Macaron Troubleshooting: The Ultimate Guide - Wilton Blog

What is the Difference Between a Macaron and a Macaroon?

To start, let’s make sure we’re all talking about the same thing. A macaron is a French meringue-based cookie sandwich. A macaroon is a coconut-based drop-cookie, often made with sweetened condensed milk.

Why Are My Macarons Hollow?

Hollow shells are often the result of under-whipping or over-whipping your egg whites. To prevent getting hollow shells, make sure your egg whites have reached stiff peaks – nothing more, nothing less. To test for stiff peaks, pull the beaters out of the bowl. If the peaks on the beaters and in the bowl remain upright, you’re good to go!

Why Don’t My Macarons Have Feet?

Macaron feet are the tell-tale sign of a well-baked macaron. These little ruffles around the edge of the shell should be small and unbroken. Big and bubbly feet are often a sign that the insides have been pushed out, causing a hollow macaron.

If your macarons don’t have feet, it could be because your batter is too wet. Make sure you’re using aged egg whites (more on that below) and avoid adding liquid flavoring and coloring.

Most likely the reason for underdeveloped feet is because your macarons did not develop a skin before baking. Besides giving your shells happy feet, the skin helps prevent spreading and gives your shells that coveted shiny dome finish. To help your macarons develop a skin, leave them out at room temperature after piping for 20 to 30 minutes. Carefully touch the tops of your shells. If you feel a skin has developed, they’re ready to bake.

Why Did My Macarons Crack?

A cracked top is most likely due to having too much air in the batter. This can be fixed by rapping the tray against your counter after piping your cookies to remove any air bubbles.

Another reason your cookies may be cracking is because your oven has hot spots. To ensure even baking, put one tray at a time in the oven for best air circulation.

Can I Use Store-Bought Liquid Egg Whites or Meringue Powder Instead of Separating Eggs Myself?

Egg whites in a carton are usually pasteurized, which is not ideal for meringue. The heat from the pasteurization process negatively affects the proteins that are essential for making meringue. Likewise, meringue powder is not strong enough to hold a stiff meringue batter. To get the best macarons, we suggest separating eggs yourself. Trust us, it’s worth it!