How To Fix Wrinkled Macarons

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Wondering why your macarons have wrinkled tops? Check out this troubleshooting guide teaching you how to fix wrinkly macaron shells.

In this guide, I want to help you solve the issue of why your macarons have wrinkled tops. I'll teach you the top issues related to equipment, technique, and ingredients that could be leading to wrinkled macaron shells.

Equipment Related Issues: 

With wrinkled macarons, the most likely culprit is low oven temperature. To remedy this, you'll first need to purchase an oven thermometer.

Equipment Related Issues: 

There may be fat (like butter or oil) on your equipment if it hasn't been washed well enough. To fix this, simply take a paper towel and pour a bit of white vinegar on it. Wipe down your mixing bowls and mixer whisk attachment to ensure any excess oil has been removed.

Technique Related Issues: 

Egg whites that are under whipped or over whipped can result in wrinkled shells, weak tops, and macarons that will not properly rise.

Technique Related Issues: 

Another common issue related to wrinkly macaron shells is over macaronaging. Macaronage is a term that refers to folding the dry macaron ingredients (almond flour and confectioners' sugar) into the meringue. This process smooths the mixture and helps the macarons bake with proper structure.

Ingredient Related Issues: 

First, fat could be present if you accidentally allowed any of the egg yolks to mix with the egg whites. This causes oil in the meringue, which as we previously talked about, can cause the meringue to be under whipped.

Ingredient Related Issues: 

If you're developing a macaron recipe and running into wrinkled or cracked macaron shells, you may be using too much egg white. To combat this issue, you can lower the amount of egg whites in the recipe. Alternatively, try aging the egg whites.

Ingredient Related Issues: 

Cocoa powder can be another cause for wrinkled or cracked macarons. Cocoa powders have fat from cocoa butter. Different brands can have different amounts of fat, depending on how much cocoa butter has been added. Too much fat (oil), as we know, can affect the final texture of the macarons.

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