Macaron Troubleshooting: 15 Common Problems Solved

Macaron Troubleshooting: 15 Common Problems & Solutions

Macarons are notoriously finicky. These delicate French cookies can humble even experienced bakers with their long list of potential failures. Cracked tops, no feet, hollow shells, lopsided cookies—the list of macaron problems seems endless. But here's the good news: every macaron problem has a solution, and once you understand the science behind these issues, you'll be making perfect macarons consistently.

Understanding Macaron Basics

The Perfect Macaron Has:

• Smooth, shiny top with no cracks
• Distinctive "feet" (the ruffled base)
• Slight dome shape
• Chewy texture with a slight crunch
• Hollow-free interior
• Even size and shape

Problem #1: Cracked Tops

What It Looks Like: The macaron surface has cracks, fissures, or a rough texture instead of being smooth and shiny.

Why It Happens:

• Oven temperature too high
• Insufficient resting time before baking
• Overmixing the batter
• Opening the oven door during baking

The Fix:

• Lower your oven temperature by 25°F (use an oven thermometer!)
• Let macarons rest until they form a skin (30-60 minutes)
• Stop folding when batter flows like lava
• Never open the oven door during the first 10 minutes

Problem #2: No Feet

What It Looks Like: Macarons bake flat without developing the characteristic ruffled "feet" at the base.

The Fix:

• Master the macaronage technique—fold just until batter flows smoothly
• Increase oven temperature by 10-15°F
• Ensure a complete skin forms before baking
• Use heavy-duty baking sheets or double-stack thin ones

Problem #3: Hollow Macarons

What It Looks Like: The shells look perfect on the outside but are completely hollow inside with a large air gap.

The Fix:

• Beat egg whites to soft peaks only
• Lower oven temperature and bake longer at a gentler heat
• Fold batter thoroughly until it flows in a thick ribbon
• Let macarons cool completely on the baking sheet

Essential Macaron Tools

Invest in these tools for consistent success:

• Kitchen scale: Precision is crucial (measure to 0.1g)
• Oven thermometer: Most ovens are off by 25-50°F
• Silicone baking mats or quality parchment: Consistent results
• Piping bags and round tips: Size #10-12 for standard macarons
• Stand mixer: Makes whipping meringue effortless and consistent
• Food processor: Perfect for grinding almond flour to fine consistency

Use Our Tools:

• Measurement Converter
• Recipe Scaler
• Baker's Percentage Calculator

Conclusion: Practice Makes Perfect

Macaron making is a skill that improves with practice. Don't be discouraged by early failures—even professional pastry chefs had to troubleshoot their way to perfect macarons. Use this guide as your reference, take detailed notes about what works in your kitchen, and soon you'll be making Instagram-worthy macarons consistently.

Ready to troubleshoot your macarons? Bookmark this guide and refer back to it whenever issues arise. And don't forget to use our baking tools to perfect your measurements and ratios!