The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Help Help! Macarons

suha330's picture

Help Help! Macarons

 Hi there :) 

I have made many batches of macarons and they tasted delish, But they are wrinkled; don't have nice smooth top.  

i set my oven  300F & cooked for 14mins and I let it rest over 50 mins before i cooked it 

Anyone have a clue? 

Rock's picture

I've never been a baker of sweets, but I've been watching this post hoping to see a knowledgeable person answer you.

I just happened to talk to a retired baker and apparently his thoughts are too much air whipped into the batter. So you can whip less and/or gently tap the baking sheet to remove the air bubbles. I didn't get a definitive answer as to how you know how much to whip. I guess if you've done it for decades you know.

For what it's worth, I'd still eat the one you have pictured. Good luck on the next batch!





retired baker's picture
retired baker

heres a smaller commercial batch, you can divide it down smaller.

18 egg whites to stiff peaks

1 KG sugar cooked to soft ball stage.

400g powdered sugar sifted with 300g cocoa power.


semolina_man's picture


He gives several reasons for difficulties with macarons.  Bruno Albouze is arguably the best chef on YouTube at the moment.  His palette covers all menu items, and his speciality is pastry.