Why are my macarons hollow?

Hollow macarons usually trace back to technique. Overwhipped meringue or overmixed batter can create a crumb that rises quickly in the oven, then collapses on the inside as it cools, leaving an empty center. Texture also comes down to the ratio of almond flour to powdered sugar. More almond flour produces a denser, chewier shell, while higher sugar content creates a lighter, more delicate crumb.

Why do macarons stick to the parchment?

Sticking means they’re either underbaked or not fully cooled. Let them bake a bit longer, then cool completely before trying to remove them.

Is it cheaper to make macarons at home?

Yes! Since macarons require skill for repeated success, the cost of labor is built into the price tag. Most of the ingredients for macarons are inexpensive, except for almond flour and any premium filling ingredients. If you already have a decent collection of baking tools, whipping up macarons at home is less expensive than buying them. A batch at home averages around $12, depending on where you live and whether or not you buy organic ingredients or in bulk.

Can you freeze macarons?

Yes. Filled macarons freeze well for up to a month. Thaw them in the refrigerator, then bring to room temperature before serving for the best texture. Handle the shells gently when thawing; they crack more easily when hard.

Are macarons really that difficult to make?

Not inherently. Macarons require precision, but they aren’t difficult once you understand the key stages. Most failures come from poor technique or unreliable recipes, not a lack of skill.

How to Make Macarons: A Chef's Complete Guide

Ingredients

Scale

180 grams (1¼ cups + 2 tablespoons) of powdered sugar
108 grams (1 scant cup) of finely-ground almond flour
3 fresh egg whites (90 to 100 grams)
60 grams (¼ cup) of granulated sugar
Pinch of salt
Gel food coloring, no more than about a quarter of a teaspoon

Filling Ideas

For a beginner, filling macarons with a store-bought jam or buttercream can speed up and simplify the process. But here are a few recipes for scratch-made macaron fillings:

Raspberry Jam
Strawberry Jam
Fruit Curd
Vanilla Bean American Buttercream (on my Substack)
Chocolate Ganache (see Notes)

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Instructions

Whip the meringue. Whip the egg whites and granulated sugar on medium-high speed to firm (some call stiff), glossy peaks. The meringue should resemble shaving cream, with peaks that stand tall and curve slightly at the tip.
Macaronage: Sift the almond flour, powdered sugar, and salt directly into the meringue, discarding any large pieces. (If using food coloring, add a little to the top of your spatula before mixing.) Fold to combine, a bit rougher at first, then scrape around the bowl and over the batter. The finished macaron batter should be smooth, shiny, and flow in thick ribbons off the spatula. Batter drizzled from the spatula should settle back into the surface within 10 to 20 seconds.
Pipe the batter. Transfer the batter to a pastry bag fitted with a round tip. Hold the bag vertical, about ¼ inch above the pan, and pipe until you almost reach your desired size or the edge of your guides. Stop pressure and flick the tip away in a small circular motion.
Rest the batter. Let the piped shells rest at room temperature for 10 to 20 minutes, or until the tops are dry to the touch. This step helps form a skin, allowing the macarons to rise evenly and develop proper feet. If you live in a humid climate, it may take longer.
Bake: Bake between 290 and 300°F for 14 to 18 minutes, until the tops are set and matte. Test by gently nudging a shell. If the top doesn’t shift from the base, they’re done. If they stick to the parchment, bake a few minutes longer. Cool briefly, then remove by lifting from underneath the parchment or baking mat. You may need to experiment with different temperatures depending on your oven.
Fill & serve. Match shells by size. Then pipe your filling onto one shell, leaving a small border around the edge to prevent overflow. Sandwich with a second shell, pressing gently. Refrigerate finished macarons, then bring to room temperature before serving. Unfilled shells can be frozen. Macarons taste best after "maturing" or being stored in the refrigerator for 24 to 48 hours.

Notes

Use gel or powdered food coloring. Liquid coloring can thin the batter and affect the structure
Rotate pans if needed. Uneven oven heat can cause lopsided shells or uneven feet.
Chef's Note: Macarons are a precision bake. Small changes in mixing or environment can affect the final result. Practice makes perfect.

Chocolate Ganache

Heat ½ cup of heavy cream until just steaming, then pour it over 4 ounces of finely chopped chocolate or chocolate chips. Let it sit for five minutes, then whisk until smooth. Cool until thickened before piping.

Author: Chef Christina
Prep Time: 25 minutes
Cook Time: About 14 minutes
Category: Macarons
Method: Baking
Cuisine: French
Diet: Gluten Free

Nutrition

Serving Size: 2 Unfilled Macaron Shells
Calories: 73
Sugar: 10.9 g
Sodium: 7.7 mg
Fat: 0.9 g
Trans Fat:
Carbohydrates: 11.8 g
Fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 0 mg