If your macarons turn out chewy, it’s usually because of a few common mistakes. First, they might not have baked long enough. When macarons don’t bake fully, they stay soft inside instead of forming that crisp shell. Make sure to check if they come off the baking paper easily before taking them out.
Another reason is oven temperature. If your oven is too cool, macarons won’t bake properly. Using an oven thermometer helps to know the exact temperature so you can bake them just right.
Also, skipping the drying step before baking can cause chewiness. The shells need to form a thin skin on top before going into the oven. If they aren’t dry enough, steam gets trapped and the texture suffers.
Mixing the batter too much or too little is a big deal. Batter that’s too thick or too runny affects how the shells bake. The batter should flow slowly off your spatula like thick lava.
Sometimes the filling causes issues. Wet fillings like jam can make the shells soggy if filled too early or stored too long.
Finally, storing macarons wrong can make them chewy. Keep them in an airtight container in the fridge and let them warm up before eating.
Fix these steps, and your macarons will have the perfect crisp shell and soft inside.
Matcha Macarons | No-Boil Sugar Shells Recipe
Ever bit into a macaron expecting that signature crisp shell and soft center, only to find it… chewy? Ugh, it’s frustrating! Macarons are one of those delicate desserts that can go wrong in a hundred little ways. But if chewiness is your main issue, you’re not alone and you’re definitely not doomed.
According to pastry chefs, texture problems in macarons are often caused by just a few common mistakes. In this article, I’ll walk you through six likely reasons your macarons are coming out too chewy, plus exactly what to do about it. Whether it’s your oven, your mixing technique, or even the weather (yes, really!), we’ll figure this out together.
Let’s get those cookies back to that perfect crisp-chewy balance!
You Underbaked the Macarons
If your macarons are chewy, there’s a good chance they just needed more time in the oven. Even a couple of minutes can make a big difference. When macarons don’t bake long enough, they stay soft inside instead of forming that light, crisp shell on the outside.
You might take them out thinking they’re done because the tops look dry. But what really matters is what’s happening underneath. If the bottom of the shell is still a little wet or sticks to the baking paper, they’re not ready yet.
The best way to check if they’re fully baked is to gently try lifting one off the parchment. If it comes off clean, they’re likely done. If it sticks or feels a little soft, give them another minute or two. Also, ovens can be tricky. Just because it says 300°F doesn’t mean it’s really 300°F inside. That’s why a simple oven thermometer can help a ton.
Once you get the timing right, you’ll notice the shell sets better, the texture is lighter, and the chewiness goes away. Don’t worry if it takes a few tries, it’s part of the macaron learning curve.
Your Oven Temperature Was Too Low
If your macarons are turning out chewy, your oven might not be hot enough. Even if you follow the recipe exactly, a cool oven can mess things up. The shells won’t bake the way they should, and they stay soft or chewy instead of getting that crisp outside.
Lots of ovens lie. You set it to 300°F, but it might only be 270°F inside. That small difference is enough to ruin a batch. A cheap oven thermometer can help you see the real temperature, and it’s honestly a game-changer for baking stuff like macarons.
Also, if your oven doesn’t hold heat well, the temperature might drop too much when you open the door. Try to preheat your oven for at least 20 minutes and avoid opening it too often while the macarons are baking. A hot, steady oven helps form that nice shell and cooks the insides just enough to keep them soft, not sticky or rubbery.
Once I fixed my oven temp, my macarons started looking and tasting like the real deal. No more chewy surprises, just light, crisp shells and fluffy centers. So yeah, that little oven dial might be lying to you.
Your Macaron Shells Didn’t Dry Enough Before Baking
If you rush the drying time, your macarons can turn out chewy or even a little gummy inside. I used to think, “They look dry, that’s good enough,” and tossed them in the oven too soon. Big mistake. The shells need time to form a thin, smooth skin before baking. That skin helps them rise properly and bake with the right texture.
When the top isn’t dry enough, steam from inside gets trapped. That messes up the structure and leaves the inside too soft or sticky. It can also make the tops crack or bubble. Not fun.
Drying time depends a lot on the weather. On a humid day, they might need 45 minutes or more. When the air is dry, 20 minutes could be enough. A fan can help speed things up, but don’t blast it or you’ll ruin the shape.
To check if they’re ready, gently touch the top with your finger. If nothing sticks and it feels smooth, they’re good to go. If it’s tacky or your finger leaves a mark, they need more time. Once I started being patient with this step, my macarons stopped turning out weird and chewy.
You Overmixed or Undermixed the Batter
Mixing macaron batter the right way is weirdly tricky. I didn’t realize how much it mattered until I messed up a few batches. If you mix too much or too little, the texture gets thrown off and yep, that can make your macarons chewy.
When you undermix, the batter stays thick and lumpy. The shells bake up too tall and don’t spread right. That makes them dry on the outside but chewy or undercooked inside. Overmixing is just as bad. The batter gets too runny, and the shells turn flat and sticky. They don’t rise well and get that chewy, dense bite you’re trying to avoid.
There’s this sweet spot called “macaronage.” The batter should flow like lava. It should slowly run off your spatula in a ribbon and disappear into the rest of the batter in about 10 seconds. It takes practice to get it right.
After messing up a few times, I started counting my folds and paying more attention to the texture instead of just going by time. That’s when I finally saw the difference. My macarons started getting those nice feet and the shells baked up crisp, not chewy. Trust me, this one step can make or break your batch.
Your Filling Made Them Soggy
Even if your macaron shells come out perfect, the filling can sneak in and ruin the texture. I learned this the hard way after making a batch with a super juicy fruit jam. They looked great at first, but after a few hours? Total mush. The shells soaked up the moisture and turned chewy instead of light and crisp.
Some fillings, like curds, jams, or anything super moist, can seep into the shell over time. That’s why a lot of people use a buttercream or ganache, they’re thicker and more stable. If you really want to use a wetter filling, you can still do it, but pipe a little ring of buttercream around the edge and put the moist stuff in the center. It acts like a barrier.
Also, don’t fill your macarons too early. Let the shells cool, then fill them close to when you plan to eat or serve them. Or, if you’re maturing them in the fridge (which actually makes them taste better), give them just 24 to 48 hours max. After that, they can start to get too soft.
Fixing this one thing made a huge difference for me. My macarons finally held their shape and had that perfect bite, not soggy, not chewy, just right.
You Stored Them Incorrectly
Storing macarons the wrong way can totally mess up the texture. I used to just toss them in a container on the counter, thinking they’d be fine. Nope. A day later, they were chewy and kind of sticky, not the good kind either.
Macarons need a bit of care after baking. If you leave them out in the open, they dry out or soak up moisture from the air, depending on the weather. Too much moisture? They get soggy. Too little? They go hard and weirdly chewy. It’s all about balance.
The best way I’ve found is to store them in an airtight container in the fridge. You can stack them with a little parchment paper between the layers so they don’t stick together. Let them sit out at room temp for about 15 to 30 minutes before eating so the texture comes back. If you want to keep them longer, freezing works too. Just make sure they’re in something airtight and let them thaw slowly in the fridge.
After I started storing them properly, they kept their crisp shell and soft center for days. No more disappointing, chewy leftovers. It’s a small step that makes a big difference.
Conclusion
So, why are your macarons chewy? It could be a bunch of things, but the good news is, every one of them has a fix. Maybe you underbaked them, maybe your oven lied to you, or maybe you didn’t let them dry long enough before baking. Sometimes it’s the batter. Sometimes it’s the filling. And yeah, storing them wrong can sneak up on you, too.
I’ve been through all these hiccups, and I promise, you’re not alone. Macarons are fussy little things, but once you learn how to spot the problem, it gets easier. It might take a few batches to get them just right, but that first perfect shell? So worth it.
Next time you bake, try adjusting just one thing. Maybe dry them a little longer. Or double-check your oven temp. Don’t stress if they still come out chewy, it happens. Just keep practicing, tweaking, and tasting (the best part, honestly). You’ll get there.
If you’ve had a macaron win or a chewy fail, I’d love to hear about it in the comments. Let’s figure it out together!