Recipe I use:

100g grade AA brown large egg white

50g sugar

200g confectioners sugar

110g almond flour (I grind my almond flour using nutribullet)

5g egg white powder

1/4 teaspoon cream of tartar

I use a kitchen aid to beat the egg white gradually, starting at speed 4, after about 3 mins I added the sugar and egg white powder mixture slowly. I increase the speed to six, beat for another 3 mins, then increase to 8 for another 2 mins, and speed 10 for 1mins. So the total beating time is about 9 mins.

Then I fold in the almond flour and confectioners sugar mixture(sifted) gradually. When it's ready, I pipe them in a size about 1.25 inch space in-between 3 quarters to 1 inch. Then I let them rest for about 30 mins until the surface is not sticky. I baked them in a whirlpool conventional oven for about 11 mins at temperature 285 Fahrenheit. They came out looking like the picture below. Please help! What did I do wrong?

enter image description here

enter image description here

  • 3
    I've seen worse macarons than that! Just to be clear, are you unhappy with them because they are a little uneven? Commented May 29, 2014 at 19:14
  • Agreed. They look great to me. I too assume the OP is looking for perfectly level macaroons.
    – Preston
    Commented Jun 2, 2014 at 4:05

1 Answer 1


Ah, macarons. If it's not one thing, it's another. Uneven pied usually indicate that the oven was too hot. You should use an oven thermometer to determine the exact temperature of your oven, because oven dials themselves straight up lie. I once had an oven that was always 20C over the temperature on the dial.

If you get a thermometer (or have one) and this still happens, try positioning the tray at different heights in the oven.

Unfortunately, making macarons is a process of trial, error and experience, getting to know your oven and the texture of the batter. Good luck.

  • Couldn't it be air bubbles? Isn't there advice to drop the tray onto a surface from 6-9 inches up?
    – GdD
    Commented May 27, 2014 at 14:22
  • Possibly, but you'd normally see more pitting on the top in that situation. Commented May 27, 2014 at 15:40
  • That's good to know. I've never made them myself although I plan to try, so all information is helpful.
    – GdD
    Commented May 27, 2014 at 18:50
  • They are tricky because there are so many variables. Treat it like a scientific experiment and you will eventually prevail! Commented May 27, 2014 at 19:58

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.