Macaron Troubleshooting

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[{"selector":"#anim-4459535b-eddc-4924-93bd-8ebe9b66fed2","keyframes":{"opacity":[0,1]},"delay":400,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9e70ac8b-e339-4f18-9ca6-6478a2cf087c","keyframes":{"transform":["translate3d(-119.06354%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a163d3b5-5b69-4116-ae06-1f0fb0f012c8","keyframes":{"opacity":[0,1]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d2e802a7-9dfe-4294-9c07-63598a32db79","keyframes":{"transform":["translate3d(0px, -100.05864%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] We will cover most of the issues you may encounter, how to identify them, and how to fix them. Anyway, without any further ado, let’s get to macaron troubleshooting! Get Recipe

POROUS MACARON SHELLS

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FLAT CRISPY MACARON SHELLS

[{"selector":"#anim-4501a95e-5f4d-4e72-a6a1-feadafa309b9","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-805418ed-807c-4f43-8fce-f88910b85140","keyframes":{"transform":["translate3d(0px, -1952.88766%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-293aa77a-4a1f-468c-9b6b-a0f3e2ea3337","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-792493e6-79bb-4009-9596-45c718cb23e0","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-f9447200-d2cc-4dd3-84cc-b954ce0273ce","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-e2af21d8-2426-45ad-a7be-62979f89c35d","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6d87f67a-addc-4ea7-89de-f3e62746c544","keyframes":{"transform":["translate3d(0px, -672.15999%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Over mixed batter may be causing your shells to go flat and crispy. Too much food coloring may cause this as well. Get Recipe

3

[{"selector":"#anim-a13da94d-977c-4eae-aef5-25419104aa6f","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12276a2a-efcc-4362-9a0b-b9fca93eacad","keyframes":{"transform":["translate3d(0px, -700.26123%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b17807a5-037b-433f-bf63-9ca2b2dad852","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-ba00359f-c37f-4d39-8166-0d88fb6d529c","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-4831ef94-0e22-4dc5-8738-eef6613441fc","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-047a468f-8163-4da4-9c33-0a41234c4b65","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1c5e25db-3c33-4a94-a4ae-910144dedace","keyframes":{"transform":["translate3d(0px, -1952.88766%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Under mixed batter is the most probable cause for bumpy shells. Make sure to mix the batter until it’s flowing slowly and effortlessly. Get Recipe

SHELLS WITH AIR BUBBLES

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RUFFLED FEET

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SOFT SHELLS

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[{"selector":"#anim-52b246fe-c3d1-44d6-b2e9-e2d97ec2baba","keyframes":{"opacity":[0,1]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b3f76edb-abd1-4c1b-afde-5e1bd5cc6d1c","keyframes":{"transform":["translate3d(0px, 241.22221%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get Recipe

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[{"selector":"#anim-3b463ed7-1f6a-4abd-9a4a-f446ab0dda5e","keyframes":{"opacity":[0,1]},"delay":300,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b3b43c76-01d7-4ef5-b618-e49e23bb013c","keyframes":{"opacity":[0,1]},"delay":300,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f82fe81a-45ea-4180-8b0a-0183509121d7","keyframes":{"opacity":[0,1]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e559abd8-5f68-468e-a573-b18a980b2358","keyframes":{"transform":["translate3d(0px, 205.46134%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Vegan Chocolate Chip Cookies Pistachio Macarons

Macaron Troubleshooting

piesandtacos.com

POROUS MACARON SHELLS

1

FLAT CRISPY MACARON SHELLS

2

3

BUMPY MACARON SHELLS

SHELLS WITH AIR BUBBLES

4

Not tapping the trays after piping the shells may cause air bubbles. Make sure to do that after piping your shells.

RUFFLED FEET

5

High oven temperature may cause the feet to get too tall, and then spread out to the side as the macaron bakes.

SOFT SHELLS

6

Under baked shells will be soft and fragile, since they won’t have had time enough to develop a nice sturdy skin.

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