Learn how to find the best oven temperature to bake macarons in your home oven. This complete guide will walk you through baking times, temperatures, and troubleshooting steps.
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I've been making macarons for years, yet there are still some days that my macarons don't turn out perfectly. Macarons are known for their finicky and troublesome nature, as most macaron bakers have learned.
In a journey to learn how oven temperature affects macaron shells, I conducted an experiment. I baked six batches of French-style macarons at different temperatures in my home conventional oven.
I wanted to see how baking times and temperatures played a role in the final macaron shell.
In this guide, you'll see what I learned from testing macaron oven temperatures, as well as how to conduct your own at-home oven experiment. Plus, we'll talk about the troubleshooting signs to look for to know your oven is set to the wrong temperature.
As always, remember that it takes some trial and error to bake macarons at home. Don't give up on your first or second attempt, keep going!
After reading this article, you can always refer to my macaron troubleshooting video if you need further help, or leave a comment below, and I'll do my best to help you out.
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What You'll Learn In This Article
- How oven temperature and baking time affect macarons.
- Visual cues to know your oven is too hot or too cold for baking macarons.
- How to fix oven-related issues that are causing your macarons to wrinkle or crack.
- Expert tips to know when your macarons are done baking.
If you are looking for some more specialized help with troubleshooting your macaron problems, sign up for my free macaron troubleshooting guide sent straight to your email.
How Oven Temperature Affects Macarons
For my oven experiment, I tested baking French-method macarons at six different oven temperatures.
Since most bakers suggest baking macarons in a conventional home oven somewhere between the temperatures of 290°F (143°C) - 325°F (163°C), I chose my six different temperature options based on those ranges.
Before placing each macaron batch into the oven, I verified the internal temperature of my oven using a thermometer. All of these macarons were baked on light-colored sheet pans from Nordic Ware that were lined with parchment paper.
Macarons Baked at 295°F
The first set of macarons was baked at 295°F (146°C) for 15 minutes.
Observations: During the beginning of the baking process, these macarons appeared to be baking up nicely. They started to rise and form feet, just like you'd want.
However, towards the end of the baking process, the macarons began to fall flat, and eventually, the shell became wrinkled. Overall, these macaron shells appear wrinkly with very small feet. The one positive is the color stayed nice and bright.
Did this temperature work? No, this temperature did not work. It resulted in a macaron that was wrinkled, had a very chewy texture, and had a weak shell.
What we can learn from this test: From this test, we can see signs of an oven that's set too low in temperature. Since the batter remains wet for too long, steam can cause cracks in the shell.
Some of the cues you can look for in a macaron that tells you the oven temperature is too low includes:
- A wrinkled macaron shell.
- When you bite into the macaron it's too chewy, which means the egg proteins cooked for too long. This is due to the increased cooking time at a lower temperature.
- Wide macaron feet or a macaron shell that looks like it slid off the feet.
Macarons Baked at 300°F
The second set of macarons was baked at 300°F (149°C) for 15 minutes.
Observations: At first glance, this shell looks like it was baked successfully. However, upon further investigation, you can see slight wrinkles on top of the shell.
Additionally, the feet didn't rise as much as I had hoped for, and after cracking the macaron open the inside was a little too chewy.
Did this temperature work? We're getting closer to the perfect temperature for baking macarons, but we're not quite there.
What we can learn from this test: If you look closely at the macaron shell you'll notice some slight wrinkles or indentations on the top of the shell. This indicates that the oven temperature is still set a little too low.
Many recipes recommend 300°F, and that's because generally, it's a temperature that will get you decent (but not perfect) shells, so you can adjust your oven accordingly.
Macarons Baked at 305°F
The next set of macarons was baked at 305°F (152°C) for 15 minutes.
Observations: These macarons baked up very well. You'll notice that the color of the macaron shell is still vibrant, the feet rose nicely in the oven, and the top of the macaron shell is smooth.
Upon breaking into the shell, the interior was still slightly sticky; however, the shell was perfectly full (no hollow shells), which is a great sign.
Did this temperature work? Yes, this was a great temperature for my home oven. Although the macarons should have cooked slightly longer, around 18-19 minutes total, I could see visually that this was a good temperature.
What we can learn from this test: For my oven, this was a really good temperature. The baking time is always going to vary depending on the temperature you bake the macarons at.
I learned in this test that while 305°F got me pretty looking shells, they still needed closer to 20 minutes to fully bake.
Here are some cues that told me the macarons baked well:
- I could see slightly raised (but not too tall) macaron feet.
- The outside shell was smooth and free of wrinkles or cracks.
- Once the macarons were cooled and I opened the shell, the interior was full and slightly chewy.
Macarons Baked at 310°F
This set of macarons was baked at 310°F (154°C) for 15 minutes.
Observations: At first glance, you can see that the macaron shell is too browned around the edges. However, the feet of the macaron shell formed well and the tops look smooth and blemish-free.
Did this temperature work? Yes, this is another temperature for my home oven that worked well. In fact, I think 310°F (154°C) got me slightly fuller shells than 305°F (152°C).
It's obvious that the macarons cooked for too long, so the baking time would need to be reduced.
What we can learn from this test: Conventional home ovens are going to fluctuate in temperature throughout the baking process.
Since I had success with the macarons baking at both 305°F (152°C) and 310°F (154°C), I can confidently set my oven to that temperature knowing that it will fluctuate by a few degrees during the cooking process.
Because I have to open the oven to place the sheet pan of macarons inside, I know part of the heat will escape at the beginning of the cooking process. Because of this, I've chosen to use 310°F (154°C) as the go-to temperature for my personal home oven.
Macarons Baked at 315°F
This next set of macarons was baked at 315°F (157°C) for 12 minutes.
Observations: The first thing I noticed from this batch of macarons was the browned bottom. Unlike the last set of macarons baked at 310°F (154°C) that were only slightly browned, these macarons were fully browned all around the bottom of the macaron shell.
This browning led to a very crunchy bottom and feet that didn't rise as high. Even with a reduced time in the oven, the macarons still turned out too brown.
Did this temperature work? No, this baking temperature was not successful for me. The excessive browning of the shell told me that this oven temperature was too hot for my macarons.
What we can learn from this test: With only a slight 5°F (3°C) increase in temperature, my macarons went from perfect to ruined. This test can teach us that only slight tweaks in oven temperature really make a huge difference.
Since every home oven has a different amount of strength and radiates heat slightly differently, the temperature that is too hot for my home oven may vary from your home oven.
If your oven is just slightly too hot like mine was at 315°F (157°C), here are some things you can do to mitigate this:
- Bake the macarons on two baking sheets. The air in between the two baking sheets can help with browning on the bottom shell.
- Prop the oven door open with a wooden spoon to allow some of the hot air to escape.
- Rotate the baking sheets between the top and bottom racks.
- Finally, if you've tried these tricks and are still getting overcooked macarons, try baking on the next lowest heat setting for additional time.
Macarons Baked at 320°F
Finally, the last set of macarons was baked at 320°F (160°C) for 10 minutes.
Observations: The final test at 320°F (160°C) was way too hot for my macarons. Even with a short 10 minute baking time, these macarons still turned out very burnt.
You'll notice the top of the shell is cracked and has slight wrinkles. The food coloring really faded and the macaron appears dull.
Did this temperature work? No, this temperature was way too hot for the macarons. Not only was the shell excessively browned, but the inside was also raw and sticky because of the quick cooking time.
What we can learn from this test: There are a few visual signs to watch out for to know your oven is too hot:
- Excessive browning on the shell.
- An air pocket under the shell (hollow macarons).
- Coloring on the shell has faded and appears dull.
Signs of an overly hot oven can also appear if your oven isn't evenly heating. Typically, these are referred to as hot spots. Oven hot spots happen because not all ovens (especially conventional home ovens) do not evenly disperse heat.
This might be your problem if you have cracked macarons only around the outside of the baking sheet or if you have lopsided shells.
How To Tell When Macarons Are Done Baking
Now that we've talked about the best macaron baking temperature and time, it's important to learn the signs of a macaron that's done baking. Here are some ways to check for doneness:
- The feet and the edge of the macarons feel firm when you gently touch them.
- It feels like you could forcibly lift the macaron shell off the parchment paper if you needed to (don't actually do this, just use it as a test).
- If you touch the shell and it wiggles, is still sticky, or is wet, you know the macarons need longer to bake.
How To Recreate This Experiment
If you're interested in conducting this same experiment in your home oven, here's how to do it:
- Mix up a batch of macaron batter. I'd suggest sticking to the method you're most familiar with and a highly-tested recipe, like my French method macarons or Italian style macarons.
- Pipe a set of 4 - 6 macarons on various baking sheets lined with parchment paper (or a silicone mat if that's what you normally use). It's best if you can use the same type of baking sheet for each test.
- Place an oven thermometer in your oven and play around with the temperature settings. I usually recommend heating your oven to 300°F (150°C) and adjusting up from there.
- While the macarons are resting, preheat the oven so it has enough time to properly heat. Before placing the macarons in the oven, confirm on the thermometer that the oven has reached the correct temperature.
- Bake the macarons until they are done according to the doneness cues we talked about above.
- Repeat this process with various temperatures, noting the physical characteristics of each macaron after each temperature test. Allow the macarons to completely cool before checking the interior of the shell.
Note: It's important to allow your oven to preheat to the proper temperature before each test. Double check that the temperature is correct on your oven thermometer.
Baking Macarons In A Convection Oven
If you have access to a convection oven, you'll need to take some additional things into consideration.
- Be sure to lower your oven by 25°F from the recommended temperatures listed above. Since convection ovens circulate hot air around the oven, the macarons cook at different temperatures.
- Convection ovens are generally better at circulating heat compared to conventional ovens, so you're less likely to have hot spots.
- One pro of using a convection oven is a harder exterior macaron shell and typically taller feet. This is a good quality to have if you're selling macarons and need to ensure a high quality product every time.
- During my experiments testing a convection oven, my macaron shells would easily brown. You'll need to play around with rack position (moving the pan lower or higher in the oven) along with baking times to resolve these browning issues.
If you're a home baker, consider purchasing a counter-sized convection oven if you're interested in trying this baking method.
Expert Tips
- Bake macarons with light-colored baking sheets, like these from Nordic Ware. Dark sheet pans can cause your macarons to crack because they absorb more heat from the oven.
- Oven thermometers wear out over time, so they should be replaced about once a year.
- If you're having trouble with achieving perfectly baked macarons, only bake one tray at a time on the middle rack of your oven.
- Ovens take a while to preheat (sometimes up to 30 minutes). Be sure to give your oven enough time to properly heat, then check that the temperature is accurate on an oven thermometer.
FAQs
There's no perfect temperature for baking macarons. The type of oven you are using (convection vs. conventional oven), the age of your oven, the pans you're using, and many other factors can affect the best macaron baking temperature.
Generally, most macaron bakers set their home conventional ovens between the temperatures of 290°F (143°C) - 325°F (163°C). If you're using a convection oven, reduce these temperatures by 25°F.
The length of time you bake your macarons will depend on the oven temperature. Generally, high oven temperatures will require less baking time, while lower oven temperatures require more baking time.
You'll need to balance both the oven temperature and the baking time in order to achieve perfect macarons will smooth exterior shells, slightly risen feet, and a full and slightly chewy interior.
Here are some ways to check that your macarons have finished baking:
- The feet and the edge of the macarons feel firm when you gently touch them.
- It feels like you could forcibly lift the macaron shell off the parchment paper if you needed to (don't actually do this, just use it as a test).
- If you touch the shell and it wiggles, is still sticky, or is wet, you know the macarons need longer to bake.
If your oven is set to a temperature that's too hot for macarons you may notice your macaron shells have cracked or browned. Another sign to look out for is a dull shell or faded coloring.
If you're struggling with hollow macarons, meaning there is an air pocket under the shell, your oven might be too hot.
If your oven temperature is too cold, you'll notice the macaron shells will appear wrinkled. Even slight wrinkles or indentations on the tops of the shells can indicate your oven needs to be slightly higher in temperature.
You also want to look out for wide macaron feet or a macaron shell that looks like it slid off the feet.
If you bite into the macaron and it's too chewy, this is another sign that you baked the macarons at a temperature that's too low.
It's important to allow your macarons (no matter what style of meringue you made) to rest on the counter until they've formed a skin. Typically, you'll need to allow the shells to rest for about 45 - 60+ minutes on the counter until a skin has formed on top. If you live in a humid climate or it's a rainy day, this may take up to 90+ minutes.
To test that the macarons are ready to bake, you can feel the shells and visually inspect the macarons. Here's what to look for:
- The shells appear matte in color (not shiny like when you first piped them).
- They are dry to the touch. You should be able to run your finger along the top of the shell without making an indent.
- When you gently and lightly push down on the macaron shell, you can feel some resistance and no mark is left.
If you live in a humid or rainy climate, it's very likely you're not resting the macaron shells long enough. Try running the air conditioning or a dehumidifier in your kitchen to take some of the moisture out of the air.
There's no one right answer. Macaron bakers use both parchment paper and silicone mats successfully. Once you've honed your oven temperature, experiment with baking a batch on parchment paper and a silicone mat to see which shells turn out better.
If you're experiencing browning on the bottom of your macarons, you may consider using a silicone mat since it's thicker and will conduct less heat to the macaron shells.
More Macaron Troubleshooting Guides
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