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!
- Use of starch. - Under baked shells
- Too much cocoa powder. - Oily almond flour - Over heating the sugar and egg white syrup
SWIPE TO READ THE FULL BLOG