Macaron Troubleshooting | 6 Step Framework Step-By-Step

[@nellojello]

I love that your so beginner friendly and I'm so happy I found your channel!

[@MacaronAcademy]

Janell thank you so much! ❤️ I’m so glad you have found the video helpful! Are there any other videos you would like to see that would help your macaron journey?

[@nellojello]

@@MacaronAcademy just ideas of flavors and fillings or designs :) which it looks like you do those kinds of videos as well :)

[@faithlee5005]

I am getting g hallow shells. My second batch were full but the last 2 batches the shells are hallow. I used 140g almond flour, 130g of powdered sugar, French method. Baking on silt pat 300F for 14 min and turning trays at 7 min.

[@MacaronAcademy]

Hi Faith! Hollows can be caused for several reasons so I can't say what the exact problem was with your last 2 batches. Overmixing the batter is a very common problem and so easy to do. I stop the moment my batter is ribbon like and I can form at least one figure 8 with batter flowing off the spatula before the flow is broken. Second thing is your oven could be fluctuating and baking lower than your batch that was full. Do you use an oven thermometer? I highly recommend you use one if you are going to make macarons for this very reason. Residential ovens fluctuate often and can ruin a batch very quickly. My next video that will publish this coming week is an in depth tutorial from start to finish on making macarons. I show the macaronage stage and talk alot about when to stop. That might help you. :)

[@faithlee5005]

Thanks! I did purchase an oven thermometer and found out the front left side runs 20 degrees hotter! The back side of the oven is 10 degrees higher. Not sure what to do with such varying degrees. I do have convection and when I ran that, it was the correct temp. Never really baked with convection, but I might have to experiment now.

[@MacaronAcademy]

@@faithlee5005 oh wow! Yes that will definitely cause inconsistent results. I would definitely try convection and experiment. Experimenting can be your best friend! Just make sure you write everything down that you try. After a few experiments I settled on 300F for 15 min for my convection oven. Hope that helps! :)

[@robbieking4070]

For me it’s been wrinkly and splotchy shells. Is there any advice you can offer me please? People love my Macarons and they were going so well at first. One person said they were so good they thought they were from a fancy brand and I was so proud of myself. But now I keep getting go wrinkled splotchy shells despite using the same recipe and having tried two different almond brands. I want to make perfect Macarons again so my friend and family can enjoy them again

[@MacaronAcademy]

Hi Robbie! I had the same problem. For me it ended up being my oven. Residential ovens fluctuate so it’s important to use a oven thermometer. My issue was my oven was not as hot as I thought it was. I started preheating the oven to 325 then turned down 300 when I started baking. That seemed to do the trick. Keep monitoring it though because that same oven has fluctuated again and now I’m back to preheating and baking at 300. I bake for 14 min. To test the theory, I would bake one tray at 300 then bake the second tray after preheating to 325 then turn down to 300. You may need to play with your baking times as well. Keep good notes on each experiment and let me know how it goes. I love troubleshooting! :)

[@MacaronAcademy]

I'd love to know what macaron issues you are dealing with! Comment and let me know!

[@shaymackay4443]

hi! I'm currently getting chewy, hallow shells. Help! how can I fix this? am I overmixing my batter?

[@MacaronAcademy]

Hi Shay! It's hard to say without seeing your whole process but overmixing is a possibility. Let's start the troubleshooting with a few questions. 1) What temperature and how long are you baking your shells? 2) What recipe are you using? 3) Are you baking in a humid environment? 4) How long do you normally rest your shells? Let's start there and see where the answers take us. :)

[@shaymackay4443]

@@MacaronAcademy hi, thank you for replying. I am semi new to making macarons but this recipe seemed to work really well for a while. It is the French method. 120 G of each powdered sugar and almond flour. 43 G of each egg whites and gran sugar. I bake them at 300 F for 18 - 20 mins depending on the size. I think it might be the humidity that could be the problem. I'm getting feet that spread outward and as well as hallow shells. I understand there could be many factors to why my macarons are not turning out like they used to. I also never made macarons in humid weather. Any tips you can give me. thank you!

[@MacaronAcademy]

There is a chance you are over mixing your batter. Try to stop the macaronage stage right before it’s runny enough to form a figure 8 as the batter rolls off the spatula. Depending on how hard you squeeze when piping, you could be working the batter to where it’s over mixed. If that doesn’t work, actually try decreasing your baking time and checking them at the 14 or 15 minute mark. Do you have an oven thermometer? Too high of a baking temp can also be the culprit. Even though you think you are baking at 300 your actual oven temp could be higher. Let me know when you try again and if you still have issues. 😀