Are your macarons falling apart, sticking to the baking mat, or collapsing as soon as you try to sandwich them? You’re likely dealing with underbaked macarons. But don’t worry — this frustrating issue is more common than you think, and more importantly, it’s fixable. In this comprehensive guide, we’ll walk you through how to identify underbaked macarons, understand why they happen, and provide expert tips to prevent or fix them. Whether you’re a beginner baker or have struggled with underbaking despite mastering other steps, this article will help you achieve bakery-quality macarons with that signature crisp shell and chewy interior.
Understanding What Underbaked Macarons Look Like
Before you can fix underbaked macarons, it’s essential to identify them correctly. Sometimes, problems like hollows or cracked shells are mistakenly attributed to underbaking. Here’s what real signs of underbaked macarons look like:
Common Visual and Tactile Clues
- Sticky Bottoms: The macarons remain attached to the baking mat or parchment paper and feel moist and soft underneath.
- Soft Shells: When touched, the shell feels tender instead of firm and crisp.
- Collapsing Feet: The ruffled foot of the macaron either doesn’t form correctly or collapses once out of the oven.
- Too Much Chew: Instead of offering the perfect balance between crisp and chewy, underbaked macarons feel doughy and overly moist on the inside.
Why Do Macarons Get Underbaked?
Knowing the root causes of underbaked macarons allows you to make the right fixes. Here’s a breakdown of the most common reasons:
Incorrect Baking Temperature or Time
Baking time and temperature are crucial. If the oven is too cool, macarons won’t set properly. On the other hand, if the temperature is too high, they may brown externally before the inside is fully cooked.
Improperly Preheated Oven
Putting macarons in an oven that hasn’t fully preheated results in inconsistent heat, leading to underbaking or uneven baking.
Inadequate Drying Time Before Baking
Drying, or “resting,” the piped macaron shells allows a skin to form. This step is essential for developing proper feet and even baking. If skipped or insufficient, the outside never forms a hard shell, leaving the inside undercooked.
High Humidity Levels
Humidity impacts drying time. In damp weather, macarons will take longer to form a skin and may require an extended resting period — or a fan to help dehydrate them properly.
Overmixing the Batter
Overmixing can lead to a runny batter, which bakes thinner, spreads more, and underbakes more easily. It also creates macarons that lack structure.
Baking on the Wrong Rack
Macarons should bake in the center of the oven for even heat distribution. The oven’s top rack can result in rapid browning on top without cooking the bottom thoroughly, and the bottom rack may lead to undercooked undersides.
How to Fix Underbaked Macarons After Baking
If your macarons are underbaked, there are still ways to rescue your batch — depending on the issue and how soon you realize the mistake.
Solution: Return to the Oven (with Caution)
If the macarons are moderately underbaked (still on the tray and can be touched without deflating), you can place them back on the tray and into the oven. However, this must be done with care:
- Make sure the oven is up to the right temperature.
- If possible, transfer the macarons onto a clean tray and bake for another 1–3 minutes, watching closely to avoid overbrowning.
- For macarons that have already peaked, consider re-baking them at a slightly lower temperature for a longer time to retain shape and texture.
Solution: Bake the Remaining Batch at a Slightly Higher Temperature
If only one tray came out underbaked, adjust your oven temperature by about 10°F (~5°C) higher for the subsequent batches. This small increase could give you better results.
Solution: Dehydrate in the Oven
If you find macarons underbaked after removal from the baking sheet or tray, you can place them on a clean baking tray and gently reheat in a low oven. Use the oven’s lowest setting (approximately 140–150°F / 60–65°C) and bake for 3–5 minutes, with close monitoring.
Proven Preventive Measures to Avoid Underbaked Macarons
Prevention is better than correction — and even small adjustments can make a big difference.
Use an Oven Thermometer
Ovens can be inaccurate. Always double-check your thermometer against the actual oven temperature to avoid cooling or overheating your macarons.
Rethink Your Baking Setup
- Try using aluminum baking sheets for better heat conduction.
- Place a second baking tray beneath your macarons for even heat and to prevent a too-wet bottom.
- Use a silicone mat, and avoid parchment paper, as it may cause sticking if underbaked.
Perfect the Drying Phase
The drying step ensures that a sturdy skin forms on top of the shells before baking. Proper drying typically takes anywhere from 15 minutes to an hour, but can even take over an hour in high humidity.
Tips to optimize drying time:
- Use a fan to expedite drying (set on low, kept in front of the tray at a safe distance).
- Let the shells air dry in a cool, dry place free of drafts.
- Touch the shells gently — if your finger does not stick, they’re ready for the oven.
Experiment with Baking Times and Temperatures
There isn’t a one-size-fits-all solution for macarons. Your specific oven, macaron size, and even flour batch can affect ideal settings. Keep notes of oven settings and adjust slightly depending on results. For example:
Baseline Macaron Baking Time & Temp
| Macaron Diameter | Ideal Baking Temp (°F) | Ideal Baking Time (min) |
|---|---|---|
| 1.0″ – 1.5″ | 300°F | 10–12 minutes |
| 1.5″ – 2.0″ | 275°F | 12–15 minutes |
| 2.0″ – 2.5″ | 250°F | 15–18 minutes |
Use Aging Egg Whites or Meringue Stabilizers
For macarons made with Italian or French meringue, older egg whites (left at room temperature for 24 hours, refrigerated for a few days) often result in more stable meringues and thus better bakes. Additionally, some bakers use meringue powder or cream of tartar to stabilize the whites.
Adjusting Your Macaron Recipe for Better Results
Another powerful line of attack is reevaluating the recipe itself — especially key ingredient ratios.
Understanding the Importance of Macronutrients in Macaron Batter
Macarons contain just a few ingredients — egg whites, granulated sugar, almond flour, and powdered sugar — but the balance of these ingredients determines success:
Mixing Almond Flour-to-Sugar Ratios
- Almond flour adds richness and moisture.
- Powdered sugar adds structure and sweetness.
Too much almond flour can make macarons too greasy and underbake, while too much powdered sugar can make them dry and brittle. A 1:1 or 1:1.2 ratio of powdered sugar to almond flour is a good starting point.
Limit the Liquid in Fillings
Using moist or liquid fillings like fruit purees can soften macaron shells during maturation. Make sure you allow the filing to slightly set or use a stabilized filling to avoid moisture infiltration.
Use a Meringue Method That Favors Stability
Depending on your conditions, some meringue methods withstand humidity better than others. Consider trying:
- Italian Meringue: Most stable, excellent for humid climates.
- Swiss Meringue: Slightly less stable but still reliable.
- French Meringue: Fastest but more sensitive to humidity.
Trying Italian meringue may help reduce underbaked results in unstable environments.
Additional Baking Tips for Foolproof Macarons
These tricks and insights are based on years of professional experience and help elevate macarons to the next level:
Sift Ingredients Thoroughly
Proper sifting prevents lumps in the batter and ensures a smooth, even texture, which dramatically aids in proper baking and final dome formation.
Tap the Baking Sheet After Piping
Gently tapping the tray after piping helps release trapped air bubbles that can cause cracks or uneven baking. Never skip this step.
Use the Correct Nozzle
Use a round piping nozzle, usually 0.3–0.5 cm in diameter, to allow for uniform piping and better structure that supports even baking.
Maturation Before Serving
Letting filled macarons mature in the refrigerator for 24–48 hours allows flavors to meld and shells to firm slightly. Do not serve immediately; otherwise, underbaked appearances could worsen.
Conclusion: Mastering the Art of Perfect Macarons
Fixing underbaked macarons requires not only understanding the signs but also mastering all the steps that lead up to baking — mixing batter, drying time, and oven setup. With consistent practice and minor adjustments based on the factors discussed in this guide, you can master not only fixing underbaked macarons but also avoiding them altogether.
By being vigilant about your ingredients, tools, drying practices, and oven behavior, you’ll soon be on your way to perfectly baked macarons with crisp shells, smooth tops, and soft inner texture. Stay patient, keep detailed notes, and remember: every “failed” batch is a step closer to perfection. Happy baking!
Why are my macarons underbaked and how can I tell?
Underbaked macarons typically result from insufficient baking time, an oven that isn’t preheated properly, or incorrect oven temperature. The most common signs of underbaked macarons include a sticky or chewy texture, lack of a defined foot, and a tendency for the shells to collapse when removed from the baking mat. If the macarons don’t release easily from the mat or feel soft when gently touched, they are likely underdone.
To confirm if your macarons are underbaked, gently press the base of the shell. If it feels firm and doesn’t compress easily, it’s a good sign. However, if the shell is still soft or squishy, it likely needs more time in the oven. Ensuring accurate oven temperature with an independent thermometer and allowing proper resting time before baking can help eliminate many issues that lead to underbaking.
How long should I bake macarons to avoid underbaking?
The ideal baking time for macarons can vary depending on your oven and the size of the macarons, but generally ranges between 12 to 18 minutes for standard two-inch shells. It’s crucial to experiment with your specific oven to find the perfect timing. Start with the lower end of the range, then adjust up in one-minute increments until you find the sweet spot for fully formed, hollow-free shells.
Preheating your oven adequately before baking is just as important as the baking time itself. Failure to do so can lead to uneven baking or undercooked shells. Additionally, ensuring that your baking tray is positioned in the lower third of the oven can prevent the tops from browning too quickly while the interiors remain underdone.
Can I rebake underbaked macarons to fix them?
Yes, you can rebake underbaked macarons, but it must be done carefully to avoid overbaking or damaging the shells. If you suspect your macarons are underdone, return them to the oven immediately after removing them and place them back in while the oven is still hot. Add a couple of extra minutes and monitor the results closely to avoid over-drying or cracking.
It’s important to note that rebaking is more effective if the macarons are only slightly underdone. If they have completely cooled or are already removed from the tray, rebaking may not yield great results. Prevention is the best strategy, so investing in an oven thermometer and recording time and temperature combinations can help ensure more consistent, perfectly baked macarons.
How does oven temperature affect macaron baking?
Oven temperature plays a crucial role in baking macarons successfully. If the temperature is too low, the macarons will not develop a proper foot and may remain soft and undercooked in the center. Conversely, an oven that’s too hot can cause the shells to brown too quickly while the inside remains raw or hollow. Using an oven thermometer can help ensure that your oven’s actual temperature matches the setting.
Many ovens have hot spots or inconsistent temperatures, which can result in uneven baking. To combat this, you can rotate the tray halfway through baking or use an insulated baking sheet to help moderate heat distribution. Ensuring consistent heat is vital for the structure and texture of the macaron shells and helps prevent underbaking while encouraging proper rise and crispness.
What should I do if my macarons are underbaked but look done on the outside?
If your macarons appear fully baked on the outside but are still soft or wet inside, you may be facing a classic case of an oven that’s too hot. In this situation, the exterior cooks too quickly, creating a deceptive crispness while the interior remains underbaked. Lower the oven temperature slightly and increase the baking time to allow the inside to cook through.
Another solution is to let the macarons cool completely before evaluation, as residual heat often continues to cook the inside. If they still feel soft after cooling, return them to the oven in 2-minute intervals until the insides firm up. Ensuring proper airflow in your oven and not overcrowding the tray can also help address this issue in future batches.
How important is resting the macaron batter before baking?
Resting the macaron batter is crucial and contributes significantly to the formation of the shell and overall texture. This process allows the tops to dry slightly, forming a skin that prevents cracking and ensures proper rising during baking. Skipping this step can lead to macarons that spread too much or don’t develop a proper foot, increasing the likelihood of underbaking.
Typically, macarons should rest for 15 to 30 minutes, depending on humidity levels in your environment. A dry skin forms on the surface, which you can test by gently touching the tops—they should not feel sticky. Resting ensures the structure is stable enough to rise correctly in the oven, which helps in achieving even baking throughout the shell and avoids undercooked centers.
Are there recipe adjustments I can make to prevent underbaked macarons?
Adjusting your macaron recipe, especially the meringue component, can greatly influence baking outcomes. A more stable meringue, achieved by aging egg whites or using a French or Italian meringue method, can improve structure and reduce the likelihood of underbaking. Additionally, ensuring accurate almond flour and powdered sugar ratios is vital—too much moisture or fat can interfere with proper baking.
Another effective adjustment is aging your almond flour by toasting it gently in a low oven to reduce moisture content. This helps the macarons rise properly and bake through without being underdone. Testing variations of temperature, time, and ingredient preparation while keeping meticulous notes will help you fine-tune a reliable recipe that consistently produces fully baked, delicate yet sturdy macarons.