{"id":8321,"date":"2023-08-23T22:20:43","date_gmt":"2023-08-24T02:20:43","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=8321"},"modified":"2023-10-11T20:07:46","modified_gmt":"2023-10-12T00:07:46","slug":"why-are-your-macarons-chewy","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/why-are-your-macarons-chewy\/","title":{"rendered":"Why Are Your Macarons Chewy? How To Fix & Prevent It"},"content":{"rendered":"\n
This post contains affiliate links.<\/em><\/p>\n\n\n\n If you’ve ever made macarons, then you know that they can be a bit of a challenge. Especially if you’ve ever had them come out too chewy, then you’re not alone. In this article, I will discuss why your macarons might be coming out chewy and how to fix them.<\/p>\n\n\n\n Generally speaking, the most common reason why macarons are chewy is overbaking. When you overbake macarons, the outside gets hard and the inside stays moist and chewy. To prevent this from happening, make sure to bake them for the recommended time and then take them out of the oven immediately.<\/strong><\/p>\n\n\n\n There are several other reasons why your macarons might be chewy. I’ve experienced many chewy macarons over the years, it almost felt impossible to get right! After much experimentation, I have figured out the best ways to fix and prevent them from happening.<\/p>\n\n\n\n Macarons are one of the most difficult desserts to master because of all the things that could go wrong. <\/em><\/p>\n\n\n\n I’ve realized that one of the most common problems is a chewy macaron center<\/strong> which is a major nuisance!<\/p>\n\n\n Here are the major reasons why your macarons might come out flat and chewy:<\/p>\n\n\n\n Even though there are many factors that could affect the chewiness<\/em><\/strong> of your macarons, there are simple ways to prevent them from ever happening in the first place.<\/p>\n\n\n\n Mixing is key when it comes to making macarons. If you don’t mix the batter properly, the macarons will be flat and chewy.<\/strong> Make sure to mix the batter until it’s smooth and there are no lumps.<\/em><\/p>\n\n\n\n When mixing the batter, make sure you use egg whites at room temperature.<\/strong> Room-temperature egg whites will mix better and result in a fluffier batter.<\/em><\/p>\n\n\n\n You can use a food processor or a stand mixer with a whisk attachment to mix the batter.<\/em><\/p>\n\n\n\n *Side Note:<\/strong> I can’t go a day without using my Food Processor in my kitchen.<\/strong> They are great for anything from making pie dough to crushing walnuts! I use the Cuisinart Elemental 8-Cup Food Processor<\/strong><\/a> that you can check out on Amazon!<\/p>\n\n\n\n Overbaking is the most common reason why macarons come out flat and chewy.<\/strong> When you overbake them, the outside gets hard and the inside stays moist and chewy.<\/p>\n\n\n\n You can also use an oven thermometer to make sure the oven is at the correct temperature.<\/strong><\/em><\/p>\n\n\n\n To prevent overbaking, make sure to bake them for the recommended time and then take them out of the oven immediately.<\/em><\/p>\n\n\n\n Overbaking will also lead to cracked macarons.<\/strong><\/em><\/p>\n\n\n\n *By the way,<\/strong> I recently wrote an article explaining Why Your Macarons Could Have Cracked on Top.<\/a><\/strong> In this article, I break down all the different ways to fix and prevent cracked macarons<\/em><\/strong> in every scenario. You can check out this article here!<\/p>\n\n\n\n Your batter needs to be the right consistency<\/strong> for the macarons to turn out correctly.<\/p>\n\n\n\n If your batter is too thick,<\/strong><\/em> the macarons will be flat and chewy. <\/em>If your batter is too thin,<\/strong><\/em> the macarons will spread too much and won’t hold their shape.<\/em><\/p>\n\n\n To get the right consistency, make sure you follow the recipe to a T.<\/strong> Use a food scale<\/em> to measure the ingredients, and don’t add anything that’s not in the recipe.<\/em><\/p>\n\n\n\n I avoid all of these issues by simply using a Digital Scale<\/strong> which is a lifesaver in my kitchen. I recommend using a Nicewell Digital Food Scale<\/a><\/strong> which runs on batteries making it a wireless, hassle-free option. You can find it on Amazon!<\/p>\n\n\n\n Oven temperature plays a big role<\/strong> in how your macarons turn out. If the oven temperature is too high,<\/em><\/strong> the macarons will spread too much and will be flat and chewy.<\/em><\/p>\n\n\n\n The right oven temperature for macarons is around 300-325\u00b0F (150-163\u00b0C)!<\/em><\/strong><\/p>\n\n\n\n Below is a chart I made that demonstrates the corresponding temperatures and baking times:<\/p>\n\n\n\n You want to preheat the oven to this temperature<\/em> and then bake the macarons at this temperature. Use an oven thermometer<\/strong> to make sure the oven is at the correct temperature.<\/em><\/p>\n\n\n\n You need to invest in an oven thermometer to judge the true temperature of the inside of your oven.<\/strong> This will help you get to know your oven better! I recently came across a great Stainless Steel Instant Read Oven Thermometer.<\/a> <\/strong>You can check it out on Amazon!<\/p>\n\n\n\n The meringue is what gives macarons their light and airy texture.<\/em> If the meringue is not made correctly, the macarons will be dense and chewy.<\/strong><\/em><\/p>\n\n\nWhy Are My Macarons Flat And Chewy?<\/h2>\n\n\n\n
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You Didn’t Mix The Macaron Batter Properly<\/h3>\n\n\n\n
You Overbaked The Macarons<\/h3>\n\n\n\n
The Macaron Batter Was Too Thick<\/h3>\n\n\n\n
The Oven Temperature Was Too High<\/h3>\n\n\n\n
Temperature<\/th> Baking Time<\/th><\/tr><\/thead> 285 Degrees Fahrenheit<\/td> 12-15 Minutes<\/td><\/tr> 300 Degrees Fahrenheit<\/td> 10-13 Minutes<\/td><\/tr> 325 Degrees Fahrenheit<\/td> 8-12 Minutes<\/td><\/tr> 340 Degrees Fahrenheit<\/td> 7-10 Minutes<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n There Were Some Meringue Issues<\/h3>\n\n\n\n