Free Macaron Troubleshooting Guide
Solve common macaron problems like cracked shells, no feet, and hollows. Our free visual guide helps you diagnose and fix your macaronage for perfect results.
The Ultimate Macaron Troubleshooting Guide
French Macarons are notorious for being the most finicky cookie in the world. Even professional pastry chefs have days where shells crack, feet spread, or tops turn lopsided. This visual troubleshooting guide is designed to help you diagnose exactly what went wrong with your batch so you can fix it next time. Whether it's hollow shells, no feet, or wrinkled tops, the culprit is usually found in one of three areas: the Meringue, the Macaronage, or the Oven.
The Meringue
French vs. Italian: French meringue is easier but less stable. Italian meringue involves hot sugar syrup and creates a sturdier shell that is less prone to cracking.
Stiff Peaks: Your meringue must stand up straight without drooping. If the peaks curl over (soft peaks), your batter will be runny and shells will spread.
The Macaronage
Lava Consistency: You must fold the batter until it flows like molten lava. It should flow off the spatula in a slow, continuous ribbon that can form a 'figure 8'.
Stop!: The moment you can make a figure 8, stop folding. One extra fold can ruin the batch.
The Oven
True Temp: Oven dials are often lies. Use an external oven thermometer to ensure you are baking at exactly 300°F (150°C).
Hot Spots: Macarons hate uneven heat. Bake one tray at a time in the center rack. Flip the tray halfway through if your oven bakes unevenly.
Need to convert your recipe?
Macarons require precision. Cups and tablespoons are not accurate enough. Always weigh your ingredients in grams.