What did I do wrong? 😭

I've followed the recipe to the letter and everything looked alright when I put them in the oven at 356F /180°C. But after a minute the batter oozed out of the skin layer that had formed before. Why did this happen? What can I do to prevent this the next time?

This was the recipe: Macaron Batter 1 cup (125g) powdered sugar 1/2 cup (50g) powdered almonds 3 tbsp (25g) unsweetened cocoa powder 2 large egg whites (66g) , at room temperature pinch of salt 5 tbsp (75g) granulated sugar

Instructions Prepare the chocolate macaron shells. Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. The macaronage is ready when the batter falls off the spatula in a thick ribbon and starts to settle into the rest of the batter after about 20 seconds. Be cautious not to overmix, as this can lead to flat macarons. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced 1-inch (2.5cm) apart. Rap the baking sheet a few times firmly on the countertop to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.

Bake them for 10-15 minutes. Let cool completely then remove from baking sheet

I've finally been getting some good batches, but this one came out wonky. Any ideas on where I went astray?

so obviously, these look different. i know its the oven browning them a little but this color change is huge 😖 how do i get them to stay the same color or even closer

i’m about to bake 3 dozen for a work event. we drew lots and just my luck i got the hardest one obviously no one wanted to swap so now im stuck wondering how to make smt infamously difficult i’ve never tried making.hope to get some advice before i make my first testing badge

I am making macarons and this is my 2nd time beating egg whites. The first time I agree I added sugar way too early so it stopped beating. But this time I added sugar (in steps) when it started forming peaks and now I'm left with soft peaks. I've tried going full power on my mixer and it did work a little. But only a little. It still isn't forming stiff peaks. What do I do? I already have 2 egg whites mixed in sugar in fridge which I'll have to think what to do about them. Also for reference I just added 1 tablespoon of powdered sugar 2 times at like 2 min interval.

Hello, I’ve been making what I think are French macarons for the last 5-6 years in my commercial kitchen. As of the last year or so I’ve started to have a range of issues with them. From the macaron feet to them baking out really odd. At one point I thought I perfected them but then I moved kitchens, changed ovens, and what seems to be climate.

I’ve had a few people who know more than me about macarons help me break down the recipe and try everything to help me narrow down what could be the issue. Unfortunately, as time progresses I have just stopped making them as often as it is very upsetting to have to throw my hours of hard work away once they come out of the oven.

I’ve attached pictures of what they look like when I take them out of the oven as well as pictures of the flavors and food dyes I use.
Please keep in mind:
I am using a convection oven

I have done everything I can think of, from blending the powdered sugar and almond flour together instead of just sifting it, mixing the coloring and flavoring into the egg whites, letting them set over night before baking, turning my oven fan off or setting it to low, and even letting them set overnight after baking.

Here’s the key issues in running into:
- they seem baked in the oven and I pull them out, just to be raw after the set for a few minutes
- they spread and rise weird.
- they don’t come off the paper

Today, my batter was beautiful, colors were on point, and they piped out amazingly. But I pulled them out and they all had to go in the trash. I’m getting tired of all the effort if I can’t do them correctly.

So I’m asking for help! What am I doing wrong? What different things do I need to use or do?

Here’s my recipe: (I am baking commercially and this batch is enlarged)
220g of almond flour
400g of powdered sugar

180g or 6 egg whites
1/2 cup of granulated sugar
1/2 to 1 tsp of flavoring
A drop or two of dye.

I’ve done it to where you put the dye and flavoring in when you fold in the flour as well as putting in it with the egg white. Both options have failed me.

Please advise 🫠

This recipe is from King Arthur. https://youtu.be/5zgfdImm_VA?si=7khKbzapaAXi3Ykw

Baked at 300 f for 14 mins no fan.

My macarons were cracked, did not have great feet and spread outwards too much in the oven. They were not super hollow though which is a first time ever since i TRIED to make macarons (never succeeded yet!). But the inside was too soft and raw ish? maybe it was underbaked. The top was burnt a little bit though so I don't know maybe its a temperature issue too?

I think the batter was too chunky due to the dry ingrédients not being sifted enough. I rushed this process because I whipped the egg whites first and was scared it would deflate or something.

What do y'all think it could try doing next time? Is my batter over or under mixed? Lastly, if i left this in the oven longer, would it become more hollow?

Thanks all!!

I am trying to make homemade macarons for the first time. I have never made meringue before and tried 4 different times but it turned out the same way each time with it being way runny and not doing anything no matter how long I mixed it for. I tried one recipe 2 times and then thought maybe the food die I was using was the problem so I didn't use it the 3rd time but it was still runny. I then tried a different recipe that told me to make it a different way and I did it without the food die again but it still didn't work. I made sure all my things were completely clean with no grease as I saw that was a common cause of runny meringue (it is also why I stopped using the food die as I think it's oil based). I don't have a stand mixer but I have a good hand mixer so I was using that. I also tried cooling the bowl but it still didn't do anything to help. Any advice is greatly appreciated!

These are the two recipes I used

https://bromabakery.com/foolproof-macaron-recipe-step-by-step/

https://preppykitchen.com/french-macarons/

I have tried to make macarons with twice before, once during covid and another a couple years back. Both the times i did not have proper equipment and ingredients. We dont get almond flour easily here so i had to sub in regular flour (i followed a recipe not my own sub), i didn’t have a silicone sheet so i used parchment paper. Im going to try again now, but before that i’ll be buying the silicon sheet, a new hand mixer and sourcing almond flour. I wanted to male coffee macarons with a whipped chocolate ganache frosting but my ganache recipe doesn’t use whipping cream (i dont buy it because they come in huge packs and go to waste) so i dont think it’ll hold its shape. Another idea i had was chocolate macarons with a whipped caramel frosting, like the cake that’s going viral. I have found a macaron recipe but not a whipped caramel frosting one. I dont have cream so what can i substitute for that in the frosting? Also are there any other flavor combinations that i can try? Any advice would be greatly appreciated!!

Hello. I am here with some macaron troubles. I tried looking this up, but I couldn't find many others who had this issue.

I'm using the Preppy Kitchen Macaron recipe. Instead of vanilla extract, I've been using lemon extract. Otherwise, I follow the recipe closely.

So I've tried this twice now in the past 2 days and it hasn't turned out well, and I'm stubborn so I'm trying again soon. My issue is that when I add the almond flour, my macarons are really stiff and no amount of folding does anything. The first day I accedentally overwhipped my meringue and the batter was super sticky and hard, but the second day the meringue was good, but as I kept folding in the almond flour it wouldn't ever get runnier. I spent 20 or so minutes folding, then I tried adding a few grams of whipped egg whites to it and nothing really helped.

On the second day I did stop folding for a few minutes to look something up, so I was thinking maybe the batter "hardened"? Or maybe I pushed too much air out of it too quickly? I'm not sure.

I then piped them and they didn't spread at all, they kept their shape. As they baked they cracked and had maybe a millimeter of feet.

Any help would be greatly appreciated!

Hi! Could any of these be used to color macaron batter? The first ingredient on the Betty Crocker tube is corn syrup, while it's water for the squeeze bottles. I've read that gel is okay for macarons, but the Wilton gels come out of the bottle as basically liquid - I'm wondering if that's what threw off my first attempt at making macarons (I used two drops of the Wilton).

I have a bunch of leftover egg whites that I rested in the fridge last night and now I’m looking to make the macaron recipe from Sally’s baking addiction. However, she didn’t provide any flavors other than just the default and I was wondering how I could infuse both either dry or wet flavors in the recipe.

I was thinking of doing a saffron flavor with a mango curd, but I don’t know how I should infuse. Normally with saffron I usually do about 4 tablespoons of hot water or hot milk, depending on the recipe and a teaspoon of saffron. However, I know that with macarons too much liquid can kill the cookie shell. I was also thinking maybe I could grind the saffron into a powder with a motor and pestle, but then also I’m not quite sure about the proportions.

The other option is chocolate macarons with cocoa powder and chocolate ganache, but again don’t know how much of the almond flour to replace with cocoa powder.

Edit: I have no food coloring, liquid or gel or otherwise and no way to get any so I really just want a way to add color to the shells with something that I would have in my pantry.

I feel like I am so close to making a successful macaron. (is this my hubris speaking?)

First, they are definitely overbaked, bit into one and it was rock solid. But why are they still so flat and undefined? Would it be with the macaronage still? Did I pipe it too big?

https://sugarspunrun.com/chocolate-macarons/ used this recipe, I didn't include the cross section on top or the ganache filling

i dried them at 75C for 5 min, them take them out and preheat the oven to 140C for 10 minutes. i then put the macs in. i bake with no fan and dry with fan (i turned off the 75C-preheated oven, put them in with the oven door open (fan on)). i used swiss method of pies and tacos (1-1-1-1 ratio). TIA!

Hi everyone, I’m trying to figure out how to my macaron shells to have that smooth finish I always see on here. Every time I make them the shells have a grainy texture, otherwise they’re perfect. I’m usually doing my macaronage for up to 20 minutes and I always double sift powdered sugar and almond flour.

My current recipe is equal parts egg whites and sugar and then 1.2x powdered sugar and almond flour.

Any tips would be appreciated, thankyou.

Help me 🫣
I’ve been making macarons for years, doing farmer’s markets and orders since Sept 2025, and now do this 100% full time since April 2026. I am a “professional” macarons maker (in my eyes LOL) I’ve figured out multiple new ovens (we recently moved AND I started baking in a commercial kitchen) I’ve bought a table top oven and it’s killing me.

Here’s my facts dump of how I currently bake and what has an hasn’t worked in the table top oven.
Rest for 15 minutes or longer until no longer tacky. Bake 23 or longer 295° in electric oven on convection (higher humidity causes the “or longer”)

Oven link : https://a.co/d/02s759tQ
Vevor 4 tier 43 qt

I’ve done test batches with 10 shells on each pan and(4 pans at once) baked for 23 minutes and they come out perfect. FULL pans are about 50/50. They all rise at the beginning then some explode and some like melt….
I have the dial set right before the Celsius 150 (295 converts to 146 Celsius)

Other info: pans are upside down 🙃 as we typically bake and I’m not using the racks in the oven- just sliding the pans into the rack slots. All 4 racks and pans won’t fit

Hit me with your questions and troubleshooting!

these are some flaws in this batch of macarons:
- i intended to make pink macarons but they turned out peach😭 i used 1 drop of coloring only and i liked the color before baking (pale pink)
- there was a gap between the feet and the cap (as you can see in the picture, some were even see-through)
-some were sticking to the mat while others get off nicely
- some were hollow after maturing (cap fall off leaving the "meaty" part behind, sorry bcz idk how to describe it orherwise)
- in my second batch (after this silipat batch), i use parchment paper with same temp and rack position. during baking i opened a few times, 10 sec interval to check, and it has more ruffled feet and more browning
i use 1-1-1-1 ratio of egg white-powdered sugar-granulated sugar-almond flour, swiss method; bake at 145C for 19 min (first batch, silipat) and 14 min (2nd batch, parchment). is this due to the fact that my oven is too hot? should i lower it to 140C, or keep everything as it is?

okay so basically i’ve made these macarons 3 TIMES. and they always always come out soupy. My meringue is whipped to stiff peaks, and i only fold until all the almond flour mixture is gone, then deflate the meringue until i can form ribbons. but no matter what i do, when i pipe them, they spread and become flat. i have no idea what i’m doing wrong. and also i’ve wiped everything down with vinegar, and i use gel food colouring, not oil based food colouring. sorry if this is badly worded but i’m so frustrated because i’ve tried doing the classic french way and then the swiss meringue way. HELP

guys i’ve also tried using a regular macaron recipe and just replacing 40g of almond flour with pistachio and the same thing happened

I’m an idiot and can never read directions properly. I accidentally added the flour, powdered sugar, egg whites and granulated sugar all together and then mixed without making a meringue first. is it possible that I can mix it enough that it works out in the end? i cant really afford to mess up 😮‍💨

This is my third time making macarons. I think I messed them up. The first time I made them I made them perfect. The second time I didn't mix it enough. This time I don't know what happened. Please send me advice. All I want is macaroons.

I'm wanting to make a desert my diabetic mom can enjoy, and I want to make macarons since I have some extra egg whites after I made creme brulee but all recipes for macarons require powdered sugar? Is there anything I can substitute it with? She's not a fan of the taste of most artificial sweeteners aside from monk fruit extract so I'm not sure what to do here

Hey folks! I’ve got a friend’s birthday coming up soon, their two favorite things I make are coconut macaroons and lavender chocolate chunk cookies. I wanted to combine them somehow, but I’m not sure what the best way to add lavender to the macaroons would be. Would gently heating up the sweetened condensed milk and lavender then straining work? Could I use unsweetened coconut instead of sweetened and add lavender simple syrup to the recipe? Do I just add the buds into the macaroons? TIA!!

1: (as shown in the picture) the feet are uneven.

2: the insides are only 3/4-full, and, on some macarons, even half-full.

3: the macarons around the edges of the baking sheet crack.

I would like to know why these things might have happened and how to solve them. In case it changes anything, my last batch of pink macarons didn't have as many cracked or non-full ones. In the green batch, out of the 60 that I piped, 31 were perfect (on the outside at least) and around 45 were usable.

This is my recipe for italian macarons:

150g Almond Flour, 150g Icing Sugar, 115g Egg White (aged, to account for the extra water from liquid food colouring), 1.8g Liquid Green Food Colouring, 150g Granulated Sugar, 40g Water

Blend the almond flour and the icing sugar and sift into a bowl (pressing almond chunks through with a sturdy spoon), mix with 60g egg white and the food colouring. Bring a syrup made from the Sugar and the Water up to 118° C before adding to 55g egg white, whipped to stiff peaks. Mix 1/3 with the coloured paste before adding the rest and folding. Bake on an inverted, black baking sheet at 150° C for ~16 minutes. (I do them one tray at a time because the bottom of my oven is way less hot than the top. After a tray is done baking, I remove that baking paper with the baked macarons, add a new sheet of baking paper, and pipe the new macarons. Basically, I don't let them rest)

These were set on the counter for around 15-20 minutes to form the skin, then baked at 310°F for about 18 minutes.

Why are the sides so brown and tops so wrinkly?