Zee&Elle Macarons

Tips: The Perfect Macaron Shell

Zee & Elle Macarons


Welcome back dreamers! It is a common belief that macarons are incredibly hard to make. Have you ever struggled while making Macarons at home? Fret not! Today, we will be sharing about the common mistakes people make when baking macarons and tips to achieve the perfect macaron shell! 

Mistake #1 Over-beating Egg Whites

Egg whites are beaten enough when they form a stiff peak when you lift your beaters out. The tip of the beaten mixture should not curl down (continue beating if it does). Properly beaten egg whites should defy gravity and remain in the bowl when you turn it upside down. If your egg whites are separated into chunks or appear dry, you have over beaten it! 

Mistake #2 Over Folding the mixture

Once the eggs are ready, fold in the dry ingredients right away as beaten egg whites deflate and separate quickly. Fold the mixture with confidence. To fold the almond mixture into the meringue, use a spatula to scrape to the bottom of the bowl, then bring the bottom to the top. Do this repeatedly until everything is well incorporated and no pockets of dry ingredients remain. Do not over fold the mixture as it might turn runny, affecting the way your macarons will turn out. 

Mistake #3 Oven Temperature 

Do not follow recipes like a log. Some recipes may tell you to bake the macaron shells for 150˚C for 17 minutes and others may tell you to bake it for 170˚C for 14 minutes. The temperature and the time to bake your macaron shells depend solely on your oven. It may take a few tries for you to adjust and achieve the perfect temperature to bake your macarons in. 

Mistake #4 Not allowing shells to set before baking

Always allow your macarons to dry on the baking tray before putting them in the oven. The surface of the macarons should be matte, not sticky to touch and not shiny.  This drying process allows a skin to form on the surface of your macaron. 

Mistake #5 Filling shells with ganache right after baking

Always allow your macaron shells to cool on the tray overnight before filling them in. If you only allow it to cool for a short time, the shells may still be soft and possibly, mushy. 

After filling your shells with ganache, they are not ready to eat yet. Says the master of macarons, Pierre Hermé “They’re at their best after 24 or even 48 hours. An osmosis takes place between the garnish and the biscuit. When baked, the shell is hard and crisp, but it absorbs some humidity from the filling and its insides become tender while the crust on the surface remains intact.”


There you have it, the most common mistakes people commit when baking macarons. We hope that you will not make these mistakes when you bake your next batch of macarons! If you have any questions, feel free to drop us a DM on Instagram and we would be more than happy to guide you through! 

Till next time, Stay safe :)

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