In this Macaron Troubleshooting Guide we will cover most of the issues you may encounter while making macarons.

It has taken me a great deal of time, practice, and devotion to learn enough information to make this macaron troubleshooting post.

Without any further ado, let’s get to macaron troubleshooting!

CRACKED MACARON SHELLS

- Not resting long enough - Under whipped meringue - High oven temperature

FLAT AND CRISPY SHELLS

- Over mixed batter - Too much food coloring - Hot oven

HOLLOW MACARON SHELLS

Please read the blog post I wrote on why your macaron shells are hollow. It got really long, so I made a separate blog about it. Swipe up to read it!

SOFT SHELLS

- Use of starch. - Under baked shells

WRINKLED SHELLS

- Too much cocoa powder. - Oily almond flour - Over heating the sugar and egg white syrup

SWIPE TO READ THE FULL BLOG