Macarons are a popular dessert that people often refer to as a “cookie sandwich.” These tasty little confections are lovely to look at, and they’re even better to eat when they turn out perfectly.
However, some macaron makers find themselves with chewy meringues rather than the delicate cookies we all know and love.
This is where things get tricky! There can be many reasons for this unfortunate outcome, so let’s take a look at some possible causes of chewy macarons.
6 Possible Causes
- Incorrect oven temperature
- Incorrect baking time
- Ingredient Mistakes
- Mixing Issues
- Meringue Issues
- Poor Technique
1. Incorrect oven temperature
If your macarons are coming out chewy, it could be because you’re baking them at the wrong temperature. Ensure you’re using an oven thermometer to get an accurate reading of your oven’s actual temperature.
The ideal baking temperature for macarons is between 320 and 340 degrees Fahrenheit, or 160 and 170 Celsius.
If your oven is running too hot, the macarons will begin to brown on top before they’re cooked through.
If this happens, turn down the temperature slightly until you find a good balance between coloration and texture!
If you try baking multiple sheets of macarons together, they might not all come out well because some pieces will be overbaked while others are undercooked.
Another reason for chewy macarons is being taken out too soon after baking. They should be allowed to cool completely on the baking sheet before being removed.
2. Incorrect baking time
If your macarons are coming out chewy, it could also be because you’re baking them for too long. Overcooked macarons will be on the stricter side!
The ideal baking time for macarons is between 12 and 15 minutes. Start checking them at 12 minutes to ensure they don’t get too crispy!
If you’re finding that your macarons are always coming out chewy, it might be a good idea to shorten the baking time by a minute or two.
Just make sure not to bake them for too short of a time, or they’ll be undercooked in the center.
Using a convection oven, baking time may be reduced by about 25%.
3. Ingredient Mistakes
One of the most common reasons for chewy macarons is incorrect ingredient ratios. This can be caused by either adding too much or too little of an ingredient or using the wrong kind of sugar.
To make sure your macarons turn out perfectly every time, following a recipe exactly as written is essential. Do not make any substitutions, and be sure to measure ingredients by weight rather than volume.
If you’re having trouble with your macarons being too chewy, it might be a good idea to try another recipe until you get the hang of things. There are plenty of recipes available online or in cookbooks specifically designed for macarons.
4. Mixing Issues
If your macarons are coming out chewy, it could be because the meringue wasn’t mixed properly.
This is often caused by not beating the eggs and sugar together for long enough or adding the almond flour too soon.
To make sure your meringue is perfectly fluffy and stable, it’s essential to beat the eggs and sugar together for at least 15 minutes.
This will create a stable meringue that won’t collapse during baking.
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When adding the almond flour, be sure to wait until the end of the mixing process. If it’s added too soon, it will deflate the meringue and make your macarons chewy.
If your meringue is collapsing or doesn’t seem to be getting stiff enough, it might be a good idea to add a little bit of cream of tartar to the mixture. This will help to stabilize the eggs and create a more stable meringue.
5. Meringue Issues
If your macarons are coming out chewy, it could also be because of problems with the meringue itself.
This is often caused by under-whipping the egg whites or accidentally creating a buttercream instead of a proper meringue.
When making French-style macarons, you’ll need to create a proper meringue. This is done by whipping the egg whites until they’re stiff and glossy, then adding sugar slowly while continuing to whip.
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If your meringue isn’t whipped enough, it will be too soft and won’t hold up during baking. This can result in chewy macarons that collapse during baking.
6. Poor Technique
If your macarons are coming out chewy, it could also be because of poor technique. This includes everything from using the wrong type of pan to piping the batter in the wrong way.
One of the most common causes of chewy macarons is using a silicone baking mat or liner.
Silicone mats tend to lower the temperature of your macarons, which makes them turn out chewy.
It’s important to use traditional parchment paper or silicone baking mats designed explicitly for macarons.
You can also try using a metal baking sheet coated with cooking spray instead of parchment paper.
Another common reason for chewy macarons is incorrect piping. This often happens when the batter is piped too thick or not round enough.
To make sure your macarons come out perfectly every time, be sure to use the correct pan and parchment paper and pipe the batter in a smooth and even layer.
Several reasons your macarons might come out chewy, but the most common ones include poor technique and mixing issues.
To make sure you’re baking them correctly, be sure to use parchment paper or silicone mats designed for macarons, whip up a stable meringue by hand (or with a hand mixer), wait until the end of the process before adding almond flour, and pipe batter in an even layer with no peaks. Now all you have to do is enjoy these delicious pastries!