Macaron Troubleshooting Guide: Common Problems & How to Fix Them

French Macarons in Cebu! Making macarons can be tricky, even for experienced bakers. If you’ve ever struggled with cracked shells, hollow centers, or lopsided cookies, don’t worry—you’re not alone! Here’s a comprehensive troubleshooting guide to help you perfect your macarons.

1. Hollow Macarons

Cause: Over-mixed batter, under-baked shells, or oven temperature too high.
Fix: Fold the batter just until it flows like lava and forms ribbons. Bake at the correct temperature and consider adding a resting period before baking.

2. Cracked Shells

Cause: Under-mixed batter, oven too hot, or not enough resting time.
Fix: Ensure the batter is properly mixed and allow the shells to rest until a thin skin forms. Use an oven thermometer to confirm the correct temperature.

3. No Feet on Macarons

Cause: Too much moisture, undermixed batter, or not resting long enough.
Fix: Let macarons rest until the surface is dry to the touch. Avoid baking on humid days, and make sure the meringue is stiff before folding in the dry ingredients.

4. Lopsided Macarons

Cause: Uneven piping, warped baking trays, or uneven oven heat.
Fix: Pipe the batter straight down and use a high-quality, flat baking sheet. Rotate the tray halfway through baking for even heat distribution.

5. Sticky or Gummy Macarons

Cause: Underbaking or high humidity.
Fix: Increase baking time slightly or use an oven thermometer to ensure proper temperature. In humid conditions, store macarons in an airtight container with silica gel packets.

6. Macarons Sticking to the Parchment Paper

Cause: Underbaked shells or improper cooling.
Fix: Extend the baking time slightly and let the macarons cool completely before removing them. Try using a silicone baking mat instead of parchment paper.

7. Uneven or Grainy Shells

Cause: Almond flour not finely ground, over-mixed batter, or improper meringue.
Fix: Sift the almond flour and powdered sugar well. Ensure the meringue is at stiff peaks before folding into the dry ingredients.

Final Tips for Perfect Macarons

• Use an oven thermometer to check for temperature accuracy.
• Rest your macarons before baking for smooth, even shells.
• Practice your macaronage technique to avoid over- or under-mixing.
• Let filled macarons mature in the fridge for at least 24 hours for the best texture and flavor.

Mastering macarons takes practice, but with patience and the right techniques, you’ll be able to create beautiful, delicious macarons every time! Happy baking!