Macarons are beautiful, delicate, and — let’s be honest — a little intimidating. You followed the recipe exactly, but when you open the oven… cracked tops, hollow shells, or no feet at all. Sound familiar?
Don’t worry. You’re not alone, and you’re not doing it wrong — macarons just require precision, patience, and the right technique.
In this guide, we’ll walk through the exact steps to make smooth, shiny, crack-free macarons at home — even if you’re a beginner.
Why Macarons Crack
Cracks on macarons usually happen because of:
- Too much air in the batter
- Underdeveloped skin (not rested enough)
- Oven too hot or too humid
- Overmixed or undermixed batter (macaronage errors)
- No proper drying before baking
Once you understand the science behind macarons, they’re much easier to get right.
Essential Ingredients
- 100g almond flour (super fine)
- 100g powdered sugar
- 75g egg whites (aged 24–48 hours, room temperature)
- 100g granulated sugar
- 25ml water (if making Italian meringue version)
- Gel food coloring (optional)
You can make macarons with French, Swiss, or Italian meringue. We’ll focus here on the French method — simplest for home bakers.
Equipment You’ll Need
- Kitchen scale (precision matters!)
- Fine mesh sieve
- Hand or stand mixer
- Rubber spatula
- Piping bags and round tip (size 10–12)
- Silicone baking mat or parchment
- Oven thermometer
💡 Optional but helpful: Macaron template or printed guides under parchment.
Step-by-Step Instructions
1. Prep Your Ingredients
- Sift almond flour and powdered sugar together (twice if needed).
- Wipe all bowls and tools with vinegar or lemon to remove grease.
- Age your egg whites (crack and store in fridge 1–2 days before, then bring to room temp).
2. Make the Meringue
- Beat egg whites until foamy.
- Gradually add granulated sugar (in 3 stages).
- Whip until stiff, glossy peaks form.
- Add gel food coloring now, if using (never liquid food dye).
3. Macaronage (Mixing the Batter)
- Add sifted dry ingredients to meringue.
- Use a rubber spatula to fold gently in a figure-8 motion.
- Stop when the batter flows like molten lava and ribbons off the spatula.
- Test: drop a spoonful — it should slowly flatten in 10–15 seconds.
💡 Overmixing leads to flat, cracked macarons. Undermixing = lumpy tops.
4. Pipe the Macarons
- Fill piping bag and pipe even circles onto your baking mat.
- Tap tray on the counter 3–5 times to remove air bubbles.
- Pop any visible bubbles with a toothpick.
5. Rest Until Dry to the Touch
Let macarons sit at room temperature for 30–60 minutes, or until a skin forms.
Test: Lightly touch a macaron — your finger should come away clean.
Skipping this step = cracked tops 90% of the time.
6. Bake at the Right Temperature
- Preheat oven to 290–300°F (145–150°C) — use a thermometer!
- Bake for 14–16 minutes, rotating tray halfway.
Signs of success:
- Smooth tops
- Ruffled “feet” at the base
- No cracks
7. Cool and Fill
Let macarons cool completely before removing from the mat.
Pair shells by size and fill with:
- Ganache
- Buttercream
- Jam
- Lemon curd
Refrigerate filled macarons for 24 hours before serving — this allows flavors to blend and texture to mature.
Common Macaron Problems (And Fixes)
| Problem | Cause | Fix |
|---|---|---|
| Cracked tops | Oven too hot, not rested enough | Rest longer, check temp accuracy |
| Hollow shells | Underbaked or overwhipped meringue | Bake longer, beat whites correctly |
| No feet | Batter too wet, poor macaronage | Fold better, dry longer |
| Flat, spread out | Overmixed batter | Stop folding earlier |
Final Thought: Practice = Perfect Macarons
Macarons are technical but not impossible. Your first batch might not be bakery-perfect, but with practice, you’ll get there — and the journey is delicious.
Once you get the hang of it, you’ll be able to play with colors, fillings, and flavors like a pro. And the best part? No more cracked tops — just beautiful, smooth, ruffled macarons ready to impress.
Bonne chance et bon appétit! 🍥🇫🇷