What’s the deal with my chewy macarons? (5 Potential Reasons)

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Macarons are a popular treat that is also known as a cookie sandwich. When these delightful little confections come out correctly, they’re incredibly pleasant to look at and much nicer to taste.

You could appreciate macarons a lot, which may have prompted you to try your hand at creating your own. Several folks who are new to manufacturing macarons run across problems they did not anticipate.

When the macarons are excessively chewy, this is a typical problem. Why are your macarons so chewy when every other macaron you’ve ever eaten hasn’t been this way?

Continue reading to discover more about macarons and how to prevent making them chewy. It will be simpler to avoid repeating the same errors if you understand why they become problematic in the first place.

1 – Overbaking

Overbaked macarons are the most prevalent reason of their becoming excessively chewy. Basically, if your macarons are considerably chewier than they should be, you may have left them in the oven for a little too long.

Typically, macarons will be somewhat chewy, but not too so. When things come out this way, it’s frequently the consequence of a baking process error.

You may have left the macarons in the oven for too long, as previously suggested, but there may be additional concerns to consider. You might, for example, have cooked the macarons at an excessively high temperature.

Did you follow the recipe exactly, or did you make a mistake somewhere along the way? Maybe you set your oven to five degrees higher than it should be?

In any event, you should strive to determine whether or not you made a mistake. If you mistakenly cooked the macarons for too long or made a temperature error, you may fix it the next time you prepare them.

Unfortunately, you won’t be able to go back and repair the error to make the macarons less chewy. Chewy macarons aren’t always awful, but they may not be as wonderful as others you’ve had.

You may still eat the chewy macarons if you want, but if they came out weirdly, you might want to throw them away instead. Just be honest about the problem and then decide what to do next.

2 – Mixing Issues

While making macarons, mixing errors have the ability to throw everything off. When something doesn’t come out quite right with confections, it’s always a good idea to check to see whether mixing problems were involved.

It’s conceivable that a combination of factors contributed to your macarons being too chewy. Might you have blended specific items too thoroughly or insufficiently?

Retrace your steps and consider how you performed things while making the macarons. If you were preoccupied during mixing, it’s possible that you blended anything clumsily.

To get the finest outcomes, you should typically be cautious when combining components. This allows you to get things exactly perfect, and you won’t have as many problems with things being overly chewy.

Avoiding distractions when combining your components is also a good idea. You may be shocked at how difficult it can be in current times, yet many individuals battle with it.

Put your phone to quiet mode so you don’t have a steady stream of alerts distracting you from the work at hand. If you can concentrate on combining things well, you should be able to avoid making errors.

3 – Meringue Issues

Meringue difficulties may also lead macarons to be chewier than they should be. This is often owing to difficulties whipping the meringue, and it might also be due to the technique you have chosen to utilize.

Some macaron fans claim that using a hand mixer is much superior than attempting to do everything by hand. Making meringue by hand is remarkable, but it may not work as well for macarons.

If you were creating the meringue by hand, you may try using a mixer instead. Instead of whisking the meringue, you’ll use a power mixer, which will speed up the process significantly.

If you employ a hand whipping method, the macaron shells are less likely to be as firm as you like. The shells might be a little chewy at times, which isn’t ideal for macarons.

Making the modification will be simple, and any electric mixer should suffice. You may use a basic hand mixer or a stand mixer of some kind.

At the very least, if you’re seeing issues with the macaron shells, this is worth investigating. That might be the answer to your too chewy macaron problems.

4 – Ingredient Mistakes

Ingredient errors are sometimes associated with mixing difficulties, and you may have omitted an ingredient somewhere. Several folks who had their macarons come out wet and too chewy discovered that they used too little almond meal.

If you don’t get the ingredients quite perfect, something will always come out a little odd. This is why it is critical to follow the recipe exactly as written.

In principle, following the instructions exactly should enable you to get everything perfect. Just be sure you measure out your components correctly to avoid issues.

Several individuals have pointed out that not all macaron recipes provide the same results. If you know you’re using the appropriate ingredients but the macarons are still too chewy, it could be worth trying a different macaron recipe.

In this case, it’s possible that the recipe you’re using is a little too chewy for your preferences. You may be able to discover one that is much more similar to the sorts of macarons you want.

If you have a friend who makes macarons that you like, consider asking for their recipe. This should help you get outcomes that are lot more similar to the macarons you know you like.

5 – You Need to Let Them Sit in the Fridge for a While

Lastly, you should realize that macarons are supposed to be chewy. Even yet, they may soften with time, which is why most macaron lovers store their macarons in the refrigerator.

If you place your macarons in the refrigerator, they will soften somewhat, allowing you to enjoy them even more. In fact, you may want to put the macarons in the refrigerator for a little before eating them.

Some bakers have opted to store the macarons in the refrigerator for approximately a day before serving them. This allows the macarons plenty of time to soften, and they will no longer be as chewy as previously.

It’s also a good idea to take the macarons out of the refrigerator about an hour before serving. Take them out in the morning and serve them to your visitors later in the evening.

Refrigerating macarons is beneficial, and you will likely get superior results. You should be able to enjoy macarons more easily now that you know what to do with them.

Don’t Be Distraught

Don’t be disheartened if your macarons don’t come out perfectly the first time. These are really rather difficult to produce, particularly for those who are just starting out.

Making macarons is a far more complicated procedure than manufacturing most other kinds of cookies or confections. Given this, you should allow yourself some wiggle room and just strive to fine-tune your macaron baking abilities over time.

There are so many details to consider in order for the macarons to come out as flawlessly as you like. It will take some practice until it becomes second nature.

Macarons are such delectable sweets that you’ll want to keep doing your hardest. You should eventually grow pretty skilled at producing them, but keep in mind that it takes time for many individuals.

Perhaps, this brief explanation of why macarons may be excessively chewy was useful. You should have a better understanding of what is going wrong today, and you should be able to make changes over time.

The next time you make macarons, they could come out really well. But keep in mind that they should be kept in the fridge for a bit before serving.


Why are my macarons sticky and chewy?

Why are my macaron shells sticking to the pan? Macarons that do not release readily or cling to the pan may be the result of underbaking, a “wet” mixture, or the application of incorrect macaronage procedures.

Why are my macarons gummy?

If the macarons are not baked long enough, they will be overly mushy on the inside and the top will not be adhered to the bottom. This is a simple fix: bake the macarons until they are completely done. Wiggle one shell to see whether it jiggles, and if it does, continue baking the macarons.

What are the most common mistakes making macarons?

The 13 Most Common Errors While Baking Macarons
Using another flour in place of almond flour.
I forgot to sift the ingredients together.
Using the incorrect meringue in your batter.
Using cartoned egg whites….
Making use of liquid food coloring….
The macaron batter was over-mixed.
Additional details…•November 8, 2022

Are macarons supposed to be chewy?

While the shell of a macaron should preserve the filling and rise behind its surface, you don’t want your delectables to be crunchy or rigid. When one nibbles into the dish, the macarons should have a small crunch with an overall chewy feel. Its texture is what genuinely distinguishes a macaron.

What happens if you overbeat macarons?

Remember that it’s always preferable to underbeat than overbeat: the batter will continue to thin when you transfer it to the piping bag and pipe the shells onto the baking pans. Overbeating from the start will result in broken or footless macarons.

How do you make super smooth macarons?

You’ll need a sifter to pass your almond flour and powdered sugar through if you want your macarons to have a smooth, sparkly shell. I feel that one with a crank is speedier, particularly when working with bigger amounts. You may use a mesh sifter if you already have one.

What is the best temp to bake macarons?

Most macaron makers set their home conventional ovens to temperatures ranging from 290°F (143°C) to 325°F (163°C). Reduce the temperatures by 25°F if using a convection oven. How long should macarons be baked?

How do you know if macaron batter is overmixed?

One of the most critical processes in the macaron-making process is folding the macaron dough together. If the batter is not well combined, the macarons will be lumpy, uneven, and hollow on the interior. If the batter is overmixed, your macarons will most likely be flat, without a foot, and cracked.

Why are my macarons still sticky after resting?

Macarons that adhere to the paper indicate that they are not completely cooked. Baking your macarons is more like “drying out” the cookie, so if they are still clinging and not falling off your pan, they require extra baking time in the oven, maybe another 5-7 minutes.

What are 5 common macaron faults?

These Are the Top 7 French Macarons Errors and How to Avoid Them:
Macarons with cracks. There are many reasons why macaron tops fracture.
My French Macarons Lack Feet…. My Macarons Are Flat…. Not Drying Your Macarons…. Creating Macarons in Humidity…. Hollow Macarons…. Uneven Feet.
Feb 12, 2020

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