Ultimate French Macaron Troubleshooting Guide: Master Perfect Macaron Shells Every Time

Welcome to the definitive French macaron troubleshooting guide, your comprehensive resource for mastering these exquisite classic French treats. This guide provides a wealth of basic advice, countless expert tips, illustrative photos, delicious recipes, and even access to a helpful video class, ensuring you can conquer the art of macaron making with confidence.

This post contains affiliate links. Full disclosure is at the bottom of the article.

For years, my original ‘How To Make Macarons’ post has consistently been one of the most popular pages on my blog. Having answered hundreds, if not thousands, of macaron-related questions from enthusiastic home bakers, it became clear that a dedicated **macaron troubleshooting guide** was not just helpful, but absolutely essential.

The extensive information you’ll find on this page is the culmination of years of hands-on macaron-making experience, combined with insights gained from teaching thousands of students how to bake macarons, both through online courses and in-person workshops. My aim is for this continuously updated guide to address most, if not all, of the challenges you might face when making macarons. Whether you’re a complete novice attempting this French delicacy for the first time, or an experienced baker who has encountered a new, unexpected macaron issue, this guide is here to help. Macarons, with their delicate nature, have a knack for playing tricks even on those who believe they’ve mastered them!

If, after thoroughly reading through this macaron troubleshooting guide, you still have unanswered questions, please don’t hesitate to reach out to me or leave a comment below. I’m always happy to assist fellow macaron lovers.

Enhance Your Skills: Learn How to Make French Macarons with a Video Class

If you’re someone who learns best by seeing rather than just reading, and you want to **witness the macaron-making process firsthand** before embarking on your own baking project, then my acclaimed Skillshare video class is tailor-made for you:

My French Macaron Video Class was meticulously designed to cater to both novice bakers eager to acquire new skills and experienced bakers looking to master an impressive new dessert. The class is thoughtfully structured into **15 concise lessons** that walk you through every critical aspect: identifying **the essential equipment you need**, understanding **the important steps to follow**, mastering **the fundamental techniques**, and effectively **avoiding potential pitfalls**. You have the flexibility to watch the videos at your own pace, begin practicing, connect with a community of budding macaron makers, and directly ask me questions should you encounter any difficulties along your journey.

I personally honed my macaron-making skills by repeatedly watching a friend prepare them. This experience convinced me that a live (or video-based) demonstration is truly the most effective way to learn how to make macarons. It allows you to visually grasp the exact techniques, textures, and final results you should be striving for.

With **over 5,000 students** having already taken my Skillshare class, and consistently receiving overwhelmingly positive reviews, I am highly confident that this video course will empower you to create perfect macarons with ease. Enroll now and start your macaron journey!

Getting Started: French Macarons – French Method vs. Italian Method

It’s important to clarify from the outset that **this macaron troubleshooting guide exclusively focuses on the French method for making macarons**, as opposed to the Italian method. The French method is often favored by home bakers and is widely regarded as the “simpler” approach because it does not require the additional step of cooking the meringue, a crucial component of the Italian method.

However, while simpler in steps, the French method can be a bit more temperamental. To truly master it, you need to develop an intuitive understanding of precisely how much to beat the egg whites to achieve stiff peaks, and exactly what the macaron batter, known as “macaronage,” should look like before it’s piped. Both these critical pressure points are thoroughly explained and visually demonstrated in my French Macaron Video Class. If you’re encountering persistent issues with your macarons, please continue reading through this comprehensive troubleshooting guide for detailed assistance and solutions.

The Ideal French Macaron: What Should It Look Like?

Before diving into troubleshooting, let’s establish a benchmark. Here’s what constitutes a classic, “perfect” French macaron:

Shell Shape: The shells are perfectly round and uniform.
“Feet” or Crown: They proudly display delicate, ruffled “feet” (also called a crown) at their base, which are neither too large nor too small, appearing as a distinct frilly edge.
Smooth Tops: The top surface of the shells is perfectly smooth, free from cracks, bumps, or peaks.
Flat Undersides: When you lift a shell, its underside should be perfectly flat and even, not hollow or concave.
Appearance: The shells possess a beautiful sheen and their color is typically vibrant and harmoniously matched to the macaron’s flavor profile.
Consistency: All shells within a batch are of a consistent size, contributing to a professional appearance.
Filling: The macaron filling is visible, generously portioned, and possesses a firm, non-runny consistency that holds the shells together beautifully.

Of course, few homemade macarons adhere to *all* of these stringent standards simultaneously, a level of perfection often reserved for professional bakery creations. While it’s tempting to compare your homemade efforts to the impeccably uniform macarons seen in high-end pâtisseries, it’s important to remember that most bakery macarons are produced with the aid of specialized machinery, which accounts for their flawless, identical sizing. Replicating these exact standards at home can be challenging, but this absolutely doesn’t diminish the quality or deliciousness of your homemade macarons. They can be every bit as flavorful and satisfying as those from renowned pastry shops.

Your macarons might not always look “perfect” by commercial standards, but they carry the unique charm and special touch of being made by *you*. With consistent practice, you’ll steadily improve your macaronage technique, perfect your piping skills, and become adept at creating wonderfully creative and delicious flavor combinations.

Demystifying Ingredients: Everything You Need for French Macarons

What size of egg whites should I use to make macarons?

Most macaron recipes, including all of mine, are developed using **large egg whites**. This standardization helps ensure consistent results, as the volume and weight of the whites directly impact the meringue’s structure.

What is the average weight of a large egg white?

A single large egg white typically weighs between **30 to 33 grams**.

Can I use boxed egg whites (such as ‘Egg Beaters’ or ‘Simply Egg Whites’) to make macarons?

I have personally experimented with pre-separated liquid egg whites and found the results to be highly inconsistent, often leading to failure. Many other experienced bakers report similar lack of success. While it might theoretically work for some, it’s far more likely that it won’t yield the desired stable meringue necessary for macarons. For the best chance of success, I strongly recommend separating your own fresh eggs; it’s a straightforward process that guarantees optimal quality.

If I can’t use boxed egg whites, what do I do with all the leftover egg yolks?

Don’t let those precious egg yolks go to waste! There’s a multitude of delicious uses for them. Fresh pasta is one of my personal favorites, but you can also whip up homemade mayonnaise or aïoli, a rich hollandaise sauce, creamy desserts like crème brûlée or zabaglione, and countless other delightful recipes. For a particularly useful resource, check out this page that lists recipes categorized by the number of egg yolks required: Recipes to Use Up Extra Egg Yolks.

What type of food coloring should I use to color macarons?

For vibrant and stable macaron colors, gel food colorings and powdered food colorings are your best options. Liquid food colorings have significantly less coloring power, meaning you would need to add a larger quantity to achieve your desired shade. This risks introducing too much excess moisture into your delicate macaron batter, which can lead to various structural issues. Furthermore, it’s crucial to ensure that any food coloring you use is specifically suitable for baking. Some colorings are formulated for icings and frostings, and they may not withstand the heat of the oven, potentially altering the texture of your macaron shells or causing them to brown prematurely.

Is the use of cream of tartar necessary?

Cream of tartar is a common acidic ingredient added to egg whites primarily to help stabilize them, increase their volume, and enhance their overall strength during whipping. While it’s a helpful aid, I personally have never found it absolutely essential for a successful macaron recipe, and I often omit it. However, if you consistently struggle to achieve sufficient volume when beating your egg whites, or if you find it difficult to get the right batter consistency, try incorporating cream of tartar. Add about 1/8 teaspoon for each large egg white once the whites become foamy, just before you begin adding sugar.

Do I absolutely need to use powdered sugar to make macarons? Can I substitute another type of sugar? Can I reduce the sugar quantity?

Yes, absolutely. Powdered sugar (also known as confectioners’ sugar or icing sugar) is non-negotiable for macarons; you cannot substitute it with any other type of sugar like granulated or caster sugar. Furthermore, you cannot simply omit powdered sugar from a macaron recipe. Sugar plays a critical role in creating the stable meringue structure and is essential for achieving the characteristic delicate, slightly chewy texture of the macaron shell. Its interaction with egg whites creates a stable foam, and reducing the sugar content would disrupt this delicate balance, almost certainly leading to macaron failure. This insightful article explains the complex and vital relationship between sugar and egg whites in meringue formation.

Do all brands of powdered sugar work? Is it ok if it contains cornstarch?

Virtually all brands of commercially available powdered sugar contain a small amount of cornstarch. This cornstarch is added primarily to prevent caking and keep the sugar free-flowing. While a small amount of cornstarch is beneficial, helping to balance moisture and contribute to sturdy macaron shells, low-cost or generic “dollar store” brands often contain a higher ratio of cornstarch to sugar to cut down on production costs. These brands are generally not recommended for macarons. Opt for a well-known, popular brand, and specifically choose one that *does* contain cornstarch, as a little bit is truly helpful.

What is almond meal? Is it the same as almond flour?

Yes, essentially they are the same. **Almond meal** and **almond flour** both refer to almonds that have been ground very finely. The term “flour” often implies an even finer grind than “meal,” but in baking contexts, they are frequently used interchangeably, especially for macarons. It’s crucial that the almonds are ground as finely as possible for smooth macaron shells. Any leftover almond meal or flour should be stored in an airtight bag or container in the refrigerator to prevent it from turning rancid due to its high oil content.

My almond flour looks wet or oily. Can I still use it?

If your almond flour appears wet or oily, it’s a sign of excess moisture or oil separation, which can indeed cause problems in achieving perfect macarons. You can still use it, but you should **dry it first** to remove any unwanted moisture. Here’s a simple and effective method to “dry” almond flour, excerpted from the book Les Petits Macarons: Colorful French Confections to Make at Home:

“If you store your flour in the refrigerator or freezer, drying it before using – to remove any moisture from storage – will significantly improve the structure and shape of your macarons and substantially reduce the risk of cracks. To dry your almond flour, preheat your oven to 200°F [95°C]. Spread the almond flour evenly in a single layer on a baking sheet and bake it for approximately 30 minutes. After baking, remove the flour from the oven and allow it to cool completely to room temperature before you proceed with your macaron recipe.”

Can I use nuts other than almond to make macarons?

Absolutely, you can experiment with other nuts to create unique flavor profiles, but with a crucial guideline. Hélène Dujardin of Tartelette, a renowned macaron instructor, advises: “Try to maintain at least a 50% ratio of almonds to other nuts. Almonds are generally the least oily of all nuts, and this balance will help to keep the batter at the correct consistency, which is vital for macaron success.” You can try finely ground hazelnuts, pecans, pistachios, or even peanuts for exciting and delicious variations. **Always ensure you use unsalted nuts for baking macarons.** For the most intense and appealing flavor, it’s highly recommended to lightly toast the nuts (and allow them to cool completely to room temperature) before incorporating them into your macaron batter.

Can I grind my own nuts?

Yes, certainly! Grinding your own nuts is a fantastic option if you don’t mind the extra effort, as it ensures freshness and control over the fineness of the grind. For macarons, blanched almonds (almonds with their skins removed) are preferred because their pale color won’t affect the final hue of your macaron shells. However, raw almonds (with skins) can also be used, though their brown skins will subtly alter the color of your shells. To grind your almonds or other nuts, first weigh them whole according to your recipe. Then, add them to a food processor along with the powdered sugar (this is a critical step, as the sugar helps absorb the oils released from the nuts, preventing them from turning into nut butter). Process the mixture until it is very smooth and finely ground. Finally, sift the mixture thoroughly as required by your macaron recipe to remove any larger pieces.

What if I’m allergic to nuts? Can I still make macarons?

Yes, absolutely! While traditional macarons rely heavily on almonds, the culinary world has innovated to create delicious nut-free versions. There are many fantastic nut-free macaron recipes available today. Here are a few (please note these are untested by me, so use at your own discretion) resources to help you get started:

Nut-Free Macarons, cleverly made with pumpkin seeds (by Honest Cooking)
Nut-Free French Macarons, featuring coconut and black sesame seeds for unique flavor and texture (by Baking Obsession)
Coconut Macaron with Lime and White Chocolate Ganache (by Gourmeted)

Author Jill Colonna has also impressively included a quinoa-based macaron recipe in her highly recommended book, Mad About Macarons!, offering another creative nut-free alternative.

Essential Tools and Equipment for Perfect French Macarons

Is it best to use parchment paper or silicone mats to bake the macaron shells on?

Silicone mats, often referred to by the brand name Silpat, have long been staples in professional kitchens due to their non-stick properties and even heat distribution. They are now readily available for home bakers. Parchment paper, on the other hand, has become ubiquitous in the kitchens of those who love to bake. Both products are popular choices among macaron bakers, and each has its proponents.

Personally, I often find that the delicate macaron shells can be harder to peel off silicone mats, especially if the mats are not absolutely squeaky clean. For this reason, I tend to prefer using parchment paper. I appreciate the consistent results it provides: my macaron shells virtually never stick to parchment paper. If you’re concerned about environmental waste, it’s worth noting that you can reuse the same sheets of parchment paper multiple times before needing to discard them. While any brand of parchment paper will work, I particularly favor using pre-cut parchment paper sheets. They lay perfectly flat in standard half-sheet baking pans, which is crucial for preventing macaron shells from warping due to curled edges.

Can I use butter instead of parchment paper?

No, definitely not. Given the extremely delicate nature of macaron shells, you need to be able to gently lift them off the baking surface without any sticking or tearing. Greasing the pan with butter would not only make the shells stick but would also affect their delicate flavor and texture (macaron shells themselves contain no fat), potentially making them greasy or causing them to spread unevenly. Stick to parchment paper or a silicone mat.

Can I use wax paper/aluminum foil?

Again, no. **Wax paper is not oven-safe** and will melt or burn at baking temperatures, creating a dangerous mess and ruining your macarons. Macaron shells, especially with their sugar content, would also stick persistently to aluminum foil. As previously stated, it is imperative to use a baking surface that allows you to peel the macaron shells right off without the need for any additional greasing, such as parchment paper or a quality silicone mat.

Which pastry tips work best for piping perfectly round macarons?

To pipe uniformly round macaron shells, you’ll need a pastry tip with a simple round opening, typically ranging from about 1/2-inch to 3/4-inch (approximately 1.25 cm to 2 cm) in diameter. Excellent examples include Ateco Plain Pastry Tubes, specifically size 6, size 7, or size 8. These metal tips are inexpensive, costing just a few dollars each, or you have the option to purchase a full set for versatility in other baking projects.

Which pastry bags are best for piping macarons?

When it comes to pastry bags for macarons, I personally favor using disposable pastry bags. Their flexibility makes them significantly easier and more comfortable to handle during the piping process, which can be quite repetitive. Moreover, they offer unparalleled convenience: they’re inexpensive and require no cleanup, although you can certainly give them a good rinse and reuse them a few times before disposing of them if you wish.

If you’re concerned about the environmental impact of disposable plastic bags, reusable pastry bags are a great alternative. If opting for reusable bags, make sure to select a larger size (14” to 18” or 35-45 cm). This generous size allows you to load all of your macaron batter at once, streamlining the piping process. Additionally, choose reusable pastry bags that are lined with plastic. This internal lining prevents food coloring from staining the fabric and makes them much easier to clean thoroughly after use.

Do I really need a stainless steel bowl to make meringue?

Using a stainless steel bowl for making meringue is highly recommended, and here’s why. Stainless steel is not only easy to clean, but a meticulously clean, grease-free bowl is absolutely critical for guaranteeing a stiff and stable meringue. Stephanie Jaworski of Joy of Baking explains: “Stainless steel (…) does a good job of whipping and stabilizing the egg whites. Don’t use an aluminum bowl as it gives the beaten egg whites a grayish tinge as some of the aluminum does come off during beating. Plastic and glass are not good surfaces either as the whites tend to slip down the sides of the bowl and plastic attracts grease because of its porous surface.” Even the slightest, almost imperceptible trace of grease in your bowl will prevent your egg whites from rising properly and achieving the necessary volume and stability. The porous nature of plastic makes it notoriously difficult to truly degrease, while glass can also sometimes inhibit the meringue from climbing the sides of the bowl effectively.

A classic stainless steelcul-de-poule (a hemispherical mixing bowl) is an incredibly versatile and durable tool in any kitchen, designed to last a lifetime. You don’t necessarily need a whole set; a single large, high-quality stainless steel bowl will suffice for most kitchen tasks, including making perfect meringues.

But won’t my electric beater scratch a stainless steel bowl?

While an electric beater might leave very minor surface marks over time, stainless steel is an exceptionally resistant and durable material. These marks are typically superficial, showing a slight “patina” with extended use, but they do not constitute deep scratches that would compromise the bowl’s integrity or performance. Nothing can truly penetrate stainless steel deeply under normal kitchen use, which is precisely why it remains the preferred working surface in professional kitchens for its hygiene and robustness.

What kind of baking sheet is best for making macarons? Do I need to buy an expensive one?

You absolutely do not need to invest in expensive, nonstick baking sheets to achieve perfect macarons. This is because you will always line your baking sheets with either parchment paper or silicone mats, making the inherent finish of the baking sheet irrelevant. Furthermore, most nonstick baking sheets are dark in color. Dark surfaces absorb and attract more heat, causing whatever is baking on them to brown much more quickly. Macarons require a relatively low baking temperature, and **browning is precisely what you want to avoid at all costs** as it can negatively impact their delicate color and texture.

Therefore, basic aluminum half sheet pans (standard size 13 x 18 inches / 33 x 45 cm) are the optimal choice for making macarons. Aluminum is a light-colored metal that reflects heat, promoting even and gentle baking. These pans are often sold in convenient two-packs for less than $20. For the best value, consider checking professional kitchen equipment stores.

Can I still use the nonstick, dark baking sheets I have on hand to make macarons?

If you already own nonstick, dark baking sheets, you can certainly use them, but be mindful of the potential for quicker browning due to their color. Quality isn’t as critical as quantity when it comes to macaron baking. Since you’ll always be covering your baking sheets with parchment paper or silicone mats, a top-notch nonstick surface isn’t necessary. Your well-used, older sheets will often suffice. However, if you plan to make macarons regularly, it’s highly beneficial to have at least **four baking sheets of the same size**. This is because each sheet should ideally be doubled (placed one on top of the other) for better heat distribution. A single batch of macaron batter typically fills at least two baking sheets, so having two sets (four sheets total) ready allows you to pipe all your shells at once without waiting for pans to cool. If you are in the market for new baking sheets, this is a good example of a basic, inexpensive, yet good-quality aluminum baking sheet.

Should I double the baking sheets when I make macarons?

Many experienced macaron bakers advocate for doubling the baking sheets – placing one sheet directly on top of another – as a technique to prevent the bottom of the macaron shells from baking too quickly. Rapid bottom baking can result in shells that are excessively hard or crisp, falling short of the desired delicate texture characteristic of a perfect macaron. This method is also believed to favor the consistent formation of the coveted “feet” or crown, a macaron standard that can often be frustratingly elusive for home bakers.

While some find this technique beneficial, I personally don’t believe doubling baking sheets is absolutely necessary for success. However, if you consistently struggle to achieve those beautiful feet, it is certainly a simple adjustment you can try to see if it makes a positive difference in your results.

General Macaron-Making Questions and Advice

There is so much sugar in macarons! How many calories are there in a macaron? Can I make them lighter?

It’s true, macarons are a celebration of sweetness and indulgence, and they are not exactly “diet-friendly.” Based on quick online research and average ingredients, an individual macaron (about 1¼-inch diameter) is estimated to contain approximately **200 calories**. The substantial amount of powdered sugar is fundamentally necessary for the macaron’s unique texture and structure; it’s not merely for sweetness but for chemical balance. Considering that most macarons are filled with rich buttercreams, luscious ganaches, or sweet fruit jams, they are undeniably a treat. Macarons are meant to be savored in moderation, enjoyed slowly and with deep appreciation for their complex textures and exquisite flavors. You’ll rarely, if ever, see Parisians hastily scarfing down macarons!

Attempting to make macarons “lighter” by significantly reducing the sugar content or altering core ingredients will almost certainly compromise their delicate structure and iconic texture, leading to failure. Instead of trying to modify the recipe, embrace the indulgence: enjoy just one or two, and truly savor every delightful bite.

What does “aging egg whites” mean?

**Aging egg whites** is a crucial, though sometimes debated, step in macaron making. It involves separating the egg whites from the yolks and then storing the whites in an airtight container (covered loosely with plastic wrap to allow for some air circulation) in the refrigerator for 1 to 2 days before you plan to use them. The primary reason behind this process is to reduce the moisture content of the egg whites as much as possible, without affecting the integrity of their protein bonds. As Hélène Dujardin explains, “The reason behind it is to reduce the moisture content as much as possible while keeping the protein bonds from the egg whites the same.” Macaron master Pierre Hermé also notes that the aging process contributes to an increase in the whites’ elasticity, which is beneficial for meringue stability. If you skip this important step, you run a higher risk of ending up with a runny or watery batter, which will inevitably lead to suboptimal macaron shells. Therefore, please make an effort to age your egg whites. Remember to take them out of the fridge a few hours before baking to allow them to come to room temperature, as this also significantly improves their whipping ability.

Is there a shortcut to aging egg whites?

For those times when a macaron craving hits urgently or you receive a last-minute order, and you haven’t had the foresight to age your egg whites, Hélène Dujardin offers a clever shortcut: “When I get an urgent craving or an order for macarons and I do not have egg whites, I just microwave the fresh egg whites for 10-20 seconds on medium-high speed. It mimics the aging process close enough to save the day.” While I haven’t personally tested this specific tip, given Hélène’s extensive expertise, I have every reason to believe it works as a viable emergency solution.

What does it mean to leave the macarons to dry or rest them before baking? What should they look/feel like after drying? What happens if I skip this step?

**Drying or resting the macaron shells**, often referred to as “croûtage” in French, is a non-negotiable step. It means leaving the freshly piped macaron shells uncovered on the baking sheets, typically for 20 to 40 minutes, in a cool, dry place with good air circulation. During this resting period, the batter is exposed to air, which allows a thin, dry “skin” or “crust” to form on the surface of each shell. Once properly dried, the batter will appear duller, losing its initial glossy sheen, and crucially, it should no longer stick to your finger if you gently touch it. This skin is vital.

Skipping this resting period can lead to a host of macaron failures, including inconsistent results, shells that lack feet, warped shapes, or cracked tops. The skin acts as a barrier, trapping the heat at the base of the macaron during baking and forcing the batter to rise upwards, creating those iconic ruffled “feet.” (See also the section on ‘Can I skip the resting period to make my macarons more quickly?’ for more details).

Can I make macarons even if it’s raining/really hot/humid outside?

While it’s possible to make macarons in challenging weather conditions, **high humidity** typically makes the process much trickier. Humidity in the air directly hinders the crucial drying process of the macaron shells during their resting period. This can prevent the necessary “skin” from forming, leading to shells without feet, cracked tops, or an uneven bake. Many dedicated bakers still manage to achieve success under these conditions, but generally, the height of summer or a particularly rainy day isn’t the ideal time to attempt macarons, if only to avoid the additional heat from the oven in an already warm environment.

What is the size of a standard macaron?

Iconic macaron establishments like Ladurée typically offer two common sizes: a smaller version with a diameter of about 1.5 inches (3.75 cm) and a larger one measuring approximately 3 inches (7.5 cm) in diameter. However, the exact size is less important than **uniformity**. Choose a size that you prefer and strive to maintain consistency across all your piped shells. Using templates is the most effective way to ensure uniformly sized macarons; I provide convenient links to printable templates on my All About Macarons page.

How can I make sure my macaron shells are all the same size?

The most reliable and effective method for creating uniformly sized macaron shells is by **using a template**. These templates provide clear guides for piping, helping you achieve consistent diameters for each macaron. You can find links to printable templates, including one for 2-inch macarons, on my All About Macarons page. Simply place the template under your parchment paper or silicone mat before piping.

How is the flavor incorporated into macarons?

Here’s an important insight into macaron flavors: the macaron shells themselves, contrary to popular belief, typically **do not contribute much in terms of flavor**. This is due to the delicate balance required in the meringue-to-dry ingredient ratio. Adding significant amounts of liquid flavorings or extracts directly into the shell batter can easily upset this precise balance, often leading to macaron failure.

According to the esteemed French baking authority, Dorie Greenspan, who famously worked alongside macaron master Pierre Hermé, “Even though macarons come in a Candyland palette, they all taste pretty much the same because they’re all made from the same ingredients: egg whites, granulated sugar, powdered sugar and ground almonds. To get the full measure of a macaron, you have to make sure that each bite includes cookies *and* filling. You get texture from the cookies, but you get flavor from the filling.”

Pierre Hermé himself confirmed this in his definitive Macaron book, stating that after years of studying the intricate details of macarons, he finally realized that **the filling was the absolute key to flavor**. Once he shifted his focus to developing exquisite and diverse fillings, he discovered he could expand the range of macaron flavors almost infinitely, creating the incredible variety we know today. Therefore, the vibrant and complex flavors you associate with macarons primarily come from the rich, flavorful fillings nestled between the delicate shells.

Making macarons seems so time-consuming! How long does it actually take to make them?

While macarons have a reputation for being time-consuming, the process is quite manageable once you break it down and gain some experience. The entire macaron-making process can be divided into four main steps:

Prep Work (approx. 20 minutes): This involves carefully covering your baking sheets with parchment paper, accurately measuring all your ingredients, grinding your nuts (if doing so yourself), thoroughly mixing the ground nuts and powdered sugar, and sifting this dry mixture to ensure no lumps remain.
Batter Creation (approx. 20 minutes): This is the heart of the process, including beating the egg whites to a perfect stiff meringue, gently incorporating the dry ingredients through the “macaronage” technique, meticulously piping the shells onto the prepared baking sheets, and finally, allowing the piped shells to rest for the crucial drying period.
Baking the Shells (about 15 minutes per batch): Baking times can vary slightly depending on your oven, but each tray typically takes around 15 minutes. Since you’ll likely bake in batches, this time is spread out.
Cooling, Filling, and Storing (approx. 30-40 minutes): After baking, the shells need to cool completely. Then comes the enjoyable task of piping your chosen filling between two shells and assembling your macarons. Finally, proper storage is essential.

To streamline the process and make it feel less daunting, it’s highly recommended to prepare your macaron filling in advance. This ensures the filling is perfectly set and cooled when you’re ready to assemble your macarons. All in all, if your filling is pre-made, you should be able to complete a batch of macarons within approximately **2 hours**. With consistent practice, you’ll become much faster and more efficient, reaching a point where you can whip up a batch in surprisingly little time. Remember, practice truly makes perfect when it comes to macarons!

Before Baking: Mastering the Meringue and Macaron Batter

What should the beaten egg whites look like?

Achieving the correct consistency for your beaten egg whites (meringue) is paramount for macaron success. The egg whites are beaten enough when they form **stiff, glossy peaks** when you lift your beaters out of the bowl. The tip of the peak should stand straight up and not curl down or droop (if it does, continue beating). A truly properly beaten meringue should defy gravity: if you carefully turn your bowl upside down, the meringue should remain firmly in place, without sliding or shifting. If you tilt your bowl to the side and the meringue shows any sign of sliding, keep beating.

However, it’s equally important **not to overbeat**! Overbeaten egg whites will appear separated, clumpy, or dry, resembling cottage cheese. If they reach this stage, you’ve gone too far, and the meringue will be too brittle to fold properly. For a visual demonstration, please refer to my How-To video at the 2:08 mark. Once your egg whites reach the perfect stiff peak stage, proceed immediately to fold in the dry ingredients, as beaten egg whites can begin to deflate or separate relatively quickly.

I’ve overbeaten my egg whites. Help!

Don’t despair if you accidentally overbeat your egg whites! Stephanie Jaworski of Joy of Baking offers a useful rescue tip: “If you accidentally over-beat the egg whites, add one unbeaten white and whip again until stiff peaks form.” After incorporating the fresh white and re-whipping, remove about 1/4 cup of the meringue mixture to bring it back to the original quantity needed for your recipe, ensuring the correct ingredient ratios are maintained.

My meringue stays loose, it won’t become firm. Why?

A loose, unstable meringue is a common hurdle in macaron making, and several factors can contribute to it:

Insufficient Beating: The most common reason is simply that you haven’t beaten the egg whites long enough. Continue beating until they reach firm, stiff peaks as described above.
Contaminated Bowl: Using a plastic bowl or a bowl that isn’t impeccably clean and grease-free is a major culprit. Even a tiny trace of fat (from oil, butter, or even egg yolk) will prevent egg whites from whipping properly. Always use a stainless steel or glass bowl that has been thoroughly cleaned and, ideally, wiped with lemon juice or vinegar to ensure it’s spotless. (See ‘Do I really need to use a stainless steel bowl?’ for more details).
Egg Yolk Contamination: Even a minuscule speck of egg yolk in your whites can ruin the meringue. Be exceedingly careful when separating eggs to ensure no yolk enters the whites.
Cold Egg Whites: Egg whites that are too cold when you begin beating them will take much longer to whip up and may not achieve the desired volume or stability. Always allow them to come to room temperature for at least 30 minutes, or preferably an hour, before starting to beat them.

If you’ve addressed these issues and still struggle to achieve a firm meringue, consider adding a tiny amount of cream of tartar (see ‘Is cream of tartar necessary?’) to aid in stabilization.

How delicately/vigorously should I fold the almond/sugar mixture into the meringue?

The “macaronage” process – folding the dry ingredients into the meringue – is perhaps the most critical step for macaron texture. You need to fold with confidence, but also with care. While some recipes might suggest a specific number of folds, the true indicator is always the **end result** rather than a strict count. To perform the macaronage, use a large spatula to scrape from the bottom of the bowl, then bring the mixture up and over, folding it into the meringue. Rotate the bowl and repeat this motion, ensuring everything is well incorporated and no pockets of dry ingredients remain. For a visual guide to the correct folding motion, watch my How-To video at the 2:25 mark. Crucially, you must **absolutely avoid beating** the batter at this stage. Overmixing or overly vigorous folding will deflate the meringue, making your batter too runny and leading to a myriad of problems such as shells spreading too much, lack of feet, or cracked tops. (See also ‘What is the right batter consistency?’ below for more on this).

When should I add food coloring or flavorings?

For best results, you should add your gel food coloring or powdered flavorings (such as finely grated lemon peel, pistachio extract, or matcha powder) to the egg whites **after they have reached stiff peaks, but before you begin incorporating the almond/sugar mixture**. Once your egg whites are perfectly stiff and ready, add the coloring or flavoring, fold the egg whites just a few times to distribute it partially, then immediately start adding the sifted almond/sugar mixture. As you continue to gently fold and incorporate the almond/sugar mixture, the color or flavor will gradually and evenly spread throughout the entire batter, resulting in a consistent hue and taste profile for your macaron shells.

What should the final consistency of macaron batter look like?

The final consistency of macaron batter, often described as “macaronage,” is absolutely critical for successful shells. According to Hélene Dujardin, “It should form a thick ribbon that seems to flatten a bit when spooned but with a sturdy consistency.” Many experienced bakers compare the ideal batter consistency to **slow-moving molten lava** or warm honey. When you lift your spatula, the batter should fall off in a slow, continuous ribbon that eventually re-absorbs into the rest of the batter within 20-30 seconds. A common test is the “figure-8 test”: you should be able to draw a figure-8 with the batter falling from your spatula without it breaking. Remember this crucial rule: it is almost always better to **underbeat the batter slightly than to overbeat it**. This is because as you transfer the batter to the piping bag, and then actively pipe the shells onto the baking sheets, the batter will continue to thin out slightly due to the agitation. If you start with an overmixed, already too-thin batter, you will almost certainly end up with cracked or feetless macarons.

My batter is too thin/runny. What happened/what should I do?

If your macaron batter turns out too thin or runny, it’s a common issue with several potential causes. Unfortunately, once the batter is too thin, it’s very difficult to salvage, so identifying the cause is key for future batches:

Forgot to Age Egg Whites: Un-aged egg whites contain more moisture, which can lead to a less stable meringue and a thinner batter.
Underbeaten Egg Whites: If your meringue wasn’t beaten to stiff peaks, it won’t be able to hold the volume and structure needed for the batter.
Meringue Sat Too Long: Beaten egg whites can start to deflate relatively quickly if left standing for too long before the dry ingredients are incorporated.
Overmixed Batter (Macaronage): This is perhaps the most frequent cause. If you folded the almond/sugar mixture into the meringue too vigorously or for too long, you likely deflated too much air from the meringue, resulting in a runny batter.
Liquid Food Coloring: Using liquid food colorings introduces excess moisture, making the batter thinner. (See ‘What type of food coloring should I use?’).

What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use?

Determining the “right” oven temperature for macarons is notoriously tricky because it’s a well-known fact that **ovens are not all calibrated the same way**. Your oven might overheat by 25°F or underheat by 50°F (approx. 10°C), and some ovens even have inconsistent hot spots. While many dishes can tolerate these temperature discrepancies, macarons are uniquely sensitive.

Macarons are particularly delicate when it comes to heat, making it absolutely crucial that you **adjust cooking times and temperatures according to your specific oven’s power and accuracy**. This often means that your first few batches might be slightly overcooked, undercooked, or take much longer to bake as you learn your oven’s quirks. However, through careful observation and minor adjustments, you will eventually discover your “magic number,” which typically falls within the range of **285 to 315°F [140 to 160°C]**. The general advice is to bake macarons for a slightly longer period at a lower temperature. This encourages the shells to rise slowly and consistently, promoting the formation of feet and a stable internal structure. Some ovens also suffer from poor air circulation, causing internal temperatures to rise excessively. In such cases, it can be helpful to keep the oven door slightly ajar (propped open with the handle of a wooden spoon) throughout the cooking process to allow some heat to escape and regulate the temperature more effectively.

My batter becomes watery or runny during the resting period. Why?

If your macaron batter appears to become watery or runnier after you’ve piped the shells and left them to rest, it indicates that the batter was likely too thin to begin with during the piping stage. The causes are usually linked to issues with moisture and meringue stability:

Egg Whites Not Aged: Fresh egg whites contain more moisture. Aging them helps reduce this, leading to a more stable meringue and batter. (See ‘What does ‘aging egg whites’ mean?’ and ‘Is there a shortcut to aging egg whites?’).
Egg Whites Not Beaten Stiff Enough: If your meringue wasn’t firm enough, it can’t adequately support the almond flour and sugar, causing the batter to weep. (See ‘What should the beaten egg whites look like?’).
Meringue Sat Too Long: Even a perfectly beaten meringue will start to break down and release moisture if left to stand for an extended period before the dry ingredients are incorporated.
Use of Liquid Food Coloring: Liquid colorings add significant unwanted moisture to the batter, making it prone to thinning. (See ‘What type of food coloring should I use?’).
Warm Batter or Excessive Handling: The warmth from your hands can subtly heat the batter inside the pastry bag, causing it to thin. Try to work quickly and efficiently when piping the shells to minimize handling time.

My macarons are spreading unevenly / are not round / are not equal in size. Why?

Achieving perfectly round and uniformly sized macaron shells requires precision in several steps:

Piping Technique:
- Always use a pastry bag and tip: Attempting to spoon the batter will invariably result in misshapen shells.
- Hold the pastry bag correctly: Maintain a straight, perpendicular 90° angle to your baking sheet when piping. This helps the batter spread evenly into a perfect circle. For a visual guide to the correct piping method, refer to my How-To video at the 3:48 mark.
Batter Consistency (Too Thin): A runny batter is the most common reason for uneven spreading. This can be due to:
- Egg whites not aged (see ‘What does ‘aging egg whites’ mean?’ and ‘Is there a shortcut to aging egg whites?’).
- Egg whites not beaten stiff enough (see ‘What should the beaten egg whites look like?’).
- Egg whites were left to stand for too long before incorporating the almond/sugar mixture.
- Use of liquid food coloring (see ‘What type of food coloring should I use?’).
- Batter being too warm or handled for too long. Work quickly when piping to minimize warming from your hands.
Baking Surface: Ensure you are using clean silicone mats or parchment paper, and that your baking sheets are perfectly straight and not warped. A warped pan can cause batter to pool unevenly.
Lack of Template: For consistent size, using a printed template beneath your baking liner is highly recommended.

Can I skip the resting period to make my macarons more quickly?

While some individuals claim to successfully skip the resting period and still produce decent-looking macarons with feet, this is generally not recommended, and success is often more attributable to luck or very specific environmental conditions. Just as it’s necessary to rest a pie dough to achieve a good, flaky crust, **the resting period is absolutely essential for producing a good, consistent macaron shell.**

Hélène Dujardin articulates the scientific reason: “The rest period creates a slight air dried crust on the shells that traps in the heat at the base and pushes the edges upward, creating those little feet.” This skin prevents the macaron from expanding outwards and forces it to rise vertically, forming the characteristic “feet.” Therefore, resting the shells before baking is a critical and necessary step. Unless you have access to a commercial-sized oven, you will likely be baking your shells in batches, so most of your macarons will naturally have the opportunity to rest anyway. Use this initial 20-40 minute waiting period constructively – perhaps by cleaning up your kitchen or enjoying a well-deserved cup of tea.

The shells remain pointy after piping. Why?

If your macaron shells retain a little “point” or nipple after you’ve piped them, it’s most likely because you **underbeat the batter during the macaronage process**, meaning the batter remained a little too stiff. This isn’t a catastrophe – in fact, as mentioned earlier, it’s often better to slightly underbeat than to overbeat the batter. If your shells appear pointy, there’s a simple fix: gently tap the baking sheet firmly against your countertop a few times to release any trapped air bubbles and encourage the batter to settle. If points still remain, just use a small, offset pastry spatula or even a damp fingertip to carefully and delicately smooth them out (you can see this technique demonstrated in my How-To video at the 4:20 mark). This ensures a smooth top surface for your finished macarons.

After Baking: French Macaron Aesthetic Issues (a.k.a. my macarons aren’t pretty, help!)

No feet / crown on the macaron shells

The absence of the signature “feet” or crown is a common and frustrating macaron issue, almost always stemming from a failure to create the crucial “skin” or a problem with oven temperature:

Batter is too thin: A batter that is too runny cannot support the rising action needed for feet. This can be caused by:
- Egg whites not aged (see ‘What does ‘aging egg whites’ mean?’ and ‘Is there a shortcut to aging egg whites?’).
- Egg whites not beaten stiff enough (see ‘What should the beaten egg whites look like?’).
- Egg whites were left to stand for too long before incorporating the almond/sugar mixture, causing them to deflate.
- Use of liquid food coloring (see ‘What type of food coloring should I use?’).
- Batter was too warm or handled for too long, thinning it out.
Batter was overmixed: If too much air was deflated from the meringue during macaronage, the batter loses its structural integrity and won’t rise properly to form feet. For mixing pointers, see ‘How delicately/vigorously should I fold the almond/sugar mixture into the meringue?’ section.
No resting period or resting period too short: The essential skin on the macaron shells didn’t form. The batter should have lost its shine and should not stick to your finger before baking. If the weather is rainy or very humid, the resting period may need to be significantly longer.
Resting period too long: Conversely, if the resting period is excessively long, the skin can become too thick and rigid, preventing the feet from forming properly. A 20 to 40 minute resting period is usually ideal.
Oven temperature too low: An oven that isn’t hot enough won’t provide the initial burst of heat needed to set the top skin quickly and force the batter out into feet. Try raising your oven temperature by 15°F [10°C] for the next batch.

Uneven feet / macaron feet bursting

When macaron feet are uneven, lopsided, or even burst, it almost invariably points to an issue with oven temperature:

Oven temperature too high: If the oven is too hot, the macaron shells will bake and rise too quickly. The feet will form rapidly and aggressively, often bursting or developing unevenly due to the sudden expansion. It’s always preferable to bake macarons at a slightly lower temperature (ideally between 285 to 315°F [140 to 160°C], depending on your oven) for a longer duration. This “low and slow” approach allows the shells to rise gradually and consistently, promoting stable, even feet. Furthermore, some ovens have poor air circulation or hot spots, causing localized excessive heat. In such cases, it can be very beneficial to keep the oven door slightly ajar (using a wooden spoon to prop it open) throughout the cooking process. This helps to vent some of the intense heat, providing a more regulated baking environment.

Hollow macaron shells

Hollow shells are a common macaron conundrum, often indicating an issue with how the meringue was prepared or how the shells were baked:

Overbeaten egg whites: If the egg whites are beaten beyond stiff peaks to a dry, crumbly consistency, the meringue incorporates too much air. This excessive air creates large pockets within the shell, leading to a hollow interior. For optimal egg white consistency, refer to ‘What should the beaten egg whites look like?’ section.
Shells resting for too long: An excessively long resting period can create an overly thick and rigid skin on the shells. This thick skin can trap too much air, which then expands and creates a void underneath the top shell. A 20 to 40 minute resting period is usually sufficient.
Oven temperature too high: A very hot oven can cause the macaron shells to rise too rapidly on the outside, setting the crust before the interior has a chance to fully cook and stabilize. When the shells are then removed from the oven, the undercooked meringue inside can collapse, resulting in hollows. As a general rule, it’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period. This allows the shells to cook slowly and consistently all the way through, promoting a denser, full interior.

Cracked macaron shells

Cracked macaron shells are a common sign of stress during the baking process, often related to temperature or moisture imbalance:

Oven temperature too high: This is a primary cause. If the oven is too hot, the macaron shells will rise too quickly and violently, causing the delicate top skin to crack under the pressure. As always, aim for a lower temperature (285 to 315°F [140 to 160°C]) and a longer baking time to allow for slow, consistent rising. If your oven has poor air circulation, consider propping the door slightly open.
No resting period or resting period too short: Without the proper skin forming during the resting phase, the surface of the macaron shells is too soft and pliable. When the internal air expands during baking, there’s no firm “cap” to hold it, leading to cracks. The batter should lose its shine and not stick to your finger before baking. This period might be longer in humid weather.
Batter too thin: A runny or overmixed batter results in delicate, fragile shells that are more prone to cracking under heat. See ‘No feet / crown’ for possible causes of thin batter.
Batter was undermixed: Conversely, if the batter is not mixed enough (under-macaronaged), too much air can remain trapped within the mixture. This excess air creates too much internal pressure during baking, causing the meringue to dry out rapidly and crack.
Too much moisture in the batter: Excess moisture can weaken the shell’s structure, making it more susceptible to cracking. Possible sources include:
- Using larger egg whites than specified in the recipe (see ‘What size of egg whites should I use?’).
- Using fresh egg whites that haven’t been aged to reduce moisture (see ‘What does “aging egg whites” mean?’).
- Using liquid food coloring (see ‘What type of food coloring should I use?’).
Baking sheets not doubled: While not always a definitive cause, doubling baking sheets can help insulate the bottom of the macarons from direct heat, promoting a more even bake and potentially reducing cracking. (See ‘Why do I need to double the baking sheets?’).

Thin macaron shells (thin cap with feet)

If your macaron shells turn out with a very thin top cap, even with feet, it typically indicates **overmixing** during the macaronage process. While it’s not ideal structurally, chances are the taste will still be absolutely perfect! Overmixing deflates too much air from the meringue, leading to a less airy, thinner shell structure. Focus on achieving the “molten lava” consistency (see ‘What is the right batter consistency?’) in your next batch.

Macaron shells that puff up, then deflate

This disheartening issue almost always occurs when macarons are removed from the oven prematurely. **Never take the macarons out of the oven before the end of the full cooking time.** You can (and should) open the door to rotate the baking sheets halfway through, but lifting them out completely will cause the delicate, still-unstable meringue structure to deflate. Once the shells have deflated from being removed too early, no amount of additional cooking can restore their puffed shape or internal structure. Allow them to cook fully until they are firm on their feet.

Warped / uneven macaron shells

Warped or unevenly shaped macaron shells can be a result of several issues:

Batter too thin: A runny batter spreads irregularly, making it difficult to maintain a round shape. See ‘No feet / crown’ for possible causes of thin batter.
Too much moisture in the batter: Excess moisture can cause the batter to spread more and bake unevenly. This can stem from:
- Using larger egg whites (see ‘What size of egg whites should I use?’).
- Using fresh egg whites that haven’t been aged (see ‘What does “aging egg whites” mean?’).
- Using liquid food coloring (see ‘What type of food coloring should I use?’).
Batter overmixed: Over-macaronage deflates the batter too much, leading to a thin consistency that spreads rather than holds its shape. For batter consistency guidance, see ‘What is the right batter consistency?’).
Oven temperature too low: An oven that’s not hot enough can cause the macarons to spread out excessively before they have a chance to set and rise, leading to flat and uneven shapes. Try raising your oven temperature by 15°F [10°C] to see if it helps set the shells more quickly.
Resting period skipped or not long enough: Without a proper skin, the batter will spread irregularly instead of holding its piped shape. See ‘Can I skip the resting period to make my macarons more quickly?’.
Uneven piping technique: Holding the pastry bag at an inconsistent angle or uneven pressure can lead to misshapen shells. (See ‘My macarons are spreading unevenly / are not round / are not equal in size. Why?’).

Bumpy / lumpy macaron shells

Smooth tops are a hallmark of a perfect macaron. If yours are bumpy or lumpy, consider these points:

Almond/sugar mixture not sifted: It is absolutely crucial to thoroughly sift your almond flour and powdered sugar mixture. Any larger pieces of almond or lumps of sugar will result in a grainy, bumpy shell surface.
Forgot to tap the pan against the countertop before resting: After piping, firmly tapping the baking sheet a few times against your countertop helps to release any trapped air bubbles from within the batter. If these bubbles remain, they will create bumps on the surface of your shells. See my How-To video at the 4:10 mark for a demonstration.
Undermixed batter: If the batter isn’t mixed enough during macaronage, the dry ingredients may not be fully incorporated, leaving a slightly lumpy texture.

Macaron shells that are too soft

Macaron shells that are too soft, pliable, or lack structural integrity are almost always a sign of undercooking:

Undercooked shells: The most common reason is simply that the shells were not baked long enough. Continue baking them, checking for doneness every minute. A properly cooked macaron shell should be firm and stable on its feet when you gently tap on its top surface. If you see or feel any slight budging or wobbling, they are not yet cooked through.
Oven temperature too low: An oven that is too cool will prevent the shells from setting properly, resulting in a soft, underbaked texture even after extended baking times. Try raising your oven temperature by 15°F [10°C] for your next batch.

Macaron shells that seem too dry or crunchy

It’s very common for freshly baked macaron shells to feel a little too dry or crunchy right out of the oven. This is completely normal and part of the macaron’s unique baking science. The true magic of macarons unfolds during a process called **maturation** or “curing.” As the master of macarons, Pierre Hermé, explains: “As soon as macarons are made, they are not ready to eat, but they’re at their best after 24 or even 48 hours. An osmosis takes place between the garnish and the biscuit. When freshly baked, the shell is hard and crisp, but it absorbs some humidity from the filling and its insides become tender while the crust on the surface remains intact.”

So, the key is patience! Do not judge your macarons solely on their fresh-from-the-oven texture. Once assembled with their filling, store your macarons in an airtight container in the fridge for a minimum of 24 hours. During this time, the moisture from the filling will gently soften the shell’s interior, creating that characteristic chewy-soft texture while the outer crust remains delicately crisp. Remember to take them out of the fridge about 15-20 minutes before eating so they can come back to room temperature, allowing their full flavor to develop.

Macaron shells that look greasy or “wet”

Greasy or “wet” looking macaron shells can be a sign of a few underlying issues:

Undercooked shells: If the shells haven’t fully baked through, the internal structure won’t be set, and residual moisture or unbaked batter can give them a greasy, wet appearance. Continue baking them longer, checking every minute for doneness. Properly cooked macarons are firm on their feet when gently tapped.
Oven temperature too low: An oven that’s not hot enough can lead to undercooked shells, as above. Try increasing your oven temperature by 15°F [10°C].
Slightly wet or oily almond flour: If your almond flour itself contained excess moisture or had started to release its oils (which can happen if not stored properly or if very humid), this can contribute to a greasy appearance. Always ensure your almond flour is dry and fresh. (See ‘My almond meal/flour looks wet/oily. Can I still use it?’).

Brown or dark macaron shells

Macarons are known for their vibrant, often pastel colors. If your shells are browning or appear too dark, it’s a clear sign of excessive heat:

Oven temperature too high: This is the primary culprit. Too much heat will cause the sugar in the shells to caramelize and brown rapidly. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period. This gentle baking ensures the shells retain their beautiful color without browning. If your oven has poor air circulation, consider keeping the oven door slightly open with a wooden spoon.
Baked on oven’s top rack: Heat rises. Placing your baking sheets on the top rack of the oven exposes them to more intense, direct heat, leading to faster browning. Always place the baking sheet(s) on the **middle rack** for even heat distribution.
Baking sheets not doubled: Dark baking sheets, or single sheets that absorb too much direct heat, can contribute to browning from the bottom up. Doubling the baking sheets can provide a layer of insulation. (See ‘Why do I need to double the baking sheets?’).
Shells baked for too long: Even at the right temperature, baking for an excessive duration will eventually cause browning. Monitor your macarons closely towards the end of the baking time.

Macaron shells that stick to the parchment paper or Silpat, or remain sticky on the bottom

Sticky macaron bottoms are a common issue, and they indicate the shells aren’t fully baked or properly cooled:

Undercooked shells: This is the most frequent cause. If the shells haven’t baked long enough, the bottom part of the meringue structure isn’t fully set, making it sticky. Bake them longer, checking every minute for doneness. A properly cooked macaron should feel firm and stable on its feet when you gently tap the top. If they budge even slightly, they need more time.
On Silpat mats: Ensure your silicone mat is absolutely spotlessly clean before piping. Any residue can cause sticking. If you frequently have trouble with silicone mats, consider switching to parchment paper.
You tried to lift them off while they were still hot or warm: Macaron shells are extremely fragile when hot. They need to cool **completely** on the baking sheet (or transferred to a wire rack while still on the paper/mat) before you attempt to peel them off. Trying to lift them too soon will almost always result in them sticking or tearing.
Troubleshooting sticky but cooked shells: If you are confident your shells are cooked through but they are still stubbornly sticky to parchment paper, try this trick: very gently dampen the bottom of the parchment paper (e.g., by placing it briefly on a damp cloth or spraying the underside with a fine mist of water) and let it rest for a couple of minutes. The slight moisture absorption by the paper can sometimes help release the shells. However, do not let them sit on wet paper for too long, or they will become soggy.

Macaron shells with undercooked insides

If your macaron shells feel firm on the outside but are disappointingly soft, gooey, or raw on the inside, it means they need more time in the oven. **Keep on cooking them!** The best approach to ensure macarons cook evenly all the way through, from crust to core, is to bake them at a **lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time**. This gentle, prolonged heat allows the interior meringue to fully dry out and set without over-browning the exterior. Resist the urge to raise the temperature, as this will only set the outside too quickly and exacerbate the undercooked interior issue.

Inconsistent batch (some macarons look perfect, others are a mess)

It can be perplexing when some macarons in a batch are flawless while others are problematic. This often points to inconsistencies in technique or oven environment:

Uneven airflow or hot spots in the oven: Ovens often have areas that are hotter or cooler than others, or circulate air unevenly. This can cause some macarons to bake differently. To combat this, always **rotate your baking pans halfway through the cooking time**.
Batter handled for too long and warmed by the end of piping: The macaron batter is delicate. If you take too long to pipe all your shells, the batter remaining in the pastry bag can become warmer from your hands and deflate slightly, leading to different results for the first versus last piped shells. Try to work quickly and efficiently when piping. You can also refrigerate a portion of the batter briefly if working with a very large batch.
Inconsistent resting: If some shells rest longer than others, or in different humidity levels within your kitchen, they can develop different skin thicknesses, affecting their bake.

My macaron shells are not cooked through even after 15 minutes in the oven. What should I do?

Do not panic! The exact baking time can vary significantly between ovens. If your macaron shells are not cooked through after 15 minutes, the solution is straightforward: **do not take them out of the oven, and do not raise the oven temperature.** Instead, simply **continue baking them longer**, checking for doneness every minute or two. As discussed earlier, it is always best to bake macarons at a lower temperature for a longer period of time. This approach allows the shells to rise slowly, develop their feet consistently, and cook thoroughly all the way to the center, resulting in a stable and perfectly chewy macaron.

How to Store French Macarons for Optimal Freshness

Freshly made and assembled macarons are not quite ready for immediate consumption. As explained earlier, they require a crucial **maturation period** of at least 24 hours (and sometimes up to 48 hours) of resting time. After this period, they should be enjoyed within 4 to 5 days for optimal flavor and texture. Always store your assembled macarons in an **airtight container in the fridge** to maintain their freshness and prevent them from drying out or absorbing foreign odors.

For the best sensory experience, remember to take your macarons out of the fridge approximately **15-20 minutes before eating**. This allows them to return to room temperature, which is when their complex flavors are most pronounced and their delicate textures truly shine.

If you plan on giving macarons as a gift, it’s a thoughtful gesture to include a “best before” date on the packaging. This ensures the recipient enjoys them at their absolute prime, savoring the delicious experience you’ve prepared.

A lesser-known, yet incredibly useful fact, is that **macarons withstand freezing remarkably well**. To freeze, store assembled macarons in an airtight container, ensuring they are well-protected from freezer burn. They can be frozen for up to one month without significant loss of quality. This is particularly advantageous as one batch often yields many macarons, allowing you to enjoy them over an extended period. When you’re ready for a treat, simply take out the exact quantity you need and let them thaw at room temperature for about an hour; they’ll be ready to eat. It’s worth noting that freezing generally works best with creamy fillings such as buttercreams and ganaches, as these tend to maintain their texture well. Fillings that are more humid, such as fruit jams, can sometimes excessively moisten the shells during thawing, causing them to lose their crispness entirely. If you intend to use a jam-based filling, you might be better off freezing the bare shells alone, then defrosting and assembling them on the day you plan to serve them.

Explore French Macaron Recipes from Our Collection

Once you’ve mastered the techniques in this troubleshooting guide, you’ll be ready to dive into a world of flavors. **Here’s a comprehensive list of delicious macaron recipes you’ll find available on this blog:**

Basic Macaron Recipe (French Method) and Detailed How-To
Lemon Mascarpone Macarons
Milk Chocolate and Passion Fruit Macarons
Dark Chocolate Ganache Macarons
Pistachio Macarons
Salted Caramel Macarons
Honey Orange Macarons
Spiced Pecan Macarons with Caramelized Apple Buttercream
Fresh Raspberry and Matcha Macarons
Strawberry and Rhubarb Macarons
Maple and Pecan Macarons
Clementine Macarons, with two delightful filling options: Clementine Jelly, or Clementine Buttercream
Lime and Basil Macarons, a unique flavor inspired by the renowned Pierre Hermé
Chocolate-Chestnut Macarons
Yuzu & Ginger Macarons

Top French Macaron Book Recommendations for Avid Bakers

For those eager to deepen their macaron knowledge and explore further, these highly recommended books offer invaluable insights and inspiring recipes:

Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier: Often referred to as THE macaron bible, this book by the undisputed master of modern pâtisserie is a treasure trove. While Mr. Hermé primarily uses the Italian meringue method for his macarons, the book still provides endless inspiration, breathtaking photography, and profound insight into his creative process and dedication to perfection.
Les Petits Macarons: Colorful French Confections to Make at Home, by Kathryn Gordon and Anne E. McBride: This is a beautifully presented and highly-rated book, packed with a wide array of fantastic recipes. Notably, it also includes intriguing recipes for savory macarons, offering a different dimension to this classic sweet treat.
Mad About Macarons!: Make Macarons Like the French, by Jill Colonna: An excellent, no-nonsense guide that delivers practical advice and numerous recipe variations. Jill Colonna’s approachable style makes macaron baking accessible and enjoyable, even for those new to the craft.
I Love Macarons, by Hisako Ogita: This is arguably the cutest of all macaron books, brimming with charming designs and creative ideas. However, it’s important to note that, being originally published in Japanese, the English instructions can sometimes be incomplete or unclear, occasionally leading to frustrating outcomes. Despite this, it’s a visually beautiful book that can spark wonderful ideas for unique flavor combinations and presentations.
The Patisseries of Paris: Chocolatiers, Tea Salons, Ice Cream Parlors, and more, by Jamie Cahill: While not exclusively a macaron recipe book, this delightful tour of Paris’s finest pâtisseries, organized by arrondissement, features macarons prominently alongside many other delectable French confections. It’s filled with beautiful, mouthwatering photographs that will transport you straight to the streets of Paris.
Laduree: The Sweet Recipes, by Philippe Andrieu: A must-have book for any serious baker, containing authentic recipes for many classic creations from the iconic and chic Parisian institution, Ladurée. Naturally, this includes their world-famous macarons, offering a glimpse into the secrets behind their celebrated treats.

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