Everyday I receive messages from people who are about to give up, because they just can’t seem to make macarons work. Which is why I am putting together this guide!
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!
Under whipped meringue can cause porous shells. Make sure the meringue is whipped to stiff peaks, peaks that are shooting straight up.
Over mixed batter may be causing your shells to go flat and crispy. Too much food coloring may cause this as well.
Under mixed batter is the most probable cause for bumpy shells. Make sure to mix the batter until it’s flowing slowly and effortlessly.