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Why Are My Macarons Chewy?

Macarons not to be confused with the coconut-infused cookie that is called macaroon with an extra “o”, are baked in a precise way, this desert, which originates from France can be an airy delight to consume and its crispy and lightweight texture depends on what method is used to prepare it. 

We all want a perfectly baked macaron that is as close to the traditional recipe as possible but sometimes, mistakes happen that can cause the macarons to end up hard, burnt, or chewy, this might have caused you to wonder where the mistakes in preparation came from and simply why are the macarons chewy when it is not supposed to be. 

This article would provide tips that would help you avoid disaster scenarios like having your macarons chewy, dense, or too sweet. The tips listed are easy to follow and would help ensure that making chewy macarons would be a thing of the past.

Why Are My Macarons Chewy?

Macarons can end up becoming chewy due to the following reasons: Very high temperature, overbaking, overmixing, wrong ingredients, mistakes when making the meringue, etc.

First, when you bake your macarons at a very high temperature for a very long time, it causes your macaron to be chewy, an overly high temperature and overbaking ultimately ends up having negative effects on the macaron such as making the texture chewy and this is a result no one wants. 

Another reason includes overmixing and using the wrong ingredients, while mixing the batter for the macarons, the batter mixed should have a thick consistency and should be whipped, preferably with an electric mixer, the texture at the end should be smooth, not runny.

Using the right ingredients also plays an important part, almond flour should be used for the best results and not a substituted all-purpose flour or bread flour, it helps to also ensure that no yolks are in the batter and only egg whites are used, getting the correct ingredients and avoiding these mistakes would go a long way in helping you bake a macaron.  

Are Macarons Supposed to Be Hard or Crunchy?

No, macarons are not supposed to be hard or crunchy, instead, macarons are to be light, slightly crunchy, and soft but not so soft that it is squishy. If your macaron comes out hard, then it has been overbaked and proper adjustments should be made for the next time you are preparing it. A macaron can also 

become hard when it is not preserved properly, so store any leftovers in sealed containers in the fridge to keep the texture from changing.

What Happens If You Overmix Macarons?

When you overmix macarons, it causes the shells of the macarons to lose shape, they become flat and break apart easily. When the batter is too runny and contains a lot of liquid, it cannot stay put to form a good macaron shell, a smooth batter is what the French call “macaronage” and it is the exact texture that would ensure your macaron forms perfectly.   

What Is the Right Consistency for Macarons?

The right consistency for macarons is formed when the batter looks like lava and also forms ribbons when dropped from the spatula, another way to check if the batter for your macarons is the right consistency is to drop the batter in the shape of a ribbon back into the bowl, if the shape is reabsorbed within 10 seconds, then your batter is set to be used for baking.

What Is the Best Temperature for Baking Macarons?

According to Edible Times, the best temperature for baking macarons is 300F for a period of 14 to 17 minutes, when half of this time has elapsed, rotate the pan so it can bake for the remainder of the stated time.

Since baking a macaron at an excessively high temperature can make it chewy, it is advisable to get an oven thermometer and know how your oven works, dark baking sheets also cause an increased temperature so if you’re making use of them adjust the temperature accordingly.

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Can You Overcook Macarons?

Yes, you can overcook macarons, this is because like all baked goods, it has its optimum time for preparation and after that stipulated time, it would end up overcooked. Overcooking or in more appropriate terms, overbaking your macarons can cause a variety of problems such as macarons that are too chewy, browned, or burnt shells and unsavory texture of macarons.

Signs of A Badly Baked Macaron

The top signs of a badly baked macaron are visible things that would help to tell you what kind of macaron you’re consuming. Examples of these signs are:

  • When the macarons are either too small or too large, this can cause problems when you want to bake it, the ideal size of a macaron is a bit bigger than a coin.
  • Air pockets in the macaron.
  • Using an almond flour substitute changes the taste of the macaron completely and not for the better
  • Lumps and bumps on the macaron shell are caused by using almond flour that is not finely ground.
  • Adding very little filling as well as incorporating too much sugar would cause your macaron to have a cloying sweetness that is not edible to most people. You want a balance with the sweetness of the sugar  

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Making a chewy macaron can be avoided if you follow these steps and you’ll soon be well on your way to creating a macaron that you’re proud of. Baking a macaron also comes with a lot of creative tips such as adding food coloring to make it pop and decorations to make it more appealing to the eyes as well as delicious to eat. 

When you bake a macaron, remember that it is a science that does not go well with shortcuts. Learn from your mistakes with each batch of macarons that you make and embrace the changes to your recipe as you move forward, do not be quick to give up when the first batch turns out less than stellar as baking a macaron that is not too chewy lies in constant practice.