What makes a good macaron?
A good macaron has small, straight, even feet and a smooth top. The shell gives a little crunch, then a soft chew all the way through. If the feet ruffle outward, the top is bumpy, or the shell is hard and crunchy, something went wrong in the batter or the oven.
Start with the feet
The feet are the base of the cookie, the part closest to the filling. On a good macaron they're flat, straight up and down, and perfectly symmetrical. They aren't slanted.
When a foot buckles out too much, it ruffles. That ruffle tells me something went wrong.
Check the top
A good top is smooth. A very bumpy top can mean the batter was undermixed.
Then take a bite
The shell has a little crunch at first, and then it gives way to a soft middle. That soft middle is the chew.
A shell that's crispy or crunchy all the way through can mean the macaron was overbaked. A good macaron isn't crunchy.
What does a bad macaron look like?
- Little or no feet
- Feet that are spread out or ruffled
- A very bumpy top
- A hard, crunchy shell
Why do macarons come out wrong?
Ruffled feet can mean a few things. The batter was overmixed or undermixed. The oven was too hot or too cool. The shells didn't rest long enough.
Macarons are finicky. The running joke is that you can cross your legs the wrong way and the shells will come out wrong.
What about store-bought macarons?
Macarons from a store are most likely mass-produced, in much bigger batches than mine. It's easy to overmix a big batch. I'm not here to rate anyone's brand, so use the checks on this page on any macaron, from anyone.
The quick test
- Look at the feet. They should be small, straight, and even.
- Look at the top. It should be smooth.
- Bite in. You want a little crunch, then a soft chew.