As I figured the following factor could be the reason behind ugly macaroons: I read somewhere that the time you let the batch sit and dry before putting i the oven is an important factor. But trying the recipe keeping that point in mind it still had the same result: What else is important in making macarons that avoid them crack?
What am I missing? Improve this question. Gigili Gigili 1, 17 17 gold badges 40 40 silver badges 68 68 bronze badges. Macarons are a really finicky lot. Whatever you do always note everything. So that you can do iterative tests. Check the temperature of your oven with a thermometer and time precisely the cooking time To the 5s.
A less than one minute difference can make or break a batch. Add a comment. Active Oldest Votes. Improve this answer. Thank you for your excellent answer! I tried the recipe in your question, there were no cracks, but a little issue that bothers me this time is the macarons have no feet! Do you happen to know the solution to this problem as well? No feet means either the oven was too cool or you didn't rest the macarons once they were piped.
I believe that recipe says you don't need to rest them, but I find you get feet more reliably if you do. Mine used to fail, but now they always turn out well. The climate doesn't matter. But you have to keep them away from water.
I use following measurements: 35 g almond meal 50 g icing sugar 30 g egg white 30 g sugar Beat the egg whites with the sugar until stiff on low speed, and have patience, as beating on high doesn't stabilize them.
If you don't get that skin, you will get cracks. I bake mine at degrees for 23 minutes, but that varies with oven. Hello Serene, thank you for sharing that interesting trick! I will be certain to try it, it sounds very promising. You may have noticed that somebody gave you a downvote, I suspect this was because the grammar was making your post hard to read. I edited it for you - if I changed your meaning, feel free to edit again. And if your method works, people will come to give you upvotes and the original poster will probably give you an accepted mark.
I suspect high humidity or overbeating. Allow the macarons to dry for longer. Heat up the oven to dry out to the room or use a hair dryer to dry the macarons.
Or turn on the heater or air conditioner to dry out the room. The top of the macarons should be very dry to the touch prior to baking. Another issue could be the temperature is too high when baking in humidity. Lower oven temperature when higher humidity levels. Use a clean oil-free bowl and ensure egg whites are free of any yolks. Make sure you achieve stiff peaks but stop beating egg whites once it reaches that stage.
Stop whipping egg whites once it returns to returns to room temperature in the Italian method - Improper Macaronage Techniques FIX: Deflate some of the air in the batter by using proper folding techniques, should flow like molten lava, do the "Figure 8" test to test consistency What Are My Macarons Hollow? This will "dry up" the meringue.
It should clump into a ball inside the whisk. Stop beating whites as soon as whites have returned to room temperature for Italian method. It should look very thick, glossy and flow off the whisk like a bird's beak. Try whipping the meringue by hand instead with this tutorial. Make sure your macarons are getting enough heat by using high quality rimless pans. Parchment paper and Teflon baking sheets conduct heat a bit better than silicone mats.
Should flow like slow molten lava. Do the "Figure 8" test to check consistency. Why are the Tops of My Macarons Brown? Place an empty tray on the rack above it to shield it from the heat. Why are My Macarons Lopsided? Macaron Shells are Lopsided - Improper Piping Techniques FIX : Make sure you are piping the batter straight down onto the paper or mat while holding the bag perfectly vertically.
Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a "glue" to keep the paper in place while you pipe.
Turn on fan in range hood as the air direction will be vertical and more uniformed. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a "glue" to keep the paper in place. You may need to increase time and decrease temperature since your oven may not be as hot without the convection fan. This is a sturdy, rimless baking pan that conducts heat well for macarons.
Throw out old warped pans. Deflate some of the air in the batter by using proper folding techniques, should flow like molten lava, do the "Figure 8" test to test consistency Why Do My Macarons Have Nipples or Points?
Learn to judge when to stop folding macaron batter. Rap the tray of piped macarons on the counter a few times, this will smooth out nipples from a properly mixed batter. Why are My Macaron Shells Bumpy?
A simple small food processor like this one is sufficient. Hold the bag vertically while piping, squeeze an equal amount on all sides. Non homogenous batter creates "bumps" while piping. Use a silpat mat instead, it will create beautiful round macarons every time. Immediately, as soon as the batter looks homogenous, pick some up with the spatula, drop it back into the bowl and observe how it falls back into itself.
It should not look like a "PLOP". Rather, it should look like slow moving molten lava. It should fold into itself a few times like a ribbon but not like runny pancake batter. If the batter is too runny, the shells will not develop properly.
When piped onto a silpat mat, this problem is exacerbated by the fact that it will not stick onto the mat at all once baked. The feets will not stick to the silpat and breaks away. The body also rises to the top without touching the mat so it never full cooks on the bottom. If you find that your batter is already over mixed and unsalvageable, pipe them onto parchment paper instead.
It will develop on the parchment paper but it will be runny and therefore, not round. A little more heat during baking helps fix this already broken batter.
Preemptive measures include ensuring that you're using aged egg whites and whipping it to stiff peaks. This makes a big difference! Why are My Macaron Shells Flat? Once you deflate all the air in the meringue, the shells will not develop properly once placed in the oven. Start again. If you do want to bake them anyway, make sure you do not use a silpat mat as they will not stick to the mat and you will end up with concave shells that cannot be filled.
Do not overfold as mentioned above. Macaron Shell has Cracked - Did not rap the tray against the counter after piping FIX: rap the tray firmly against the counter after piping. Flip the tray around and do it again in case you missed certain spots. Macaron shells can be hard and dry to to over-baking. See fix below. Fill the macaron with the filling and allow it to "mature" for hours.
It will soften up. You can always brush the bottom of the shell with milk or a syrup in the same flavor as your filling to help soften the shell. Macaron is Wet and Sticks to Pan after Baking: - Under baked macarons FIX : Increase temperature or bake time - Macaron shell is too "wet" due to humidity or ingredients themselves had too much moisture FIX: turn on range-hood fan while letting macarons dry, turn on dehumidifier, use "aged" egg whites, avoid use of liquid colouring, ensure meringue reaches stiff peaks before folding.
Do not overfold. Don't forget, if batter from the same batch yields inconsistent results when piped onto different trays and baked at different times, this might be due to changes in oven temperature or too little or too much resting time. Add colour in the meringue stage and not the folding stage as it's easy to overmix batter - Incorrect ratios of ingredients FIX : if adding other ingredients to the shells such as cocoa powder or matcha powder, ensure that you're adding an amount that won't compromise the integrity of the make up.
Always grind almonds with icing sugar. Check that your gel colours have not become runny. Always use gel colours instead of liquid, certain brands are more concentrated than others and requires less, recommended gel colour for macarons.
Check the expiry date and composition of dry ingredients added to shells cocoa powder, match etc. Almond flour can be baked in the oven prior to use to "dry it out". Better yet, make your own almond flour for the most consistent and stable results.
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.. I had some chocolate ganache piped in but they just got soggy and cracked. Pls suggest what I can do to prevent this Thanks in advance. If you have an image please e-mail it to me , or share it via DM on Instagram.
So a bit of an odd question but about how thick is a finished macaron once the icing has been added and both cookies are together? Hi, there! I have a clam shell macaron box and each macaron slot is 1-inch. Hope that helps. That could be part of the problem. Hope this helps. Makes me think I over beat the meringue. Is that correct? And they taste great. Hi, Teresa. Thank you for reaching out. Which macaron recipe did you try? It sounds like the batter was under-mixed.
You can see the correct consistency of the batter. I made a batch this morning, came out perfect.
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