Introduction
What are the biggest mistakes when making macarons? This is a question many amateur bakers ask after a failed batch of these delicate confections. Macarons, with their bright colors, crisp shells, and chewy centers, are as rewarding to eat as they are challenging to perfect. Known for their sophistication and elegance, these French treats require precision and patience, as even small errors can lead to cracked shells, hollow centers, or uneven shapes.
If you’ve ever been frustrated by failed attempts at making macarons, you’re not alone. Many bakers struggle to figure out what are the biggest mistakes when making macarons and how to avoid them. In this article, we’ll highlight the most common errors and provide actionable tips to help you create flawless macarons every time.
Preparing the Ingredients
Using Poor-Quality Ingredients
One of the biggest answers to what are the biggest mistakes when making macarons is the use of poor-quality ingredients. Low-grade almond flour can result in gritty textures, and liquid food coloring can ruin the batter’s consistency.
How to Fix It:
- Choose high-quality, finely ground almond flour for smooth shells.
- Opt for gel or powdered food coloring to avoid adding excess liquid to the batter.
- Thoroughly sift your dry ingredients to ensure a consistent batter.
Incorrectly Measuring Ingredients
Precision is vital when making macarons, and another key answer to what are the biggest mistakes when making macarons is inaccurate measurement. Using measuring cups instead of a scale often leads to inconsistent ratios, which can affect the texture and structure of the macarons.
How to Fix It:
- Always use a digital kitchen scale to weigh your ingredients.
- Stick to the recipe’s precise ratios for almond flour, powdered sugar, and egg whites.
Skipping the Aging Process for Egg Whites
When addressing what are the biggest mistakes when making macarons, skipping the aging of egg whites is a frequent culprit. Fresh egg whites contain too much moisture, preventing the meringue from whipping to stiff peaks.
How to Fix It:
- Separate egg whites at least 24–48 hours in advance and store them uncovered in the fridge.
- Allow aged egg whites to come to room temperature before whipping.
Mistakes in Mixing the Batter
Overmixing the Batter
Overmixing, or “overworking,” the batter can deflate the meringue and lead to macarons that spread too thin or lack their signature “feet” (the ruffled edge at the base of the shells). The batter becomes too runny, making it difficult to pipe uniform circles.
How to Fix It:
- Fold the batter gently until it flows in thick ribbons that disappear into themselves after 10–15 seconds.
- Perform the “figure-eight test”: the batter should be thin enough to form a figure-eight with a spatula but thick enough to hold its shape.
Undermixing the Batter
On the flip side, undermixing results in a batter that’s too thick, retaining too much air. This causes unevenly shaped shells and prevents the tops from smoothing out during piping. Additionally, the trapped air can lead to cracked tops during baking.
How to Fix It:
- Fold until the batter reaches a smooth, shiny consistency.
- Be patient—folding can take time, but stopping too soon will yield poor results.
Not Mastering the Macaronage Technique
The macaronage process—folding almond flour and powdered sugar into the meringue—is where many bakers falter. Too aggressive folding deflates the meringue, while too gentle folding leaves the batter inconsistent and grainy.
How to Fix It:
- Use a flexible spatula to fold in sweeping, circular motions.
- Incorporate the almond flour mixture in three batches for even mixing.
Problems During Piping
Using Incorrect Piping Tools
Wondering what are the biggest mistakes when making macarons during piping? Holding the piping bag at an angle can cause uneven or misshapen shells, resulting in macarons that bake inconsistently.
How to Fix It:
- Hold the piping bag perpendicular to the baking sheet.
- Pipe directly into the center of each circle with consistent pressure.
Piping at the Wrong Angle
Holding the piping bag at an angle or applying inconsistent pressure can create lopsided or oblong macarons.
How to Fix It:
- Hold the piping bag perpendicular to the baking sheet.
- Pipe each shell in one smooth motion, using consistent pressure to achieve uniform sizes.
Neglecting Spacing Between Shells
When shells are piped too closely, they may spread into one another during baking. This not only affects their appearance but can also cause them to bake unevenly.
How to Fix It:
- Leave at least 2 inches between shells to allow for spreading.
- Use a template or silicone baking mat with pre-drawn circles for perfect spacing.
Skipping the Resting Stage
Rushing or Skipping the Resting Time
Among the top answers to what are the biggest mistakes when making macarons, skipping the resting stage is one of the most detrimental. Resting allows the shells to form a dry skin, which prevents cracking and helps develop the macaron’s signature feet.
How to Fix It:
- Allow piped macarons to rest for 20–40 minutes, or until they’re dry to the touch.
- In humid conditions, extend the resting time or use a fan to help dry the shells.
Not Accounting for Humidity
Humidity can significantly impact the resting stage. In a humid kitchen, the shells may take longer to dry, or they may not form a proper skin at all.
How to Fix It:
- Rest macarons in a cool, dry area.
- Use a fan to speed up drying, but avoid placing it too close to the shells.
Baking Errors
Incorrect Oven Temperature
Incorrect Oven Temperature
When exploring what are the biggest mistakes when making macarons, incorrect oven temperature often tops the list. If the oven is too hot, shells can crack or brown; if too cool, macarons won’t rise or form feet.
How to Fix It:
- Use an oven thermometer to ensure an accurate temperature between 300°F and 325°F.
- Bake one tray at a time for even heat distribution.
Opening the Oven Door Too Early
Opening the oven door prematurely releases heat, causing macarons to collapse or bake unevenly.
How to Fix It:
- Avoid opening the oven for the first 10–12 minutes of baking.
- Rotate the tray only if necessary after the shells have set.
Using the Wrong Baking Surface
Parchment paper and silicone mats differ in heat conduction, which can affect how macarons bake. Uneven surfaces, such as warped trays, can also produce inconsistent results.
How to Fix It:
- Use flat, non-warped baking trays for even heat distribution.
- Opt for silicone mats, as they provide better insulation and prevent sticking.
Filling and Storage Mistakes
Overfilling or Underfilling
Using too much filling can overpower the delicate shells, while too little filling makes the macarons dry and less flavorful.
How to Fix It:
- Use a piping bag for precise filling.
- Aim for a filling layer that is thick enough to complement the shells but not overflow.
Storing Macarons Incorrectly
Improper storage can ruin the texture of macarons. Leaving them out at room temperature for extended periods causes the shells to dry out, while refrigeration without an airtight container can lead to moisture loss.
How to Fix It:
- Store macarons in an airtight container in the fridge for up to 5 days.
- For longer storage, freeze macarons with parchment paper between layers.
Frequently Asked Questions
Can I Make Macarons Without Almond Flour?
Yes, macarons can be made without almond flour, but the results may differ. Many bakers substitute almond flour with finely ground sunflower seed flour to accommodate nut allergies. However, this can slightly alter the flavor and texture of the macarons.
Tip: If substituting almond flour, ensure the replacement flour is finely ground and sifted to avoid gritty shells.
Why Are My Macarons Uneven in Size?
Uneven macarons often occur due to inconsistent piping or batter that’s too stiff or too runny. Holding the piping bag at an angle can also result in irregular shapes.
Solution: Use a piping template or silicone mat with pre-drawn circles to maintain uniform sizes. Pipe at a consistent angle and apply steady pressure for each shell.
Why Don’t My Macarons Have Shiny, Smooth Shells?
Lumpy or dull shells often result from improperly sifted dry ingredients or batter that is undermixed. If the almond flour and powdered sugar are not finely sifted, the shells may not develop their characteristic smoothness.
Solution: Sift the almond flour and powdered sugar together at least twice before folding them into the meringue. Ensure the batter is mixed until smooth and flows evenly.
Can I Add Flavorings Directly to the Macaron Batter?
Adding liquid flavorings, such as extracts or syrups, directly to the batter can affect its consistency and lead to failed macarons.
Solution: Use powdered flavorings or incorporate the flavor into the filling instead. If using liquid flavorings, add a minimal amount to avoid thinning the batter.
Why Are My Macarons Browning Too Much in the Oven?
Excessive browning occurs when the oven temperature is too high or the macarons are baked for too long.
Solution: Lower the oven temperature slightly and monitor the macarons closely during the last few minutes of baking. You can also place an empty baking tray on the top rack to shield the macarons from direct heat.
Why Do My Macarons Stick to the Baking Surface?
Macarons can stick to parchment paper or silicone mats if they are underbaked or if the baking surface was not prepared correctly.
Solution: Ensure the macarons are fully baked by gently trying to lift one shell—if it sticks, bake for a few more minutes. Always use high-quality silicone mats or non-stick parchment paper for best results.
Conclusion
If you’ve ever wondered what are the biggest mistakes when making macarons, now you know! From poor ingredient quality to skipping the resting stage, each misstep can impact the delicate balance needed for perfect macarons. However, by following these tips—measuring ingredients precisely, mastering the macaronage technique, and controlling baking conditions—you can avoid these common pitfalls.
With patience and practice, you’ll master the art of creating picture-perfect macarons every time. Remember, every failed batch is a learning opportunity, so don’t be discouraged. Armed with the knowledge of what are the biggest mistakes when making macarons, you’re well on your way to macaron success.
One of the joys of macaron-making is its ability to combine creativity and precision. Whether you’re experimenting with bold flavors, vibrant colors, or unique fillings, the process allows you to express your personality through your creations. Even if your macarons aren’t perfect on the first attempt, they’ll still be delicious—a testament to the effort and care you’ve put into making them.