Frequently Asked Questions about Macarons?


Frequently Asked Questions About Macarons

Frequently Asked Questions About Macarons

How to store and keep macarons?

To get the most out of the taste and texture of macarons, allow them to spend 1 night in the refrigerator in an airtight container, so that all their flavours can develop. Keep in the container in the refrigerator for a maximum of 2 to 3 days.

Can macarons be made far ahead of time?

If you would like to make the macarons in advance, you just need to keep them, carefully packed, in an airtight container in the freezer. You then just have to place them in the refrigerator, in their container, overnight to allow them to return to the right temperature. You will, however, need to eat them within 24 hours.

Why are my macarons cracked?

There are few reasons why macarons get cracked. It should be because the temperature of the oven is too high: the shells rise up too quickly, like a souffle and crack. Don't hesitate to monitor the first few minutes of cooking and to open the oven door to drop the temperature by a few degrees.


Why are my shells flat without any pretty feet?

The batter has had too much macaronage: it is too runny because it has been overworked. The egg whites are "broken" and no longer rise when cooked.

Why aren't my shells nice and round?

  • The piping wasn't steady
  • The trays are not completely flat
  • The baking paper is creased or wrinkled and the batter has gone out of shape.

Why aren't my shells nice and smooth?

  • The batter wasn't worked for long enough.
  • The tant pour tant wasn't finely mixed or sifted enough.

Why is it hard to remove the shells from the baking paper?

  • The shells have not been cooked for long enough.
  • The shells have been removed too quickly. When they come out of the oven, it's important to slide the baking paper onto a dampened benchtop: this creates a thermal shock that allows the macarons to be detached more easily.

Why have my shells changed colour in the oven?

Be careful if using plae colours! Plain macarons, as well as light-coloured ones, tend to darken or brown during so don't hesitate to lower the temperature of the oven just a little bit and increase the cooking time by a few minutes so the colour isn't affected.

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Posted 86 days ago - | Resources | Add Links | Privacy | Disclaimer | Last Updated: 28 Nov 2012