Let’s face it. When we first tried making macarons, they did not turn out right. Most of us ended up with a sad meringue pancake. It did not look like the pastel domes we saw on Instagram. You are not the one who had this problem. The good news is, you can still learn to make them.
Macarons have a reputation for being tricky. That reputation is true. But here’s what nobody tells you: most failures come down to simple mistakes. Once you know why things go wrong with macarons, the solution becomes clear. Macarons are not that hard to make.
This guide is for people who like to bake at home in Mumbai and have to deal with the humid weather during the monsoon season. It is also for students in Delhi who want to learn how to make macarons like a professional. The guide will help you with problems you have when making macarons, like when the shells get cracked or the feet are hollow. We will talk about macarons. How to fix these problems with macarons.
Why Do Macarons Crack? (And Other Heartbreaks)
Macarons can be really tricky to make. One of the problems people have with macarons is that the tops get cracked. Cracked tops are a common problem people have when they make macarons. If the tops of your macarons are cracking in the oven, that means something was not right before you even put them in the oven. The macaron tops that are cracking are usually a sign that something went wrong. Here are the things that people do wrong when they make macarons and how to fix these macaron mistakes.
MISTAKE 1: Skipping the Resting Step
Why do macarons crack? One of the top reasons is skipping the macaronage rest — that crucial 30–60 minute window where piped shells air-dry and form a skin before baking. This skin is what gives macarons their signature smooth dome.
THE FIX: After piping, let your shells rest at room temperature until they are dry to a gentle touch — no sticking to your fingertip. In humid Indian cities, use a fan or run the AC to speed this up.
MISTAKE 2: Over- or Under-Macaronage
The folding stage — macaronage — is where most beginners panic. Fold too little, and your batter stays lumpy with peaks that don’t flatten. Fold too much, and it becomes a runny mess that spreads flat.
THE FIX: The batter should flow like molten lava and fall off your spatula in a thick ribbon. Do the figure-8 test: if you can draw a figure-8 with the falling batter without it breaking, you’re done.
MISTAKE 3: Wet or Warm Almond Flour
In India’s humid climate, almond flour absorbs moisture easily — this is one of the more overlooked pastry baking tips India-based bakers genuinely need. Wet almond flour creates a batter that never dries properly and shells that crack or stay sticky.
THE FIX: Spread your almond flour on a baking tray and dry it in a low oven (100°C) for 10 minutes before using. Let it cool completely, then sift it twice.
MISTAKE 4: Oven Temperature Issues
Domestic ovens lie. The temperature on the dial is often off by 10–20°C, which is catastrophic for macarons that need precise heat to rise properly without cracking.
THE FIX: Invest in an oven thermometer — it’s one of the best decisions any pastry baker in India can make. Bake at a true 150°C on a convection setting for the most reliable results.
Macaron Tips and Tricks the Pros Use
When you make macarons it is not about fixing mistakes. There is a way of doing things that makes a good macaron really beautiful. Professional pastry chefs have some tips and tricks for making great macarons.
- You should let your egg whites sit in the fridge for a day or two before you use them. This helps get rid of moisture and makes the meringue better.
- You need to use a scale to measure your ingredients. Using cups and spoons is not good enough. If you use too much or too little almond flour, it can make a big difference in how your macarons turn out.
- Some methods of making meringue are better than others. The Swiss and Italian methods are good for people who are just starting out in a humid place, like India.
- It is an idea to use a special template when you are piping the macaron mixture onto the baking sheet. You can draw circles on a piece of paper. Put it under your baking paper to help you make all the macarons the same size.
A Simple French Macaron Recipe for Beginners
Here is a simple recipe to get you started with making macarons. Think of this recipe as the base for your macarons. Once you get the hang of it you can try out flavors and fillings and that is the fun part of making macarons.
Ingredients to make about 20 sandwich macarons
- 110g almond flour sifted and dried
- 200g icing sugar, sifted
- 90g egg whites, aged and at room temperature
- 80g caster sugar
- Gel food colour, if you want to use it
Method
1. Sift the almond flour and the icing sugar together two times. Get rid of any bits that do not go through.
2. Whip the egg whites until they are soft and fluffy, then add the caster sugar while you keep whipping until the egg whites are stiff and shiny.
3. Mix the almond flour and icing sugar mixture into the egg whites in three parts. This is where you make the macarons. Stop when the mixture is smooth like lava, and you can make a figure 8 with it.
4. Put the mixture into a piping bag with a tip. Pipe circles that are 3.5cm across onto trays that are lined.
5. Tap the tray on the counter a few times to get rid of air bubbles. Let it sit for 45 to 60 minutes. It may take longer if it is humid.
6. Bake the macarons in the oven at 150°C for 13 to 15 minutes. Do not open the oven while the macarons are baking.
7. Let the macaron shells cool down completely on the tray before you fill them and put them together to make a sandwich with your macarons.
A NOTE FOR BAKERS IN INDIA
Baking pastry in India is really tough because of the humidity. When it is monsoon time from June to September, making macarons is even harder. To make it easier, you should turn on your air conditioner for at least thirty minutes before you start baking. Keep all your windows closed and let your pastry rest for a time. Some people who bake in cities, near the sea, like Chennai and Mumbai, use a fan to blow air on the macarons they are making, and this really helps them to dry faster. The macarons dry faster because of the fan. It is a good idea to try this when you are baking.
Should You Learn Macaron Making Professionally?
If you get really into making macarons (and most people do after their good batch) maybe it’s time to take it to the next level. You can find pastry schools and online baking courses that teach you not only macarons but also the basics of French pastry making. These courses can help you learn macarons and other French pastry techniques from experts. Many pastry schools and online baking academies offer classes on macarons and French pastry making.
To learn how to make macarons, you need to find classes that teach you about the science of meringue and how things like humidity and altitude can affect your macaron-making. You also need to learn about the business side of macaron making if you want to sell macarons.
You can start by watching YouTube videos for free. It is better to learn from someone who can guide you and give you feedback, or take a video class that has a structure and allows you to get feedback on your macaron making.
If you want to learn how to make good pastries and macarons in India, APCA India is a great place to go. They have classes for pastry and bakery where you can learn how to make complicated things like macarons, fancy desserts work with chocolate, and make special kinds of bread.
At APCA India, they teach you things in a hands-on way, so you are actually doing things instead of just listening to someone talk. You get to work in a pastry kitchen with chefs who are professionals, and you learn things that will help you get a job in a bakery, hotel, café, or a fancy pastry shop. APCA India teaches you the way they do in other countries, so you can learn a lot about professional patisserie and macaron making.
The Real Secret to Perfect Macarons
Here is what we have learned after covering all these macaron mistakes, fixes, and tips: the secret to making macarons is doing it many times. Every time you make a batch that does not turn out right, you learn something. You learn more from a macaron that does not turn out than from one that turns out well by luck, because when it does not turn out right, you have to figure out what went wrong.
Keep a notebook where you write down what happens when you bake. Write down how humid your room is, how long you let the macarons rest, how many times you fold the mixture, and what temperature your oven really is. If you do this for four or five batches, you will start to see patterns. Then making macarons will not seem so hard anymore. Macarons are like any other recipe; they just need to be made a certain way.
The best French macaron recipe, for people who are just starting out, is the one that you make yourself after you have made macarons a few times. So turn on your oven, get your egg whites ready, and don’t worry, everything will be fine.