Macaron Troubleshooting | Top 18 Macaron Questions (TIPS AND TRICKS)

[@MichellesMacarons]

Thanks for watching! What are some macaron questions you have?

[@lalmuanawmi2506]

Michelle's Macarons my macarons cant dry .. humidity here is about 60-80%

[@MichellesMacarons]

Muantei Colney have you tried using a fan? That helps me!

[@lalmuanawmi2506]

Yeaa .. i turned on oven fan without heat and i keep for more then 2 hours, but didn’t dry

[@alliebarberena3583]

Can you use boxed egg whites to avoid using whole eggs and wasting the yolks?

[@mirzaitziar]

Why am I getting lopsided macarons? Each tray I bake will be a random mix of perfect and lopsided macs....I just can't figure it out. HALP!

[@gabriellekent2487]

It blows my mind how much detail and precision goes into making macarons. That on top of your artistry to make them beautiful and your creativity with the flavors- you’re a mad scientist Michelle! Love that you’re making vids and the whole vibe of your channel 👏🏼

[@MichellesMacarons]

Thanks, Gabrielle! And thanks for watching! Hope you're doing well! ☺

[@abbiedemmitt4534]

You know you’re stuff! Love that you give multiple solutions, as I’m sure it takes some experimentation and the answer to a problem isn’t always the same for everyone! Also love the slightly sassy delivery 😉😂

[@MichellesMacarons]

Thank you, Abbie!!

[@erikashumaker8011]

These tips are super helpful! I've definitely have my fair share of macaron upsets...hollow shells are always a problem I run into. Thanks for the tips :)

[@MichellesMacarons]

Thanks for watching, Erika! I have definitely had my fair share of hollows too!

[@kristyhurst9176]

Definitely #2 on the “if I’m brave (patient) enough to try making my own! 😂

[@MichellesMacarons]

They are very intimidating at first, but get easier! 😃

[@alibeach613]

I love knowing what type of almond flour you buy! The kind I’ve been using has so many clumps, I feel like I end up sifting too much of it out. Can’t wait to try that brand!

[@MichellesMacarons]

YES! I've used brands like that before and it is a pain!

[@tdg1945]

I absolutely adore your personality and sense of humor! ❤️ ❤️ ❤️

[@robinallen3095]

Just found this video. You're great. I love your humor!! thanks

[@threepiggies2052]

Great troubleshooting tips for beginners. I love slamming my tray about 15-20x 😂

[@MichellesMacarons]

Three Piggies hahah! I still scare myself every time I slam them down 😂

[@Charitypayne06]

This is so helpful! I’ll def be using this as a reference! I love making macarons but have most def had meltdowns over them as well 🤫

[@MichellesMacarons]

MommyGlamLife thanks for watching! And yes, I made MANY awful batches before I got some good ones! 💕

[@victoriasmith3628]

Definitely hope to use these tips once I finally get to making macarons one day!!

[@MichellesMacarons]

Thanks for watching! I hope these tips help!

[@stephaniepeterson350]

Michelle, I love this video!!!!! You are so beautiful and you shine. Thanks for all the tips on macaron making. I think I’d be better at purchasing some rather than baking. Keep up the great work.

[@MichellesMacarons]

Thank you so much, Stephanie!!

[@alirittenhouse]

Love seeing you on video! Great tips! I think I’m going to stick with just buying them from you! Lol they’re the best!

[@MichellesMacarons]

Thank you, Ali!

[@denisecruz1002]

thank u for the tip on mixing

[@Joodster]

The one question I was looking for is why am I getting wrinkles (No--not on my face. I know why that happened and I earned them)? Great video. I hit like and subscribe.

[@MichellesMacarons]

Thank you so much for watching and subscribing! What brand of almond flour are you using?

[@Joodster]

Michelle's Macarons -I was using Anthony’s, which felt oily to me. Now I’m using Nature’s Eats (which I cannot recommend-it calls itself superfine, but from a 4 lb bag, over 1lb wouldn’t go through the sieve). I am starting to suspect the cocoa powder (Hershey’s) as being too oily or the recipe calls for too much. The recipe is 100g powdered sugar, 50g almond flour, and 20g cocoa powder (plus the 60g egg whites and 40g granulated sugar)

[@Joodster]

French method

[@sierrarazevich1962]

Stuck to the silicone , under cooked, and some had browning on top, I have theometer, , they look beautiful at first, I’m going to try try again

[@edentatum8412]

Woohoo! Go Michelle! Thanks for the tips 😊

[@MichellesMacarons]

Eden Tatum thank you so much, Eden!! ❤️

[@soniahenry4003]

Very informative, I think you’ve covered everything! Great video!

[@MichellesMacarons]

Thanks for watching, Sonia! ☺

[@emilymoss1754]

Thanks for the tips! Can’t wait to put them to use!

[@MichellesMacarons]

Thanks for watching!

[@shiannefortner9011]

Thanks for the tips! I definitely learned a lot about macarons!

[@MichellesMacarons]

Thanks for watching, Shianne!

[@kathleenbanuelos3771]

You mentioned in your video that you have to use the batter right away. My question is when one tray is baking and I have the better waiting to do another tree how long can I leave that out before the batter's no good?

[@TheCookieCoutureChannel]

Excellent advices, love to make macarons too!!!

[@MichellesMacarons]

Thank you!!

[@katrinagwenn]

Thanks for the tips! Can wait to use them ;)

[@MichellesMacarons]

Katrina Babic thanks for watching!

[@ashleygregory9976]

Love this video and your responses 😂💕

[@MichellesMacarons]

Ashley Gregory haha! Thank you! 😄

[@marinafinn8388]

Love love love Michelle ❣️

[@MichellesMacarons]

Thank you so much, Marina!

[@klcahill]

Hi, thanks for all of your tips. I’ve made 2 batches and they collapse when out of the oven. Am I underbaking? Under beating the meringue?

[@jemikabates9038]

Well; they are officially drying!!!! Let’s see how this turn out!!!

[@MichellesMacarons]

How’d they do?!

[@jemikabates9038]

@@MichellesMacarons they actually did good except a few of them came out lopsided And I know it’s because of my oven.. I should have cooked them at a lower temperature, 290, my oven gets really hot.. it’s electric!! I’m making the recipe again tomorrow!!!

[@iculinate7629]

I live in humid Florida, after 1 hour and 30 minutes the macarons batter did not dry out. Plus it was to runny!

[@ufaalvaro]

I have the same problem. So i didn't rest them. Try using methods that doesn't need resting.

[@lauraguynup4555]

I have had the most success with Kirkland Blanch Almond flour. Unfortunately I am working on getting consistent results. I use the Italian method. I recently figures how long to whip my egg whites to ensure they have enough air incorporated. My new problem is humidity. Yesterday I thought my batter was perfect. It was. However, I let them dry for 30 minutes. During the baking they shells cracked. I tried to oven dry them at 170 for five minutes in my oven. The feet looked terrible. Today it is raining again. I will try a fan drying. Any suggestions on how much I should be slamming my trays on the countertop to release the air bubbles? Thank you for sharing your knowledge through videos.

[@ashleykim4850]

Got new oven that has heating source on the top only. I put macs on the 2nd to bottle shelf. Baked at 300. Macs were colored light purple and ended up coming out light brown but inside was purple. Macs were hard and sticky on the teeth once bitten. Macs had feet but were flat.

[@paulahylbak8727]

Do piping bags come in diff sizes? Mine isn’t big enough to even hold your half recipr

[@YannaAntipin]

I know pretty much every recipe says to beat the egg whites until foamy but does that mean like 30 sec or a min or how long do you think?

[@preethsstop]

Hi Michelle thanks for these info ☺️ when you say powdered sugar, can I use confectioners sugar?

[@sandraloizos2122]

When you say a pinch of tartar like how much is that approximately ...... What is a pinch os tartar ?

[@mirzaitziar]

Loving the videos!! Question! Why am I getting lopsided Macs? :(

[@nayabmomin7017]

what are your suggestions for when macarons are blotchy, could it be the almond flour? I have been following these steps but i still get wrinkles on the top and a blotchy look in the center. Could it be my oven temp?

[@arose3407]

What kind of food coloring do you use to color the actual cookie?

[@rae39431]

What causes weak/fragile shells? They’re shaped perfectly, non-hollow with feet but the top of them are so fragile. They break when storing them.

[@melissaetue9218]

Hey Michelle! Do you prefer the airbake sheets or sheet pans? Also, what size are the circles on your template? Looking for a printable template online, thank you!

[@MichellesMacarons]

Hi Melissa! I preferred the airbake sheets when I was baking in my older gas oven but the sheet pans are working well in my convection oven now! And I'll link my printable circle template: michellesmacarons.com/french-macaron-recipe/

[@smdenmark]

My oven is gas and a professional series in that line. My heat comes from the bottom of the oven. I assume I do NOT put my pan in the lower 3rd? Lol

[@darriamosley9745]

My macaroons have feet & perfectly round but keeps cracking at the top 😢😢 They taste amazing though but the cracking situation is frustrating me because I’m not sure exactly what I’m doing wrong.. I’ve let them sit for 45 minutes to an hour and can swipe my finger across the top with no deposit onto my finger.. so I’m thinking it’s my oven temperature which I have a gas oven and have been baking them 300 degrees

[@daveprice5911]

Yeah, try reducing the temp, go in maybe 10°F steps down to 270-260. And maybe try folding a little longer if the temperature reduction doesn't work.

[@christynm.8933]

Hi Michelle,could you tell me why my macaron shells (first batch ever) baked with small feet and were very short. I used a silpat...also the tops had started to over cook so I pulled them out,let them rest and after an hour they still stuck to the silpat and were soft on the bottom. 😭

[@moaney69]

Hi, if I'm using food colouring, at what stage should I be adding it?

[@arisadayaguila8756]

My macarons have good feet nice color but i baked them for 17 min 300 degrees at the oven , i have been matured them for 24 hours and are hard not chewy. Should i lower the baking time to 15 min maybe 13 ?

[@esmiemarie5982]

If I'm baking and I have piped my trays is it okay to leave the batter in a bag till their done baking?

[@niamhfitzgerald9473]

Hi Michelle, I've been having some real problems with wrinkly, delicate tops on my macarons recently. At first I thought it was because i wasn't drying them enough so I increased the drying time but that didn't make a difference. Its possible that I've been overmixing them, however when I check my batter it never seems to look that runny? I have also checked my oven temperature and cooked them both at higher and lower temperatures. I beat my meringue to the stage that you suggest. Is there anything else you think would cause this? Thanks so much xxx

[@dreaazn79]

Why are my macarons coming out wrinkled after baking? Oven 300F 18 minutes baked middle rack

[@ashleyvicente6215]

I beated the egg white for like 10 minutes still didn’t give me peaks please help!!

[@iris488]

Should you cover them with something while they’re maturing in the fridge ?

[@MichellesMacarons]

Yes, I like to put them in an air tight container

[@ionelamotoc4752]

What do I do if my macaron batter is too thick?

[@yulianajohnson8781]

Hi I tried to make macarons using your recipe and they came out wrinkled on top I know it wasn't your recipe it was something I did but I don't know what it is.

[@niania6442]

i still cant make a perfect macaron :( i have conventional oven i bake it between 135-140C for 18 min. the last time i made it it was hollow, and today it wast hollow, not slanted, but the top was soft anf the bottom also still bit sticky. i dont know ehat to do anymore :(

[@mohamedhusni8437]

What to do if my macarons butter is too watery 😟

[@morelamendoza]

Hi Michelle!! How you make super white macs?? I've tried gel but they are still not white enough Thanks!! Love your videos!!!

[@MichellesMacarons]

Hi Morela! Thank you! Try adding a TINY amount of blue-ish/purple food coloring. That should help!

[@ritanguyen132]

Why macaroons wasn’t dry when I let’s them rest in two hours?

[@maggiec4747]

I made them today and the feet spread out instead of up and made a huge mess. I know the main problem was in the meringue, which never reached stiff peaks, but I beat them in the mixer for over an hour - I REPEAT, OVER AN HOUR - and they never changed beyond floppy, molten-marshmallow looking whiteness. Help?

[@victoriahuck6797]

Maybe add half a teaspoon of cream of tartar, age your eggs, and you could’ve gotten a tiny bit of the yolk in your eggs whites. Hope this helps xx

[@meraritb]

Other thing is if you mix your eggs too long you “broke” the egg whites and they don’t work anymore for macarons. Broke like off date milk

[@scarlettgarza3304]

What about hard macarons?

[@robbieking4070]

For me why are my Macarons wrinkled on top?

[@jonhobler3138]

Check out 5:42 sweet hands

[@MichellesMacarons]

I'm glad you "caught" that

[@sarasalman2002]

Why are my macarons soft and soggy?

[@emilychen2546]

Lately, my macarons do not have feet and also crack.

[@jules2713]

Who -doesn't- want a teat of macaron batter in their fridge?