Why Are My Macarons Chewy

Why Are My Macarons Chewy? (Causes And Solutions!!)

Macarons have a delicate almond flavor and a chewy texture that everyone loves. The chewy texture is what sets a macaron apart from other types of cookies.

And while there are many different ways to make a macaron, all of them require a chewy texture inside and a firm macaron shell outside.

But even after doing everything right, bringing that perfect chewiness can be tricky. That’s why it’s important to follow a macaron recipe closely, and to experiment until you get it just right.

If you are also thinking ‘Why Are My Macarons Chewy’ then, you have come to the right place. Here is everything you need to know about the causes of macarons’ chewiness and how to fix them.

Why Are My Macarons Chewy (Causes)

There are many reasons why macarons can turn out chewy. The following are some of the most common causes:

Thick Batter

A thick batter can be caused by adding too much sugar or not folding the batter enough. When the batter is too thick, it can prevent the cookies from rising, and baking macarons properly. Which will result in them being chewier.

On the downside, using a thick batter can also be more difficult to pipe and can lead to cookies that are wider in shape. It can also be harder to bake the macarons thoroughly because of the thick batter, it will take more time to bake from the center.

If the dough is too thick, it will not bake through properly and will be chewy instead of light and fluffy. To avoid this, make sure to mix the ingredients together well and use a thin batter to pipe the batter into baking sheets.

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Over Baked

Over baking macarons may seem like a minor issue, but it can actually make a big difference in terms of the texture of the macarons. When they are over-baked, the sugar in the dough starts to dissolve, which makes them chewy instead of fluffy.

There are a few ways to prevent macarons from being overbaked. First, be sure to bake the macarons for the correct amount of time.

Second, make sure that your oven is adjusted correctly. Finally, use a thermometer to check the temperature of your oven to make sure that you are baking at the correct temperature.

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Improper Maxing Of Ingredients

To make sure your macarons turn out correctly, it is important to mix the ingredients together properly. The egg whites need to be at room temperature before you start mixing them.

Be sure to use a mixer or food processor to combine the sugar and almond flour until they are well blended. Then, slowly add the egg whites while mixing continually. This will help create the right consistency for your macarons.

And if the ingredients are not mixed together correctly, the cookies will be chewy instead of light and fluffy.

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High Oven Temperature

Many people prefer to bake macarons at high oven temperature because it makes them cook faster. But they don’t know that by doing so, they are compromising the texture of the macarons as well as the taste.

Baking at a high oven temperature can lead to a chewier and dry texture. So if you’re looking for macarons with a perfect texture, try baking them at a lower temperature for a little bit longer. In fact, this is the method that most professional pastry chefs use.

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 Not Allowing Macarons To Cool Completely

While it’s tempting to put a few macarons into your mouth as soon as they come out of the oven. But letting them cool completely before storing is key to maintaining their texture and flavor. If you don’t let them cool, they’ll become rubbery and the flavor will be off.

Make sure to store them in an airtight container so that they don’t absorb any moisture and lose their crispiness. But if you are planning to eat macarons after few days then it is helpful to store macarons in the fridge or freezer to keep them clean and fresh.

How To Fix Chewy Macarons

Three cookies beside cup of coffee

When it comes to making perfect macarons, there is a common problem that every home baker face that is a chewy texture. Here are some tips on how to fix chewy macarons:

1. Make sure that your ingredients are all at room temperature before you start baking. Room temperature ingredients mix together more easily and produce a more consistent result.

2. Sift your dry ingredients together before adding wet ingredients. This will help to create a smooth and lump-free batter.

3. Be careful not to overmix your batter. Overmixing can cause the macarons to become tough and chewy. Mix until the ingredients are just combined, and then stop!

4. Bake the cookies at a low temperature for a longer amount of time rather than baking them at a high temperature for a shorter amount of time.

5. Make sure that you pipe your macaron batter into even circles and that the circles are of the correct size. If they are uneven in shape, they will cook too quickly and be chewy.

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Are macarons supposed to be chewy?

There are many opinions over whether or not macarons are supposed to be chewy. Some people seem to think that they should be, while others believe that they should not.

However, I believe that macarons should not be too chewy. They should have a little bit of chewiness to them, but not so much that it becomes unpleasant to eat macarons. I think this gives macarons a nice texture and makes them more enjoyable to eat.

Are macarons supposed to be crunchy?

Macarons are supposed to be a bit crunchy because the macaron shells are typically made from almond flour and sugar, which give them their crispy texture. The reasoning behind this is that the crunchy texture provides a contrast in textures and flavors which enhances the overall taste.

Additionally, having a bit of crunch in a macaron helps to keep them from being too dry and hard. However, fillings are meant to be soft and creamy, not crunchy because they are usually made from ganache or buttercream.

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What is supposed to be the macaron’s perfect texture?

Macarons are supposed to have a slight crunch on the outside and a chewy texture on the inside. There are many reasons why macarons have this texture, but the main reason is the way that they are made. Macarons are made by folding the ingredients together until they form a thick paste.

This paste is then piped into circles on a baking sheet and baked. The filling is also an important part of the macaron. It should be soft and fluffy, yet still, have a little bit of chewiness to it. When they are baked, they form a thin crust on the outside and stay chewy on the inside.

Why aren’t my macarons forming a skin?

One of the most common problems when making macarons is that they do not form skin. There are several reasons why this may happen, but the most common is that the drying process was not followed correctly.

When making macarons, it is important to let them dry for at least 40-45 minutes before baking them. This allows the shells to form a crust and prevents them from becoming soggy. If they are not allowed to dry completely, they will not form proper skin and will be difficult to remove from the pan.


In conclusion, there are several reasons why your macarons may be chewy. It could be that you’re not folding the batter enough, or that your oven is too hot. It’s also possible that your sugar is too powdery or that you’re not using enough egg whites.

However, the good news is that there are also several solutions that you can try. So, don’t give up on making perfect macarons, just keep practicing and following our suggestions until you get it just right!

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