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:
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!
Raffaella says
Hi Ali.Thank you. It is so true..we watch so many videos and have images in our mind but doing them right with the right technique is the key. I have to say that I have tried them close to a hundred times. Some come, some dont. I switched from the French method to the Italian method. I think I have more consistent results. There are so many critical steps in making them...from making the meringue to the sugar temp to then the folding. I too watch very carefully when i fold and sometimes it really take not too long. So practically you really have to free your mind from any other thoughts you have and just be vigilant and concentrate 100%. Good luck we will all get there!!!
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!