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How To Tell When Macarons Are Done

How To Tell When Macarons Are Done: Full Guide (2023)

Last Updated on February 27, 2023 by Lori Walker

Macarons are a popular French pastry known for their delicate, crisp shells and soft, chewy interior. However, knowing when macarons are properly baked and ready to come out of the oven can be challenging. 

Overbaking or underbaking can result in crackled or uneven shells or a dry and crumbly interior. So how can you tell when macarons are done?

We will explore the signs that indicate when macarons are done baking and how you can ensure that your macarons are perfectly baked every time. 

Whether you’re a seasoned baker or just starting, these tips will help you easily achieve the perfect macaron.

5 Signs That Macarons Are Done

pink macarons
  1. Smooth and glossy surface: A properly baked macaron will have a smooth surface with no cracks or bubbles.
  2. Defined feet: The feet, or ruffled edges, will be uniform and well-defined.
  3. Springy texture: When gently pressed, the surface of a properly baked macaron should spring back. If the surface is sticky or yields to pressure, the macaron must be baked for a few more minutes.
  4. Golden color: Macarons should be a light golden when they are done baking.
  5. Dry exterior: The exterior of the macaron should be dry to the touch, not moist or sticky.

Find out how you can tell if the flan is done here.

What Is The Optimal Baking Time For Macarons?

Generally, macarons are baked for 12-15 minutes at 300-325°F (150-165°C). 

The optimal baking time for macarons [1] varies depending on factors such as the size of the macarons, the oven temperature, and the altitude.

However, it is essential to keep a close eye on the macarons and to test for doneness using the signs described above, as each oven is unique, and the exact baking time may vary. 

It may be helpful to make a few test batches to determine the optimal baking time for your specific oven.

Also Read: How To Know If Your Banana Bread Is Done?

What Does The Surface Of A Properly Baked Macaron Look Like?

hand holding freshly baked macaron

The surface of a properly baked macaron should be smooth, glossy, and uniform, with no cracks or bubbles. The ruffled edges, or “feet,” should be well-defined and even.

The macaron should be lightly golden, and the surface should be dry to the touch, not moist or sticky.

“Rich people tend to have sh*t taste in sweets, and French macarons aren’t half as tasty as the coconut type, the other one with the extra ‘o.”

― A.D. Aliwat, Author

When gently pressed, the surface should spring back. If the surface is sticky or yields to pressure, the macaron may need to be baked for a few more minutes. 

It’s essential to keep a close eye on your macarons and test for doneness using these visual cues, as overbaking or underbaking can compromise the delicate balance of texture and flavor that makes macarons unique.

What Happens If You Overbake Or Underbake Them?

  1. Tough or chewy texture: If a macaron is overbaked, it can become tough and chewy. On the other hand, underbaking can result in a gooey, uncooked texture.
  2. Uneven feet: Overbaking can cause the feet of the macaron to collapse or become uneven, while underbaking can result in feet that are not fully formed.
  3. Loss of shine: Overbaking can cause the surface of the macaron to dull and lose its shine.
  4. Cracks or bubbles: Overbaking can cause the surface of the macaron to crack or form bubbles, which can be unsightly and reduce the overall quality of the finished product.
  5. Imbalanced flavor: Overbaking or underbaking can compromise the delicate balance of texture and flavor that makes macarons special. The result can be a bland or overly sweet finished product.

Tips To Avoid Overbaking Or Underbaking Macarons

  1. Follow a tried-and-true recipe: Use a reliable recipe as a starting point and follow it closely, considering variations in your oven and ingredients.
  2. Use a kitchen thermometer: A kitchen thermometer [2] can help you determine the temperature of your oven and ensure that it’s accurate.
  3. Test regularly: Check on your macarons regularly and test for doneness using the methods described above.
  4. Pay attention to timing: Keep a close eye on the clock and stick to the recommended baking time.
  5. Adjust the temperature: If necessary, adjust the temperature of your oven to ensure that your macarons are baking evenly and not too quickly or slowly.
  6. Use a silicone baking mat: Silicone baking mats can help prevent overbaking by providing a non-stick surface for your macarons and reducing the risk of sticking.
  7. Allow for proper cooling: After removing your macarons from the oven, allow them to cool completely on the baking sheet before removing them from the mat. This will help prevent the macarons from collapsing or cracking.

FAQs

How to tell when coconut macaroons are done?

Coconut macaroons are done when they are golden brown on top and firm to the touch. The edges should also be golden brown. To test for doneness, gently press the center of a macaroon with your finger. It should feel set and not too soft.

How long to let macarons cool after baking?

After baking macarons, it’s recommended to let them cool for about 10 to 15 minutes completely on the baking sheet before removing them from the silicone mat or parchment paper.

But how long does it take for your jelly to set?

In Conclusion

Knowing when macarons are done is crucial for perfect texture and appearance. The key signs to look for include the feet’ formation, the surface’s color, and the macaron’s firmness. 

Paying attention to these factors and testing the doneness with a gentle touch can remove the macarons from the oven at the right time to avoid overbaking or underbaking. 

With practice and patience, you can master the art of making perfect macarons every time.

References:

  1. https://www.foodnetwork.com/recipes/food-network-kitchen/french-macarons-3362691
  2. https://www.foodnetwork.com/how-to/packages/shopping/product-reviews/best-meat-thermometer-instant-read-digital-probe
Lori Walker

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