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:
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