{"id":8363,"date":"2023-08-25T20:06:32","date_gmt":"2023-08-26T00:06:32","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=8363"},"modified":"2023-10-11T20:06:24","modified_gmt":"2023-10-12T00:06:24","slug":"why-are-your-macarons-crunchy","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/why-are-your-macarons-crunchy\/","title":{"rendered":"Why Are Your Macarons Crunchy? How To Fix & Prevent It"},"content":{"rendered":"\n
This post contains affiliate links.<\/em><\/p>\n\n\n\n A common problem with making macarons is that they often come out crunchy after a prolonged baking session. I’ve had this issue so many times until I finally figured out what I was doing wrong.<\/p>\n\n\n\n The main reason why macarons can be crunchy is overbaking. Overbaking occurs when the macarons are left in the oven for too long or are baked at too high a temperature. This excessive exposure to heat causes the macarons to lose moisture and become overly dry, resulting in a crunchy texture.<\/strong><\/p>\n\n\n\n There are several other reasons why your macarons might be overly crunchy. I’ve experienced many crunchy macarons over the years, it almost felt impossible to get right! After a lot of experimentation, I figured out the best ways to fix and prevent them from being too crunchy.<\/p>\n\n\n\n Generally speaking, traditional French macarons are not supposed to be crunchy. The ideal macaron has a soft, chewy interior that is surrounded by a delicate, crisp exterior. One distinctive feature of a well-made macaron is the contrast between the crunchy exterior and the chewy interior.<\/strong><\/p>\n\n\n\n While there should be a little bit of a crunchy texture when you bite into a macaron, they should not be overly crunchy.<\/strong><\/em><\/p>\n\n\n The best way to get the right consistency in the texture of macarons is to follow the recipe’s instructions to the letter.<\/strong><\/em><\/p>\n\n\n\n Make sure you are measuring the ingredients correctly<\/strong><\/em> and mixing the batter until just combined.<\/p>\n\n\n\n Did you just bake macarons and they turn out crumbling in your mouth? Macarons are often a little chewy because of the egg whites, but they should not be hard.<\/strong><\/em><\/p>\n\n\n\n Here are some reasons why your macarons might be chewy:<\/p>\n\n\n\n *By the way,<\/strong>\u00a0I recently wrote an article explaining\u00a0Why Your Macarons Could Come Out Chewy.<\/a><\/strong>\u00a0In this article, I break down all the different ways\u00a0to fix and prevent overly chewy macarons<\/em><\/strong>\u00a0in every scenario. You can check out this article here!<\/p>\n\n\n\n Baking the macarons at too high of a temperature will cause them to spread too much and will make them hard.<\/em><\/p>\n\n\n\n The ideal oven temperature for baking macarons is between 300-325 degrees Fahrenheit!<\/strong><\/em><\/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 make sure you preheat the oven before baking the macarons and use an oven thermometer to check the temperature.<\/strong><\/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 If you bake the macarons for too long, they will become hard. The ideal baking time for macarons is 12-14 minutes.<\/em><\/strong> Anything over that will make your macarons crunchy.<\/p>\n\n\n\n You can test if the macarons are done by lightly touching the top of the shell.<\/strong><\/em><\/p>\n\n\n\n If it feels firm,<\/em> then they are done.<\/em> If it feels soft or sticky,<\/em> then they need to bake for longer.<\/em><\/p>\n\n\nAre Macarons Supposed To Be Crunchy?<\/h2>\n\n\n\n
Why Are My Macarons Hard And Crunchy?<\/h2>\n\n\n\n
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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 The Baking Time Was Too Long<\/h3>\n\n\n\n