(Closed) Macaron Favors not working out…

posted 7 years ago in Favors
Post # 3
14 posts
  • Wedding: August 2011

I’m not really familiar with macaroons, but can you dip them in chocolate and coat in coconut to hide the cracks? Or just dip in chocolate even?

Post # 4
93 posts
Worker bee
  • Wedding: December 2012

just curious, how long can macarons last without going bad?

and i TOTALLY second the idea of dipping them and covering it with something. I saw such macaron for the first time at the breakfast cafe I went to yesterday and MM it looked so good. 

i saw: pink rose macaron dipped in white chocolate and sprinkled w/ some ppink rock sugars

and pistacio green macaron dipped in dark chocolate and sprinkled w/ some crushed pistacios. 



Post # 6
2232 posts
Buzzing bee
  • Wedding: September 2012

Check out Not so Humble Pie’s blog, she has lots and lots of posts on macarons and specifically a trouble shooting guide. 



Are you freezing them to make them last longer? They do dry out quite a bit so I’m just wondering how you’re going to make sure they’re good for another 2 weeks?

Post # 7
59 posts
Worker bee
  • Wedding: February 2012

The most important step is to let them sit out for 15-20 minutes to develope a crust, then bake…. If you batter is the right consistancy, they should kind of spread out, so not sure about the lopsided ones. and make sure you are using a big tip on your piping bag so you can pipe one consistant dollop/cookie. I’m a pastry chef, mostly do cakes, but I have made my share of macaroons. hope this helps!

Post # 8
257 posts
Helper bee
  • Wedding: May 2012

i can’t help you troubleshoot without seeing your method.  i find that wiht macarons, one wrong step and they’re ruined.  did you age your eggs?  did you let them develop a skin for 1 hr after piping? did you over mix or undermix your batter? are you using parchment or silpats?

Post # 9
177 posts
Blushing bee
  • Wedding: November 2011

Things that always caused mine to mess up were the following


— Piping method. If it wasnt smooth enough they wouldnt form very well

— oven temperature. If it wasnt hot enough it would be soggy, if it was too hot they would crack.

–food colouring messed with the formula, so I used gel colour


Pre setting is very important for not getting cracks.


I spent weeks perfecting my method but I was eating all the practice ones and I got fat. I plan on having macaron favours too cause they are my fave thing ever!


Good luck and let us know what happens!

Post # 11
93 posts
Worker bee
  • Wedding: December 2012

Hey! so the one that I saw was 1/2 dipped both top and bottom. but I can imagine how dipping the top (After making the sandwich) and letting it dry while it makes bit of natural drip mark would look really good too! 

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