The amount of macaron questions I get in the chat is wild but understandable.
Macarons are one of those bakes that can make even confident bakers question themselves. One batch turns out glossy and perfect, and the next… cracked, hollow, or spread into little pancakes. The truth is, macarons are incredibly sensitive to technique and environment!!!
But once you understand why things go wrong, they stop feeling like a mystery.
Here’s my go-to guide for the most common macaron problems, why they happen, and how to fix them so you can get consistent, bakery-worthy shells. If your question is still not answered from the guide, message me and we will talk through it together!!
cracked shells
Cause: Shells weren’t dried long enough, which means no “skin” on top to hold in air. Or oven temp is too high.
Fix: Let piped shells dry until matte and you can touch them without batter sticking (usually 30–40 min, longer if humid). Double-check oven temp with an oven thermometer.
no feet
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