked or batter is too “wet”.
XOXO,
Mimi
Amy says
Hi Mimi,
Thanks for the recipe! My macarons had no hollow but the tops were wrinkles. Would you please help how to fix if the batter is too wet?
Thanks,
Amy
Mimi says
Hi Amy,
Thank you! For the wrinkly tops, watch out that you’re not overbeating your egg whites. If the batter is too beat, theres nothing you can really do to salvage it except try again and build a better meringue. Adding more dry ingredients will defeat the purpose since the meringue is mostly compromised at that point already.
XOXO
Mimi
SC says
I keep my macarons in fridge in air tight container, and when taken out to room temperature they sweat, turn soft and soggy. How to store and still have its crispness ?
Mimi says
hmm… do you open up the lid? Yes, I do agree moisture can collect inside the container when taken out to room temperature so I usually take the macarons out of the original container that was in the fridge and transfer them into a container that is at room temperature.
XoXo,
Mimi
Marianne says
Hi, just wanted to ask if it is necessary to put the macaron mat on a tray, because my macaron mat does not fit on my tray.
Mimi says
Yes, I do believe its very important. The tray transfers heat to the paper or silicone and then onto the macarons. You need enough bottom heat to help the shells develop.
XOXO,
Mimi
Lisa | THINK LIKE A BOSS LADY says
Thank you for this. Mine keep turning out doughy, relatively flat, and with no feet. And sometimes they crack on top too, so that’s fun.
I think my oven is the biggest culprit. 🙁
Lisa | THINK LIKE A BOSS LADY
Mimi says
What you described like doughy and no feet should not be related to the oven so work on the correct folding technique and getting a stiff meringue 🙂 Make sure you rap the tray really hard after piping to prevent cracks.