How can you tell if a macaron is properly baked?

by Kathryn Gordon on 04/06/12

Macaron baking determination hints, per request on the Facebook page on the book!

Let the macaron baking in your particular oven "talk to you..."

1) if you can easily lift it up, it was probably already baked 30 seconds + ago. Remove the tray, slide the silicone sheet or parchment onto a cold pan (or counter) to start the cooling process). Your filling will help "bring the moisture" back into the macaron -- which is an interesting trick...
2) if the batter is pulling down, like if you're impatient waiting for waffles to cook and you try to open the waffle iron - it's not cooked! Shut the door and return to baking! A sure sign of an undercooked macaron is a) dimples in the center and/or b) dark spots under the skin -- so you want to try to avoid those...
3) if it's just perfect -- you can move the macaron if you gently try to move it by placing your fingers around the feet... I always think I'm on some game show and they're going to give me a million dollars if I can move the macaron -- and if I can, you've got it! Remove the pan from the oven! Either steam off immediately (refer to the instructions in the book, page 32) or wait, like preferably until tomorrow!!! Commercial places tend to freeze the pan at this stage to make the macaron removal easier -- but if your pans won't fit in your freezer, wait or expect to spend some time with an offset spatula.

Enjoy Your Macaron Baking! Kathryn

Comments (17)

1. Corry Garam said on 4/12/12 - 02:37PM

Thank you for a beautiful book and your wonderful explanation of macaron techniques. This is the best macaroni book out there. I will put a link from my blog as I get so many questions from readers. I wish you great success. Cheers, Corry

2. Anne-Marie said on 6/19/12 - 11:03AM

I wanted one thing for my 45th birthday...YOUR BOOK! So glad I received it as a gift. Can't wait to try some of them. I was actually thinking of starting at the beginning and making them all one at a time! :)

3. Starla said on 7/17/12 - 11:30AM

Used the Kathryn's Easiest French Macaron Method and it doesn't say anything about what exactly to do with the egg whites. I poured them into the flour mixture as the recipe stated, but I couldn't pipe it out. Then I beat the egg whites until foamy/thick, and I can't get the texture right. Why doesn't the recipe state what exactly to do with the whites? Do I use the French method for the meringue? Thanks, Starla

4. Joan Wade said on 8/21/12 - 11:03PM

I have noticed that some people are having problems with using convection oven,or electric or gas ovens. I see, for example that Herme opens and closes his doors and that he is using convection. I would think that would require adjustment for me and no venting og doors since I have an electric oven. I have obtained your book and wonder if you based your recipes on fan oven? I hope not. I am about to take the plunge with Kathryn's easy recipe so thought I should be prepared. Thanks for your help, Joan

5. Notes from Kathryn said on 8/22/12 - 03:44AM

Hi Starla, just saw your question. For the easiest method, you simply crack the eggs and "stir" them into the dry ingredients -- kind of like making cornbread or pancake batter. Don't whip any air into them. I will tell you this: a) they work best at high altitudes and b) at sea level elevations you'll get the "French shape" but they can be a little flat. In classes, I do always start people out with the French meringue method because it's a) easy and b) reliable. Please email me any further questions at kathrynlmg@yahoo.com.

6. Hi Joan from Chef Kathryn said on 8/22/12 - 03:50AM

Some chefs bake only convection, some never and some use either. I use either.. Just adjust your heat downwards as you would for brownies or whatever else you bake. There are as many baking procedures for macarons out there as there are chefs. If these don't work for you, email me a photo of what happened in your oven at kathrynlmg@yahoo.com and I will help troubleshoot. Some methods bake with the oven door open the entire time! A bit of an energy waste. We went with what worked for the majority of the book recipe testsers.

7. Joan Wade said on 9/1/12 - 01:12PM

Kathryn - Thank you so much for your answer to my question. I hope to begin baking them soon and I hope not to have to send you problem macarons pic, but only beautiful ones from your easy recipe!

8. Joan Wade said on 9/1/12 - 05:17PM

Hi Kathryn: Silpat vs parchment, piping guide doesn't show under Silpat, yet I think you prefer Silpat? Perhaps we would become wealthy during this influx of desire to bake macarons if we were to create throw-away piping guides on parchment? I know amazon is selling some plastic mats with indentations, and little ridges around them, but that doesn't seem to appeal to me --- thanks, Joan

9. Kathryn said on 9/2/12 - 04:31AM

Hi Joan, we use the piping guide in my classes with Silpat. It shows up just fine, to me. Fill in the circles with a black marker maybe if you can't see it thru your brand of Silicone sheet? Send me your mailing address and I'll send you one with the circles filled in?

10. Susan said on 10/17/12 - 06:20AM

The list of items for the Coconut Caramel filling on page 166 omits the ingredient ginger. It is, however, included in the instructions. If ginger is part of the recipe could you please instruct as to dry or fresh and how much? Thank you.

11. Kathryn said on 10/17/12 - 06:26AM

Hi Susan, yes in the first printing the ginger "fell off" the page. Add 1 (1") oiece fresh ginger, unpeeled and sliced. I keep it in there all the way thru to cooling, to get a lot of flavor. If you prefer a little less flavor, you can strain it when you start to cool it.

12. Toni said on 10/25/12 - 04:53PM

Hello! I am so excited to start making macarons! I live in Denver, Colorado and don't quite understand your directions for the high altitude macarons on the website. Could you please help me to clarify? Also, maybe if you could help my with the french style recipe for high altitude? Thank again!! So excited!! :)

13. Chef Kathryn said on 10/26/12 - 07:46AM

Hi Toni, Denver seems to be about 5,000 feet up and you should be able to use the set of Salt Lake City baking directions, which were working for 4,500 to Park City elevation (and that's more like 7K?). The ones for 10-11K won't work for you, I don't think. So make either the French Meringue or the easiest meringue method and you should be ok, via this link: http://www.lespetitsmacarons.com/HighAltitude.html Other than that, if you send me a phone number and/or email me a photo of what happens directly to my email at kathrynlmg@yahoo.com we can sort it out if you still have questions.

14. Thomas said on 3/8/13 - 07:57AM

Your book says to visit your website for a downloadable piping guide. If you're going to provide this tool, then it should be easily found and linked on your home page. I'm looking all over your website and am unable to find it.

15. Chef Kathryn Gordon said on 3/8/13 - 08:02AM

Hi ! it's on the second tab for the website, down on the bottom right of the page. http://www.lespetitsmacarons.com/PipingGuide.html

16. Stephanie said on 5/11/13 - 02:21PM

Hello Chef Kathryn! My mom and I have tried making macarons for the past couple months, and no matter what we do (or which recipe we tried in your book) our macarons continue to come out very crispy, hard, and flat. We tried several different baking times, and slightly different oven temperatures, but the macarons don't come out any softer or lighter. We live in Arizona, so the climate can be very dry at times. Do you have any advice on how to get the macarons to stop coming out so crispy? All your recipes look so good, we hope to be able to make them properly one day. :) Thank you!

17. Chef Kathryn said on 5/11/13 - 11:00PM

Hi Stephanie, they won'y be flat if you hold your wrist a little higher up with the piping bag above the aheetpan. Like if you're 1/4" above now, go up to 3/4" when you squeeze. I not sure what combination of drying techniques and baking temperatures you hve tried. Have you piped th, dried outaide of the oven and then baked? If 350f is too high, you need to adjust your heat down... As much as to 225 f for baking without dryness. It sill definitely be easiest to send me a photo of what happen directly on my email, kathrynlmg@yahoo.com. It also sounds yo me like you might not be able to tell when they are baked. You should be able to wiggle the feet and just be able to FORCE it up without seeing raw batter - then it's done. But you can do some test bakes of about 3 macarons at a time from the same batter, and i'd adjust the oven heat down degrees with each test...

Leave a comment

1.	Corry Garam said on 4/12/12 - 02:37PM
	Thank you for a beautiful book and your wonderful explanation of macaron techniques. This is the best macaroni book out there. I will put a link from my blog as I get so many questions from readers. I wish you great success. Cheers, Corry
2.	Anne-Marie said on 6/19/12 - 11:03AM
	I wanted one thing for my 45th birthday...YOUR BOOK! So glad I received it as a gift. Can't wait to try some of them. I was actually thinking of starting at the beginning and making them all one at a time! :)
3.	Starla said on 7/17/12 - 11:30AM
	Used the Kathryn's Easiest French Macaron Method and it doesn't say anything about what exactly to do with the egg whites. I poured them into the flour mixture as the recipe stated, but I couldn't pipe it out. Then I beat the egg whites until foamy/thick, and I can't get the texture right. Why doesn't the recipe state what exactly to do with the whites? Do I use the French method for the meringue? Thanks, Starla
4.	Joan Wade said on 8/21/12 - 11:03PM
	I have noticed that some people are having problems with using convection oven,or electric or gas ovens. I see, for example that Herme opens and closes his doors and that he is using convection. I would think that would require adjustment for me and no venting og doors since I have an electric oven. I have obtained your book and wonder if you based your recipes on fan oven? I hope not. I am about to take the plunge with Kathryn's easy recipe so thought I should be prepared. Thanks for your help, Joan
5.	Notes from Kathryn said on 8/22/12 - 03:44AM
	Hi Starla, just saw your question. For the easiest method, you simply crack the eggs and "stir" them into the dry ingredients -- kind of like making cornbread or pancake batter. Don't whip any air into them. I will tell you this: a) they work best at high altitudes and b) at sea level elevations you'll get the "French shape" but they can be a little flat. In classes, I do always start people out with the French meringue method because it's a) easy and b) reliable. Please email me any further questions at kathrynlmg@yahoo.com.
6.	Hi Joan from Chef Kathryn said on 8/22/12 - 03:50AM
	Some chefs bake only convection, some never and some use either. I use either.. Just adjust your heat downwards as you would for brownies or whatever else you bake. There are as many baking procedures for macarons out there as there are chefs. If these don't work for you, email me a photo of what happened in your oven at kathrynlmg@yahoo.com and I will help troubleshoot. Some methods bake with the oven door open the entire time! A bit of an energy waste. We went with what worked for the majority of the book recipe testsers.
7.	Joan Wade said on 9/1/12 - 01:12PM
	Kathryn - Thank you so much for your answer to my question. I hope to begin baking them soon and I hope not to have to send you problem macarons pic, but only beautiful ones from your easy recipe!
8.	Joan Wade said on 9/1/12 - 05:17PM
	Hi Kathryn: Silpat vs parchment, piping guide doesn't show under Silpat, yet I think you prefer Silpat? Perhaps we would become wealthy during this influx of desire to bake macarons if we were to create throw-away piping guides on parchment? I know amazon is selling some plastic mats with indentations, and little ridges around them, but that doesn't seem to appeal to me --- thanks, Joan
9.	Kathryn said on 9/2/12 - 04:31AM
	Hi Joan, we use the piping guide in my classes with Silpat. It shows up just fine, to me. Fill in the circles with a black marker maybe if you can't see it thru your brand of Silicone sheet? Send me your mailing address and I'll send you one with the circles filled in?
10.	Susan said on 10/17/12 - 06:20AM
	The list of items for the Coconut Caramel filling on page 166 omits the ingredient ginger. It is, however, included in the instructions. If ginger is part of the recipe could you please instruct as to dry or fresh and how much? Thank you.
11.	Kathryn said on 10/17/12 - 06:26AM
	Hi Susan, yes in the first printing the ginger "fell off" the page. Add 1 (1") oiece fresh ginger, unpeeled and sliced. I keep it in there all the way thru to cooling, to get a lot of flavor. If you prefer a little less flavor, you can strain it when you start to cool it.
12.	Toni said on 10/25/12 - 04:53PM
	Hello! I am so excited to start making macarons! I live in Denver, Colorado and don't quite understand your directions for the high altitude macarons on the website. Could you please help me to clarify? Also, maybe if you could help my with the french style recipe for high altitude? Thank again!! So excited!! :)
13.	Chef Kathryn said on 10/26/12 - 07:46AM
	Hi Toni, Denver seems to be about 5,000 feet up and you should be able to use the set of Salt Lake City baking directions, which were working for 4,500 to Park City elevation (and that's more like 7K?). The ones for 10-11K won't work for you, I don't think. So make either the French Meringue or the easiest meringue method and you should be ok, via this link: http://www.lespetitsmacarons.com/HighAltitude.html Other than that, if you send me a phone number and/or email me a photo of what happens directly to my email at kathrynlmg@yahoo.com we can sort it out if you still have questions.
14.	Thomas said on 3/8/13 - 07:57AM
	Your book says to visit your website for a downloadable piping guide. If you're going to provide this tool, then it should be easily found and linked on your home page. I'm looking all over your website and am unable to find it.
15.	Chef Kathryn Gordon said on 3/8/13 - 08:02AM
	Hi ! it's on the second tab for the website, down on the bottom right of the page. http://www.lespetitsmacarons.com/PipingGuide.html
16.	Stephanie said on 5/11/13 - 02:21PM
	Hello Chef Kathryn! My mom and I have tried making macarons for the past couple months, and no matter what we do (or which recipe we tried in your book) our macarons continue to come out very crispy, hard, and flat. We tried several different baking times, and slightly different oven temperatures, but the macarons don't come out any softer or lighter. We live in Arizona, so the climate can be very dry at times. Do you have any advice on how to get the macarons to stop coming out so crispy? All your recipes look so good, we hope to be able to make them properly one day. :) Thank you!
17.	Chef Kathryn said on 5/11/13 - 11:00PM
	Hi Stephanie, they won'y be flat if you hold your wrist a little higher up with the piping bag above the aheetpan. Like if you're 1/4" above now, go up to 3/4" when you squeeze. I not sure what combination of drying techniques and baking temperatures you hve tried. Have you piped th, dried outaide of the oven and then baked? If 350f is too high, you need to adjust your heat down... As much as to 225 f for baking without dryness. It sill definitely be easiest to send me a photo of what happen directly on my email, kathrynlmg@yahoo.com. It also sounds yo me like you might not be able to tell when they are baked. You should be able to wiggle the feet and just be able to FORCE it up without seeing raw batter - then it's done. But you can do some test bakes of about 3 macarons at a time from the same batter, and i'd adjust the oven heat down degrees with each test...