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Macarons are a delicious French treat that can be quite tricky to make. If you want them to come out perfectly every time, you need to make sure that the macaron shells rise evenly.
I’ve baked plenty of macarons in my life which led me to come up with 10 simple ways to make sure your macarons rise evenly and turn out perfect every time!
Why Are Your Macarons Not Rising Evenly?
As a general rule, macarons do not rise evenly when the batter consistency is incorrect. If the batter is too thick, it will take longer for the macarons to cook, and they will not rise as much. However, if the batter is too thin, the macarons will spread out too much and will not rise as much.
The best option for baking macarons is to use non-stick silicone mats instead of baking paper. These liners are reusable and great for non-stick purposes. I recently came across some great Non-Stick Silicone Baking Mats that work! You can check them out on Amazon!
Before I mention the 10 ways to make sure your macarons rise evenly, here are some reasons why your macarons didn’t rise evenly in the first place:
Inconsistent Oven Temperature
When baking macarons, it is important to have a consistent oven temperature. If the oven temperature fluctuates, it can cause the macarons not to rise evenly.
Make sure to use an oven thermometer to check the temperature of your oven and adjust accordingly!
Below is a chart I made that demonstrates the corresponding temperatures and baking times:
|285 Degrees Fahrenheit||12-15 Minutes|
|300 Degrees Fahrenheit||10-13 Minutes|
|325 Degrees Fahrenheit||8-12 Minutes|
|340 Degrees Fahrenheit||7-10 Minutes|
*By the way, I recently wrote an article explaining Why Your Macarons Could Turn Out Crunchy When Done. In this article, I break down all the different ways to fix and prevent overly crunchy macarons in every scenario. You can check out this article here!
Not Letting the Macarons Rest
After you pipe out the batter onto the baking sheet, it is important to let the macarons rest for at least 30 minutes.
This allows the batter to form a “skin,” which helps the macarons hold their shape and rise evenly!
This shouldn’t be confused with letting the macaron batter rest BEFORE piping! Macaron batter should NOT rest for long periods of time before the piping process.
Macarons SHOULD only rest after the batter has been piped into perfectly round shells!
Under-Baking or Over-Baking
If you under-bake your macarons, they will not be cooked all the way through and will not rise. On the other hand, if you over-bake them, they will be dry and crumbly.
Make sure to bake them for the recommended time and check on them frequently toward the end of baking!
Perfectly timed macarons will rise evenly every time during the baking process! Macaron batter spreads out evenly when the temperature is just right.
*By the way, I recently wrote an article explaining Why Your Macarons Could Have Cracked on Top. In this article, I break down all the different ways to fix and prevent cracked macarons in every scenario. You can check out this article here!
10 Ways to Make Sure Your Macarons Rise Evenly
Here are 10 simple ways to make sure your macarons are rising evenly every time:
- Use Room Temperature Egg Whites
- Sift the Dry Ingredients
- Use a Scale
- Fold the Macaron Batter Gently
- Pipe Consistent Shell Sizes
- Tap the Baking Sheet on the Counter
- Let the Macarons Rest
- Bake the Macarons in Batches
- Use an Oven Thermometer
- Check on the Macarons Frequently
Using each one of these methods correctly can determine whether or not your macaron batter is going to rise evenly during the baking process.
1. Use Room Temperature Egg Whites
When making the meringue, it is important to use room-temperature egg whites. This will help the meringue reach its maximum volume and prevent the macarons from spreading too much.
Room-temperature eggs also help stabilize the meringue making it rise evenly when baking!
Bringing your egg whites to room temperature is simple! Separate your egg whites from the yolks and let them sit out at room temperature for around 30-45 minutes.
This is enough time to bring the egg whites to room temperature for use!
*By the way, I recently wrote an article explaining Why Your Macarons Could Come Out Chewy. In this article, I break down all the different ways to fix and prevent overly chewy macarons in every scenario. You can check out this article here!
2. Sift the Dry Ingredients
Sifting the dry ingredients helps to prevent lumps from forming in the batter. Lumps are one of the main reasons why macarons don’t rise evenly!
These lumps make the batter more difficult to pipe and can cause the macarons to spread out too much.
I usually sift all of my dry ingredients separately and then follow the recipe to proceed with the macaron baking process!
The best tool that I’ve found to sift my flour is a Battery Operated Electric Flour Sifter For Baking. This wonderful tool automates all of my sifting needs in the kitchen! It has a 4-cup capacity and is washable. What else do you need in an automatic sifter? You can check out this Electric Flour Sifter on Amazon!
3. Use a Scale
When measuring the ingredients, it is important to use a scale instead of using cups or tablespoons.
I use a scale every time I’m making macarons because it makes sure that each macaron has the same amount of batter and will rise evenly.
Using a scale will save you so much time from not having to redo your creations!
I avoid all of these issues by simply using a Digital Scale which is a lifesaver in my kitchen. I recommend using a Nicewell Digital Food Scale which runs on batteries making it a wireless, hassle-free option. You can find it on Amazon!
4. Fold the Macaron Batter Gently
When folding the batter, it is important to be gentle. If you over-mix the batter, it will deflate the meringue, and the macarons will not rise as much.
Many people make the mistake of thinking that they need to mix the batter until it is completely smooth!
I thought this way at one point too, however, this is not the case. It would help if you stopped mixing when there are still a few streaks of batter.
By handling the batter delicately, bakers can create the perfect conditions for the macarons to rise evenly every time!
5. Pipe Consistent Shell Sizes
You should make sure that each macaron is the same size so that they all bake evenly. I usually do this by using a piping bag with a star tip.
I also make sure to use the same amount of pressing pressure when piping the batter so that each macaron is the same size!
To do this properly, I pour the melted chocolate into a special piping bag and squeeze designs onto my creations. I recently came across a great Piping Bag With Decorating Tips that works perfectly for this. You can check it out on Amazon!
6. Tap the Baking Sheet on the Counter
After you pipe out the batter, tap the baking sheet on the counter a few times to spread out the batter.
This also helps get rid of any air bubbles that might be in the batter. Air bubbles is one of the main reasons I experience why my macarons are not rising evenly.
This is one of the simplest tricks that I came up with to get my macarons to rise while not having an empty core from within.
7. Let the Macarons Rest
As I mentioned before, letting the piped macaron shells rest between 15 and 30 minutes before baking is what differentiates perfect macarons from a disaster.
This allows the batter to form a “skin” and helps the macarons hold their shape!
This resting period promotes the absorption of surface moisture back into the macarons, resulting in a moist interior and a crisp, smooth shell.
*By the way, I recently wrote an article explaining How To Prevent Your Macarons From Sticking To The Baking Paper. In this article, I break down all the different ways to prevent having sticky macarons and what to do to avoid it every time. You can check out this article here!
8. Bake the Macarons in Batches
If you are baking a large amount of macarons, then you should bake them in batches. I do this so that each macaron gets the same amount of heat from all sides which will also get them to rise evenly.
Baking in batches gives you more room to bake instead of just cramming all of the macarons into one sheet!
You can spread out the macarons evenly with lots of space which allows consistent results and better control over the oven temperature for each batch.
*By the way, if you’re looking for some new cookie sheets/baking pans to replace for your kitchen, I recently came across the Perfect Nonstick Cookie Sheets / Baking Sheets Set that I got for myself and they work great! You can check out these Nonstick Cookie Sheet Set on Amazon!
9. Use an Oven Thermometer
The oven is designed to have a consistent temperature, but in reality, the temperature can fluctuate.
This is why I use an oven thermometer to check my oven’s temperature and I make sure it is set to the correct temperature.
You need to invest in an oven thermometer to judge the true temperature of the inside of your oven. This will help you get to know your oven better! I recently came across a great Stainless Steel Instant Read Oven Thermometer. You can check it out on Amazon!
10. Check on the Macarons Frequently
Macarons are at risk of burning easily, so they should be checked on very frequently toward the end of the baking process.
This way, you can take them out of the oven as soon as they are done and prevent them from overbaking!
Avoiding bad macarons is one issue, but fixing flat macarons that didn’t rise is another. Flat macarons can be fixed even though it might seem impossible at first…
How Do You Fix Flat Macarons That Didn’t Rise?
To fix flat macarons that didn’t rise properly, you can try to bring the temperature down by 10-15 degrees Fahrenheit then bake the macarons for 1-2 minutes longer. Rebaking flat macarons at a low temperature for a few minutes will allow the batter to puff up from within and rise.
Below is a quick video I found that explains exactly what to do to prevent flat macarons every time:
If your macarons still don’t rise, it might be due to one of the reasons I mentioned earlier. Make sure to check your ingredients, baking time, and oven temperature, and try again!
How Long Does It Take for Macarons to Rise?
Generally speaking macarons typically begin to rise within the first 5 to 7 minutes of the baking process. The first minutes of baking are the most important for the macarons to achieve their desired shape and texture. However, the exact time can vary based on several factors.
These factors include the recipe, oven temperature, and even the size of the macarons being baked!
As I recently found out, the time for the macaron to rise will vary depending on many different circumstances.
When looking into it, Shinee from sweetandsavorybyshinee.com said:
This means that even something as little as air bubbles in the meringue can change the time it takes for your macarons to rise in the oven!
People also ask me…
Can I put the macarons back in the oven?
Generally speaking, you can put macarons back in the oven to make adjustments to their texture if they haven’t turned out as desired. Both underbaked and overbaked macarons can be placed back in the oven for a short period at a low temperature to help fix their textures.
What happens if you let macarons rest too long?
Allowing macarons to rest for too long can result in brittle, crunchy shells, altered flavor, compromised appearance, and difficulties achieving the desired chewy interior. You can avoid this by touching the top of the macarons often to see if they’re still sticky to the touch or not.
What temperature do you bake macarons?
Generally speaking, the right temperature to bake macarons is between 300 to 325 degrees Fahrenheit. However, the exact temperature can vary based on your recipe, oven type, and duration. Baking at a temperature that’s too high will cause the macarons to become hard and crunchy.
How long can macaron batter sit before piping?
Generally speaking, macaron batter should be piped onto the baking sheet within 20 minutes after preparation to maintain its ideal texture and appearance. Waiting for too long to pipe can cause the batter to form a skin, making it challenging to pipe and resulting in uneven macarons.