Ann Reardon

Macaron Recipe Troubleshooting FAQ Cracked, Flat, Lumpy,

 

1. Macaron 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

2. Hollow macarons

Macarons should not be hollow. This is most often caused by the oven being opened before they are cooked through or the macarons being taken out of the oven too early. The under-cooked middle drops to the base.

 

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 ganache 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 in the 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, why?
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:

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Copyright © 2017 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

333 Comments View Comments

  1. Rating: 5

    you said here that i can use icing mixture instead of pure icing sugar, so do i need to use 230g of icing mixture or 275g like you wrote in your recipe for “Easy French Macaron Recipe (Macaroons)”?

  2. Rating: 5

    Hi, I do not have a fan forced oven. It’s a classic gas oven. I’ve tried all the troubleshoot techniques but my macarons are still not perfect. Can you please suggest any baking tips for baking macs in ovens without fans. They usually crack on the top.
    Thank you

  3. Rating: 4

    I am getting spots on my wafers… what would be causing that?

  4. Rating: 5

    Last summer my Macarons turned out beautiful but trying to make them in Minnesota in the winter – not so much. Every time I had cracked or worse, totally wrinkled Macarons that resembled a road map. I kept going back to the troubleshooting tips and did everything exactly right.
    The first recipe I found said to drop them in the cookie sheet from about 6 inches away, 5 times to get air bubbles out, then let them sit for one hour to develop a “skin” so they won’t crack. Check. Did that. But still have a mess on my hands after baking at 300 for exactly 17 minutes. So I went back to the troubleshooting question and answers (thank you so much!) and one person said they let their Macarons sit for 8 or 9 hours! Or they stick them in a dehydrator for a couple of hours on low to remove moisture and speed up the “skin” process. I didn’t have a dehydrator, but I did have a proofing drawer (a warmer specifically for raising bread dough and keeping food warm) so I put my tray of Macarons in the warner on the lowest setting for two hours and not only did they develop a beautiful skin, but that skin is what keeps them from spreading out too much. They have a perfect foot and I finally had finished Macaron halves that looked like the picture in the recipe! The hundredth time was all it took. But the moral of the story is that Macarons apparently don’t like sitting in a cold room, they need a slightly warm environment to develop a proper skin. I thought I would share that tip for those in colder climates like me. I am so grateful for your help and tips on making Macarons. It has been a lifesaver!

  5. Rating: 5

    Can i use coconut meal (is that same as coconut flour?) Instead of almond meal?

    • Hi Byroni, I have not tested with coconut meal but have heard that it works fine so give it a go and see ?

  6. My tops blew right off the bottoms that spread?

    • Now that’s a new one, I have never heard of that happening before. Can you make another batch and try piping a quarter of it, folding some more, pipe another quarter, fold some more … so you can see if it is the amount of folding. Some food colouring can cause issues so try a batch with no colour first.

  7. Can i use granulated sugar instead?

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