Macarons have a reputation for being difficult, and most French macaron problems come down to a few small details: how you whip the meringue, how long you fold the batter, whether the shells rest, and how hot your oven is.
This guide explains the most common problems and how to fix each one. After that, you will find a tested French macaron recipe with clear checkpoints.
French Macaron Problems: The Quick Answer
- Cracked tops: no resting time, or trapped air.
- Hollow shells: over-whipped meringue or a hot oven.
- No feet: overfolded batter or wet shells.
- Lopsided shells: uneven oven heat or uneven piping.
Common French Macaron Problems and Fixes
Cracked macaron shells
Cause: Typically, it is because the shells did not form a skin before baking, or air bubbles stayed in the batter.
Fix: Tap the tray firmly on the counter after piping, pop any bubbles with a toothpick, and rest the shells until they feel dry to the touch.
Hollow macarons
Cause: The meringue was over-whipped, or the oven was too hot, so the shell rose before the inside set.
Fix: Whip the meringue to stiff, glossy peaks, but stop before it looks dry. Also, lower the oven by 10 degrees.
Macarons with no feet
Cause: The batter was overmixed and too runny, or the shells were still wet.
Fix: Fold only until the batter flows like slow lava. Then rest the shells for 30–60 minutes.
Lopsided or spreading shells
Cause: The oven heats unevenly, or you piped at an angle.
Fix: Pipe straight down from above, and rotate the tray halfway through baking.
What Is Macaronage?
Macaronage is the folding stage. First, you press the batter against the side of the bowl to remove some air. Then you check the flow: when you lift the spatula, the batter should fall in a thick ribbon and sink back into itself in about 10 seconds. In short, this step solves many French macaron problems.
French Macaron Recipe
Ingredients
- 100 g (1 cup) almond flour
- 100 g (¾ cup + 1 tablespoon) powdered sugar
- 75 g egg whites (about 2–3), at room temperature
- 75 g (⅓ cup) sugar
- Pinch of cream of tartar
- Gel food coloring (optional)
- Buttercream or ganache, for filling
How to make French macarons
- Sift. First, sift the almond flour and powdered sugar together twice, and discard any large bits.
- Whip. Next, whip the egg whites with the cream of tartar until foamy. Add the sugar gradually and whip to stiff, glossy peaks.
- Fold. Then fold in the almond mixture in two parts until the batter flows like slow lava.
- Pipe. After that, pipe 3.5 cm (1½-inch) rounds onto a lined tray and tap the tray firmly.
- Rest. Let the shells rest for 30–60 minutes, until they feel dry.
- Bake. Meanwhile, heat the oven to 150°C (300°F). Bake for 14–16 minutes, until the shells lift cleanly.
- Fill. Finally, cool the shells completely and sandwich them with buttercream.
Tips to Avoid French Macaron Problems
- Weigh every ingredient, because small changes affect the batter.
- Use an oven thermometer; otherwise, you cannot know the real temperature.
- Mature filled macarons in the fridge for 24 hours, so the shells soften slightly.
For the filling, try our Swiss meringue buttercream.
Storage Tips
Keep filled macarons in an airtight box in the fridge for up to 5 days, or freeze them for 1 month.
Then and Now
Almond cookies called macarons were made in France for centuries. Later, Parisian pastry shops began sandwiching two shells with filling, creating the colorful macaron known today. You can read more about the macaron on Wikipedia.
French Macaron Problems FAQ
Can humidity cause French macaron problems?
Yes. On humid days, shells take longer to form a skin, so rest them longer.
Do I need aged egg whites?
It is not necessary. However, room-temperature whites whip more easily.
Why are my macarons chewy?
They were underbaked. Therefore, bake 1–2 minutes longer.
One more thing: If you found this guide to French macaron problems useful, our digital cookbook has 31 more recipes like this one, ready to print or read on your phone.
