Would this be an oven temp problem or something else? They look fine from the outside, but theres just nothing inside. I used a recipe that I always use and they come out perfect. But, yesterday and today my macarons did not come out! They seem too bake perfectly, but once I pulled them out and touched the top they slightly sank in. Hi, Katya!! I believe you reached out to me via IG. And thank you for sharing the images. It was helpful. Hi everyone. Second batch worked out better I decreased my oven heat to degrees.
However, my query is on the amount of sugar. The recipe talks about grs powdered and fine. Can I decrease that amount, I find that extremely sweet. Am scared to put the filling extra sugar. The cookies are already very sweet. Any recommendation on the sugar side of things? Hi, Laetitia. I specifically worked on this recipe to have the least amount of sugar without compromising the taste and texture. And I mean that in kind way.
Loved reading this…thank you! What do you do to avoid the some shape on the bottom of the macaron? Hi, Adrine. What do you mean by some shape on the bottom? Like the macarons are warped and not flat? Because warped macarons are mainly caused by parchment paper, as they tend to wrinkle.
I made macarons for the first time EVER, and thanks to you they turned out reasonably well. I definitely learned SO much from your tutorial, videos, and posts…. Do you have a favorite s brand you prefer? Hi, Kendra! Thank you for your feedback! The following are my go-to almond flours in the order of preference: 1. Blue Diamond 2. How do you get pastel colours? If I use light colours they never look like I want them once cooked. Hi, Della. I think it depends on the brand of food coloring. I use Americolor gel food coloring, and I never have that issue.
What brand do you use? Hii thank u for all the tips they are a savior!! Also my macarons turn soggy the minute I fill them and then crack.. Thanks in advance. Hi, Yuvi. So the shells are nice and crisp before filling? What kinds of filling are you using?
Hii yes they were crispy and well done.. Learn how to prevent bumpy macaron shells below. 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. 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 may come out flat due to over-mixed batter or a poorly prepared "wet" batter. See fixes below. 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. 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. 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. See how to fix wrinkly and blotchy macarons below.
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.
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. 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. 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.
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:. Hey, I just made a batch of macarons in two bakings, but I used the same pan, that was hot, to bake the second round.
The first ones came perfect but the second one cracked on the top and developed no feet. I'm guessing it was the fact that the pan was hot and they heated to quickly, so I'm just letting you know just to add my 2 cents to the troubleshooting guide, which is great by the way. Thanks for contributing your experience here, really good insight! Your oven may also be running a bit hotter after a while of being turned on.
XOXO, Mimi. Hi Mimi! Thank you for your post! I used a silicone mat for the first time and my macs came out cracked with no feet. I used pies and tacos recipe, and baked at instead of , should I increase temp or go back to using parchment paper.
Hi Zuleikha, I like that you're being very careful with your preparations. That's a great start. I think it's best to ask the recipe writer of your recipe since they will be in the best position to help you with the specific problem you're having with the macarons you are making with their recipe. Happy Baking! My batter is too thin. This is the second time it has happened.
I have followed your recipe exactly, any suggestions? Hi Manesty, Have you whipped up the meringue stiff enough? Thin batters come from meringues that are too weak or batter that is over folded. Hi mimi, i used the scale and mixed the dry ingredients and sifted it, but the batter turned out to thick. Was it because i used almond grounds instead of almond flour? Hi Fae, It depends on how coarse the ground almonds are.
I often use my own ground almonds that are sifted and have no issues. Hi, I can't find anything anywhere that explains why my macarons might be lacking a finished bottom shell. It's not like a sticky bottom. It's like a concave bottom but without the nice smooth finish. You can see the porous insides.
I am so devastated,, please help, I beat the egg whites until stiff peaks formed Added the batter in thirds Mixed exactly 50 times. Until thick ribbon stage. Rested for half an hour. And baked at Celsius. This is my 5th attempt. The first two attempts resulted in cracked macaroons. The 3rd attempt was just disastrous. Hmmm it sounds like your macarons are not getting "tacky" before hitting the oven.
Is it raining where you live? Or humid in some way. Believe it or not that can really mess up a macaron! They need dry air without any moisture while they sit out, or they crack! Thanks for replying? I left the macarons around for 4 hours just now and it looked terrible? Is there anything else I can do? My friend told me I could use a hairdryer but hmmm Should I put the aircond on when waiting for the macarons to rest?
I am determined to try until I get it right. Greetings Beth! Ah OK so hollow macs mean they have dried out too much and probably spent too much time in the oven, or were positioned too high on an oven rack. Try the lower third rack of the oven and maybe decrease the baking time by a few minutes and see if that helps!
Hi Beth! My macarons turned out beautifully, but they're very tall. Like the feet are taller than the top part, I feel you know what I mean. What do you think I did wrong? Awe thanks Greg! Sometimes it can be hard to keep track of all the comments coming in from the blog, YT, IG and FB that having the community help out when they can is just so wonderful!
So glad you enjoy the videos! They are shot by a crew I hire to film them. They are the best and always do a great job! Beth, your recipe is god sent! My much more experienced mom has tried making macarons twice and failed, but I got it on first try!
Your troubleshooting really tells me what to avoid, so thank you so much! Hello Beth! I don't have a kitchen aid mixer. I have a small hand mixer. Does this work? I've seen some people say you need gel food coloring, does this matter? Also, is it ok to use silicone baking mats instead of parchment paper? I do like the gel coloring better as I think you get a stronger more consistent color and sure silicon baking mats are great too!
Hello Beth!! I think your recipe is awesome! Just today. I'm excited to say on my first try I did get a good amount of feet. One huge problem I had was that the batter was so runny it was super hard to drop on to the sheet. My first one ran over and they stuck together.
My second I had no choice put I left the piping bag out for a while because my family was beyond starving. But when I dropped onto to the sheet to my surprise they didn't run as much and came out better. Do you know why it was so super runny?
Would so love to hear back from you. I'm running my last badge now. Thank you! Oh sure a runny batter sounds like your egg whites deflated a bit. Thank you for the macaron school and trouble shooting tips.
Including the macaron school. And yes, that book will be coming out soon! Thank you so much!!! Thank you so much. I have a question, I have been baking macarons 2 years, and with my new oven I am having lots of problems.
And other question is you wrote for getting brown we should cover with foil. Do we need to put on exactly on macarons or another layer of oven? My macarons turned our flat and porous. I was wondering what would be the best way to determine if my cocoa or my almond flour are oily?
The fact that they turned out flat and porous could be an indication. Also depending on the brand of cocoa you are using it could be the issue. Cocoa powders with high fat content may turn your macarons wrinkly or porous, so check the fat content of your cocoa powder. Is that too high? I just got it actually so it is quite new. Would it be good practice to always dry the almond flour regardless of whether or not it seems oily? Hi Camila, I am so happy that I found your site. I wanted to make a surprise Macaron box this year for members of my family, so I checked many recipes, have a book from Pierre Herme, prepared everything in advance and with the first attempt using the Italian meringue I failed dramatically.
I started to search for the possible reasons and your site helped a lot. Yesterday I tried your pistachio macarons using only almond flour and finally had some success.
But not completely. So they turned out slightly brown, lopsided, some of them cracked, but all in all better than the first version. I split the quantity in three batches to experiment with the temperature and position in the oven, as well as with or without fan, but so far no big difference.
Now I have some questions: 1. The oven temp — I baked them at C with fan and at C with and without fan but they turned out brown already at the 7th minute. I baked them 10 minutes in total, as otherwise the bottoms would not cook.
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