What to Do When Macarons Are Not Drying

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Macarons are delectable delicacies that many people like making for special occasions. They’re obviously nicer than many conventional sweets, and they might be a little tough to create if you’re not used to them.

If you’re making macarons for the first time, you can run into some difficulties. Macarons not drying correctly is one problem that has folks scratching their heads.

Why aren’t your macarons drying, and what can you do about it? Continue reading to find out why this is occurring and how you can fix it.

You Made a Mistake with the Recipe

What to Do When Macarons Are Not Drying

One of the first possible concerns you should look at is the recipe. Did you follow the instructions exactly, or did you make a mistake somewhere?

When you’re trying out a recipe for the first time, it’s incredibly simple to make little errors. You may be exhausted at times, or you may just want to get things done quickly.

This might result in you not correctly measuring out an ingredient or missing a critical step. If you didn’t follow the recipe’s directions to the letter, you might make a crucial mistake.

Try going through the recipe steps in your thoughts to see if you missed anything. You’ll almost certainly have to toss away the batch of macarons you’ve already produced, but you can try again the following time.

If the recipe you’ve been using isn’t working for you, you may want to try a new one. You could have more experience with another recipe, and there are lots of macaron recipes online for you to try.

You Gave up on Drying Too Early

Some folks are astonished with how long it takes macarons to dry. Macaron recipes may vary greatly, and some will need very extended drying periods.

Certain macaron recipes call for drying durations ranging from two to six hours. Some recipes even suggest storing the macarons in the refrigerator for up to three days before serving.

If you attempt to consume the macarons before they have completed drying and are ready, they may not come out properly. You may believe they aren’t drying because you gave up on the drying procedure before it was finished.

Check your recipe again to see how long it takes for everything to dry. If the recipe calls for maturing the macarons in the refrigerator, you should make them ahead of time so that you may serve them on the day you want to eat them.

Your Oven Might Not Be Ideal

Many folks who have had problems with macarons do not have access to a fan-forced oven. Making macarons will be more challenging if you use a different kind of oven.

When you use a different kind of oven, the heat may not be distributed properly. This may result in the macarons turning out differently, with various things going wrong.

Aside from having trouble getting your macarons to dry, you may discover other concerns with them. You can have trouble persuading them to form feet, for example.

When baking macarons in an oven that does not have fan-forced heat, it is advisable to utilize lower temperatures. It will take longer to bake the macarons than normal, but the outcome will be nicer since you will be able to manage the heat better.

You Made the Batter Too Runny

You might have also made a mistake while creating the batter. When macarons don’t dry as quickly as you’d want, it’s usually because the recipe is too watery.

When the egg whites are not adequately beaten, the batter will be overly runny. You want to fully whip the egg whites without overworking them.

It is also possible to make errors during folding the batter, which might lead to the batter becoming runny. Watching a video on how to make macarons may give you a better concept of how to do it so that you may mimic it.

You wouldn’t think that tiny errors like pounding egg whites slightly less than usual would make a big effect, but it does. If you can get it perfect the next time you make macarons, they will most likely come out much better.

Beating egg whites correctly isn’t difficult, but it will require some work. Essentially, you want to beat the egg whites until they begin to froth, and then add the sugar.

After adding the sugar, the egg whites and sugar combination should be mixed until firm. It should be firm enough to keep the bowl upside down without allowing it to slide out.

If you can do this correctly, your batter will come out much better. You’ll have significantly less difficulties with drying, and the macrons you make should be delicious.

Remember That the Drying Process Changes Based on Humidity

People often overlook the fact that where they reside has an influence on the drying process. If you live in a very humid environment, the drying process may take much longer than normal.

You may need to keep an eye on the macaron batter to ensure that it dries correctly. It’s sometimes preferable to simply give it a little extra time to dry, although this may be delicate since drying too much might create problems.

When you dry macarons for an extended period of time, they may begin to break. Surface cracks will make your macarons seem significantly less lovely than usual, but they may still be edible if everything else appears to be alright.

It might be difficult to get everything quite perfect, but you should have a better chance if you are aware of possible issues ahead of time. You know you want the macarons to dry perfectly, and this enables you to be as cautious as possible when watching them.

Using the Wrong Icing Mixture

This may seem weird at first, but using the incorrect icing combination might lead to complications. Some individuals make the mistake of using a generic icing mixture instead of pure icing sugar while making macarons.

Why is this such a significant difference? It all boils down to the fact that pure icing sugar is just powdered sugar, which is ideal for macarons.

The icing mixture is powdered sugar combined with cornstarch, which causes a variety of complications. If your macarons aren’t forming feet or drying properly, the frosting recipe you’re using might be to fault.

Making the transition to pure icing sugar may be just what you need to get things back on track. If you’re fortunate, this easy modification will make your macarons come out perfectly.

Consider Using Older Egg Whites

Another suggestion is to use aged egg whites to improve the quality of your macarons. This may seem strange, but it is something that many macaron fans prefer to do.

A few days aged egg whites are considered to yield nicer macarons than entirely fresh egg whites. If you have access to a few days’ worth of egg whites, you can utilize them to improve things.

The reason this seems to work so well is because it maintains the protein connection while also reducing moisture somewhat. This may aid with drying, and some people claim that it improves the texture of macarons.

This isn’t required to get your macarons to dry, but it’s something to consider if you want your macarons to come out perfectly. If you like, you may utilize egg whites that are up to five days old to create macarons.

Enjoy Your Macarons

You’ve learned a lot about what might cause macarons to not dry correctly. Despite the fact that there are several factors to consider, determining what to do should not be difficult.

As long as you pay attention, it should be simple to get the delectable macarons that you wish. These sweets are delicious, and the work required to create them is well worth it.

It should be easy to follow the tips above the next time you decide to bake macarons. You’ll be aware of some of the mistakes to avoid, and you’ll be able to get greater outcomes.

Even if you’ve tried and failed to create macarons many times, you shouldn’t give up. This is a difficult dessert to master, but with a little practice, you can accomplish it.


Why are my macarons still sticky after resting?

There are many reasons why your macarons may be sticky. The first possibility is that your meringue’s egg whites were not sufficiently beaten. Before adding the dry ingredients, make sure they’re firm and glossy. The second cause might be that you used too much sugar in your batter.

Why is my macaron top not drying?

When macarons don’t dry as quickly as you’d want, it’s usually because the recipe is too watery. What exactly is this? When the egg whites are not adequately beaten, the batter might become overly runny. You want to fully beat them, but you don’t want to beat them too hard.

What happens when macarons are too wet?

Whisk the batter to smooth it out before adding the dry ingredients. If the batter is excessively wet, the eggs will lose their form while baking and become chewy. If your macarons are still too soft 20 minutes after you remove them from the refrigerator, gently reheat them before serving.

Can I put my macarons in the fridge to dry?

You can dry macarons in the fridge, but they will not be as crisp as if you let them air dry. Place the macaron shells on a cooling rack to dry or rest for 20 to 40 minutes, or until thoroughly coated and piped on the baking sheets.

Can I dry macarons with hair dryer?

You may need more drying time if you are in a hurry to make macarons. You may also try lightly drying the area with a hair dryer. 2) If your oven is too hot, the shells will cook too quickly and get scorched on the exterior before they are done on the inside.

Can you rest macarons for too long?

What Happens If You Leave Macarons Too Long? If you leave macarons out on the counter for too long, they may deflate and bake unevenly. Overheated buttercream is the most prevalent cause of asymmetrical macarons due to uneven heat.

Can I dry macarons in oven?

If you need to speed up the drying process, you may dry macarons in the oven. Bake the macarons for 10-15 minutes at 200 degrees Fahrenheit on a wire rack over a baking sheet. Keep an eye on them so they don’t turn brown.

How long does it take macarons to dry?

Drying or resting the macaron shells involves leaving them uncovered, piped on baking sheets, in a cool, dry location for 20 to 40 minutes. This allows the batter to create a thin skin. If you gently touch the batter, it will seem duller and should not adhere to your finger.

How do you know if macarons are dry enough?

When you touch the top of the mounds and the batter does not adhere to your fingertips, the macarons are done. The surface should be flat and dry, but you should be able to lightly push into it without the top shattering. When baked, macarons will fracture if there is even a trace of moisture on the surface.

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