Macaron Troubleshooting: Simple Fixes for Common Problems

If you’ve ever pulled a tray of macarons out of the oven and seen cracks, flat shells, or a gummy centre, you’re not alone. The good news is that most mishaps have a clear cause and an easy fix. Below you’ll find the most frequent issues and step‑by‑step tricks that will turn a disappointing batch into a show‑stopper.

Why Do Macarons Crack?

Cracks usually appear on the top of the shell after baking. The main culprits are over‑mixing, too much air in the batter, or an oven that’s too hot. To avoid cracks:

• Mix the batter until it flows like lava—smooth, thick, and able to form a thick ribbon when lifted. Stop as soon as the consistency is right; extra mixing makes the batter thin and airy.
• Use a kitchen scale for all ingredients. Even a small deviation in almond flour or powdered sugar can change the texture enough to cause cracks.
• Check your oven temperature with an oven thermometer. Most macarons bake best at 300°F (150°C). If your oven runs hot, lower the temperature by 10–15°F.

After you’ve baked, let the shells cool completely on the tray before moving them. Moving them while they’re still warm can also lead to cracks.

How to Rescue Flat or Hollow Shells

Flat shells happen when the batter is too loose or when the oven doesn’t have enough steam. Hollow centres (the dreaded “rabbit‑hole” look) are usually a sign of under‑baking or a batter that’s too dry.

Here’s a quick rescue plan:

1. Check the batter consistency. If it spreads too much on the parchment, add a tablespoon of sifted almond flour and gently fold it in. This thickens the batter without over‑mixing.
2. Give the shells a steam boost. Place a pan of hot water on the bottom rack while the macarons bake. The steam helps the shells rise and creates a smoother top.
3. Extend the bake time. If the shells look set but the centre feels soft, add 2‑3 minutes to the baking time. Keep an eye on the colour; you want a light, pastel hue, not a brown edge.
4. Cool the tray upside down. After the timer goes off, flip the baking tray over on its side and let the shells sit for 5‑10 minutes. This prevents the bottoms from collapsing and reduces stickiness.

When you finally pair the shells with filling, make sure the shells are completely dry to the touch. A damp shell will cause the filling to soak in and make the whole macaron soggy.

Remember, a perfect macaron is a balance of technique, temperature, and timing. If one batch doesn’t turn out, note what you changed and try again. Most bakers get the hang of it after 3‑5 attempts, and the results are totally worth the effort.

Now that you know why cracks, flat shells, and sticky tops happen, you have the tools to fix them. Grab your ingredients, pre‑heat the oven to the right temperature, and give these troubleshooting tips a go. Happy baking!