Macarons

Hollow macarons are usually caused by whipping the French meringue too stiff or resting the shells too long before baking. When the oven temperature is too high, the top of the shell rises too rapidly without cooking the interior, leaving a hollow void. Using an oven thermometer to maintain exactly 300°F to 325°F helps ensure a proper 'foot' and a full, chewy interior.

A French macaron is a delicate meringue-based sandwich cookie made from almond flour, egg whites, and granulated sugar. A coconut macaroon, on the other hand, is a dense, lump-shaped cookie typically made from shredded coconut and sweetened condensed milk. While their names share the same Italian root word 'maccherone', they are entirely different desserts.

Yes, you can substitute almond flour with finely ground sunflower seeds or pumpkin seeds to make nut-free macarons, though the flavor profile will be slightly earthier. Some bakers also use oat flour or sesame seeds, but you must ensure the substitute is milled as finely as standard almond flour to avoid a lumpy batter. A 1-to-1 substitution usually works well if the dry ingredients are sifted properly.

Unfilled macaron shells can be stored in an airtight container in the freezer for up to three months. Once filled with buttercream or ganache, macarons should be placed in the refrigerator for 24 hours to 'mature' so the flavors meld and the texture softens. They will stay fresh in the fridge for up to a week, and you should bring them to room temperature before serving.