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Hello everyone and welcome back to the online pastry school YouTube channel. Today I’m going to run through the common problems with macarons and how to fix them

So, firstly, this is a macaron, not a macaroon or a macron, those are two very different things. Macarons are quite a hard thing to master, it does take a lot of practice to get them right and it seems like each time you crack one fault, another one appears.

So first of all, one of the most important things you need to do with macarons is let them dry out enough to form a skin before you put them in the oven. If your macarons are cracking all on top then try leaving them outside to dry for longer before putting them in the oven.

The second one I see a lot is macarons that don’t have any feet, this is the bubbly bit around the bottom. Normally that’s caused by your mix being too wet from using liquid colouring or the kitchen is really humid.

It can happen as well, if the temperature of the oven is too low, but it more likely to be the previous two if you’re not getting any feet on your macarons. The third most common thing I see is when the macron rises on one side but not the other and it looks like a kind of doorstop. This can happen lot if you use cheap silicone mats and one side gets stuck to the mat while the other side rises and to fix that you just do a light spray of grease onto your mat before you pipe. Normally though its the fan being too high.

You’ll be able to see it because all of the macarons will tilt the same way away from the fan. So If you are on minimum fan and it’s still happening you can just use a small tray and lean it against the side to cover wherever the fan is. The last one that I see a lot is macarons that have “nipples” the little peaks left from piping even when they come out of the oven.

This is just the fact you haven’t beaten back your mix enough when folding in you meringue. When you mix your meringue with your almond mix, you need to knock it back until you can pull out your spatula and the mix that falls back into the bowl gently sinks back to level.

Then you know when you pipe them they will even out and get a nice smooth surface. If you have any different problems with your macarons then leave a comment below and I’ll get back to you as soon as I can.

If you would like to see how it’s done properly on video then check out the link below because we have a step by step video lesson on the pastry school with Laura Vervoort who is a top pastry chef in Paris and she’ll be showing you how to make some amazing praline macarons Click the link below to check that out and I’ll see you there.

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