You're Welcome (Overwatch Parody). (He-man overwatch parody-full). Oct 09, 2016 Macarons, in my case, don’t usually crack after they are baked, that is, from my previous experience. Macarons usually crack in the oven while they are baking and thus cracked when they finish baking. There are several causes that lead to cracking.
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Hi Shinee,I have made several batches of macarons during quarantine, and have to say Ive had pretty good luck. I used your and another blogs recipe who had very similar recipe/weights etc. I have not had any problems with cracks or hollows, or missing or spread feet and mine look great however, each batch has been on the chewy side. The outer shell isn’t crunchy im still thrilled with the results but am wondering how I can fix to make the outer shell a little crisper without overbaking. I have reduced my oven temp I started on 300 convection and am now down to 285 for 14 minutes. I’ve had a hard time finding results for just chewy macarons Thank you so much. I enjoy browsing your pages very very much.
I have not tried to make your recipe yet but I did make my first macarons almost 2 weeks ago and they actually turned out pretty good! My 2nd attempt was this past weekend and they were a total fail except for the taste ☺ I made an Italian meringue and added melted chocolate just like the recipe said to but the wouldn’t dry and they spread out like lace cookies! I think there was too much moisture in my house because I was at a friend’s house the first time I (we) made them. Please tell me using melted chocolate in the shell batter will actually work, I want to make them for a chocolate cookie contest!. Thanks for reaching out! And kuddos to you for not giving up on macaron making!! It sounds like you’ve got lots of different issues going on.
But before I begin troubleshooting, I’m wandering what recipe are you using? If you haven’t already, I highly recommend trying my basic macaron recipe. That way our troubleshooting will be consistent and more productive.And a few quick notes about the issues you’re experiencing. Cracked macarons are typically due to over-mixed batter, so are the spreading issue. If your macaron batter is the correct consistency, your shells should not spread too much.In my, I shared how meringue looks like at soft-peak and hard-peak stage.You can also watch for batter consistency. Hope this helps. Let me know if you have any more questions.
Hi Shinee,I’ve been making macarons for some time and in my opinion, they come out of the oven looking perfect and tasting quite good but every single batch has come out with hollows. I use a stand mixer and am pretty sure that I am not overbeating my meringue.
I have tried different temperature and time variations from 280 for 20 and 22 mins, 302 for 16 mins and 320 for 14 mins. I have ordered an oven thermometer to see if temperature is the reason for my hollows. However I read in one of your replies to another writer that you wouldn’t suggest opening the oven door at all and that it may be the cause for the macarons collapsing.
In the recipe I am using, it says to rotate the baking tray half way through cooking for even baking. Could this be the reason for my hollows and would you suggest I stop doing this?. Hi, Veronica. Congrats on your macaron success!! I think hollow macarons are pretty common issue among beginning macaron bakers. I know I used to have that problem all the time! And I still do from time to time.
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The biggest culprit to hollow macarons is over-beaten meringue. Another possible problem is your oven may run hotter and cook the shells fast on the outside, and when you bring them out, the inside collapses. I suggest getting an oven thermometer and check your oven temperature for accuracy. And also maybe play around with baking time and oven temp to find the sweet spot with your oven.
I have looked all over for an answer to my macaron dilemma. I am hoping you can help.
The issue I am experiencing over and over again is soft, paper thin, fragile macaron tops. I have tried EVERYTHING!! I have been told that this is caused from over mixing your batter. I am diligently checking to make sure that my batter is not over mixed and I even walk away from my batter for a few minutes when it looks almost perfect to wait to see if it actually needs any more turns. I use a le cordon bleu “fool proof” recipe and have tried countless others.still the same issue. How do I harden my macaron shells? Help, thanks.
So I just tried this recipe (first time making macs) I followed the recipe exact, except I did not use cream of tartar. I also added a drop of raspberry extract to the merengue with the food coloring. Let them sit for almost an hour. Set my oven to 300 and baked them for 20 minutes. The top was brown (almost burnt) and they never formed feet!
The taste great though, but they look terrible. Any tips for my second time around? I will definitely need to take them out of oven sooner or bake at a lower temp. But what should I do different so they can form feet? Hi please help me! I’m despairing and on the point of giving up!
I think i’m in batch 40 or something and they are still failing. I am using the Italian method as French ones never work for me but I have had some success with the Italian. It seems that when I mix the egg with the dry ingredients. Its like a VERY stiff dough. When I try to fold in meringue it’s impossible and all su sequent attempts fail with rubbish looking macarons as the batter never gets runny enough. No matter how much I mix it. So I try adding more egg white into the dry ingredients to make it softer.
But I end up with cracked shells and ALL my macarons seem to come out wrinkly. I can’t do this any more! I need help!!!! Please advise me as to where I am going wrong.
I really would appreciate any help you may give me x. I’m sorry to hear your frustration!!! And I applaud you for your persistence and for not giving up! Can you please let me know following, so I can help you better to troubleshoot the issue?1.
How are you measuring the ingredients? By volume (cups) or by weight?2. Is it humid where you live?Adding more egg whites to thin out the macaron batter definitely won’t help.
Wrinkly macarons with super soft wrinkled skin is the classic example of excess moisture in the batter, and it’s likely due to adding plain egg white to the batter.I look forward to hearing back on those 2 questions and we’ll go from there. Hello, hoping you can help. I can get my macarons, baked beautiful. Smooth, round, with nice ruffle feet.
When they first come out of the oven, they don’t wiggle when you touch them, and they lift nicely off the silpat and or parchment. If i break one open fresh out of the oven, the inside is filled with cooked fluffy macaron, with crunchy shell. I let them cool on the pan, and they hollow out and become chewy. If I cool them off the cookie sheet, same thing happens.
What is happening, why is this happening. I never even get to buttercream fillings, cuz my cookies fail!What tips can you give me.
I am following the recipe, I bake at 320 for about 13 minutes. I use heavy duty commercial cookie sheets. My oven temp is perfect when I test the temp.Please Help!Cindy. So I’ve become obsessed with making french macarons!!
I don’t know why they’re so much fun but they are!!!! I’ve done a lot of troubleshooting on my own but I couldn’t keep the tops from getting a little brown!!! Duh on putting a pan in the oven on a rack above them. Eye roll to myself. Sometimes you hear things and are like “how in the world could I not have thought of that?!?!” So glad you said that!! Sooooo question time.
For the first time I made peppermint macarons. Color was great. Consistency was great.
But I put crushed peppermint on top after piping them, then banged them on the counter and let them sit. When I baked them there was tiny holes in the top. I’ve never had it happen so I’m thinking it was either putting the peppermint too soon or maybe I should have gotten the air holes out before putting on the peppermint OR maybe I should have put on the peppermint after the shell had formed on top before going in the oven. So the question is when is the appropriate time to add something to the top of the macaron? Any help would be greatly appreciated!!! So I tried this basic macaron recipe tonight and it totally flopped! It was my first time ever trying to make macarons so I expected it wouldn’t turn out perfect.
The taste was very good, but they didn’t look good. The batter was too thick, it never loosened up. I weighed all the ingredients prior to making the recipe using a food scale. I counted my folds and it was never getting to the ribbon stage, so I knew from the beginning something was wrong. I baked them anyways and they came out with no feet and almost like crinkled paper on top. There were no big defined cracks in them and they were not hollow. I made the white chocolate buttercream because we ate them anyways and everyone still loved them.
I followed the instructions, so i don’t know where I could have went wrong? Please advise! Not humid at all, I wait about 30 minutes to put them in the oven and they do form a shell. I’ve tried about every baking time and they just dont cook. Recently I tried baking them longer but they get so overcooked on the bottom and on the edges but the center is still a little wet.275, 285, 300, for about 18-25 minutes.I do bake them on the bottom rack cause my shells turn brown. I also notice that my feet rise too high and outward when I bake at 285-300. I even bought an oven thermometer.
The little tiny Breville countertop oven I bought has a fan feature and ive been playing with that too and its pretty much the same. Hi Shinee,Thanks for a great post! I read almost everyone’s comment about the “hollow” issue. I am having the exact same issue, the macarons come out great and taste really good, but super brittle shells and hollow. With that said.
I know I am not over beating the meringue. Or so I think!! I beat the egg whites with a hand mixer and test frequently for soft peak, I then turn the bowl upside down making sure the meringue doesn’t fall out.I am very frustrated because I have been making these temperamental cookies for almost 6 years and just recently in the past few months, they stopped being perfect!!! Could it be my oven???
Hi Shinee, No my oven is the same. I do have a thermometer in there and it has always been 10 degrees off.
But, I JUST finished making a batch of Banana shells with Nutella filling. They came out PERFECT.
?I did do couple of things differently this time. After reading all your comments to others, I made the meringue soft peak, and when I turned the bowl, it was softly sliding off the bowl, normally if I turned the bowl around, it would not fall out. This time it would, but super softly. Then I followed your temperature 300 for 20 minutes.
(I put mine at 310 since my oven isn’t accurate). Normally my temperature is at 290 and I think they were under cooked!?Thank you so much for such a great website. I am also following you on Pinterest, I LOVE LOVE LOVE all your macarons. I have made about 7 batches of your recipe for Basic Macarons and so far only one has turned out successful.
But it was so great when it did! Today I thought I was fixing my previous problem (not whipping the meringue enough), but I came up short again. I live in Texas where it’s very humid (75% when I made them this morning), so I thought of increasing the temp time/decreasing bake time. The batter did seem a bit stiff as I left out vanilla extract, but it piped well and just took a little extra time with the batter folding. I baked them at 325 for 12 minutes. When I went to check them, they had beautiful feet (my best feet yet), but the tops were wrinkly and sort of caved in. Starting to crack in some places.
I am so frustrated! A few weeks ago i set out to make these. I’m not new to baking and i did some research ahead of time so i went into it thinking i would succeed. But i didn’t.
It took me 4 tries to get it right. But when i did they were perfect. I’ve been o sealed since. Butttt for some reason yesterday, during baking they had perfect fluffy feet. But towards the end of baking and upon taking them out the feet were barely noticeable. Today, i baked again, same thing.
No clue what i’m doing wrong!? I did use a different mixer, although both kitchen aids, and different parchment paper.
But i don’t see how that would matter?. When I try baking macarons my shells end up very hollow, with fragile tops that break easily, feet that wont stick to the shell, and raw bottoms with tops that brown quickly.
I’m using an oven thermometer so i know i’m using the right temperature recommended. I use a stand mixer as well but i always make sure that i beat my egg whites to stiff peaks. My feet can sometimes over develop quickly after a 5 minutes in the oven.
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Do I need to lower my oven temperature? Do I need to put my macarons on a lower rack? Am I folding the batter wrong? They taste delicious though. Thank you for reaching out and for all the details you’ve provided. It sounds like your oven heats more from the top.
But quick question. Do you use parchment paper or silicone mat? If you use silicone mat, have you tried parchment paper instead?
Silicone mat transfers heat slower, so that may be the reason why the macarons are cooking slower on the bottom. Also another suggestion is to place the oven rack with macaron tray one shelf lower, and another rack on the very top shelf and place an empty baking sheet on the top rack, so that it’ll shield the heat from the top. Does that make sense? Let me know if you have any other questions. Hello, I have made soooo many batches of macarons and have finally gotten them to look absolutely perfect but cannot get past the hollow issue. They have smooth tops, ruffled feet, beautiful color. But no matter what they are hollow.
I cannot figure out if it is the meringue or the oven temp is too high.I have an over thermometer and are baking them at 300 degrees. Is it possible for the oven temp to be the culprit. Also I notice that when I am piping ther are lots of air bubbles. Of course I always rap the sheet pan and pop them, also use a toothpick to get the rest. Just want sure if maybe I am not removing enough air in my batter during macaronage. Please help lol I am so close to perfection. So happy to hear you’re almost there to perfect your macarons.
And I think it’s a very common problem. I also remember having the same problem as you. If the macarons are not browning too much too quickly, I think oven temp might be ok. But I always recommend getting an oven thermometer to double check.
Most common culprit for hollow macarons is over-beaten meringue. Are you using stand mixer?
It’s very easy to over-mix the meringue in a stand mixer, so I suggest checking on it frequently, and not to beat at too high speed for too long. I like to gradually increase the speed and gradually decrease the speed when beating the meringue white.
Hope you can fix the hollow issue and you’ll get your perfect macarons soon. To fix hollow issue, try beating the egg whites for a little less time, just until it reaches stiff peaks. Over-mixed meringue can be a culprit for hollow macarons. For browning issue, try placing an empty rack at the very top shelf and place another empty baking sheet to shield the macarons from heat from above.
Also, if you don’t have oven thermometer, I highly recommend getting one to monitor the actual oven thermometer. Your oven may run a bit hotter.
Hope this helps, let me know. I have a question I don’t thing has been asked yet. I am still trying to perfect the macaron, but I know where I have been going wrong so I will keep trying – first was under mixed, next was over mixed ? – but we ate them any way as I did not want to waste the yummy raspberry curd I had made.
Thats actually my question – if you are making these macarons to serve to guests when do you fill them? I have noticed the curd makes the macarons very very wet and soft by the next day? Not bad – yummy all the same but hard to pick up and eats as they just kind of smoosh Thoughts?. Very interesting situation. I usually fill the macarons right away.
Filled macarons can also be frozen, as long as filling is ok with freezing. Buttercream, cream cheese and ganache fillings freeze well.
Are you filling the macarons with only raspberry curd? If so that might be the cause. I remember having a similar issue when I tried filling with only jam. So I usually use a buttercream or cream cheese filling, piped in ring form, and then fill the middle hole with jam or curd. Does that make sense? That way curd/jam filling doesn’t ooze out, and macarons keep their perfect shape.
Hope this helps. I’m so sorry I’m asking so many questions and thank you so much for answering all of them!! And yes I do rest them and have an oven temperature. I really dont know how to keep the temperature at 300 so when I see it go over to 310 I open the oven a little and wait for it to go back to 300.
Also how come my macaroons are already browing but when I take them out they still have sticky bottom even though I let them cool. Thanks so much in advance! Just a little frustrated because I’ve made so many batches already and they all mostly turn out hollow with sticky bottom, or browned with sticky bottom, or no feet. But when they dont have feet, they are not hollow. When they do have feet, they are hollow. I wouldn’t recommend opening the oven door at all.
That might the cause for your macarons collapse during baking and creating the hollow. Instead just turn the oven down or turn it off to let the oven slowly cool down.As for browning issue, which rack do you put your tray with macarons? I bake mine right in the middle, and if you do too, then try placing them on the bottom rack. And place another empty baking sheet on the rack above to shield the heat coming from the top.Hope this helps, Gina.
Keep me posted on your progress. I’ve been baking macarons for about 2.5 years now.
The last couple of weeks, I’ve been getting macarons that are so soft on top to where they break so easily and/or they looks like crinkled paper. They look perfect in the beginning while baking but around mid baking, they start to get little dips in them. I’ve noticed but don’t know if it’s coincidence that when my macarons turn out like that, but they take way too long to dry. Sometimes I’ll have 1 good tray but the other tray is crinkled and it’s from the same batch. I can send you pics if you want to see.
Another thing is hollows. I tried turning up my temperature but they brown. I’m getting really frustrated, hope you can help! Thanks in advance. Sounds like an issue with humidity.
Has anythinng changed with your house in the last couple of weeks? If the macarons don’t form a skin, they won’t have the strength to withstand the release of steam and the tops won’t be nice and shiny. Just a thought. I have a major issue with hollows so I’m no expert, but my house is quite dry and my piped macarons dry in less than 10 minutes. The dehumidifier is always running. Has your heat source changed? Some produce more moisture than others.
I sure hope you can get it figured outthere’s not much out there more satisfying than seeing a perfect batch of these babies ?. Thanks for your response.
The only change is the weather, it’s been super cold so we have the heater running off/on all day. On days I bake, I do turn on my dehumidifier. I do notice that my macarons take long drying but there were trays that dried for a longer time and was really dry and still turned out like that. I don’t add much to the shell. No flavorings at the moment. I’ve talked to other bakers and they all said different things, too much moisture in my almond flour, too much moisture in my egg whites etc. I’m really lost.
Shinee is the expert but I will throw a couple things out there just because I am experiencing hollows as well. Did you colour the two trays differently? Have you changed your food colouring? Some just aren’t good options and aren’t meant for baking, only icing.
Did you change up bowls or your spatula to mix the batter? It may sound like small things but meringue whipped in say a plastic bowl won’t whip up the same as on a stainless steel bowl. Are you bringing your eggs to room temperature, aging them at all? Have you tried making a small batch with absolutely nothing else added? No colour, no flavouring, just the bare ingredients? This will help you exclude these other things.
I also read somewhere that your house shouldn’t be too hot. Just warm and on the drier side. When I pipe mine and it’s really hot in the house, I’ll open the doors out to the deck for a bit, just to cool it down. A couple seconds of Northern Ontario air and the house isn’t insanely hot anymore. I have never had problems drying them, but I do get hollows so I feel your frustration. I certainly could never give pointers but thought it might be a goid idea to eliminate illiteracy those possibilites. Some people use a fan to gently blow air over them.
Maybe that would help?. Karen, that is one problem I have yet to figure out, but I know what you mean. Because I’ve encountered that once too! The same batch and totally 2 different outcome.
That thin crinkly top though is usually caused by too much moisture in the batter. Like if you add a bit too much lemon juice, vanilla extract, or liquid food coloring But why some batches have 2 different result, I have no idea. I was just baffled me when that happened to me. I was actually recording it, so you can watch it. As for hollows, you may be overbeating the meringue, it’s often overlooked, but consistency of the whipped egg whites is just as important. Hope this is helpful.
I hope you can help me. I tried making your basic French macarons for the first ever about 2 months ago and they came out perfect!!! I was amazed. I tried making them again, following your same recipe and when I popped them, they were sooo runny and I knew they were going to be bad.
I still put them in the oven and they didn’t even raise or have feet or anything (took me over 2 hours to let them sit). I then re made them againNo feet, cracked and hallow. I’m not overheating the eggs or anything. I did it again today following the Italian method. Some were cracked, some hollow.
WHAT AM I DOING WRONG? I made them.oerfect the very first time. That’s why it’s sooo frustrating.
Your buttercream is amazinnngggg. Help me please.
Thanks for trying my recipe, and sorry you’re having some trouble. It sounds like you’re over-mixing the batter when you add dry ingredients into the whipped egg whites. Runny batter is 1st indication that you over-mixed it. Again, no feet, cracked and hollow, all signs indicate over-mixed batter.
So next time, fold the batter slowly and check often. The first time you made it, you probably were very careful and mixed the batter just right. ? Also when you said it took over 2 hours to dry them, was it a humid (or rainy) day?
Humid days will also affect the macarons. Hope this helps. Don’t give up, and try again. Do you live in humid climate? I kind of know what you mean, but that wavy parchment isn’t so bad that causes uneven bottom for me. I’m in drier climate though. As for sticking, I read this tip in.
When you take out the macarons from the oven, lift one corner of the parchment paper, pour a little bit of water (not too much, or the macarons will get soggy) between parchment and hot pan. The steam will help the macarons unstick easily when cooled. I’ve tried this tip once, and it works. But I don’t always use this trick because I rarely have issue with sticking. Oh and, I use Reynolds parchment paper, not sure if it makes any difference. It sounds like maybe your batter was slightly under-mixed?
Rounded top sounds like the batter was still thick and prevented from spreading flat enough for smooth flat macarons. And as for cracks, I think since the batter was under-mixed, there were still lots of air trapped in the batter which could have cause cracks.
Too much browning may indicate the oven might be running slightly hotter. Have you checked the oven temp with an oven thermometer?
If it was only browning from the top, you could put an empty baking sheet on a rack above to shield the heat from the top. Hope this is helpful. If you need more help, feel free to send me an e-mail with a photo of your macarons, so I can help better. Ive been making macarons off and on for a few years with varied success.
I’ve had the most success with the Italian meringue method. I get smooth shiny shells with reasonable feet. However I notice that while my first tray comes out of the oven looking great subsequent trays have issues: feet spread out more than up (especially with my fourth/last tray) and they brown more so don’t have the right color ( though I haven’t changed the oven temp). Does the batter loosen up as it sits?
Any thoughts?. It’s funny that you ask that, because I just had that happen to me for the first time. I was re-testing my chocolate macarons, and the first tray cracked, but the second tray (the same batter) turned out perfect.
I’m still puzzled about it. The only thing that was different is that the first tray had a lot more macarons than the second one. No idea if it’s anything to do with it. I’d love to know more details (what recipe you used, were the macarons all on the same tray, etc) about your experience though before I make any guesses. Hi Shinee,I have tried more than 20 batches of macarons with flat, bubbly, hollow, cracked tops and no feet Finally, I found your recipe is the biggest success! Thank you so much for sharing such detailed processes of making Macarons so I could find out what I went wrong.
However, I am still struggling with beating the wright meringue. My Macs turned out beautiful except for the crispy hollow shells. I seemed to over beat the meringue after realizing I under beat at my first 8 batches I have a Kitchen Aid mixer. Would you please advise step by step how to beat the egg white to the right point?
What speed (4, 6, 8, or 10) and how long to beat the meringue to the right stiff peak form? I am so close to get my macarons to be perfect like yours. Looking forward to your help. I’ve made 5 batches only, my first batch was a disaster but it would seem I did every step wrong lol. My second & 4th batch actually turned out pretty good, smooth tops, feet and everything. The things I’m having problems with are the colors, a few batches that I’ve done seem to have speckled tops, almost looks like an oil stain on paper, these have happened with the two batches that I tried making a flavoured shell, as well each of these batches have had soft tops, I wouldn’t suspect that they were undercooked as one batch seemed to brown rather quickly, could it have something to do with making flavoured shells? Thanx in advance.
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