Hi everyone! I’ve been making macarons for around 2 years now and overall I’m very happy with how they turn out. However, I have one recurring issue that I can’t seem to fix. It happens no matter which recipe I use, so I’m starting to think it’s a skill/technique issue.
After maturing my macarons, the top shell comes off when I try to lift the macaron (see picture). They also turn out slightly hollow, I never really cared about that before, but now I’m wondering if the hollowness is what’s causing the shells to separate.
I’ve tried both Italian and Swiss recipes and it happens with both. I bake my macarons at 295°F for 19 minutes. They always pop right off the mat and they don’t seem underbaked in any way. I let them dry before baking and I make sure my fillings aren’t too wet.
Any feedback and tips are welcome and appreciated!
by cutegeekie
5 Comments
You know, I’ve made a lot of macarons and seen lots of types of issues, this one is new to me! How fun to know that after all this time, I can be surprised.
When you mature them, do you put them in the fridge or are they kept at room temperature?
These are hollow. There’s nothing supporting the skin on the shell, so the top pops off easily. In this post, none of the pics you’ve shared show the interior of your macs except the first one. That’s why a shot of a half-bitten or sliced mac is important, so folks can look at the structure of the shells and provide advice. So, for your troubleshooting, look up solutions for hollow macaron.
Is it like legit like falling off in the canter by its self? Or are you pulling it off and it just comes off easily? I’ve never see this before.
This has happened to me a few times! I’ve found it’s a mix of underbaked and hollow, like you’ve guessed. One of the ways I fix this if I’m just making them for fun, is when I go to fill them, I’ll push the middles in a bit to create a little cavity. It pushed the meat into the shell to form a connection. And bonus, it allows for more filling! I hope this is helpful! 😊
I had that happen sometimes to macs that were older and prob a little dried out.