I thought it would be best to have one document to answer the most frequently asked questions about macaron recipes and trouble shooting common issues such as no feet, flat shells, grainy shells, blotchy/wrinkled shells, cracked shells, hollow shells...basically every baker's macaron-related nightmares.

There are quite a few things that can go wrong during any stage in a macaron recipe. However, if you can identify the problem eg: no feet, bumpy shells, hollow shells etc you can narrow it down to a few trigger points and identify what you can tweak to get better results next time. I will be explaining the most common issues below.

Dont forget, our macaron classes go into much more depth when learning how to make them! See the full list on our website.




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