French macarons are notoriously difficult to make, yet once mastered its easy to look back and understand the reasons why they didnt work. With this in mind weve put together a list of five common problems when making French macarons and solutions to ensure success the next time round.
Weve developed these tips for making French macarons using the Italian meringue method. We find the Italian method more reliable – it is where you heat sugar into a syrup before whisking into the egg whites, forming a more stable meringue. However, the tips are still applicable to most other methods of making macarons.
Making macarons is not like making many other cookies because they are not made with regular flour and need to be piped, so you may find them more complicated until you have made them a few times and are used to the process.
Why don’t my macarons don’t have feet?
This usually happens when the mixture has been overmixed. Many bakers recommend a certain number of folds to achieve the perfect results but this hinges on many variable factors so its better to learn what the mixture should look like when its ready – it will start to turn glossy around the edges and will fall back into place when prodded after 20 seconds.
Another cause for feetlessness may be underbeating the egg whites for the Italian meringue – they should just have reached the soft peak stage when you pour the hot syrup over them. Start beating the egg whites on full speed once the sugar syrup reaches 117°C, and by the time it reaches 121°C the egg whites should be sufficiently beaten.
If your macarons have very small flat feet, it is because they have not been baked long enough. When you think the macarons are cooked, touch the edge of the feet. If they feel very delicate and sticky then bake for a little longer.
These macarons were taken out of the oven too soon, as they have sunk back down into their foot when cooling.
Why do my macarons have a bumpy surface or look blotchy?
Shop bought ground almonds contain fragments which need to be either sieved out of the mixture or ground more finely in a food processor. We recommend mixing together the ground almonds and icing sugar in a food processor and whizzing for a few seconds (10-15 seconds) – any more than this and the oils from the almond will start to be released and cause the macarons shells to look blotchy. Remove from the food processor and pass through a fine sieve, discarding any larger fragments that wont pass through.
You can see that the macarons in the bottom right have a slightly blotchy or oily surface. The oil from the almonds has started to leach out, caused by over grinding the almonds or by over-mixing the macaron mixture.
Chpt1 Why are macarons difficult to make
FAQ
Why is making macarons so hard?
What is the hardest part of making macarons?
Why are macarons finicky?
What causes macarons to fail?
Are macarons hard to make?
These delicate cookies are known for their smooth tips and ragged edges, known as their feet. These meringue-based cookies are delicious with coffee, tea, or entirely on their own. Sometimes, bakers make macarons that are too pretty to eat! However, macarons also have a notorious reputation for being difficult to make.
Is macaroni healthy to eat?
Macaroni made with refined flour is unhealthy but if it is made with whole grains can be a better choice. Whole grain pasta is lower in calories and carbohydrates, high in fiber and most micronutrients. Refined pasta is higher in calories and lower in fiber. This may increase risk of heart disease, high blood sugar and insulin resistance.
What factors affect macarons?
For example, factors like humidity can affect the outcome of a macaron. However, macarons are also moisture-sensitive and require a perfect moisture balance without excess water. Add a comment Did You Know? For vegan macarons, aquafaba (the liquid from canned chickpeas) can be used in place of egg whites.
Why are my macarons not baking well?
Macarons can’t bake enough and the bottom won’t solidify well enough in the oven. Try using a higher temperature next time. Over-mixing the meringue can make it fragile once baked. This can cause a lot of problems and wrinkled shells are one of them. Over-mixing the batter will turn it runny.