Macarons are small, bite-sized sweets that look easy to make but are harder than you might think. Beginners can run into many problems, such as size, balance, colour and much more. What causes these problems? Let's find out.
When it comes to desserts known for being difficult, the little macaron is definitely on the list. It has defeated many a pastry chef. A macaron seems to have only a few components, two cookie shells and a filling, but getting each of them just right is very hard, because you may run into the following problems.
Shells Aren't Smooth
A good macaron shell should be smooth. If yours aren't, the almond flour may be too coarse. To fix this, sift the almond flour every time before using it, and always knock out the air bubbles before baking the shells. Cracked shells, on the other hand, come from baking for too long.
Shell Size Problems
Size issues come in several forms: shells that are too small, too large or uneven from one to the next. These problems come from piping the batter before baking and are common among beginners, who can't yet apply even pressure when piping. With regular practice your hand will become steadier and the problem will disappear. At first, we recommend using a baking mat made specifically for macarons, which will help you pipe shells of a consistent, accurate size.
Shells Aren't Round
If your shells aren't round or come out in odd shapes, the meringue is too runny, so the batter doesn't hold its shape when piped. Fix the problem at the meringue: whip it to stiff peaks and fold in the other ingredients just enough to combine.
Macarons Without Feet
A good macaron should have "feet", the ruffled part of the shell next to the filling that lifts up during baking. This problem can have several causes in the meringue (shell) mixture: too little sugar, overmixing, or putting the tray in the oven without letting the batter set first. To fix it, let the piped batter set before baking, tap the tray to release air, and bake at the right temperature.
Shells Stick to the Tray
If the shells won't come off after baking, they may be underbaked; bake for another 3–5 minutes. If they still stick, you may be using the wrong paper. Use a proper baking mat instead, as it has a non-stick coating.
All of these problems can happen when making macarons if the proportions are off, or during other steps such as piping, baking or assembling the filling. Anyone making macarons needs great attention to detail to get them as close to perfect as possible.
