Macaron Recipe Troubleshooting FAQ Cracked, Flat, Lumpy,

1. Macaroon Cracked

fix macaron cracked

Try rapping the trays on the bench harder or more times before cooking.

2. Macarons Flat or Lumpy

See the pictures below which show the results of under-mixed and over-mixed macaroon mixture.

undermixed good overmixed
fix macaron problems undermixed french macaron smooth macaron
overmixed french macaron

More questions see the video below:

The video answers the following frequently asked questions:
0:15 Can I have the recipe? …yes… macaron recipe
0:31 Do macarons taste better if you fill them and leave them overnight?
0:58 Do you have a nut free recipe? … yes… nut free macarons
1:38 Can I have the chocolate gnacahe recipe? …yes… plain ganache, ginger ganache, orange ganache
1:59 Is greaseproof paper the same as non-stick baking paper?
2:18 Do you have a chocolate macaron recipe? …yes… chocolate macaron recipe
2:26 My macarons have a skirt rather than a foot, why?
2:45 What does rapped on the bench mean?
2:54 Can I use liquid colour for macaroons
3:13 My macarons turned out lumpy, why?
3:50 I can’t get caster sugar can I use powdered sugar for the whole recipe?
4:12 Can I use icing mixture or does it have to be pure icing sugar?
4:18 How do I flavour the macaron recipe
4:36 Do I have to leave them on the bench before I bake them?
4:56 What is almond meal?
5:04 I don’t have a piping bag :( what can I use?
5:21 I need to make 100 of these perfectly HELP (how to tell if you have folded enough times)
5:52 Can I put two trays int he oven at once?
6:14 Does your recipe use customary or imperial units?
6:29 Can I use less sugar?
6:36 My egg whites won’t whip
7:00 Can I use wheat flour?
7:03 Do I have to use a stand mixer
7:10 Can you replace the egg whites with something else?

more macaron recipes for you:

easy macaron recipe reardon macaron recipe easy
Macaron trouble-shooting & FAQ
nut free macaron recipe
nut free macarons

almond flour chocolate macarons
orange choc macarons
macaron howtocookthat ann reardon
macaron ice cream sandwich
chocolate macarons
chocolate macarons
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salted caramel macaron recipe
Salted Caramel Macarons

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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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193 Responses to Macaron Recipe Troubleshooting FAQ Cracked, Flat, Lumpy,

  1. charchar says:

    hi Ann,
    My macaron feet always spread out to the side like skirt. I have seen your video that i should lower the temperature , i bake at lower temperature 135C. The feet still spread out to the side.
    I tried many many like let the door open with a wooden spoon etc.
    I bake in a fan oven.
    Please help me ann.

  2. anne says:

    I notice you don’t leave them to rest before baking at all.. how come?

  3. Pingback: Ma, where’s my loaf pan? | Bite Me.

  4. Pingback: Macarons Take 1

  5. Olivia says:

    Hi Ann,

    I’ve been a big fan of your site for a long time, and have had my eye on your macaron recipe for months. I only just got the chance to try it yesterday, and my macarons turned out incredibly messed up. The first batch was entirely flat, like wafers. I thought this was probably a combination of too little almond flour (the sieve I used was way too fine and got rid of a huge amount of almond meal), and overmixing. For the next batch, I was more careful. I beat the egg whites for longer (though I couldn’t get them as stiff and dry as yours) and made sure to use the right amount of flour. I paid a lot of attention to folding the mixture, doing around 40 folds, and it still looked a little runnier than your mixture in your Easy Macarons video. I wrapped on the bench multiple times from multiple angles. This attempt was completely hollow and brittle, and varying degrees of cracked, depending on how intensely I wrapped and popped air bubbles with a toothpick. They also have no feet. What can I do to achieve the proper macaron texture, and feet? What am I doing wrong?

    Thank you so much!

    • Ann Ann says:

      Hi Olivia,
      Attempt 1 yes over mixed and incorrect ingredient proportions will effect the end result. Attempt 2 looking much better than the first. You only need to fold until you get the correct consistency rely on what it looks like not the count as everyone folds a little differently. Hollow can be from a drop in oven temp – taking out too soon, or opening the oven often to check on them.

  6. Adet D. says:

    I followed every step but my macarons turned out cracked! What did I do wrong? I tried it numerous times, sometimes i get perfect ones w/ feet, but most of the times, I get these cracked or flat ones… how can i make them perfect???

  7. Oz says:

    Actually you can replace the egg whites, there are a few companies actually selling vegan macarons nationwide.

  8. Fu says:

    Hi Ann, how can i know that my macaroon mixture is ready to be piping?

  9. Louise says:

    Hi Ann what is that red macaroon filling at 0.08 secs on the video, it looked really good.

  10. Silvi says:

    Hi Ann
    Do you know why my macaron feet spread?
    Also the shell his very thin/ the center is somewhat hollow.

  11. Amber Griffin says:

    My macrons turned out terrible! I tried the nut free recipe and they look atrocious! :(((( I followed the recipe and rapped them on the bench and had my oven at 320F and I used pulse grated sugar in place of caster sugar. Like regular sugar that has been pulse chopped..and I baked them on the top rack for 15, and 5 for the final on the bottom rack. What did I do wrong?? I even gently folded the egg whites and sugar… Yes it was a bit lumpy but that’s what it seemed to be in the “good” picture of the mixture.. Plz help :(

  12. Lindsay N. says:

    Thank you for the great tips! It seems I may be under mixing… And I admit that I’m often tempted to open the oven to check on the cooking process.

  13. Dee Dee says:

    My macaroon turned out looking fine but hollow in middle. I have no experience with piping bag so accidentally made bigger in size (5cm in diameter). So the baking time was longer.

    Looks alright but when eating it, it is hard and hollow in middle.

    What may be the issue?

    Dee Dee

    • Ann Ann says:

      Hi Dee Dee, nice looking macaron, try beating for less time. And make sure the oven is not opened during baking. Otherwise the uncooked filling can drop to the bottom.

      • ML says:

        Hi Ann,

        I have the same hollow problem everytime :(
        Do you mean beating the egg white less?


        • Munir Abdallah says:

          Hey, I was complaining to a friend of mine who is a chef, about my perfect looking macarons yet slightly hollow shells and his answer was: macarons are supposed to be hollow.

  14. Maha says:

    Hi Ann my macaron batter turned out sort of a dough consistency. I used icing mixture!!

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