1. Problem: What it looks like: What Went Wrong:
Cracks Very often the result of under-mixing. In other words, too many bubbles — too
much air — in the macaron. The meringue gets dried out in the oven and cracks
appear. Steam escapes and little if any rise occurs. However cracks can also
result if there is too much moisture in the batter. If the air is too humid, say, or
the egg whites were a little too big. Try cutting your moisture back a bit, by
maybe 15%.
No Feet This is very often the result of not allowing macarons to rest long enough
before baking. If your Italian macarons don’t have feet, it could be that your
oven temperature is too low. Another possibility, of course, is over-mixing. Too
many bubbles popped and the macarons didn’t have the lift they needed.
Runny Batter A result of over-mixing. This isn’t necessarily a catastrophe. It might simply
mean a thin cap with feet underneath. That’s well within the bounds of a
successful macaron. Bake, cool, fill and declare victory.
Uncooked
Insides/Sticky
at the bottom
Keep on cooking. It’s best to bake at a lower temperature (285 to 315°F [140 to
160°C], depending on your oven) for a longer period of time to ensure the
shells cook through.
Bumpy/Lumpy
Shells
Almond/sugar mixture must be sifted.
Forgot to tap the pan against the countertop before resting (air bubbles stayed
in).
Name:_______________________Blk______Date____________________

2. TROUBLESHOOTING: Common Problems to Encounter when Making Macarons
Sourced: http://www.joepastry.com/category/desserts-and-cookies/macarons/