3 Quick Fixes for the Biggest Macaron-Making Mistakes

Photo by Heather Barnes on Unsplash

Macarons are one of the sweetest and most picture-perfect French desserts, but making them is much easier said than done. If you’re on the verge of giving up after constantly struggling to make perfectly delicious macarons, here are three quick fixes that can help you correct your biggest mistakes.

Browned Macarons

Your macarons won’t look so great if they end up browning during the baking process. That’s why it’s extremely important to keep a close eye on them while they’re in the oven and make sure that the temperature is not too high. You should also avoid placing them too close to the heat source.

Cracked Macarons

Macarons are one of the most delicate desserts on the market, and it’s pretty common for them to crack when you’re still a beginner. This problem is usually caused by too much air in the batter and you can solve it by making sure to remove air bubbles after pipping your cookies.

Hollow Macarons

If you notice big gaps inside the shell of your macarons, it’s probably a sign you didn’t prepare your meringue the right way. You can avoid this problem by beating your egg whites properly. You should stop mixing them once the meringue is stiff to avoid over-beating.