Macaron Baking Problems Solved
Having problems with baking French macarons? Here's a macaron troubleshooting guide to help you bake perfect macarons that are round, smooth, have nice feet and are not dry, hollow, overbaked, browned or have sticky bottoms. Before we begin delving into what went wrong with your macarons, make sure you are using a reputable macaron recipe with proper macaron making techniques. Here's my Best Macaron Recipe, this guide is most suited for troubleshooting macarons baked with my French Macaron recipe.
Why Didn't My Macarons Develop Feet?
Macarons may not develop feet due to a "wet" batter, shells were not rested, baking temperature too low or a poorly beaten/broken meringue. See fixes on how to bake macaron with feet below.
| 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, use gel colouring instead. |
| - 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 vinegar 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. |
Why Did My Macaron Feet Spread Outwards?
Macaron feet may spread outwards if the oven temperature is too high or if the batter is overmixed. See how to stop macaron feet from spreading below.
| 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 |
Why Did Macaron Feet Get So Tall?
Macaron feet may become too tall or rise too quickly if the baking temperature is too high, the meringue is over whipped or if improper macaronage techniques were used. See how to fix tall macaron feet below.
| 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 |
What Are My Macarons Hollow?
Hollow macarons with big gaps inside the shell are caused by a poorly prepared, broken meringue, under baked shells or use of improper macaronage techniques when folding. See how to fix hollow macaron shells below.
FURTHER READING: HOW TO PREVENT HOLLOW MACARON SHELLS
| Macarons have Hollow Shells: |
| - 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. |
| - 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. Try whipping the meringue by hand instead with this tutorial. |
| - 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. Make sure your macarons are getting enough heat by using high quality rimless pans. Parchment paper and Teflon baking sheets conduct heat a bit better than silicone mats. |
| - 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. |
Why are the Tops of My Macarons Brown?
Tops of macaron shells can become browned if the baking temperature is too high or it's too close to the heat source. It's very important to control the oven temperature properly to achieve the desired results. Read how to fix browned macarons shells below:
FURTHER READING: HOW TO USE YOUR OVEN PROPERLY FOR BAKING MACARONS.
| 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. |
Why are the Bottom of My Macaron Shells Brown?
The bottom of macaron shells can become browned due to high oven temperatures and the baking tray being too close to the heat source. See how to prevent browned macarons below.
FURTHER READING: HOW TO USE YOUR OVEN PROPERLY FOR BAKING MACARONS.
| 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 or move the tray up to a higher rack. |
Why are My Macarons Lopsided?
Macarons can become lopsided from improper piping techniques, use of an overly strong fan to dry the macarons, oven's convection fan is too strong, use of a warped baking pan, shells were rested for too long, baking temperature too high or improper macaronage techniques. See how to prevent lopsided macarons below.
| 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. This is a sturdy, rimless baking pan that conducts heat well for macarons. 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 |
Why Do My Macarons Have Nipples or Points?
Macaron shells can have unsightly nipples or points due to an under-mixed batter. See how to prevent baking macarons with points or nipples below.
| 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. |
Why are My Macaron Shells Bumpy?
Macaron shells can be bumpy if the batter is not mixed properly and the almond flour/powdered sugar mixture is not sufficiently sifted. Learn how to prevent bumpy macaron shells below.
FURTHER READING: HOW TO BAKE SMOOTH AND ROUND MACARON SHELLS
| 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. A simple small food processor like this one is sufficient. |
Why are My Macaron Shells Not Round?
Macaron shells can become irregularly shaped due to improper piping techniques, use of clogged piping tips, batter not properly incorporated, use of low quality parchment paper or an over-mixed batter. See how to fix macaron shells that are not round below.
FURTHER READING: HOW TO BAKE SMOOTH AND ROUND MACARON SHELLS
| Macaron Shells are Not Round |
| - Improper Piping Techniques FIX: Make sure to use proper piping techniques along with a sturdy piping bag that won't buckle as you pipe, Ziplock bags are not very good for piping macaron batter. Hold the bag vertically while piping, squeeze an equal amount on all sides. |
| - Clogged Pipe Tip FIX: Clean debris out of the tip before piping. |
| - 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. |
Why Do My Macarons Have a Concave or Inverted Bottom?
Sometimes macarons will have an inverted bottom like a contact lens and it doesn't stick to the baking mat. This can be caused by an over-mixed batter coupled with the use of a silicone baking mat. See how to prevent concave macarons below.
| 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 Mat FIX: 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! |
Why are My Macaron Shells Flat?
Macaron shells may come out flat due to over-mixed batter or a poorly prepared "wet" batter. See fixes below.
| 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. |
Why Did My Macaron Shells Crack?
Macaron shells can be cracked due to excess air that is trapped inside the macaron shell, oven baking temperature that is too high or a weak meringue. See how to fix cracked macaron shells below.
| 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. |
Why are My Macaron Shells Hard and Dry?
Macaron shells can be hard and dry to to over-baking. See fix below.
| 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 |
Why are My Macaron Shells Sticky and Sticking to the Pan?
Macarons that don't release easily, sticking to the pan may be caused by under-baking, a "wet" batter or use of improper macaronage techniques. See how to prevent sticky shells below.
| 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. |
Why Do Macarons From the Same Batch Yield Different Results?
Macarons that yield different results within the same batch can be due to poor oven circulation, improper macaronage techniques, inadequate or different resting times or under beaten egg whites.
| 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 or different resting times FIX: Make sure shells have developed a "skin" and looks dull and matte before placing in the oven. Don't forget, if batter from the same batch yields inconsistent results when piped onto different trays and baked at different times, this might be due to changes in oven temperature or too little or too much resting time. |
| - Under Beaten Egg Whites FIX: Make sure meringue reaches stiff peaks in the French method |
Why are My Macaron Shells Wrinkly and Blotchy?
Wrinkly macaron shells are caused by oven temperatures that are too low, over beaten meringues, over-mixed batter, incorrect ingredient ratios or use of "oily"/old/wet ingredients. See how to fix wrinkly and blotchy macarons below.
| 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. Always use gel colours instead of liquid, certain brands are more concentrated than others and requires less, recommended gel colour for macarons. Check the expiry date and composition of dry ingredients added to shells (cocoa powder, match etc.). Almond flour can be baked in the oven prior to use to "dry it out". Better yet, make your own almond flour for the most consistent and stable results. Here's how to make your own almond flour. |
Why Are My Macaron Shells Porous with Little Holes on Top?
Porous macarons with holes on top are caused by a meringue that is too soft or a wet batter. See how to fix porous macarons below.
| 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. Recommended gel colour for macarons. |
| Note: porous macarons are not due to oven temperatures. |
Why is My Meringue Not Stiffening Up?
The meringue may take a long time to reach stiff peaks (or never reach that stage) because of cold egg whites, foreign substances in the meringue, improper whipping speed or its already over-whipped.
FURTHER READING: HOW TO WHIP PERFECT MERINGUE FOR MACARONS
| Meringue doesn't get stiff |
| - Egg whites are too cold FIX: cold egg whites are harder to whip and takes longer to increase in volume. Let the egg whites come to room temperature naturally or by placing the egg whites in a cup surrounded by warm water. |
| - Foreign substances in the meringue FIX: make sure the bowls and whips are completely clean, dry and free of oils. To remove oils, use lemon juice or vinegar to wipe down equipment before whipping. Use stainless steel or glass bowls instead of plastic. Use caution when adding extracts into the meringue as using too much can deflate it. |
| - Improper whipping speed FIX: Avoid whipping on high in the beginning. Start whipping on low speed and gradually increase to medium and then to medium-high. While whipping can be done by hand, it is recommended to use a hand-held mixer or Kitchenaid. |
| - Meringue is already over-beaten FIX: over-beaten meringues will become grainy and flat. Start again and next time, test the meringue occasionally to see if it has reached stiff peaks. Stop mixer, pull the whisk out and see if the peak left in the meringue points upwards without drooping. The bowl can be turned upside down and the meringue won't slide. |
| Note: adding cream or tartar or another acid into the meringue can help stabilize it. |
Why Does My Macaron Batter Get Thicker While I Am Folding?
Sometimes, macaron batter actually gets thicker while folding. This can be due to incorrect measurement of ingredients, incorrect division of batter if making multiple batches, meringue is too try or gel colors are corrupted. See how to prevent macaron batters that get thicker while folding.
| 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: Make sure the sugar is added into the egg whites at the correct time, when the beater starts leave tracks in the egg whites, add the sugar and do not overbeat. Stop whipping 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. |
Why is My Macaron Batter So Runny?
Runny macaron batters that fall off the spatula quickly like pancake batter are caused by a poorly prepared meringue, introduction of foreign ingredients into the batter or from over-folding during the macaronage stage. The ideal macaron batter should be thick and slow-flowing like honey.
| Macaron Batter is Runny: |
| - Poorly prepared meringue FIX: Beat meringue to the stiff peak stage before folding. |
| - Introduction of foreign ingredients into the batter FIX: Be cautious when adding extracts into the meringue, this can easily deflate it. It's better to flavour the macaron with the filling instead. Be careful when adding other foreign substances into the batter which can cause it to become "wetter". |
| - Over-folding during macaronage FIX: Constantly check the batter consistency while folding. Stop folding immediately when the batter flows slowly like honey and a figure-8 pattern can be drawn when the batter is picked up and dropped. See video on How to Fold Macaron Batter in real time. |
Here are some other posts which will help you fix your macaron problems once you have pinpointed what the problem is after reading this Troubleshooting guide:
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