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Common Home Mistakes That Could Be Making You Sick

Common Home Mistakes That Could Be Making You Sick

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Home is where the heart is. And if that heart is in a physical house, home is where bacteria is too. Harmful pathogens threaten your physical health and that of any loved ones, friends or family you share the space with. Though easy to make and tough to notice, the following household mistakes are in need of a fix. Own up to your untidy shortcomings and adopt measures to correct these 20 missteps that may be making you sick.

Not cleaning your dishwasher ...

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While your dishes may exit the dishwasher good-as-new, the same cannot be said for the machine itself. In a 2011 study of 189 dishwashers, 62% of machines tested positive for fungi and 56% for black yeasts known to cause disease. The dishwasher’s high temperatures, moisture and pH levels contributed to an ideal habitat for pathogenic species. While the average person has a low risk of illness, those with immune deficiencies are at increased risk. To clean a dishwasher, Consumer Reports recommends you begin with the exterior, clear out any manual filter, place a bowl of white vinegar on the bottom rack and run the dishwasher. However, do not pre-rinse dishes before washes.

… or your sponge

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Your turn hand dish-washers. While a 2014 study found allergic diseases in children less common among families who hand wash than machine wash, your trusty sponge is dirtier than the dishes it cleans. Sponges are “microbiological hot spots,” according to researchers of one 2017 study published in Scientific Reports, who wrote, “they represent the biggest reservoirs of active bacteria in the whole house.” The USDA recommends microwaving your sponge or dishwashing on a dry cycle to inactivate bacteria, yeasts and mold. Keep sponges away from raw meat and clean them every few days. You should also be replacing your sponge often. It is one of many household items you need to replace more often than you probably do.

Not sanitizing after cleaning

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Do not underestimate the power of sanitation. Resist the urge to rest after eating a hearty meal, tossing the dishes in the wash and wiping down the countertops. To best eliminate the risk of foodborne illness, according to the USDA, wash your hands and clean all kitchen surfaces using warm, soapy water. Wipe the surfaces dry. Then, using a commercial sanitizer, wipe or homemade solution of 1 tablespoon liquid chlorine bleach and a gallon of water, pour, spray or wipe sanitizer on all kitchen surfaces. Why should you do this? The soapy water you are most likely to use may rid your countertops of dirt and grime, but it will not kill bacteria.

Not changing air filters

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Classified as one of the top five environmental health risks by the Environmental Protection Agency, indoor air pollution can be quelled by air filtration. As air filters and cleaners reduce airborne allergens, they provide relief for sufferers of these surprising allergic reaction symptoms. Replace filters regularly to keep air clean. The American College of Allergy, Asthma and Immunology suggests you pass on ionic electrostatic room cleaners. Instead, look for a HEPA (high-efficiency particulate air) filter with a clean air delivery rate that matches the size of whichever room you plan to use it in.

Setting your refrigerator to the wrong temperature

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At room temperature, according to the FDA, the number of bacteria that cause foodborne illness can double every 20 minutes. To keep food fresh, stick to a 40-degree Fahrenheit or lower fridge and zero-degree Fahrenheit freezer. Since your refrigerator controls likely do not display real-time temps, invest in freestanding appliance thermometers. Other fridge considerations to note; never overpack a fridge because it will affect the temperature, and always put away leftovers within two hours. Your fridge setting is just one of the many ways you're storing your groceries all wrong.

Using one rag to clean everything

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More than half of Americans choose dishcloths over sponges, paper towels and other all-purpose picker-uppers. Although a way to be more sustainable, using one rag allows germs and bacteria a way of traveling across the entire home. From the kitchen to the bathroom to the bedroom, germs on one overworked rag can wreak havoc. Instead, use multiple rags, each delegated to protect and defend one part of the home. Be sure to frequently wash your cloths on the hot water cycle and dry on a high setting to kill germs.

Not washing your sink

© Artem Gorohov - Dreamstime.com

The kitchen sink ranks second in germiest and dirtiest spots in the home, just behind the kitchen sponge or dishcloth. The one-two punch clean and sanitize method is for everything and the kitchen sink. Do an initial pass with warm, soapy water and follow up with a DIY 1 tablespoon bleach, 1 gallon water solution. Once a month, add 1 tablespoon bleach to just 1 quart of water and pour that down the drain to sanitize kitchen drains and disposals.

Storing your toothbrush wrong

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Stuffing a still wet toothbrush in a dark hidden cabinet allows bacteria a chance to grow. Allow your toothbrush to dry in a holder. But remember to wash the toothbrush holder regularly. In the germy power ranking, toothbrush holders rank high, just behind the kitchen sink. If dishwasher safe, dishwash. If not, clean and sanitize your toothbrush holder with a wipe twice a week. Replace your toothbrush every four months, and keep it far from the toilet. “Toilet plume” aerosols produced from a toilet flush put your toothbrush at risk of encountering fecal bacteria.

Not dealing with water damage

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Whether residual damage from a devastating natural disaster or a seemingly inconsequential leak, water damage opens the door to unwanted mold growth. A small patch of water can have more going on beneath the surface. People with immune suppression, asthma, allergies or other breathing conditions are more sensitive to mold and susceptible to infection. To clean up mold, the Centers for Disease Control and Prevention recommends you wear protective gear, air out and circulate all affected rooms and scrub surfaces with water and a detergent. Dry all surfaces immediately after.

Incorrectly defrosting your food

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Listen to the USDA and do not leave a chicken breast to defrost on your counter for hours. Instead, thaw foods in the refrigerator, microwave or cold water. Small foods can thaw in the fridge overnight, while larger foods may require multiple days. Otherwise, place the food in a leak-proof bag and dunk in a cold-water bath. Replace the water every half hour until the food is adequately thawed. If defrosting in the microwave, cook immediately after thawing as parts of the food may have already warmed in the microwave.

Not cleaning doorknobs or light switches

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Two of many household spots you’ve never thought to clean, doorknobs and light switches, are bacterial hubs. Experts at the Cleaning Institute recommend people disinfect their doorknobs and light switches twice a week and more thoroughly once every two weeks. To disinfect, first remove any loose dirt or grime that may have built up, then spray a disinfectant over the surface. Make sure the area remains wet for several minutes before wiping the excess away with a clean cloth.

Not cleaning your mobile phone or computer keyboard

Leren Lu/Photodisc via Getty Images

As technology advances, so do ways to contract bacterial infections. In 2016, CBT Nuggets swabbed common office items, five of each category, and sent them to a lab. The CFU, average colony-forming units per square inch, of a keyboard was 20,500 times that of a bathroom toilet and twice that of a cell phone. The CDC recommends using a cleanable cover or skin for keyboards and laptops. This allows for the icky surfaces to be cleaned without posing a threat to the product. If without a skin, use a can of compressed air to blow away any residual dust and wipe down with a disinfectant wipe.

Not checking for radon

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Radon, an odorless and tasteless radioactive gas, is the second leading cause of lung cancer. According to the CDC, radon forms when radioactive elements break down in rocks, soil and groundwater. The toxic gas travels into your home through cracks in your home. All houses have some radon gas, so test yours to see where it stands. Radon tests come in two types, one done over two days and another over 90 days. The 90-day tests offer more accurate results. To better protect your home, secure any cracks in walls or floors and increase airflow with open windows, fans and vents. And if building a new home, consider radon-resistant construction techniques.

Not using carbon monoxide detectors

Jeffrey Coolidge/Stone via Getty Images

Risk of carbon monoxide (CO) poisoning increases during the winter when the heat runs all day. CO travels from heat systems like furnaces and portable generators. Dizziness, weakness, nausea, chest pain and headaches are all symptoms of CO poisoning. Luckily, you have the power to prevent CO poisoning entirely. Use a CO detector and switch out the batteries every six months. Have qualified technicians check heating systems yearly and never run a car motor in a garage or other enclosed space.

Not cleaning out a humidifier

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A household necessity when fighting the flu or a cold, cold-mist humidifiers increase air moisture, ease nose and chest congestion and soothe dry skin. However, a dirty humidifier can do more harm than good. Bacteria and mold thrive in the humidifier’s moisture-rich environment. Allergy or asthma sufferers employing a humidifier to help breathe are at increased risk but even otherwise healthy people are at risk of contracting flu-like symptoms from the contaminated mist.

Not testing for lead and asbestos

Eve Livesey/Moment via Getty Images

Exposure to lead, a highly toxic metal, has been linked to seizures, learning disabilities, behavioral issues and even death. Homes built before 1978 tend to contain lead paint. While homes built before 1986 are more likely to have lead-based pipes and fixtures. Have your home undergo a risk assessment and paint inspection. In addition, check your annual Consumer Confidence Report, provided by your community water system, for details on your water quality. While at it, enlist a professional to test your home for asbestos, another hazardous substance known to cause various cancers and diseases.

Not cleaning your shower head

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Moisture strikes again. Bacteria with the genus mycobacterium thrive in showerheads. Inhalation of these pesky bacteriums has been linked to the transmission of difficult-to-treat lung infections. A 2018 study of 656 household showers discovered that the abundance of mycobacterium on plastic showerheads was two times lower than that of metal or mixed material showerheads.

Not cleaning the gasket in your blender

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Salmonella, E. coli, yeast and mold are all capable of life at the bottom of your blender. Next time you move to stir up ginger, spinach, bananas or protein powder and other weight-loss foods in your blender, disassemble it first. Detach the gasket and pull apart the base, clean all thoroughly. Also be sure to clean can openers, knife blocks and rubber spatulas.

Defend against MRSA infection

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MRSA most often causes skin infections, other infections and pneumonia. It can survive hours, days and weeks in common household items like razors, furniture, athletic gear, towels and other surfaces that come in contact with people’s bare skin. Routinely disinfect these hot spots using products labeled effective in removing MRSA, staphylococcus aureus or staph.

Not properly bathing your pet

Thomas Barwick/Digital Vision via Getty Images

Animals, like people, carry germs, bacteria and diseases. While some diseases common in animals cannot be transmitted to humans, other harmful bacterias, viruses and parasites can travel through their dander, waste or saliva. Always wash your hands after touching your pet or its cage. Lifestyle, coat type and special health considerations should all be considered when deciding how routinely you bathe your pet. Just as you strive to keep a clean home for the better health of yourself and loved ones, keep your pet healthy too by looking out for common foods that might harm your pet.

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Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.


Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.


Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.


Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.


Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.


Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.


Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.


Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.


Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.


Your Complete Guide to French Macarons & 7 Common Mistakes Everyone Makes (w/ Video & Template)

Making French Macarons can leave you in a panic, I get it! It took me a few tries to get the hang of it but I didn’t lose hope and eventually, I nailed it. So, I decided to pass the process onto you and guide you through one of the most notoriously difficult recipes out there, with the simplified methods and steps I follow to ensure perfect macarons with practice, over time.

Plus, I pulled together a list of the 7 Most Common French Macaron Mistakes Everyone Makes and made a video on it to make everything even easier on you!

Below you will learn about what equipment is best, important techniques used in macaron making like rappé’and macronage’ and the top ‘Tips and Tricks for Macaron Making’. If you are brand new to baking and need to know the basics like how long you need to whip your egg whites, I’ve got you covered.

Equipment Needed for Successfully Making French Macarons

  1. Weighing Scales: Precision is really important when making macarons so I recommend using a weighing scale (standard or digital) as it is more accurate than cup measurements.
  2. Sieve: It’s important to get your dry ingredients lump-free and aerated and a sieve will do that job
  3. Hand-Held Electric Mixer: Really useful for whipping up small amounts of egg whites and achieving the peak you want. I swear by my little hand mixer.
  4. Metal Spoon: It’s a traditional method and best practice that when folding a mix of whipped eggs that you use a thin-edged, metal spoon to do the folding. The thin edge will slice through the mix incorporating the other ingredients WITHOUT knocking out all that lovely air you achieved in the previous step. A spatula is too thick and can knock out the air.
  5. Double Trays: Macarons are very delicate so I recommend stacking two baking trays on top of each other to bake on. This just protects them incase your oven happens to be quite hot on the bottom. We want to bake macarons careful with little to no browning.
  6. Piping bag and Nozzle: For a more uniformed look to your macarons you will need to pipe them on the tray with a piping bag fitted with a nozzle. Don’t start making macarons without a piping bag to hand as this step is a MUST!

How to Make French Macarons

When it comes to making this recipe, following the steps is a must. Here’s a quick look at all the things you must do!

  1. First, you need to make sure your dry ingredients are sifted together and lump-free.
  2. Then, you need to whip your egg whites into meringue. Here’s a guide on how long you should whip them if you need it.
  3. After that, you need to sift the dry ingredients into your meringue. This is when you add your food coloring, too.
  4. Gently fold your sifted ingredients into the meringue with a thin-edged spoon.
  5. Transfer to a piping bag.
  6. Pipe your batter into circles using the Bigger Bolder Baking template.
  7. Gently tap your baking sheet to release possible air bubbles.
  8. Let your piped macarons sit until they develop a skin.
  9. Bake them at 300° for 15-20 minutes.
  10. Let your macarons cool before sandwiching your filling between them!

A lot can go wrong with so many steps so let me do my best to help you avoid as much heartbreak as I can!

Here Are The 7 Most Common French Macarons Mistakes And How to Get Past Them:

1. Cracked Macarons

There are a few reasons why the tops of macarons crack. Under mixing could result in too much air in the batter and, while they are baking, the air bubbles expand in the oven and crack the tops. This is another reason why it is important to tap your pans (rappé) after piping the macarons, to remove any extra air bubbles.

Another reason for cracking would be if they didn’t rest long enough to develop a proper skin. The longer you rest the macarons, the thicker the skin that develops. When baking, if the skin is too thin, the heat could burst through and crack the tops. Proper skin development ensures that when baking the heat pushes downwards (to create the feet) rather than upwards (which could crack the tops).

2. My French Macarons Don’t Have Feet

The main reason would be that the batter is too wet and runny. That is due to a few things: the meringue wasn’t dry enough when folded in, it’s a humid environment and/or the batter was overmixed. The viscosity of the batter is very crucial to ensure proper macaron making. Remember, you want that lava-like quality.

3. My Macarons Are Flat

Overmixing can result in flat macarons. After the dry ingredients and meringue are fully incorporated, macronage is the folding technique that ensures the proper batter consistency. Slowly fold the mixture using a thin metal spoon until it loosens a little and becomes smooth.

When properly done, the batter should be shiny and flow like lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe. Do not overmix because deflating all the air will result in sad macarons. It takes practice to get this technique right.

4. Not Drying Your Macarons

Leave your shells in a dry area to dry, so that when you press the surface it is dry and not sticky.

Resting the piped macarons allows for skin to develop on top of the cookies. Resting time can range anywhere from 30 to 60 minutes depending on your kitchen. You’ll know your macarons are ready to bake when you lightly press the surface and it’s dry and not sticky. After resting, they should look matte and not shiny like when you first piped them.

The “skin” helps create that hardened shell that’s iconic of the macaron. Also, without proper “skin” development, when baking, the heat will escape from the top rather than from the bottom which creates the other iconic feature of the macaron — the “feet”.

5. Making Macarons When It’s Humid

Although possible, it would be rather difficult to bake macarons in a humid environment. Humidity is macaron’s enemy. If the environment is humid, it can affect the resting stage, resulting in no “skin” and therefore no hardened shell of the macaron when baked. Humidity can even affect the moisture in the meringue so it might be hard to whip super-stiff egg whites.

Perhaps use a dehumidifier in the room when you are baking macarons during a rainy or humid day if you must!

6. Hollow Macarons

This can happen for a few reasons, like o verbeaten egg whites at the beginning can result in hollow macaron shells. Also, shells resting for too long during the drying period can result in hollow macarons. A 40-60 minutes resting period is usually enough.

Lastly, the oven temperature set too high can prevent the insides to set, causing the meringue to collapse when the shells are taken out of the oven.

7. Uneven Feet

Your oven temperature is possibly too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently.

Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the o ven door slightly open (with the help of a wooden spoon) throughout the cooking process. Also, you can double pan when you bake as this step helps ensure even heat distribution, thus level feet on the bottoms of your cookies.