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Original Italian Macarons
Original Italian Macarons

Italian Macarons

July 15, 2017 Posted by Kyndall @ 6 Cakes & More Recipes 190 Comments

Here are a few products that I recommend for this recipe!  Silicone Baking Mat, Candy Thermometer, Almond Flour, Rubber Spatula, KitchenAid Mixer, and Oven Thermometer!

Join our Facebook group! Ask questions, connect with other bakers (new & experienced), and have fun!

Original Italian Macarons

Italian Macarons

This is my recipe and technique for Italian macarons. This recipe can easily be cut in half or doubled! I've never gotten hollows with this recipe. There is a full step-by-step video below of the whole process. I hope it works as well for you as it does for me! Feel free to comment or ask questions!  Check out Anthony's Almond Flour for the best almond flour for macarons!
Please read my blog post on macaron tips that will help answer questions about egg whites and give much more detail comparing ingredients before you begin! -->  All Things Macarons
4.15 from 7 votes
Print Pin Rate
Course: Treats
Prep Time: 20 minutes
Servings: 48 shells (approximately 1.5" circles)
Calories: 37kcal

Equipment

  • Silicone Baking Mats
  • Stand Mixer
  • Oven Thermometer
  • Food Scale
  • Piping Bags
  • #10 Piping Tip
  • Candy Thermometer

Ingredients

  • 140 grams almond flour
  • 140 grams powdered sugar
  • 100 grams egg whites divided in half (50-50)
  • 100 grams granulated sugar
  • 40 grams water bottled
  • 1 teaspoon vanilla (Optional) or any other flavoring
  • 1-4 drops gel food coloring (Optional)
Metric - US Customary

Instructions

  • Prepare your baking sheets. I use silpat mats because that's what works best for me, but you can use parchment paper instead.
  • Weigh your water and granulated sugar into a small sauce pot and place on stove with a candy thermometer attached but don't turn the heat on just yet. You also do not want to stir it. Just measure it into the pot and set it on the stove. At no point will you be stirring the sugar water mixture.
  • Weigh your almond flour and powdered sugar into a bowl and place into a food processor. Pulse 2-3 times, stir to mix it around, and then pulse 2 more times.
  • Weigh 50 grams of egg whites into the bowl of a stand mixer and set aside.
  • Weigh the other 50 grams of egg whites into a separate large bowl. Add your almond flour and powdered sugar mixture. If you're adding food coloring or flavoring, you can add it now.
  • Turn the burner with your sugar water pot on to medium heat. Again, no stirring. Everything will be fine. Just let it work it's magic.
  • With a rubber spatula, start folding the egg whites into the sugar flour mixture. It will seem dry and like it's not going to mix, but eventually it will.
  • Once fully mixed, cover with plastic wrap so it won't dry out.
  • Your sugar water mixture should be simmering at this point. Once it reaches 100 degrees C, turn your stand mixer with the bowl of egg whites on to medium high.
  • This is where you have to multi-task. Watch your egg whites and your sugar water closely. You only want the egg whites to get foamy. Do not take them to soft peaks. Your sugar water is only going to get to 115 degrees C. If your egg whites are ready before your sugar, just turn the mixer down to low.
  • Once your sugar water reaches 115 degrees C, remove the candy thermometer and with the mixer on medium low, slowly pour the sugar water into the egg whites.
  • As soon as all of the sugar water is added, turn the mixer on medium-high (8 on a KitchenAid stand mixer).
  • I don't have an approximate time on how long to mix. What works best for me is bowl temperature. Every minute (or less) I place my hand on the lower portion of the outside of the bowl. Once it's at room temperature, my egg whites are usually ready. Even here you don't want stiff peaks. When you take the whisk out of the bowl, the egg whites will form a bird beak. They won't be stiff. They will be glossy.
  • Remove the plastic wrap from your flour sugar mixture and place half of the egg whites into the bowl. Fold this until you don't see anymore white streaks (from the egg) or dark clumps (from the flour mixture).
  • Add the second half of egg whites to the bowl. Fold the mixture while also pressing it against the side of the bowl periodically. You want the consistency to be like lava. No, I've never actually seen lava, but this is the most accurate description. It will still be somewhat thick, but will also slightly flow off of the spatula. This batter works best when it's not as thinned out as most other recipes. It will fall from the spatula but should not be able to do a "figure 8" into the bowl. You can watch the video below for more detail.
  • Place a piping tip into a piping bag, twist the end with the tip (keeps the batter from oozing out), and place into a cup. Scoop or pour the batter into the piping bag.
  • Pipe 1- 1 1/2 inch circles onto your prepared baking sheets about an inch apart. After your baking sheet is full of shells, bang it down on the counter 2-3 times, spin the pan around, and bang it down 2-3 more times. If there are still air bubbles you can pop them with a toothpick.
  • Turn your oven on to 300 degrees F. Your shells will be drying while your oven preheats.
  • Depending on your climate and humidity, the drying time will vary. I let mine dry for roughly 20-30 minutes. I test them by lightly touching the side of a shell. If the batter doesn't stick to your finger, it's ready to be baked! They will still have a shine on them.
  • Place into the oven for 7 minutes, rotate the pans around and cook for another 7 minutes. If you touch the side of a shell and it doesn't wiggle, it's ready.
  • Remove from the oven and let cool completely before attempting to remove from the silpat or parchment paper. The shells should pop off of the silpat easily. Every once in a while I have a few that slightly stick, but not usually. You can bend the silpat away from the cookie and this helps a lot.
  • Match up your cookies by size and fill! I mostly fill mine with flavored buttercreams, but there is an endless list of possibilities when it comes to flavored fillings!
  • Enjoy your gorgeous creations!
    Original Italian Macarons

Notes

 

 
   

Nutrition

Serving: 2macaron shells | Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 4mg | Fiber: 1g | Sugar: 5g | Calcium: 6mg | Iron: 1mg
Tags: italian macaronsmacarons
190 Comments
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190 Comments

Leave your reply.
  • Cheryl
    · Reply

    April 2, 2022 at 4:29 PM

    Question. I want to make a large batch for a church event. I notice it says add food coloring now in the recipe. Is there any reason I can’t split up the batter and at the very end put smaller amounts in separate bowls add food colorings and different flavors?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 2, 2022 at 4:39 PM

      Hi Cheryl! You can, but you have to be very careful to not over macaronage the batter. My best advice is to stop mixing the batter before it’s fully mixed and ready to go, divide into separate bowls, add color, then finish with your macaronage. I hope that helps! 🙂 Happy baking!

  • Joleen
    · Reply

    August 4, 2021 at 10:19 PM

    Hi, i really would like to try making these.

    How can i make the Mac shells true Gold?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 5, 2021 at 6:49 AM

      Hi Joleen! You’ll have to either paint or airbrush the shells once they’re cooled. For airbrush you can use this Americolor Gold Sheen (it won’t give a full gold, but a sheen) or you can paint them with this Edible Art Paint Pure Gold (it will give a more full coverage). I prefer the Edible Art Paints as they do give a more full coverage on their metallics 🙂 I hope that helps!

  • Husna laheri
    · Reply

    April 28, 2021 at 6:23 PM

    Hey hope you okay! Your recipe and method was really good and straight forward. Got good results with the batter but, i left the shells for 2 hours to dry but still got cracks. Could please let me know what im missing

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 28, 2021 at 7:50 PM

      Hi Husna! I’m great and I hope you’re well also! If you let them dry for 2 hours and they still cracked my first suggestion would be to double check your oven temperature with an extra oven thermometer. Cracking shells even after drying tends to be because the temp is too high.

  • Kim Oborne
    · Reply

    April 16, 2021 at 7:04 AM

    Hi, I just wanted to ask if you are using cold egg whites or room temp?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 16, 2021 at 7:48 AM

      Hi Kim! I always use eggs straight out of the fridge no matter which method I’m using for macarons. 🙂

  • Paolo
    · Reply

    February 14, 2021 at 6:02 AM

    Hi! I really need some help with my macarons. The end results cracks all the time. some of them were ok and did not cracked but it looks wrinkly and not very well rounded. I rested them for 30 mins and they form the skin but i am still having problems. I did 4 batches already and all were a fail. i tapped them many times to release the bubbles and also use toothpick for air pockets. i dont know what i am doing wrong. I actually have been making macarons for so many times now and i followed your recipe and i was very happy with the end results. i got back into it and now its all failures. I like your recipes as it is not overtly sweet as most macaron recipes. i have been doing good last year and making lots but now i am struggling to make a really good batches as most are cracked. please help

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 14, 2021 at 8:20 AM

      Hi Paolo! So it really sounds to me like your almond flour could be the problem. Wrinkly macarons tend to happen because of too much moisture in the batter and/or oily almond flour. This can also lead to the cracking problems. Have you changed your almond flour brand? Also, try storing the almond flour in the fridge or freezer when not in use. That will help as well. We can get this worked out and have you making successful macarons again in no time! 🙂

  • Maiasatara
    · Reply

    December 26, 2020 at 6:04 PM

    I wanted to thank you for the calculator you added to allow for recipe adjustments. After I cracked 3 eggs I ended up with 115g of egg whites. I was able to muck around with the number of shells until I got the egg whites to the exact gram. 52.5 shells was the magic number. Since I’m doing these for myself and not sales it’s much easier this way rather than adding partial egg whites to a container and throwing away 1/4 of one. They’re aging tonight and I’m excited to try your recipe tomorrow!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 28, 2020 at 8:59 AM

      Hi Maiasatara! I’m excited to hear how they come out! 🙂

    • Ann
      · Reply

      February 2, 2021 at 9:30 PM

      Hello Kyndall – two more comments. One good one not so much. My first attempt ever, using your recipe, produced perfect macarons. So when I came back here to use it again because of that genius quantity calculator I told you I loved (the one I’ve been telling all my macaron friends about, sending traffic here) I discovered the calculator has been removed from the recipe??? Really? After three years minding its own business I pay you a compliment and you remove the very thing I complimented. Help me understand? Is it on a different page I’m missing somehow? If so I apologize but my browser history isn’t showing a different spot. I checked a screenshot I took and it shows the calculator on THIS page. Um. Wow?

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        February 6, 2021 at 1:55 PM

        Hi Ann! We have actually been going through our site and updating things to help it run faster and smoother. I didn’t realize that the calculator had been removed, so it wasn’t intentional. I spent the last few days putting the recipe back into the older version to keep the calculator. I also added in some extra tips as well as new pictures. Here is the link to the recipe with the calculator attached. I hope it makes up for not having the calculator for a few days 🙂 https://6cakesandmore.com/recipe/italian-macarons-with-smart-calculator/

  • Stephanie
    · Reply

    December 20, 2020 at 12:05 AM

    If I’m not using flavouring, should I add a teaspoon of eggs to make up the difference?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 20, 2020 at 5:04 PM

      Hi Stephanie! No ma’am, you can just omit it and not change anything else 🙂

    • Stephanie
      · Reply

      December 27, 2020 at 11:40 PM

      Thank you Kyndall! You are always so quick to reply to comments. Because of your super helpful video and awesome recipe, I’ve finally been able to get non hollow macs more consistently. Still working on getting non hollows all the time but I’m pretty happy with the progress I’ve made over the last few months 🙂

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        December 28, 2020 at 9:01 AM

        Hi Stephanie! I’m so excited to hear that! Keep up the great work, and as always, I’m here to help however I can 🙂

      • Alana
        · Reply

        August 31, 2021 at 8:40 AM

        Hi Kyndall! First of all, thank you so much for sharing your time and talent with us! The start to finish video and process was so helpful! I was thrilled because the macs were almost completely not hollow (like you can probably slide a quarter in the hollow gap, it’s that close). So I had a couple questions if you wouldn’t mind answering – along with the slight hollowness, I also noticed the shells themselves are very delicate and indented once I put them on a drying rack even after they cooled completely. Should I let them rest a little longer than 30 min? And I may have overwhipped the meringue a bit, the beak was probably a little more stiff than the one demonstrated in the video, or would it happen from the sugar syrup going past 115C (I think mine got to 116.5) or something else maybe? Thank you!

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          August 31, 2021 at 2:14 PM

          Hi Alana! Thank you so much! Those are really great results 🙂
          If your shells are delicate that is more likely to be an issue with your oven, the meringue, too much moisture overall or a combination of the three.
          Make sure your almond flour isn’t oily and if you’re adding any extracts, liquid flavors, or colors, that you’re not adding more than about a teaspoon.
          I highly advise in using an oven thermometer as it does make a huge difference to know what your oven is actually heating to verses what it says it is. You definitely want them to have a skin before baking (that will help with the shell as well). It doesn’t have to be a thick skin, but you do want to be able to touch it on the edge and it not be tacky at all.
          As long as your sugar syrup isn’t going above 118-120C then you’re ok. 120C would really be pushing it lol.
          I know that wasn’t a perfect fix as an answer, but hopefully that helps you out and fixes your problem! Either way, enjoy your success and continue baking! You got this! 🙂

  • Kylie
    · Reply

    October 27, 2020 at 4:56 PM

    Hi Kyndall! I have been trying to get successful macarons for about a week now, and although your recipe was the only one that didn’t end in big blobs, I am still having a couple issues. Both times that I have tried your recipe, my macs have come out with unbaked centers and hollows at the top. I increased the baking time by 9 minutes, but they still aren’t right. I use an oven thermometer and follow your recipe almost exactly. Any tips?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 28, 2020 at 1:14 PM

      Hi Kylie! Without knowing every step of your process and if you’re doing anything differently it’s very hard to troubleshoot. You may need to lower your oven temp just a bit, especially since you said they’re still not baking. I have several great troubleshooting posts located here (clickable link) –> Community Questions that will definitely help a lot. Feel free to reply if you’re still having any problems or need anything 🙂

  • Eka
    · Reply

    September 30, 2020 at 12:45 PM

    Hello, Kyndall! I want to thank you for the recipe, it worked for me today – no hollows! Yay! )) the only flaw is small feet. But one thing bothering me most is that my macs aren’t as fluffy inside as yours. What should I align? Please kindly advise 🌷

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 1, 2020 at 5:04 PM

      Hi Eka! Thank you, I’m super happy to hear that! If you’re using silicone baking mats the feet will tend to be smaller, but honestly I kind of prefer them that way. If you want taller feet try parchment paper, it will help. The insides of the Macs could be because of lots of different things, the main thing being your final batter- it should be on the thicker side and that will help tons with the interior of your shells. Thanks again! 🙂

  • holly
    · Reply

    September 15, 2020 at 9:25 PM

    Can you please supply us with the recipe that you use to you fill these Macarons with.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 16, 2020 at 6:41 AM

      Hi Holly! Most times I use my Basic All-Butter American Buttercream as it can be flavored an unlimited amount of ways, but I’ve also used my Chocolate Ganache 3 Ways. 🙂

  • Kath
    · Reply

    September 7, 2020 at 6:09 AM

    Thank you so much for this recipe! After many trial and errors, it’s this recipe that has been most consistent. I do have a question though. If I wanted to flavor the shells with maybe matcha, how can I adjust this recipe without messing up the proportions? Thank you very much and hope to hear from you soon! 🙂

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 7, 2020 at 8:04 AM

      Hi Kath! That’s so great to hear and thank you! If you’re only adding up to a tablespoon of a powder, you can just add it straight in. If you’re adding more, you can use my Chocolate Italian Macarons (clickable link) and sub out whatever cocoa powder with whatever ingredient you’re using. I hope that helps! 🙂

  • Anonymous
    · Reply

    August 10, 2020 at 9:55 PM

    Recipe looks great, very detailed, will be trying soon🙈😍

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 11, 2020 at 8:19 AM

      Thank you and good luck!

  • Lorley Eastburn
    · Reply

    August 2, 2020 at 4:26 PM

    Hello from Arizona! I’ve made your Italian macarons many times and no longer have hollows. The last two times I’ve made these I’ve had a problem with chunks of sugar crystals forming as I pour the hot syrup into the egg whites. I use a glass KitchenAid bowl and slowly pour the syrup. I can hear the sugar crunching on the bottom of the bowl and clinging to the whisk attachment. Should I use a metal bowl ? Should I pour more slowly? Pour faster? And because of these sugar chunks I have to be very careful removing the meringue from the bowl. Any suggestions. And you rock! I love your video. Stay safe.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 4, 2020 at 8:57 AM

      Hi Lorley! To start with there are two things I’d check for, are you overheating your sugar surup, and/or are your egg whites still too cold when you’re adding your sugar syrup? Using a glass bowl shouldn’t be a problem. You definitely want to be pouring slowly, and your mixer should be somewhere between low and medium. Thank you so much and we’ll get it figured out! You stay safe as well 🙂

  • Emily
    · Reply

    August 1, 2020 at 11:06 PM

    Thanks for the recipe + video! First time I’ve been able to successfully make macarons and it felt amazing. I was wondering if you recommended any brand for sprinkles as the ones I’ve used in the past tend to bleed into the batter. Thank you!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 2, 2020 at 11:16 AM

      Hi Emily! You’re very welcome and I’m so glad you enjoyed the recipe! I’ve used Wilton nonpareils and Wilton jimmies without any issues. I do tend to use sprinkles on colored batter though versus uncolored batter as it seems to help 🙂

  • Dianne
    · Reply

    July 12, 2020 at 11:15 PM

    Hi, thanks to your recipe my macarons are not hollow BUT they have wrinkled tops. Please help me figure out what went wrong. Thanks in advance!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 13, 2020 at 9:24 AM

      Hi Dianne! I have some great troubleshooting posts here –> (Clickable link) Community Questions

    • Dianne
      · Reply

      August 12, 2020 at 8:30 PM

      Hi. Thanks for the link. I read all of the tips and tricks and comments but I did not find how to avoid wrinkly shells. My macarons look perfect coming out of the oven after it is done. But when cooling, they start to deflate and get wrinkly tops. Would like to know what you think. Thanks!

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        August 13, 2020 at 7:24 AM

        Hi Dianne! Wrinkly shells typically mean that there was too much moisture in your batter, you over mixed your macaronage, and/or your meringue was off (temp of sugar syrup was wrong when added). Usually the moisture in the batter is the culprit, but it could be any or a combination of the things I listed. Another thing is that if you’re not using an oven thermometer, your oven temp could be off and your macarons aren’t fully baked causing them to deflate. I hope that helps! 🙂

  • Alessandra
    · Reply

    July 9, 2020 at 7:12 PM

    Hi ..thank you for the video and recipe..I am not sure if it is correct.. I just finished and the shells seems to be a little soft .. I substitute 20g of almond for cocoa power .. is not hollow 🙂 maybe to much cocoa power. I will try again a batch without the chocolate.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 10, 2020 at 7:29 AM

      Hi Alessandra! You’re very welcome 🙂 So you definitely don’t want to substitute any almond for anything. If you’re wanting to make chocolate macarons I have a recipe for it (clickable link) –> Chocolate Italian Macarons These measurements will work out for you much better!

  • Mac
    · Reply

    June 30, 2020 at 4:08 PM

    Hi there! Your recipe has helped me in making great macarons after many up-and-down experiences with previous batches. I have a few questions for you, and it feels like something solvable, I just need your expert opinion 🙂

    Okay, so my oven is quite old, I’ll just start by saying that. I know that silicon mats are the preferred method for making these, but so far, I’ve only been able to get them to cook properly when doing it on parchment paper in my oven. In my oven, if I do 300 degrees at 16.5 minutes, that’s the perfect cooking time for them. They’re not hollow, they have great feet, they’re just great (except I want to be able to use my silicon mats!).

    But when I do 300 degrees on a silicon mat, it’s not fully baked using 300 degrees at 16.5 minutes. I even upped it to 17.5 minutes at 300 degrees and while they were good, there were a few hollows (not all though) but almost all of them had a “stickiness” to them, unlike how they come off dry when I use parchment paper. Also, the feet didn’t rise as much, they didn’t look flat necessarily, but it just didn’t look as good.(So I’m guessing maybe I need to increase the temperature.) Any suggestions on temperature/time, based off of the info I’ve given about what has worked for me previously in my oven?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 1, 2020 at 11:44 AM

      Hi Mac! I’m so happy to hear that you’re enjoying the recipe and having success with it!

      Are you using an oven thermometer? Not the one on your oven, but an extra one? Often times the temp is different than what the oven displays. You could actually just be baking at a lower temp than you think. If you are using one then great lol! So, if you’re indeed baking at 300 and increasing the time isn’t helping with the stickiness, try increasing your baking temp slightly. Even just 5 degrees will help. If that still doesn’t work out, the other option you can do is teflon baking mats. They’re the best option between parchment paper and silicone mats. They can be reused many more times than parchment paper, although not as long as silicone. They do give the feet that parchment paper does. This may be what fixes these issues for you if increasing your oven temp doesn’t.

      The silicone mats will always produce smaller feet than the parchment paper will, but personally I prefer them that way. They shouldn’t be tiny, but they are noticeably smaller than what the parchment paper produces.

      I hope this helps and feel free to reply if you have any further questions or comments as I’m always here to help! 🙂

      Here’s a link to the teflon mats I use if you want to check them out (clickable link) –> https://amzn.to/3ghC8Ds

  • Lena
    · Reply

    June 14, 2020 at 8:03 PM

    Hi Kyndall!
    What a great post and lots of helpful tips! I have been trying Italian meringue macs for weeks, and my latest trouble is concave bottoms. The shells are perfect on the outside, but the feet are what I call fake. Once the shells come off the silpat, they look like lenses. What do you think is the cause? I tried a range of temp, from 225F convection to 325 no convection.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 15, 2020 at 11:07 AM

      Hi Lena! Have you throughly cleaned your silpats? I know that sometimes they can kind of accumulate some residue. Clean them really well, then wipe down with a bit of vinegar. That should solve that problem for you. 🙂

  • Winnie
    · Reply

    June 11, 2020 at 3:48 PM

    Thank you very much for your very detailed and informative video. Thanks for sharing all your tips and experience. Today is my first attempt making Italian macarons. To my surprise, they are a success! They turned out exactly what they are supposed to look like. They are just so perfect I didn’t even want to eat them! I appreciate your effort you put into the video. You’ve made my day. Thanks again.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 12, 2020 at 8:47 AM

      Hi Winnie! Thank you so much for that amazing feedback! I’m so happy to hear it 🙂

    • Eka
      · Reply

      November 9, 2020 at 4:47 AM

      Hi, Kyndall!
      Unfortunately recently I started having issues with hollows (( i know its not about the recipe, since it worked beautifully at the beginning. Must be something within the process. Can you please advise where the mistake can be? I feel like my meringue is not as fluff anymore, could it be in the moment when to add syrup?
      Thank you in advance 🌹

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        November 9, 2020 at 7:57 AM

        Hi Eka! I’m sorry to hear you’re having issues. Unfortunately, there’s no way for me to tell you exactly where the problem lies without being in the kitchen with you. If you’re meringue isn’t as fluffy anymore it could be that you’re not heating your syrup to the same temp that you were. Your bowl could also have some residue on it, causing the meringue to not fully develop. Sorry I couldn’t give an exact answer, but hopefully we can get it worked out! 🙂

  • Lisa
    · Reply

    June 7, 2020 at 4:01 PM

    This recipe is absolutely the best I’ve found! I have a question though. When I make these with no food coloring, just vanilla extract, they come out perfect. When I add food coloring (3-4 drops), they crinkle up a bit and some crack. Any suggestions on how to avoid this? Clearly you use food coloring and they turn out perfect. I’m not sure what’s causing them to do this.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 7, 2020 at 7:25 PM

      Hi Lisa! Awesome and thank you! What kind of food coloring are you using? It’s best to use a gel food color or a powder color as they won’t add too much moisture to your mixture. I hope that helps 🙂

    • Lisa
      · Reply

      June 8, 2020 at 3:35 PM

      I used the Americolor gel food coloring.

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        June 9, 2020 at 11:13 AM

        Hmm. I’ve never heard of that happening with the Americolor gels. I use up to a full teaspoon for some of my darker colors. Try reducing the amount of vanilla extract when using the colors and see if that helps. 🙂

        • Lisa
          · Reply

          June 11, 2020 at 12:23 PM

          Good idea! I’m making another batch this weekend with food coloring. I’ll let you know how they work out!

          • Kyndall @ 6 Cakes & More

            Author
            June 12, 2020 at 8:44 AM

            Sounds good!

  • Terry
    · Reply

    June 7, 2020 at 1:28 PM

    Tried your recipe today and found it very easy. Your video is great. Unfortunately as I am looking in the window of my oven most are exploding and lopsided😭. I’m going to give it another try. I did find I didn’t have to fold the mixture together very long until I reached what I thought was the right consistency but in hindsight I think it may still have been a little too thick. I put the first tray on parchment, now I’m going to put the second tray in using my mat, which I have not had much luck with, and see what happens!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 7, 2020 at 7:23 PM

      Hi Terry! It sounds like your oven is too high in temperature and/or you didn’t let them form a good enough skin before baking. Make sure you’re using an oven thermometer as the reading is usually off from what your oven states. I hope that helps! 🙂

  • Becky Brown
    · Reply

    June 7, 2020 at 12:08 AM

    Thank you for the video and your written instructions.
    1. As instructed, I add the sugar syrup to the foamy egg whites and turn my mixer (I have the same one as you) to 8. My meringue gets to room temperature before I get the beak. What is more important – stopping when the meringue gets to room temperature or when it makes a beak?
    2. You say to stop heating the sugar syrup when it gets to 115 C. I see many other recipes that say 116, 117, or 118. Are all of these ok and you have just found that 115 works best for you?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 7, 2020 at 7:21 PM

      Hi Becky!
      1. You want the meringue to reach the bird beak stage but don’t take it further. The temp of it isn’t a huge deal.
      2. When you take the sugar syrup off of the heat it will continue to rise in temp. If you remove it over 115 degrees, it can change the outcome of the macarons because the temp will continue to rise, changing the consistency. I hope that helps! 🙂

  • Ronelle
    · Reply

    May 29, 2020 at 9:57 AM

    Hi! I have to say this recipe is the best! I’ve made it 10 or more times and only just last night did I have my first batch of hollows. I think my meringue was over beaten and they were a little undercooked so the combination of the two left me with hollows. I do have a couple questions for you if you have the time, have you ever double or tripled your recipe? Just wondering how a macaronage goes with extra batter. Also is your oven convection? Do you bake more than one tray at a time?

    • 6cakesandmore
      · Reply

      May 30, 2020 at 8:33 PM

      Hi Ronelle! Thank you and I’m happy to hear you’re enjoying the recipe 🙂 I have doubled and tripled the recipe and it works just fine, but keep in mind how many trays you can pipe and bake at a time. After a few hours the batter doesn’t do as well sitting in the bag. I have made my recipe using a convection and conventional oven and they both work great. I do have to adjust bake time slightly though. I only bake one tray at a time because that gives me the best results.

      • Kylie
        · Reply

        October 24, 2020 at 11:28 AM

        Hi! You said that you adjusted the temp slightly. What temperature did you use when using convection?

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          October 24, 2020 at 5:20 PM

          Hi Kylie! When using a convection oven the general rule of thumb is to start 25 degrees lower than what the recipe calls for. All ovens and atmospheres vary so you may need to make further adjustments from there. 🙂

  • Michaela
    · Reply

    May 27, 2020 at 2:16 PM

    My macarons won’t form a skin I have waited over an hour and a half, I’m not sure what to do. Any way you know what I have done wrong? I certainly don’t know.

    • 6cakesandmore
      · Reply

      May 30, 2020 at 8:33 PM

      Hi Michaela! It sounds like your almond flour could have been oily or your meringue was off somehow.

  • Kristy
    · Reply

    May 21, 2020 at 9:55 PM

    I have made your recipe several times now and I have to say, these are the most delicious and really most reliable macarons I have made! Thanks you. I just have a quick question on my last two batches as they turned out kind of soft after baking even though they were slightly browned on top and bottom. Where do you think I want wrong?

    • 6cakesandmore
      · Reply

      May 30, 2020 at 8:36 PM

      Hi Kristy! Thank you so much for that feedback 🙂 It sounds like you need to lower your oven temp just a bit. Make sure you’re using an oven thermometer as the reading on the oven is often off. I hope that helps!

  • Caroline
    · Reply

    May 1, 2020 at 4:46 AM

    Hi Kendall,

    I made macarons after a 2 month break and they all turn out horrible. My candy thermometer has to read 120 degree celcius fore I can pour into the mixture. I can get the soft meringue. But when I mix with the almond paste, the mixture became stiff n dry. I thought maybe I added in another 10 gram of egg white, the mixture got softer. But I kept on folding cos I can’t get the ribbon to blend into the mixture. So I decide to pipe the mixture, it did not form a nice curve. Worse, my macarons cracked in th oven. What happen to my mixture?

    • 6cakesandmore
      · Reply

      May 1, 2020 at 7:36 PM

      Hi Caroline! I don’t take my mixture to the ribbon stage. There is a full length video with the recipe if you’d like to watch that. I think it will help. I also have some troubleshooting posts that may help 🙂 Clickable link –> Community Questions

  • Kelsey
    · Reply

    April 22, 2020 at 3:33 AM

    Hi! Hope you and your family are doing well with everything going on with COVID19 right now. Thank you so much for this recipe! I am just getting into macaron making, this the first time I’m trying Italian. I started with French and my first two batches were amazing! I was hooked, and bought a whole bunch of supplies, including silicone mats (AmazonBasics brand). Since starting to use them, though, every batch has cracked. So I ready the Italian method was more stable, so found your recipe. My first meringue was a disaster, all the sugar got all over the bowl (and the floor… and my hair!) and not into the egg whites, so I dumped it and started over. The second was much better. I piped half onto a silicone mat, and half onto parchment. The ones on the silicone mat: cracked, hollow, no feet. Parchment: beautiful feet! but they’re all hollow and 1 still cracked. I think this is because I’m under-beating my macaronage (and this makes sense – too much air so tops try to pop off). But the texture of my batter SEEMS right from everyone’s descriptions (lava, honey, etc) and spreads (seemingly) appropriately, and they rest well, as I can pet each one before they go in the oven. The ONLY other thing I can think of to cause this is that I am using whole almonds and using a food processor (it’s actually the mini food processor attachment that came with my immersion blender) to create my flour (okay, so it’s not as powerful as a food processor so it comes out more more like a meal 🙁 …. but I sift it through a fine mesh sieve before using it). I do have properly-milled almond flour on the way so will see if things change using that instead. Wow, okay that got longer than I expected. TL;DR, I’m getting hollows with this recipe on both silicone and parchment… does this sound to you like I am under-beating my batter, and if so, do you know of a good video to show the appropriate consistency it should be? And do you have any suggestions as I continue to iterate to find the right recipe for my environmental conditions?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 24, 2020 at 3:29 PM

      Hi Kelsey! Thank you, we are well 🙂 They certainly are very finicky little things lol. I have a full length tutorial attached to this video as my recipe calls to do things a bit different than most others (thicker batter, softer meringue, etc) so I highly suggest watching it to help. Also, it sounds like your oven temp could be a bit off (that can cause hollows as well) so I’d definitely invest in an oven thermometer. I also have a few troubleshooting posts here (clickable link) –> Community Questions Here’s a link to my tutorial as well –> https://youtu.be/gEa4fXhq2VU I hope that helps!

  • Narges
    · Reply

    March 30, 2020 at 8:50 AM

    Hi,
    Thank u for your helpful video and recipe and your patience.
    Emm … after i think 4 times trying to make these lil evils with french meringue and ending up with cracked and hollow macarons with no foot (unfortunately) , I decided to go with your video i tried to be careful and precise but at last my macarons are cracky and again without any feet. I don’t really know what’s wrong because the previous time That I had my batter a little harder (and with french meringue) i didn’t have hollows but again no foot.
    It would be really nice of you if you share your experience with me.
    Thanks ,

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 31, 2020 at 11:47 AM

      Hi Narges! If they’re cracking, you’re probably just not letting them dry long enough. It could also be that your oven is too hot. If you’re not using an oven thermometer it will help a ton. Here’s a link to my community questions page where you can find a lot of helpful tips for the macarons 🙂 –> Community Questions

      • Narges
        · Reply

        April 2, 2020 at 2:00 PM

        Thanks a lot 🌸

        • 6cakesandmore
          · Reply

          April 5, 2020 at 7:46 PM

          You’re very welcome! 🙂

  • Amanda
    · Reply

    March 9, 2020 at 12:19 PM

    Hi,
    I just made this recipe, and my shells are resting right now, but they seem to have spread quite a bit and are now “holding hands”. Is it normal for yours to spread a bit? I tried to stop at the middle circle on my mats as well, but maybe I just over piped?!🤷
    Great recipe and tutorial video!
    Thanks

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 10, 2020 at 7:38 AM

      Hi Amanda! It sounds like you overmixed your batter. Mine don’t spread until I tap the pan on the counter. The batter should be pretty thick still which is what makes them come out full and not spread when piped. Keep trying, you’ll get it! Thank you 🙂

  • Asmah Banu Niyaz Ahamed
    · Reply

    February 29, 2020 at 6:23 PM

    Hey, just wondering how many Macarons this recipe will yield?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 29, 2020 at 7:42 PM

      Hi Asmah! This recipe makes approximately 48 1.5 inch shells. 🙂

  • Caroline
    · Reply

    February 29, 2020 at 1:33 AM

    Hello Kyndall,

    I have use your recipe and baked at 150DC at 14 minutes. I must say that this is the happiest moment of my life as there is no hollow. Although I have oven issue. I rely alot on my oven thermometer. My 14 minutes always end up with brown bottom and slightly tan top. Will my baking be affected if i were to put a baking tin on the top rack while baking? I do not have a bottom rack to shield the bottom.
    What if i go back to baking at 140DC at 18 minutes, will I get hollow and brown bottom?

    I have tried using Wilton and Americolor, both are ok. For the recent Americolor pink , i used 2 drops and it turned out darker, is that normal?. Oh and what can I use to make my macarons white?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 29, 2020 at 7:01 AM

      Hi Caroline! Yay, I’m so happy to hear that!

      You can definitely try using a baking tin above to help with the heat. The baking time varies between bakers and environments. You can absolutely try lowering your temp and baking longer, but until you try it in your oven I can’t really say how it will work. That’s not to say that it won’t work though! I know bakers who bake for 12 minutes and some who bake for almost 24 minutes and a lot who bake at 300 degrees F, while others bake at 280 degrees F. I know that’s not a precise answer, but this is one of those things you kind of have to try out since all of our ovens and environments are different.

      While Wilton and Americolor are both great brands, you will use less of the Americolor in general as it’s a bit more concentrated than Wilton. To get white macarons you want to use Americolor Bright White. It works wonderfully! 🙂

  • Caitlin R.
    · Reply

    February 25, 2020 at 1:02 PM

    Do you let your egg whites sit to room temperature or straight from the fridge into the mixing bowl? I’ve mastered the French style, so I’m looking forward to trying the Italian method!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 26, 2020 at 3:42 PM

      Hi Caitlin! I never age my egg whites. I pull them right out of the fridge and use them 🙂 Good luck!

  • Cindy Simpson
    · Reply

    February 15, 2020 at 5:59 PM

    I have been trying to make macarons on and off for about 4 months. I have tried (endlessly) the French meringue and only tried the Italian meringue once. The French meringue “experiments” gave me no feet, hollows, cracks and just about every issue that you can read about with these little devils. The Italian meringue recipe was just a flop as the meringue never made peaks of any type. It was probably my fault but I buried that recipe with all of the others. So thank you for giving me my LAST recipe that I will ever need. These guys came out perfect!! The only two (on 2 pans) that didn’t have feet were too close to the edge of the rimmed pan. No hollows. No cracks. Fabulous feet. Whoo hoo!!! Thank you for posting this recipe! 🙂

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 16, 2020 at 6:17 AM

      Hi Cindy! Wow! What a review! Thank you so much for sharing that with me and I’m super happy to hear it! Keep it up and always feel free to interact with me here or on any of our social media accounts 🙂 Have a great day!

  • Carly
    · Reply

    February 12, 2020 at 9:11 AM

    I am dying to try this recipe but do not have a kitchen scale! Is there a way to convert to measuring cups!?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 12, 2020 at 11:34 AM

      Hi Carly! I don’t ever recommend making macarons without a scale (especially Italian macarons). You can get scales pretty cheap at most supermarkets, grocery stores, and online 🙂

  • Sara
    · Reply

    February 10, 2020 at 9:25 PM

    Hi there and let me start with THANK YOU for this recipe. I made them with the French method for so long but THESE taste and look amazing! One thing I can’t seem to figure out is why only SOME of my macaroons come out exploding at the top, while others on the same tray come out absolutely perfect! Can you help?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 11, 2020 at 7:20 AM

      Hi Sara! Thank you so much and I’m so happy to hear that! It sounds like you have a hot spot (or two) in your oven. A great way to check is to pipe 5-6 macarons on a tray (a few on the left, middle, and right sides). Rest and bake. This will help determine the areas that are hotter than others. Even if they’re not cracking, some can brown while others don’t. I know in my oven I can’t pipe them on the right side because it just gets too hot and they explode. By the way, the exploding happens when the macarons get too hot too fast and there’s no where to go but up. I hope that makes sense and helps! Feel free to reply back if you’re still having problems 🙂

    • Sara
      · Reply

      February 12, 2020 at 7:01 AM

      Thank you SO much. That makes perfect sense.

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        February 12, 2020 at 7:40 AM

        Hi Sara! Great and thank you! 🙂

  • Mac
    · Reply

    February 5, 2020 at 1:38 PM

    I’ve made your recipe twice now and I’m the closest I’ve ever been to non-hollows! 🙂 I do have a few questions though, your help is SO greatly appreciated! I have an older oven in our apartment, but I bought an oven thermometer and was able to get it so that most of the oven was at around 300 degrees 🙂

    Question 1: In my first batch, I increased the baking time to 16 minutes, and then 17 minutes on my second batch. Both times, some of the shells were non-hollow, but many still had a slight amount of space at the top that was hollow. Not a disaster, BUT… it didn’t look fully filled in the way yours are. I’d like to get as close to non-hollow as possible. Any suggestions? Increase cooking temp slightly?Or increase cooking time even more?

    Question 2: Parchment paper VS Silicone mats. I want silicone mats to work for me so badly, I really do. But when I make them on parchment paper is the only way to get them close to working. When I make them on silicone mats, they visually look GREAT… But even after an hour of cooling off, I have to peel them off the mat, and it tears out the cookie’s innards, revealing that the inside is still a bit moist and now just stuck to the mat. However, when I made it on parchment paper, they just popped right off the paper, totally clean. I tried increasing the silicone mat baking time by a minute or two over what I did with the parchment paper, but it didn’t seem to help.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 6, 2020 at 8:34 AM

      Hi Mac! Awesome and I’m going to help you the best I can so you can have full macarons, because it’s absolutely possible!

      The first thing I suggest is this: It is possible that your macarons could take up to 22 minutes to bake. This is something that you can experiment with and it could also solve the sticking and hollow issue. I’d pipe a few (5-6 shells) on a pan and test out longer times. If that doesn’t work, then I’d try the next two suggestions.

      Answer 1: Are you making sure to not over-whip your meringue? I’ve found that time and time again when my meringue is past a bird beak stage, it produces slight hollows. Also, when you’re adding your sugar water to the whites (whites should always just be foamy and not making peaks yet), try not turning it all the way on high. Whip it on no higher than an 8 (if you’re using a KitchenAid stand mixer). This will help it develop at a good rate and help the interior of the macaron as well.

      Answer 2: I prefer silicone every single time. A great alternative is teflon and I’ve found it gives the perks of both. What kind of silicone mats and pans are you using? With the silicone make sure it’s the kind with the fiberglass (the weaving that you can see) on the inside. These are going to work best. With pans, I prefer and get the best results using a heavier light colored pan. I prefer Nordic Ware, but I’ve used the ones that Sam’s sells and they work great as well.

      I know we can get this worked out for you and I look forward to your reply! 🙂

      • Mac
        · Reply

        February 11, 2020 at 1:26 PM

        Thanks so much for the thorough response! For starters, I want to let you know that I made 3 different kinds of macarons off of your recipe this past weekend and took them to a party, and WOW! The responses were fantastic. I had multiple people tell me I should make these professionally and sell them (I’m not going to do that, lol, but it just speaks to how good your recipe works!).

        I’m thinking perhaps I did over whip the meringue a bit in previous times when I still had “slight” hollows, so I’ll play around with that a bit more in batches I make this week. I do have a separate question for you though!

        Something that has now happened twice to me and I’m not sure why – one batch I made this weekend, I added the sugar syrup to the egg whites as they were mixing like normal, and… the meringue just stayed liquidy, wouldn’t firm up. The bowl had come to room temperature by the time it even started to seem like it was taking some sort of shape. I kept the mixer going for several more minutes, and the whole time I was saying “Wow…this is never going to work…” I kept stopping…and checking…and re-starting… I wasn’t sure what I did wrong. It still didn’t get to a consistency I loved, but it had firmed up somewhat, and so I decided “Oh well, I’ve gotten this far, might as well mix it in with the flour mixture and pipe it out into the oven. I’ll probably have to toss these macarons out, but I’m just curious how they’ll turn out.”

        So I did that, and the macarons…actually turned out really well! They did kind of a weird thing on the bottom, but they weren’t hollow and they tasted great.

        Regardless of how those last ones turned out, I am curious if you have any insight as to what I might have done that could have caused my meringue great difficulty in taking shape. It took a LOT of extra effort/time in the mixer, much more than usual, to come together. And in the end, I had hoped it would be more firm than it was. I must have done something wrong at some point, but I don’t know what it was. The sugar mixture was definitely 115-C when I added it to the egg whites. Is it possible I brought it to 115-C too quickly?

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          February 12, 2020 at 7:39 AM

          Hi Mac! I’m so excited to hear that! 🙂 So that has actually happened to me before (and again just the other day lol). I’m pretty sure it was because of something being in my bowl. I’m not positive if there was a residue on the bowl or the whisk, but when it happens I’ve dumped it, throughly washed everything and started again. It fixes it so I try to make sure that everything is super clean (mixer, bowls, spatulas, everything lol). I’m happy to hear they still turned out though! A little tip with the sugar mixture- keep your heat on your stove at a medium (or medium low if using gas) and it shouldn’t have any opaque or cloudy areas once it reaches 115. I’ve noticed if it gets to 115 before it’s completely clear, my heat is too high. I really hope that helps and let me know if you have any more questions. If you’re on any social feel free to reach out and even tag me in your creations! I love seeing all of them and even sharing! 🙂

  • beth
    · Reply

    January 31, 2020 at 1:40 PM

    I’m wondering what mixer you use? I have a kitchenmaid 5 plus and I feel like most of my ‘issues’ come with the meringue side of things. After adding the sugar syrup I’ve been keeping it on medium high(8 out of 10 speed) for 6 minutes, then one minute at a 9, and one minute at a 10. By then the bowl is pretty much room temp- maybe a touch warm still. Even then it’s still not close to stiff, and I wonder if it’s too loose? Also, when I use parchment I get feet and nice smooth tops, but my shapes are wonky. When I use silpat my shapes are perfect but they dome and split TERRIBLY. Same temp, same pan. So weird. But I am determined to figure out how to use the silpat because I need that perfectly round shape. Any thoughts?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 31, 2020 at 2:06 PM

      Hi Beth! I have a KitchenAid Pro 6 and a KitchenAid Commercial 7. I’ve use both for my baking. I don’t ever take my meringue to stiff peaks. If the tops are splitting then you may not be letting them dry long enough. If you haven’t watched my tutorial on these it will probably help a lot as I show my meringue and the whole process so you can see better what I’m doing. https://youtu.be/gEa4fXhq2VU <--- clickable link to tutorial. Hopefully that helps and we get you making beautiful macarons soon! 🙂

      • Beth
        · Reply

        February 4, 2020 at 5:18 PM

        Thanks for the reply Kyndall! So I tried again today following your video and recipe as exactly as I could and I had very good success(yay!!). Got good feet and perfectly smooth tops- I think previously my temp was too high, and I also raised my rack a little. I’m thrilled with everything, except I do have hollows. Not terrible, but definitely there. I am sure after I fill them and let them mature it won’t be a big deal but I’d still love to eliminate that. Do you think I let the meringue get over whipped? It wasn’t stiff, but it was not loose either…Should I try lower speed on the meringue? Any other ideas? Thanks again, I’m so excited to be able to use my silpat and have them work out!

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          February 5, 2020 at 7:08 AM

          Hi Beth! That is awesome and thank you for letting me know! So with the meringue you want to do a few things. Before you add your sugar water make sure you’re not whipping the egg whites past the foamy point. Once you’ve added the sugar water don’t just turn the mixer all the way on high. Stick around 8 (if you’re using a KitchenAid stand mixer). This is going to allow your meringue to develop at a good pace while also keeping them from going too far before they’re at a birds beak. This should absolutely help solve the hollows 🙂 Feel free to let me know if you have any other questions or problems!

  • mira
    · Reply

    January 30, 2020 at 7:17 PM

    hi,

    i’ve commented on your youtube video a few weeks ago.. using your recipe i managed to make macarons successfully 3 times in a row.. but after that i failed 3 times in a row 🙁 even though i used the same techniques.. i really don’t know what went wrong… the ones that i failed 3 three times i used red bell mocha and chocolate paste for the flavor.. and i used icing sugar instead of powdered sugar… but i googled it and they said powdered sugar and icing sugar is the same thing..do you think it has something to do with it? please help..

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 31, 2020 at 7:19 AM

      Hi Mira! I’m sorry to hear that. Adding a paste of any kind can (and usually will) change the outcome. The technique is super important with baking, but with macarons in particular, the ratio of dry versus wet ingredients is just as important. If you’re wanting to make chocolate Italian macarons you can use this recipe Chocolate Italian Macarons <--- (clickable link) It a variation of my original Italian Macarons. Icing sugar and powdered sugar are the same thing and that wouldn't have caused any issues. I hope that helps and let me know if you have any other questions or problems 🙂

  • Dale
    · Reply

    January 17, 2020 at 2:37 PM

    My mix was rather thin so it was difficult to pipe as it would just run out….. did I mix the last lot of eggs whites too much. My macs also didnt rise too much but had perfect feet and incredibly awesome centres, a little chewy full centre. My tops were quite crispy but once I added ganache filling they moistened and were delicious.
    1. Mix too wet? Help
    2. Didnt rise as expected? Wonder why?
    3. Tops were crispy until ganached. Help

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 18, 2020 at 7:34 AM

      Hi Dale! If your final batter was running out of the piping bag then it was definitely over-mixed. It should still be rather thick. Fixing that part will solve your other issues as well. There is a video included with the recipe that should help you as it shows the whole process 🙂

  • Stephanie
    · Reply

    January 16, 2020 at 4:43 PM

    If I wanted to make graham flavoured macarons, would I remove 20 grams total of the icing sugar/ground almonds and replace it with graham crumbs?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 17, 2020 at 7:23 AM

      Hi Stephanie! Those will be delicious! You remove 20 grams of the powdered sugar and replace with the 20 grams of graham crumbs. 🙂

  • Heather
    · Reply

    January 15, 2020 at 9:50 PM

    Hello. I don’t have a kitchen aid. I have a Bosch or a good ole bowl and hand mixer. Do the bowls used need to be metal? If I use the hand mixer would I need to continue to mix it the entire time the water is come to temp? I’m worried the plastic Bosch bowl holds too much grease? Would wiping it down with vinegar or lemon juice help?
    Thank you

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 16, 2020 at 7:16 AM

      Hi Heather! Macarons definitely should be made in metal or glass bowls. Plastic tends to hold onto way too many particles and residue. You could try wiping the bowl down, but I can’t guarantee that they’ll turn out. With that said I do know people who make macarons successfully using a hand mixer! To be honest I haven’t ever tried, but it’s absolutely possible 🙂 Good luck and thank you!

  • Elizabeth Harvey
    · Reply

    January 5, 2020 at 6:00 PM

    Brilliant tutorial thank you so much. I’ve tried so many different recipes and finally got perfect macarons thanks to you. I see that I had been over mixing both my meringue and my macaronage.
    I’ve never used silicone mats either, do you recommend them? Also I love your big spatula in the video, where can I get one please?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 6, 2020 at 7:20 AM

      Hi Elizabeth! Thank you so much and I’m so happy to hear that! I love the silicone mats, but you can also use teflon sheets, or parchment paper if you prefer. I like the silicone mats because they help even out the baking as well as not distorting under the Macs the way parchment paper does. I got my spatula from Walmart lol. I hope that helps! 🙂

  • Courtney
    · Reply

    January 4, 2020 at 5:10 PM

    My eggs won’t stiffen!!!! I’m so mad! I used boxed egg whites. Followed your recipe exactly. Any advice?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 6, 2020 at 7:17 AM

      Hi Courtney! Make sure that your whisk and bowl are completely clean and free of any residue. Also, make sure you’ve bought real egg whites with no additives. I hope that helps 🙂

  • Lisa
    · Reply

    December 8, 2019 at 4:13 PM

    Thank you thank you thank you!! I’ve been trying to make French macarons but they’ve been hollow, cracked, concave, etc. I tried a different Italian recipe this morning but it wasn’t detailed enough and I trashed the batter without even piping them out. I found your recipe and this is the first time my macarons came out not hollow! They did crack, but I suspect that’s my oven (I just ordered an oven thermometer for my next attempt). Your recipe and video are so thorough. Thank you!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 8, 2019 at 7:02 PM

      Hi Lisa! Thank you so much for your feedback! I’m so excited to hear that and I’m sure the oven thermometer will make all the difference for you 🙂 Be sure to let me know if you ever have any further questions or need any help. Happy baking and macaron making!

  • jackson S.
    · Reply

    November 19, 2019 at 5:20 PM

    What is the serving size?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 20, 2019 at 6:52 AM

      Hi Jackson! 1-3 is the general serving size depending on the event. 🙂

  • Amanda Milley
    · Reply

    October 26, 2019 at 6:48 PM

    I just wanted to say thank you for a wonderful recipe. It is easy to follow and the video is great. My first time making macarons was extremely successful. On to making the chocolate ones tomorrow.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 28, 2019 at 6:48 AM

      Hi Amanda! That’s fantastic to hear and thank you! 🙂

  • Terri
    · Reply

    September 7, 2019 at 9:53 PM

    Hi , I want to congratulate you on your recipe for Macarons Italian Method. Mine Had feet , but were very light and hollow. did everything you instructed in the video… they dried quickly but i did noticed that the batter was very wet and loose but i was able to pipe them on a silicone mat do you think maybe they needed more time or maybe the mixing of the egg whites . I mixed the eggwhites to bird peaks then when i added the meringue it was just too loose.I added about 3 drops of color. Thanks anyway…. it does take practice. but at least they look decent.. 🙂 Thanks!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 8, 2019 at 7:36 AM

      Hi Terri! Thank you! The batter definitely shouldn’t have been loose at all. My batter is one of the thicker ones. When your meringue was a the bird beak stage was it still warm at all? If you’re occasionally feeling the side (near the bottom) of your mixing bowl while they’re whipping up, they’re usually ready as soon as it comes to room temp. It shouldn’t feel warm at all, but also not cool to the touch. Then when you’re folding the whites into your almond flour, powdered sugar, and egg mixture make sure to not over mix it. You do want to keep it on the thicker side (I’m sure you’ve seen the macaronage video as well). Hopefully we can get these working out great for you and you have an awesome attitude about it! Keep it up! 🙂

  • Lauren
    · Reply

    July 18, 2019 at 12:48 AM

    Hello! I was wondering if you pipe out all of the batter that you have all at one time? I have found that I can only bake 1 pan at a time and if I leave them to set too long they get lopsided. So if I only pipe out enough for 1 pan I cover the tip in cling wrap and leave it on the counter until I am ready to put another pan in to bake. However, the consistency of the batter changes with each pan after the 1st one. 🙁 I am just at a loss for what to do and didn’t know if you had any tips! Thanks! 🙂

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 18, 2019 at 9:56 AM

      Hi Lauren! I tend to only bake one pan at a time as well. What works best for me is to stagger piping them out. I know that if I pipe out one pan about 10 minutes after putting another one into the oven, then by the time those are done baking, the ones I piped are ready to go in. I hope that makes sense lol. The consistency of the batter shouldn’t be dramatically changing in the time it takes to get them all piped and baked. I hope that helps, and feel free to let me know if you have any other questions! 🙂

      • Lauren
        · Reply

        July 18, 2019 at 10:06 AM

        Awesome! Thank you so much! I am going to try your chocolate macaroni recipe today and let you know how it goes! I have been getting hollow shells so I am excited to give your recipe a try ☺️ Thanks again!

        • 6cakesandmore
          · Reply

          July 18, 2019 at 2:02 PM

          Chocolate “macaroni” recipe!! lol. SMH.. autocorrect at its best! 🤷🏻‍♀️
          Hope you have success with my recipe Lauren!!!

  • Patty
    · Reply

    July 6, 2019 at 11:34 AM

    Help! Have used your macaron recipe twice. Super easy to follow but theirs time I had feet, smooth tops and nice looking cookies in general except the cookies were not flat when I took them off silicone mat. They had sort of domed up underneath and were not touching them mat except on outer edges. Any idea what I did wrong!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 6, 2019 at 11:48 AM

      Hi Patty! Make sure your mat is really clean. I like to rub it down with white vinegar or a lemon every once in a while just to make sure it’s completely free of any grease or anything else. This should fix your problem 🙂

  • Natosha
    · Reply

    June 26, 2019 at 4:47 PM

    I’ve been making French macarons and have had several hollows. Is Italian macarons more consistent for no hollows? Is there a big difference other then they way they are made? Thank you!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 29, 2019 at 7:29 AM

      Hi Natosha! Italian macarons do yield a much more consistent result. To be honest I’ve ever only been able to produce great French macarons a handful of times. I have a video tutorial included with this recipe that I really suggest you watch. It will really help explain the process 🙂

  • Isabella
    · Reply

    June 25, 2019 at 7:17 PM

    So this is my third time making macarons and they were PERFECT!!! Such a good, straight forward recipe. The other two times I tried (with other different recipes) my macarons came out hollow. These were not hollow at all and had a nice chewy texture. I was just wondering how I would be able to make these into chocolate macarons. How much coco powder should I add and should I take some almond flour out? Thanks again for the great recipe!❤️❤️

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 26, 2019 at 9:13 AM

      Hi Isabella! That’s awesome!!! I’m so happy to hear that 🙂 Here’s my recipe for the chocolate version, and thank you! Chocolate Italian Macarons

      • Isabella
        · Reply

        June 26, 2019 at 2:33 PM

        Thank you so much for replying so quickly! Since this recipe came out so great, I didn’t really want to try another one. Thank you again!

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          June 29, 2019 at 7:30 AM

          Thank you! 🙂

  • Rachel Young
    · Reply

    May 30, 2019 at 8:44 AM

    Thank you so much for the video! It helped me a lot to clarify some confusion I had about the macaron making process. I’ve been making macarons for a just a couple weeks now (every day, for a business), and have had SO MANY flops. I am eager to try your recipe today! Thank you!

    • 6cakesandmore
      · Reply

      June 5, 2019 at 9:25 AM

      Hi Rachel! You’re welcome and I hope that you have as much success with my technique as many others have! Don’t get discouraged, being only weeks in on your macaron journey. I spent many months practicing and figuring out what works best for me and my kitchen. Have fun, be creative, and never give up! 🙂

  • Anonymous
    · Reply

    May 26, 2019 at 5:43 AM

    Thankyou so much for sharing your recipe for Italian macarons.I made two batches today,one strawberry and one lemon batch.They came out beautifully and it was my first time making macarons,but I was determined to try and make some because they are so expensive at a bakery.Your video tutorial was extremely helpful the way you go step by step to show the technique.I plan on making the salted caramel macarons tomorrow,i am so happy that now I can make my own macarons and I’ll be taking an assortment of flavours to share with my best friend with a nice cup of tea,thankyou again 💖

    • 6cakesandmore
      · Reply

      May 27, 2019 at 8:35 AM

      Hi! Thank you so much for your feedback! I hope you continue to enjoy baking, and stay creative in your flavors 🙂

  • Melissa
    · Reply

    May 12, 2019 at 11:14 AM

    Do you bake more than one tray at a time? If not, what rack do you find gives you the best results (low, medium, high)?

    • 6cakesandmore
      · Reply

      May 15, 2019 at 2:06 PM

      Hi Melissa! This will honestly depend on your oven. Some people can bake more than one pan at a time, some can’t. I don’t with my oven because it doesn’t really give me the best results. It’s going to be the same answer with your pan location. You really just have to experiment and find what works best for you. Sorry I couldn’t give you a more specific answer!

  • Rose
    · Reply

    April 23, 2019 at 1:27 PM

    Love your directions and cannot wait to try making for my daughter’s baby shower.

    I purchased a Wilton candy thermometer (first mistake). I am using a small saucepan but the water and sugar mixture doesn’t seem high enough in pan for the thermometer to be submersed. By the time it reached the correct temp it burned.

    Should I double, since I plan on making lots anyway.

    I feel like an absolute idiot. Sorry- should I purchase a different brand of thermometer? Should the mercury portion be submersed?

    Sorry.

    HELP – thx

    • 6cakesandmore
      · Reply

      April 24, 2019 at 11:36 AM

      Hi Rose! Thank you! You can double this recipe if needed. Yes, the mercury portion should be submersed. I ended up going with the smallest pot I owned to get enough of the thermometer into the mixture, but as I said, you can double without any issues. Don’t feel that way! You’ll do great, and I’m here to help however I can! 🙂

  • matt
    · Reply

    April 22, 2019 at 3:28 PM

    i followed this recipe exactly and my batter isnt as smooth or flowing its thick and looks to dry , why is this ? your video your batter is perfectly smooth

    • 6cakesandmore
      · Reply

      April 24, 2019 at 11:33 AM

      Hi Matt! This could honestly be because of many different things. Did you weigh your ingredients? It’s very hard to know what went wrong without more details. You you have under mixed it? Sorry I don’t have an exact answer and I do hope to be able to help you work through it!

  • Marquita
    · Reply

    April 11, 2019 at 9:52 AM

    Hello.
    I am extremely interested in making these macarons, but I dont know the conversions of grams to cups/ounces etc. Is there anyway you can give me those measurements using cups/ounces metrics versus grams?

    • 6cakesandmore
      · Reply

      April 12, 2019 at 10:22 AM

      Hi Marquita! I honestly don’t use (or advise using) cups for measurements when making macarons. Macarons are very particular and measuring using cups is not accurate from one person to another at all. You can find scales relatively cheap at most grocery and department stores. 🙂

  • Lyn
    · Reply

    January 20, 2019 at 8:29 PM

    Hi,
    What could cause the shells to raise up from the feet while in the oven? Out of 36 shells, about 8 cracked. Is this because it’s dry?
    Thank you!

    • 6cakesandmore
      · Reply

      January 21, 2019 at 7:08 AM

      Hi Lyn! I’m honestly not sure what you mean by the shells raising up from the feet. I apologize about that. Cracking is usually because your shells didn’t form a skin before they were baked, and/or your oven temp is too high. Here’s a blog post on troubleshooting that should also help! Feel free to reach out if you have any more problems or questions! 🙂

  • Ivona
    · Reply

    January 20, 2019 at 5:27 AM

    Hi there im 4500 above sea level need to know if i need to make high altitude adjustments, thanks!

    • 6cakesandmore
      · Reply

      January 21, 2019 at 7:05 AM

      Hi Ivona! I have some women in Colorado that use my recipe without issues. I hope that helps and please let me know if you have any other questions or problems 🙂

  • Katie
    · Reply

    December 31, 2018 at 11:34 AM

    Hi there. I love your recipe and how it turns out but I’m still working on getting everything right. As of right now. My macaroons are lopsided. The top are smooth and hard. Inside are soft and chewy. I bake them at 265 for 10 mins. And 275 for another 12 mins. That seem to work best for me. My oven get to hot. And i have tried to increase the temperature and they will all crack. I piped as vertical as I can. And bang the tray a few times to get the air bubbles out. I just don’t know what it could be. Any advice would be great.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 31, 2018 at 2:47 PM

      Hi Katie! I’ve found that lopsided macarons are usually caused by over-drying them. Try lessening the amount of time you’re leaving them out before baking and that should help. Also, if your oven has a fan (convection oven), it could be causing them to be lopsided (blowing air too quickly). Hopefully this helps and thank you! I’m always around if you need more help or have any questions 🙂

  • Kimberly
    · Reply

    December 19, 2018 at 11:05 AM

    About half of my tops were slightly cracked and wrinkly. Any advice?? Or maybe a fix? I typically use the French method but they always had a hollow. This recipe is great and the video is great u just can’t seem to get a perfect tray.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 19, 2018 at 12:40 PM

      Hi Kimberly! Cracked tops can be because of your oven temp being too high and/or they didn’t get a skin formed during the resting time. Wrinkly tops are usually because the meringue was off and/or if you added color it could have been too much moisture. It can also be due to oven temp being off. These are definitely some finicky cookies, but I’ll do what I can to help it be successful for you! Here’s a post that may help and feel free to join our Facebook group!

  • Christine
    · Reply

    December 12, 2018 at 1:53 AM

    Thanks for the recipe. Planning on trying these for Christmas and I was wondering how many shells you get from the recipe. Not sure if I should double it or not.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 12, 2018 at 5:42 AM

      Hi Christine! This will widely vary depending on the size they’re piped and your final batter consistency. I can usually get enough shells for roughly 1 1/2 dozen filled macarons (about 36 shells) if they’re about 1.5″ in diameter. I hope that helps! 🙂

  • Peggy
    · Reply

    October 14, 2018 at 9:54 PM

    I tried this recipe today, first time trying Italian meringue. I am so happy! I did get smaller feet, as someone mentioned in the comments on the video, but they were solid, no hollows! I would rather have a full cookie with small feet, than the other way around. I did have some sugar syrup solidify down the side and bottom of the bowl when I was pouring it into the egg whites. It didn’t seem to affect the baked cookie, though. I just made sure I didn’t scrape this into the almond mixture. The batter was definitely thicker. I usually use a #12 tip, but tried a smaller one since you said you prefer a smaller one (it didn’t have a number on it, but not quite half the size of #12) and it was almost a workout to pipe. I did seem to have less air in the bag than I usually get, and I had very few bubbles in the macs after piping. The only thing I am wondering about is the bottoms of mine were not solid. I only had a little sticking, but the bottoms of some looked more like lace, if I am making sense. It’s hard to explain, so I hope you know what I mean. I don’t know if it really matters, especially once the filling is added. I am hoping to be able to have similar results next time I try it. Thank you so much for posting this (and the video).

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 15, 2018 at 8:46 AM

      Yay, I’m excited to hear that! Yes, mine also have smaller feet but I do prefer them that way. As you said, I’d rather have full Macs with smaller feet, than hollow Macs with big feet 🙂 The sugar solidifying on the parts of the bowl is completely normal, but you’re correct on not wanting to scrape any of that into your batter. The tip you used was probably smaller than the #10. The #10 is smaller than the #12, but it’s definitely not half the size of the #12. If you had any Macs sticking there could be 2 explanations. 1. Did you let them completely cool before trying to remove them from the silicone mat or parchment paper? A tiny bit of sticking is normal sometimes, but they shouldn’t stick enough that it’s a hassle. 2. Another reason they may stick is if they’re not completely baked. If you’re having a lot of sticking, leave them in the oven for 1 extra minute next time. This should solve the problem. As for the lace look on the bottoms, this has happened to me before. Make sure that your silicone mat or parchment paper is completely clean. I wipe down my silicone mats with a bit of vinegar every once in a while just to make sure they’re completely free of any impurities. I hope this helps, and thanks again!

      • Peggy
        · Reply

        October 18, 2018 at 6:57 PM

        I use parchment, I don’t have a silicon mat, but I am tempted to get one. I plan to try again this weekend and see how I do. 🙂 These things are addicting! the closer I get, the more I want to make! I keep seeing filling ideas I can’t wait to try.

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          October 19, 2018 at 7:43 AM

          These are definitely addicting and flavor possibilities are pretty endless! Good luck and have fun! 🙂

  • Jess
    · Reply

    October 11, 2018 at 2:22 PM

    Hi, I’ve been using your recipe for months now; following many many failed attempts. I was wondering if u had a recipe for chocolate shells. One with cocoa in the mix vs just chocolate filling? Wondering if I can substitute some for almond flour, thanks in advance, so glad I found this

    • 6cakesandmore
      · Reply

      October 11, 2018 at 2:44 PM

      I’m so happy to hear that it’s working out for you! Here’s the link to my chocolate Italian macarons 🙂 https://6cakesandmore.com/recipe/chocolate-italian-macarons/

      • Anonymous
        · Reply

        October 31, 2018 at 12:57 AM

        Thank you so much! I will have to try the chocolate ones now.

        Anothee issue ive had the past 2 times, is that my macs get their feet, and look perfect, but when I take them out of the oven the shell is soft? And not completely hallow, but there’s def some space in there. They seem soft even. Any idea what this could be?

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          October 31, 2018 at 7:12 AM

          You’re very welcome! If the shell is still soft once they’ve cooled your problem is that they’re under-baked and/or your meringue wasn’t quite right. I know that seems vague, but without knowing several other things, there’s not a way for me to pinpoint the problem for sure. This does happen from time to time with even me though, so don’t give up!

    • Juli
      · Reply

      May 15, 2019 at 6:48 AM

      Hi! I’ve been trying the Italian method a few times now, so far I haven’t had success. My last batch had all the right consistency of lava and the shells where dry to touch. My (gas) oven tempature was at a consistent 300 but right after the pretty feet formed, the tops started to crack and eventually burst and the feet spread. I’ve tried to back at lower tempature also but still got the same results. I bake them on the middle rack and even tried turned the tray upside down. I used to be able to make the French method, but recently I’ve failed with that too. I can’t can’t can’t understand.

      • 6cakesandmore
        · Reply

        May 15, 2019 at 2:09 PM

        Hi Juli! I haven’t used a gas oven to make Macs yet, but from what I understand is that you definitely have to go with a lower heat. I would try 275 and even 250. You will have to experiment a bit, but don’t give up! You can do it! 🙂

      • Amy
        · Reply

        September 1, 2019 at 8:22 PM

        Juli, I’m having the exact same issues. I also have a gas oven.
        I also tried a recipe today from another site that said to bake them at almost 350 and not rest them!! First batch failed so I tried several other batches at lower temps. All cracked batches. I’ve finally gotten the batter to look right and now my oven seems to be working against me. It’s maddening!! 🙁
        Have you tried the lower temps and had any luck??

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          September 2, 2019 at 7:43 AM

          Hi Amy! I highly suggest following my technique to a “t”. When different techniques and suggestions get added to any recipe (especially a technical one) it will really start changing the way the recipe was developed to come out. I do make my macarons in a gas oven now with the option of a fan. I still set my temperature at 300 degrees (even when I’m using the fan) and they bake up perfectly. Are you letting them form a skin (resting them)? These really need to be rested before they’re baked. When mine crack it’s because they didn’t get sufficient enough time to rest. Good luck and feel free to let me know if you have any more questions 🙂

  • Linda
    · Reply

    July 22, 2018 at 1:47 PM

    All I can say is AMAZING!!! First time making them on my own, and perfect!!! Do you have any interesting recipes for the fillings??

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 23, 2018 at 6:42 PM

      Awesome and I’m so happy to hear that!! You can flavor your buttercream to compliment them, use curds, jams, caramel, and/or chocolate ganache! Have fun and experiment! 🙂

  • sneha
    · Reply

    July 9, 2018 at 2:16 PM

    Hi, thanks so much for such a detailed explanation and videos. I have yet to try out your exact recipe but normally when I do the Italian method and when I keep whisking the meringue till it comes to room temperature, its always very stiff by then. Needed advice if I should stop the whipping while its still a bit warm and let it come to room temp just sitting there before using it?
    Have read a lot of comments on the FB group that the meringue should not be hard peaks in order to get no hollows but I assume its not a good idea to use it while its warm either.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 10, 2018 at 4:12 PM

      Hi and thank you! Yes, stop the whipping before you reach stiff peaks even if it’s still a bit warm. No need to wait for it to come to room temp. I’ve used it while slightly warm without any issues, I just wouldn’t use it hot by any means. I hope this helps 🙂

  • Lizy Shirali
    · Reply

    June 5, 2018 at 10:28 PM

    Hi,
    I tried your recipe yesterday after watching the tutorial video a few times. I think I followed al the steps good but I noticed that after adding the syrup to the egg white and after the bowl felt no longer hot , the egg whites consistency was way too runny, I had to give it another 10 minutes to thicken to a little less than soft peak.
    Another issue I had is that after almost 2 hours the macarons were just half dried , some were still little sticky but I had to baked them. It was late. They came out with almost no feet and very very chewy. I baked them 15.5 min at 300F.
    No hollows but a thin super chewy macaron , not the right consistency. They stuck to the Silpat I think because they were chewy.
    I want to try again. Any advise I would appreciate so much!
    Thanks

    • 6cakesandmore
      · Reply

      June 6, 2018 at 3:57 PM

      I’m sorry it didn’t work out how you wanted it to! A few things I can suggest; was your mixing bowl free of all oil and/or water? Any oil residue that may have been on the bowl will keep your eggs from whipping up correctly. One thing you can do to be completely sure it’s free of any residues is to wipe the bowl and whisk down with a bit of vinegar or lemon juice beforehand. If the whites never whipped up to soft peaks, then that will have been the cause of the rest of your problems. I hope this helps, and if not, I’m here to give any other tips or pointers that I can! 🙂

  • Rupal
    · Reply

    May 8, 2018 at 8:32 AM

    Thank you very much for your reaponse. Will try your recipe on Italian Macarons. 😊

    • 6cakesandmore
      · Reply

      May 8, 2018 at 10:01 AM

      You’re very welcome! I’m always around if any help is needed 🙂

  • Rupal
    · Reply

    May 7, 2018 at 8:33 PM

    Hello, I just wanted to update on the tip you had given me. Its def. important to own a thermometer for the oven as the oven is not what it says to be. The increment is up and/or down, you must figure that out before baking anything in the oven. I did bring the temp at 275 and place the 1st tray on top rack, not a good idea as the temp is too low that some create feet and others didnt . I had ended up bringing my temp to 335F which equaled to 300F (internal temp) and place it on the 3rd rack baked for 15-18 minutes which work best for me but ill keep doing the homework to perfect a good macaron recipe. Is there any way to decrease the sugar level as we know to balance with a non sugary filling and/or use a pinch of salt to cut the sweet?

    • 6cakesandmore
      · Reply

      May 8, 2018 at 8:23 AM

      Yes, the oven temp can make or break a recipe for sure! If you decrease the sugar level, every other ingredient needs to be changed. I wouldn’t add salt to the shells; this will affect the outcome. That’s just how baking works as it’s all science. You can absolutely try other fillings to balance or alter the taste. I find that the Italian method yields a much less sweeter shell though (vs French method).

  • Rupal
    · Reply

    May 3, 2018 at 2:17 PM

    When using a gas oven would the same temp of 300 °F still work? Do we have to double the tray if using parchment paper? I would like to try your method this weekend. I’m just doing some homework as I already failed twice. Hopefully 3rd time is a charm. Kindly let me know your feedback. Thank you.

    • 6cakesandmore
      · Reply

      May 3, 2018 at 3:16 PM

      For a gas oven, I’d honestly go with a lower temp. I think 275-280 F would be what I would do. You could try doubling the tray, but through talking to so many people, it kind of ends up with a 50/50 split on what everyone prefers. The best tip I’ve seen with people who use a gas oven, is to not bake close to the heat source (i.e. if your heat comes from the bottom, have your baking tray closer to the top). Fingers crossed that it all works out, but if not, don’t give up! Macarons are such crazy cookies and even if you have 50 batches come out amazing, you can have several that are total fails and you’re left scratching your head as to why lol. Let me know how it goes and always feel free to ask for help! 🙂

      • Raheleh
        · Reply

        March 12, 2019 at 7:52 AM

        Hi thanks for sharing your experience
        I will try it today
        Is there any difference between use parchment paper and those mat?
        Thanks

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          March 12, 2019 at 4:17 PM

          Hi Raheleh! You’re very welcome 🙂 Here’s a great post I wrote that talks about the differences between the two.

  • Grace Pedersen
    · Reply

    April 3, 2018 at 7:48 PM

    I’ve heard excellent reviews about your recipe and was really excited to try it, but twice I just haven’t been able to get it right. When I pour the 115C sugar water into my whites, it clumps at the side and hardens into a bunch of little bits throughout. So probably only about half mixes in, and the rest solidifies almost immediately. Is it too hot? Could my candy thermometer be off? Should I buy a smaller pot to use so I can aim the mixture into the centre better? (it is still a small pot I use, but its tough to pour it around the top part of my KitchenAid). I did whip my meringue until the bottom of the bowl was room temp, but since so little of the sugar mixture got into the whites I’m sure this is the reason, but it’s not very soft or drizzle-y batter, I’ve folded macarons before and I know the consistency but this one stays fairly hard and won’t lighten up. I think my meringue wasn’t meringue-y enough. I’m not as familiar with the Italian method but I want to get it right without wasting too many ingredients 🙁 it’s not anything wrong with your recipe I’m just seeking advice I guess haha

    • Kyndall
      · Reply

      April 4, 2018 at 3:51 PM

      Ok, so some of the sugar does sort of land and stay on the sides of the bowl. That’s normal and fine. If you’re getting clumps, that means that your sugar has formed little particles of crystallization. Make sure you’re using bottled water and that everything is thoroughly clean. This is why I include all the pictures that I do with my recipes. This way, you can see more of what everything is looking like throughout the process. The second thing is that for this recipe to work, you have to go by this method and this method alone. So many of the problems that happen in making macarons are because everyone is trying to combine so many different techniques and methods into one and that just doesn’t always work out. This batter is definitely not suppose to be super fluid. You won’t be able to make a “figure 8” like in so many of the other recipes and methods. It’s suppose to be slightly thicker. That’s just how I developed it and how I was able to make a technique that produced full, sturdy shells. I do hope that you get it to work, and feel free to ask any questions! That’s exactly what I’m here for! If you’re on Facebook, I also have two groups that you’re more than welcome to join, just look up Everything Cake & Cookies! 🙂

  • Cheryl
    · Reply

    January 28, 2018 at 3:31 PM

    OMG. Just tried out this recipe, and this is the very first time I was successful making macaroons Thank you for this recipe. I used a gas stove and I did double cookie trays on some with parchment paper, and 1 with a silicone mat. They came out so great. Thanks again.

    • 6cakesandmore
      · Reply

      January 28, 2018 at 4:53 PM

      Yay! I’m beyond excited to hear this Cheryl! Thank you for the feedback and I’m so happy that you were finally able to achieve success!

  • Sylvie
    · Reply

    September 20, 2017 at 9:22 AM

    I tried this recipe and was very surprised and dismayed by the batter. While my egg whites were beautiful and glossy, the almond mixture was extremely and unredeemably thick–so thick that it couldn’t be pushed out of the pastry bag without extreme force. I nearly got blisters on my hands trying to deflate and thin the batter, but adding the egg white had minimal effect. Ugh. Back to the French method.

    • 6cakesandmore
      · Reply

      September 23, 2017 at 10:39 AM

      I’m sorry it didn’t work out for you. A few questions: Did you weigh your ingredients? I’m not positive, but by your comment it sounds like your measurements were off. The almond flour mixture will be slightly thick before adding the egg whites, but once the whites are added, you shouldn’t have a hard time piping them out. I wish I had a better answer for you, but by going off of your comment all I can really suggest is making sure you’re measuring your ingredients, and following the recipe and technique. There’s also a video at the bottom if that helps! 🙂

  • Lenore
    · Reply

    September 11, 2017 at 2:48 AM

    Hi i tried Italian way today but no feet. I have an oven gauge. What could be reasons they have not have gotten feet. Crispy outside and chewy inside. Other than the no feet they were yum. Thanks

    • Kyndall @6cakesandmore
      · Reply

      September 13, 2017 at 8:03 AM

      This could be due to a few different things. They could have not dried long enough. I usually let mine sit for 25-30 minutes and then lightly touch the side. As soon as it’s no longer tacky, they’re ready to bake. You could have over-mixed your meringue. You could have over mixed your batter. Thank you for trying and don’t give up! I’m glad you didn’t just throw them away, because even when they don’t look perfect, they still taste good! 🙂

  • Linda
    · Reply

    August 7, 2017 at 1:09 PM

    Hi…may i know did yu use fan force??

    • Kyndall @6cakesandmore
      · Reply

      August 9, 2017 at 12:32 PM

      Yes, but the convection oven that I use is a countertop one. I’m pretty sure the fan in it isn’t quite as strong as a full sized convection oven one would be. I can tell you that really the only reason I don’t use my conventional oven for macarons, is because the temperature fluctuates too much. If your oven stays consistent then you shouldn’t have any problems. Sorry my reply wasn’t quick!

      • Anna
        · Reply

        April 19, 2019 at 1:18 PM

        What kind of countertop convection oven do you use?

        • 6cakesandmore
          · Reply

          April 24, 2019 at 11:28 AM

          I just use my regular residential conventional oven to make my macarons. I do have a countertop convection oven, but I very rarely use it since I can’t make a lot of anything at one time. I believe the brand is Oster (it’s packed away at the moment).

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