Guys I’ve said it before and I’ll say it again… I AM NOT A MACARON EXPERT. However, I am excellent at researching stuff, I’m stubborn, and I like to experiment in the kitchen. So like it this point, I actually may be as close to an expert as one can get without formal training??!
Either way, I’ve shared enough macaron recipes on my blog that it’s about time I do a dedicated post addressing the frequently asked questions and common problems. So here’s the hub for troubleshooting macarons!
I know how it feels to fail a bake… I literally do it all the time. Wasting time and ingredients can be super frustrating! I hope that this guide can help you figure out what went wrong, so that the next batch is better.
Most Common Problems
Q: How do I know when the macarons are baked perfectly? A: Keep an eye on those beauties! Once they’ve developed a smooth, glossy shell and can be lifted off the parchment paper without sticking, they’re ready. The edges should be crisp, and the center should be soft but not mushy.
Q: My macarons turned out hollow. How do I prevent this? A: Hollow macarons can be a bit tricky. Ensure your meringue is stiff but not overwhipped, and don’t skip the macaronage step—fold the batter just right. Additionally, tap the filled trays on the counter to release any air bubbles before baking.
Q: What’s the secret to achieving perfect feet on the macarons? A: The key to those fancy feet lies in letting the piped macarons rest before baking. This helps them develop a skin, creating a barrier that forces the air to escape through the bottom, giving you those perfect little feet.
Q: Why are my macarons cracking during baking? A: Cracking can happen due to rapid temperature changes or overmixing the batter. Ensure your oven is preheated, and avoid overmixing to maintain that delicate shell. Also – don’t open your oven during the bake time!!
Q: How do I fix lopsided or uneven macarons? A: Achieving uniformity is an art! Make sure to pipe the batter evenly, tap the trays to remove air bubbles, and rotate the trays during baking for consistent results.
Q: My macarons are too chewy. What went wrong? A: If your macarons are overly chewy, it might be due to underbaking. Ensure they stay in the oven until they have a crisp outer shell for that perfect chewy-crispy balance.
Q: How can I store macarons without losing their freshness? A: To maintain freshness, store macarons in an airtight container in the fridge for 4-5 days. For longer storage, freeze them tightly sealed. Thaw in the fridge and let them come to room temperature before indulging.
Q: What’s the ideal humidity level for making macarons? A: Humidity can be a game-changer. Aim for a dry environment, ideally below 60% humidity. High humidity can affect the macaron shells, making them sticky or preventing them from forming a skin. Where I live (Ontario), if it’s raining, I simply don’t make macarons. Lol
Q: Why did my macarons turn out flat? A: Flat macarons could be the result of undermixing the batter or insufficient resting time after piping. Ensure you achieve the right consistency through proper macaronage and let them rest until a skin forms before baking.
Q: What’s the difference between macarons and macaroons? A: It’s a common confusion! Macarons are delicate French almond meringue cookies with a smooth shell (on the left), while macaroons are coconut-based cookies, often chewy and sweet (on the right). Two distinct treats, both delicious!
Skin Formation
Q: How long should I let macarons rest for skin formation before baking? A: The resting time for macarons to form a skin is a crucial step. On average, let them sit for about 30-40 minutes. However, this time can vary based on factors like weather, humidity, and climate. Again, where I live (Ontario), it can take up to 2 hours.
Q: How do I know when the macarons have formed a skin? A: Gently touch the surface of a macaron; it should feel dry and not stick to your finger. When a thin, matte layer has developed, the macarons have formed a skin. This layer is essential for creating the characteristic feet during baking.
Q: What if the weather is humid? A: In humid conditions, the skin formation process might take longer. Consider setting up a fan or using a de-humidifier to create a drier environment. This helps achieve the desired consistency in less-than-ideal weather conditions.
Q: Can I let macarons rest for too long? A: Yes, it’s possible. Over-resting can result in a skin that is too dry, affecting the macarons’ texture. Aim for the recommended time and adjust based on the specific conditions of your kitchen.
Equipment
Q: Do I need a kitchen scale for macarons? A: Yes, a kitchen scale is highly recommended for precise measurements in macaron recipes. Accurate ratios of ingredients are crucial for achieving the desired texture and structure of these finicky little guys.
Q: Is a convection oven better for baking macarons? A: I personally always use convection, but have heard that others have success without. Keep a close eye on the macarons, and learn your own oven! They’re all surprisingly quite different.
Q: Should I use silicone mats or parchment paper for baking macarons? A: Both silicone mats and parchment paper are great choices. Silicone mats offer a non-stick surface but some people say they limit feet formation (I have not experienced this personally). Parchment paper is a simpler option – however, I personally much prefer silicone mats, as I find parchment paper sometimes gets curled, making a wavy bottom for the macs.
Q: Do I need an oven thermometer for baking macarons? A: Would recommend! An oven thermometer is a valuable tool to ensure accurate temperature control. Ovens can vary, and precise temperatures are crucial for successful macarons. Place the thermometer inside your oven to monitor and adjust accordingly.
Q: Is a stand mixer better than a hand mixer for making macarons? A: Both stand and hand mixers work well, but a stand mixer offers convenience and stability, especially when making larger batches. However, a hand mixer is perfectly suitable for smaller quantities and provides more control over the mixing process. Choose based on your preferences and baking needs. What’s most important is making sure you get the right stiffness in your meringue, which can be a bit of a workout with a hand mixer.
Q: Why do some bakers bake macarons on upside-down cookie sheets? A: Baking macarons on upside-down cookie sheets helps maintain an even temperature during baking. The lip of the cookie sheet can limit air circulation throughout the oven, so baking on the flat side helps reduce the risk of unevenly baked macarons. It’s a technique to achieve uniform results and ensure that each macaron shell bakes to perfection.
Colouring
Q: What type of food colouring is best for macarons? A: Gel or powder food colouring is ideal for macarons. These concentrated forms add vibrant colours without altering the consistency of the batter.
Q: How much food colouring should I add to the macaron batter? A: Start with a small amount and gradually add more until you achieve the desired colour. Gel colouring is potent, so a little goes a long way. Aim for intensity without compromising the batter’s texture.
Q: Can I use natural ingredients for colouring macarons? A: Absolutely! Experiment with natural ingredients like matcha powder, beetroot powder, cocoa powder, or fruit purees for a vibrant and natural twist to your macaron shells.
Q: Why did my macarons change colour during baking? A: It’s normal for macarons to lighten in colour as they dehydrate while they bake. To achieve your desired the vibrancy, use slightly darker shades of colouring during mixing than what you want to see in the final product.
Q: Can I use liquid food colouring for macarons? A: While liquid colouring can be used, be cautious about adding too much liquid to the batter, as it may affect consistency. Gel or powder forms are recommended for better colour control. And whatever you do, DON’T USE OIL BASED FOOD COLOURING. It will cause your meringue to fall flat. Whipped egg whites and oils do not mix!
Q: How do I create a marbled or swirled effect with colours in macarons? A: Achieving a marbled effect is honestly not that tricky, and it’s super fun! Mix up your colours, then line them up on a piece of plastic wrap. Roll it into a sausage, snip one end, and place it in the piping bag before piping the batter. This creates a beautiful swirl when piped onto the baking sheet.
Q: Can I paint or airbrush macarons for a more intricate design? A: Absolutely! Once baked and cooled, you can use edible food colouring paints or airbrush them for intricate designs, adding a personalized touch to your macarons. I like to use chocolate to stick on my decor and make designs.
Flavouring
Q: Can I add flavourings to the macaron shells? A: Absolutely! Enhancing the flavour of your macaron shells is a delightful experiment. Incorporate extracts, powders, or small amounts of freeze dried fruits into the batter for a personalized touch. You can also dip the shells in items after baking, or drizzle them with chocolate, to add some more flavour!
Q: How much flavouring should I add to the macaron batter? A: Start with a conservative amount, as flavours can intensify during baking. Add gradually and taste the batter, adjusting until you achieve the desired flavour without compromising the consistency.
Q: Can I use natural ingredients like fruit purees in the macaron batter? A: Yuuup! Experimenting with natural ingredients is a fantastic idea. This is not something I have done, but I’ve seen many recipes that incorporate fruit purees, such as raspberry or passion fruit.
Q: What’s the best way to add cocoa or matcha powder to the macaron batter? A: For cocoa or matcha lovers, sift these powders with the almond flour and icing sugar to ensure even distribution. This method prevents lumps and creates a smooth, flavoured batter.
Q: Are there any tips for using citrus zest in macarons? A: Citrus zest adds a burst of freshness! Ensure the zest is finely grated to avoid altering the batter’s texture. Experiment with lemon, orange, or lime zest for delightful citrus notes.
Q: Can I combine multiple flavourings in one batch of macaron shells? A: Absolutely! Get creative and mix flavourings to create unique combinations. Just be mindful of quantities to maintain a balanced and harmonious flavour profile in your macaron shells.
Q: How can I infuse floral flavours into macaron shells? A: For floral undertones, use floral extracts or dried edible flowers ground into a powder. Lavender, rose, or violet can impart delicate and aromatic notes to your macarons.
Shaping
Q: How do I achieve detailed shapes with macarons? A: For intricate shapes, aim for a slightly thicker batter. This consistency helps maintain the details during piping, allowing you to create more intricate designs without excessive spreading.
Q: Can I adjust the batter consistency for different shapes? A: Yes! For detailed or intricate shapes, a thicker batter is beneficial. If aiming for a simpler round shape, a slightly thinner consistency may be suitable. Experimentation is key to finding the right balance.
Q: What’s the best piping tip for detailed macaron shapes? A: When creating detailed shapes, a smaller round or star-shaped piping tip provides more precision. For larger or simpler shapes, a larger tip may be suitable.
Q: How do I pipe macarons into specific designs or letters? A: Achieving specific designs or letters requires a steady hand and a thicker batter. Plan your design in advance, and use a piping tip suitable for detailed work to bring your creative visions to life.
Q: Can I use a stencil for shaping macaron shells? A: Absolutely! Stencils can be handy for creating consistent shapes. Pipe the batter onto parchment paper over the stencil, ensuring an even thickness for each macaron shell.
Q: Why is my macaron batter too runny for detailed shapes? A: If the batter is too runny, it may spread excessively during baking, making detailed shapes challenging. Adjust by folding a bit more to achieve a thicker consistency suitable for intricate designs.
Q: Are there any tips for piping consistent shapes? A: Practice makes perfect! Maintain a steady piping hand, hold the bag at a 90-degree angle, and pipe from directly above. Experiment with consistent pressure and speed to achieve uniform shapes.
Substitutions
Q: Can I make these macarons gluten-free? A: You bet! The almond flour used in the macaron shells is naturally gluten-free, making these delights a perfect treat for those with gluten sensitivities or allergies.
Q: Can I use a different nut flour instead of almond flour in macarons? A: While almond flour is the tried-and-true choice, experimenting with other nut flours like hazelnut or pistachio can add unique flavours to your macarons. Keep in mind that results may vary.
Q: Can I substitute egg whites with aquafaba (chickpea brine) for an eggless version? A: I haven’t personally tried eggless alternatives like aquafaba in macarons. Traditional macarons rely on the unique properties of egg whites, and substitutions may yield different results.
Q: Are there dairy-free options for macaron fillings? A: Absolutely! Go for dairy-free alternatives in your fillings, such as vegan butter or coconut cream. These options can provide a delicious twist without compromising on flavour.
Q: Can I use liquid flavour extracts instead of powdered in macarons? A: While I haven’t tested liquid extracts extensively, you can experiment cautiously. Use minimal amounts to avoid adding excess liquid to the batter, which may affect consistency.
Q: Is there a substitute for granulated sugar in macaron shells? A: The structure of macarons relies on sugar, but experimenting with alternatives like caster sugar or superfine sugar may yield acceptable results. It’s worth testing and adjusting quantities accordingly.
Q: Can I use artificial sweeteners or sugar substitutes in macarons? A: The unique properties of sugar contribute to macaron structure and texture. Substituting with artificial sweeteners or sugar substitutes may alter the results, and experimentation is recommended.
Fillings
Q: What are popular fillings for macarons? A: Macarons are incredibly versatile! Common fillings include buttercream, ganache, fruit curds, jams, and even Nutella. Get creative and explore flavours that complement your macaron shells.
Q: Any tips to prevent fillings from oozing out of macarons? A: Avoid overfilling by leaving a small border when piping the filling. Gently press the shells together for a neat presentation without the risk of oozing.
Q: Can I use liquid fillings in macarons? A: While experimenting with various fillings is encouraged, it’s essential to avoid overly liquid or watery fillings that could compromise the integrity of the macaron shells. Opt for fillings with a thicker consistency to maintain the perfect balance of chewiness and crispiness in each delightful bite. This ensures a harmonious pairing of textures without risking the dissolution of the delicate shells.
Recipes to Try
Final Notes
Macarons can be SUPER intimidating, and my best advice is you just have to give them a try. I’ve never had a batch fail so badly that I couldn’t still enjoy nibbling on the scraps!! Worst case scenario, you get a little snack. And with each batch you try, you’ll learn something new! So dive in, give them a shot, and enjoy the process ❤️
