All Your Macaron Questions Answered

For Beginners & Experienced Bakers

Author

olivia friend
September 14, 2023

All Your Macaron Questions Answered: Macaron Troubleshooting for Beginners/Experienced Bakers

Even as a macaron baker who has baked macarons for about 3 years, I STILL run into issues. Mostly by taking shortcuts that I really shouldn’t take ( like using carton egg whites instead of actual egg whites… BAD IDEA! I will go over why below)

Here is a collection of questions that I receive all daily basis, if you still have questions please comment below :)

Q: How long should I bake and at what temperature?

A: You want to bake between 300-315 for about 20-25 mins. I use a commercial grade countertop oven. Here is the exact same oven we use. We use this for our bakery as other ovens do not have the same consistent airflow. Because we process hundreds of macarons a day we need the size and shape to come out consistently. This is the best oven we have used so far for consistent macarons.

Q: How to get beautiful tall feet?

A: Once piped make sure to have them dried out so the tops are no longer sticky. There should be no stickiness on the tops when you place them in the oven. Prior to drying out, slamming you tray SEVERAL times is necessary. Yes its loud, but it will cause the remaining air to come out of the shell, causing little bubbles to surface at the top of the shell. Usually they pop on their own, if not you can use a toothpick to pop them.

Q: How to store macaron shells?

A: Contrary to popular belief, we leave out shells out at room temperature in an airtight container. We’ve found that putting them in the freezer/fridge they lose their durability, reason being once taken out of the fridge/freezer they create condensation of the shells. The moisture makes the shell soften, which is not ideal when trying to fill macarons.

Q: My macarons always turn brown in the oven, what do I do?

A: Make sure you are using a gel based food coloring, water based food coloring can dilute your shell causing the shell to burn more easily. Also if your oven temp runs higher, set it at a lower temp like 300, when setting at a lower tempature make sure to increase the baking time slightly.

Q: What to do when you macaron shell is weak?

A: This is very common. Make sure you are NOT using carton egg whites. Usually carton egg whites are pasteurized which means they lose some of their protein structure. So only use actual egg whites and measure by weight. Make sure when whipping your egg whites they peaks are stiff. When you fold make sure to not to over fold as over folding the egg whites will also lose their structure. The batter should sort of flow off the spatula but should also be somewhat sticky still.

If you have more questions leave them down below! Here is a link to our Amazon Storefront for all the items that we use in our bakery.

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