What to Do with Failed Macarons | 12 Ways to Use Them

As every pastry chef knows, macarons can be a bit finicky. Sometimes they turn out perfect, and sometimes they don't. If you're unlucky enough to end up with a batch of failed macarons, don't fret - here are some ideas for what to do with them. 

One option is to eat them as-is, broken or not simply. Taste-wise, they might not be as pretty as their counterparts, but they will still be tasty. You could also try crumbling them up and using them in a cake or bread recipe. Or, if you want to get creative, you could turn them into ice cream or soup! Who said that failure was a bad thing?

Anyway, before we start with the question about what to do with the failed macarons, let's familiarize ourselves with the basics of making macarons.

Jump to:

• Macaron vs. macaroon: what's the difference?
• What makes a perfect macaron? 
• Failed macarons: what causes them?
• What to do with failed macarons?

Macaron vs. macaroon: what's the difference?

I was a novice in the kitchen when I started my research on macarons. A quick Google search revealed two types of cookies with very similar names: the macaron and the macaroon. I used to get confused between macarons and macaroons all the time - after all, they sound pretty similar. But there is a big difference between the two.

What's the difference between the two, and how can you tell which one you're making?

A macaron is a French confection made from two almond meringue discs sandwiching a layer of buttercream, ganache, or jam. Macarons are notoriously tricky to make, and even the best pastry chefs sometimes end up with duds.

Macaroons, on the other hand, are much more straightforward. Their main ingredients are shredded coconut, condensed milk, and egg whites, and they have a chewy, dense texture. So now you know - if your macarons don't turn out right, you can always make macaroons instead! And if you're ever in doubt, remember that macarons are the fancy French ones.

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How to pronounce macaron?

If you want to sound like a true Parisian, it's essential to know how to pronounce macaron. While the word might look simple enough, it's pronounced differently than it seems. The correct way to say it is "mah-kah-ROHN," emphasizing the second syllable. It's not "ma-KAR-on" or "mac-A-ron," so make sure you say it correctly the next time you're in a French bakery!

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What makes a perfect macaron? 

The macarons. Ahh, I love them. The delicate, pastel-colored French cookies have taken the baking world by storm in recent years. They may look like simple sandwich cookies on the outside, but these pretty little things are notoriously finicky to make. It only takes one mistake in the baking process for a batch of macarons to end up cracked, deflated, or otherwise imperfect macarons.

A perfect macaron should have a smooth, shiny shell with no cracks or uneven edges. It should not be too runny or too thick. The feet (the ruffled bottom edge of the macaron) should be well-defined and not too large. The filling should be smooth and evenly distributed.

However, there is no perfect way to make a macaron, as every baker has its own signature style. However, there are some basic guidelines that all macaron makers should follow to create a perfect batch of these delicate French cookies.

Step 1 Sifting and weighing the ingredients.

The first step is to ensure your ingredients are of the best quality. Use fresh, finely ground almond flour and pure, powdered sugar. Avoid using almond meal or ground almonds, as they will make your macarons gritty. Almond meal and ground almonds still have the skin on them, making your macarons grainy. So, make sure to use only the best ingredients.

Creating a smooth textured cookie base requires the following steps:

• Lumps will make your macarons uneven and cracked. It is crucial to sift the almond flour and powdered sugar together three times to prevent lumps from forming. Dump the mixture into a fine-mesh strainer set over a bowl and tap it lightly with a spoon to help the mixture fall through.

• Be sure to use a kitchen scale to measure your ingredients accurately. If you want consistent results, you must do this. Do not try to eyeball the measurements, as this will result in a less than perfect batch of macarons.

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Step 2  The batter is everything.

Now that you have your ingredients, it's time to make the batter. The key to making perfect macarons is all in the consistency of the batter. The batter should be smooth and runny but not too watery.

You want it to be thick enough that it doesn't run off the spoon when you hold it upright but thin enough that it falls off in a ribbon. If your batter is too thick, your macarons will be dense and heavy. If it's too thin, they will spread out too much and be flat.

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Step 3 The meringue

The next step is to make the meringue. Separate the egg whites from the yolks and place the whites in a large, clean bowl. Please remember, always strain the whites through a sieve to remove any errant bits of yolk that may have broken during separation. 

From my experience, even the tiniest bit of yolk will ruin the meringue. Also, egg age doesn't matter much if you strain the whites. I've used 3-day-old eggs and gotten stiff peaks without any issues. Just make sure to let your eggs come to room temperature before starting. Cold egg whites don't whip up as much as room temperature whites.

Step 1

Start whipping the egg whites on medium speed just a bit to break them up and make them foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks form.

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Step 2

Slowly add the sugar, one tablespoon at a time, while continuing to whip on medium speed. Following the addition of all the sugar, crank up the mixer to high speed and whip until stiff peaks form and the meringue is glossy.

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Note:

The key to a good macaron is in the mixing. You want to make sure the meringue is stiff enough so that it doesn't fall off the spatula when you hold it upside down, but you don't want to overmix and deflate the meringue.

One way to test if your meringue is stiff enough is the "peak test." Take your mixing bowl off the mixer and, using a rubber spatula, scoop up some meringue and turn it upside down. The peak should hold its shape and not flop over. If it does, keep mixing!

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Step 4 The folding

According to my hypothesis, most people begin to experience problems at this point. They don't fold enough, or they fold too much, or they don't do it evenly. If you go stir-crazy at this step, you're not folding enough. The key is to get a nice smooth batter that falls off your spatula in a thick ribbon.

Here's I do it:

Step 1

First, take the sifted almond flour/powdered sugar mixture and add it to the meringue. I like to do this in 3 additions, folding each one in until it's just combined before adding the next.

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Step 2

Fold and pull the spatula around the bowl. You want to cut down through the middle of the bowl with your spatula, then bring the two sides up and over each other in the bowl, turning it a little bit as you go. Then sweep the spatula along the bottom of the bowl to bring everything up from the bottom. It will look like it isn't mixing at first, but keep going, and it will come together.

Trust me here! Many people think they need to keep folding until the batter is completely smooth, but it will never be completely smooth. Just aim for a consistent texture throughout, and don't over-mix, or you'll deflate all the air you just whipped into the meringue.

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Step 3

Fold until the mixture is smooth and falls off your spatula in a thick ribbon. The macaronage is the process of deflating meringue just enough so that it will hold its shape when piped, but not so much that all the air is gone, and you have a dense, dry cookie.

Several posts I read said, "don't deflate the meringue at all." I think this is where people go wrong. The key is to not over mix, over fold, or under-mix, but you do want to deflate the meringue a bit so that your macarons will have little feet.

For the batter to rise evenly in the oven and not crack on top, it must have an even air distribution. On the other hand, the macaron batter needs to be the right consistency with the air inside to prevent overspreading or sinking.

As strange as it may sound, you want your batter to be "lava-like." It should be thick and smooth and flow off your spatula with a ribbon-like consistency.

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How to test the consistency:

I have discovered that the best way to measure the proper consistency and viscosity of macaron batter is to pick up a spoonful. 

Then, try to make an « 8 » pattern using a continuous, streaming batter stream. Take your time and try making an "8" over itself and see if the shape persists. This indicates that the batter is ready for piping. 

You can watch the macaronage technique here or here for more visual guidance. Great macaronage video here too

Note:

If you aren't familiar with folding, you can watch on Youtube how to do it correctly. I find that many people make the mistake of over-folding or not folding enough, which will result in a crackled top or an uneven rise (or both!)

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Step 5 The piping

Again, I think this is where people go wrong. They pipe too much batter, or they don't pipe it evenly. To pipe perfectly round macarons, you must pipe just enough to fill in the circle on the parchment paper and pipe it evenly so that each macaron is the same size.

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The art of symmetrical piping cookies

As far as piping goes, I would consider myself pretty decent. To make the sandwich look symmetrical, you must perfectly align all these shells.

Among the mats I've tried are silicone macaron molds, parchment paper, uncoated silicone mats, and regular silicone mats. Parchment paper became the clear winner after all this trial and error (mostly error).

Because macarons are delicate, they stick to silicone, making macaron mat molds useless, and paper allows you to remove the cookies easily. My goal was to ensure I piped each circle precisely as the last. I spent a while figuring out how to do it.

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Here's what I do:

Step 1

Use a small, circular cookie cutter as my guide. I trace around it with a food-safe marker on parchment paper.

Step 2

Place the parchment paper on the baking sheet.

Step 3

Fit a piping bag with a small, round tip.

Step 4

Hold the piping bag at a 90-degree angle to the parchment paper.

Step 5

Apply gentle pressure to the bag as you move it in a small, circular motion.

Step 6

Release the pressure and lift the piping bag straight up.

You can watch a video on how to pipe the macarons here.

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Step 6 The waiting game

Now, you have to let the macarons sit for at least 30 minutes so that the tops can form skin and the air bubbles can rise to the surface and pop. The process is known as "resting."

If you skip this step, your macarons will crack or have an uneven rise.

You'll know they're ready to bake when you touch the tops, and they feel dry.

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Step 7 The baking

Bake at 300 degrees Fahrenheit for 12-14 minutes. Every oven is different, so keep an eye on them.

You'll know they're done when they feel firm to the touch, and the tops are no longer sticky.

Read:

• Instant Pot Flan

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Step 8 The cooling

Let the macarons cool completely on the baking sheet before removing them. If you try to remove them while they're still warm, they will stick to the parchment paper, and you'll end up with a mess.

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Step 9 The filling

Now, it's time to fill them! You can use any filling you want. Some popular choices are ganache, buttercream, or lemon curd.

I usually go for a classic chocolate ganache made with dark chocolate and heavy cream.

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To make the ganache:

• Place the chopped chocolate in a heat-safe bowl.
• Heat the cream in a small saucepan over medium heat.
• Bring the cream just to a boil.
• Pour the hot cream over the chocolate.
• Let sit for 1-2 minutes.
• Stir until smooth.

Let the ganache cool until it's thick but still spreadable.

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To assemble the macarons:

• Match up the shells that are similar in size.
• Pipe the ganache onto one shell.
• Top with the other shell.

And that's it! You now have beautiful, homemade macarons.

Enjoy!

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Failed macarons: what causes them?

Before we go to the nitty gritty on what to do with failed macarons, let's take a step back and analyze what went wrong. There are a few reasons why macarons might not turn out the way you want them to. Maybe your batter was too runny or too thick. Perhaps you over-mixed it or didn't mix it enough. It could be that your oven wasn't hot enough or that you baked them for too long (or not long enough).

Let's break down the causes of the failed macarons and then give some solutions on what to do with them.

1 The batter was too runny:

This is a common mistake when making macarons. If the batter is too runny, the macarons will spread out too much and won't develop those trademark feet. The solution is to add more almond flour to the mixture, a little at a time, until it reaches the right consistency.

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2 The batter was too thick:

On the contrary, if the batter is too thick, the macarons will be dense and won't have the desired lightness. How would you know that macaron batter is thick? When you lift the spatula, the batter should fall slowly into a ribbon. If it falls in blobs, then it's too thick. It should fall slowly from the spatula in a ribbon-like consistency.

To fix this, add a teaspoon or little more liquid to the mixture until it reaches the right consistency.

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3 The macarons were over-mixed:

Over-mixing the batter will make the macarons tough. The key is to mix just until the ingredients are combined - no more, no less.

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How do you know if you over-mixed macaron batter?

If the mixture is too runny and doesn't hold its shape, that's a sure sign that you over-mixed it.

• Testing the batter's mixture is as simple as lifting the beater or using a spatula and letting the mixture fall back into the bowl. If it forms a slow ribbon that takes 15 seconds to disappear back into the batter, it's perfect. 
• Another sign that your batter is ready is if you will be able to draw a figure 8 with the batter, and it will disappear back into the mixture in 15 seconds. You can watch the macaronage technique here or here for more visual guidance.

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4 The macarons were under-mixed:

If the batter is under-mixed, the macarons will be crumbly and won't hold their shape. Make sure to mix the batter until it's smooth and without any lumps.

How to know that the batter is under-mixed? An easy test is to lift up the mixer and check if the batter falls off in a slow, steady stream. If it does, it needs more mixing.

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5 The oven wasn't hot enough:

This is one of the most common reasons macarons don't turn out right. The oven needs to be at the right temperature - not too hot and not too cold - for the macarons to bake correctly. Baking macarons at a low temperature will result in sad, flat little cookies. Make sure to preheat the oven to the right temperature before baking.

Check the oven temperature with an oven thermometer to ensure it's accurate. 320°F is the ideal temperature for baking macarons.

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6 The macarons were baked for too long:

Baking the macarons for too long will make them hard and dry. The ideal baking time is around 12 to 14 minutes - anything more than that is likely to result in failed macarons. Also, bake only one tray of macarons at a time to ensure even baking.

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7 The macarons were baked for not long enough:

On the other hand, if you don't bake the macarons long enough, they won't be cooked through and will be gooey in the middle. Again, the key is to bake them for around 12 to 14 minutes. Also, be sure to preheat the oven so that the macarons bake evenly.

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What to do with failed macarons?

It's happened to the best of us. You've worked hard on a batch of macarons, and after painstakingly following every instruction, you take them out of the oven only to find that they're a total disaster. So what do you do with all those failed macarons? Here are a few ideas.

Now that we know what can cause failed macarons, let's move on to what to do with them. Here are a few ideas:

1 Eat them as is:

Just because they're not perfect doesn't mean they're not edible. The macarons might taste better than the perfect ones since you know that you made them with your own two hands (and a few mistakes).

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2 Crumble them up and use them in a recipe:

If you don't want to eat them as is, you can always crumble them up and use them in another recipe. They'll add a bit of texture (and flavor) to whatever you're making. Think about it - all those flavorings and ingredients used to make the macarons are still there. They're just in a different form.

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3 Turn them into macaron ice cream sandwiches:

This is a great way to salvage failed macarons. Because the ice cream will help mask any imperfections in the cookies, they'll be cold and refreshing - perfect for a summer day.

Simply take two (or more) of them, fill them with your favorite ice cream, and enjoy.

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4 Make macaron pops:

This is a fun way to dress up failed macarons and turn them into a festive treat. They'll be like mini cakes on a stick - and who doesn't love cake pops? Well, because you can dip them in chocolate and add sprinkles (or any other topping that you like).

Simply insert a popsicle stick into each macaron, dip them in chocolate or candy coating, and decorate as desired.

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5 Turn them into ice cream or soup:

This is a fun way to use up failed macarons. Just blend them up and add them to your favorite ice cream or soup recipe. The almond flour in macarons gives them a natural thickening power, so they'll help your ice cream or soup become extra creamy without changing the flavor too much.

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6 Use them as a topping:

Using up small pieces of failed macarons is an excellent idea. You can top all kinds of desserts with crushed macarons. You can sprinkle them on top of ice cream, yogurt, or pudding or use them as a topping for cakes, cupcakes, or even ice cream. They'll add a nice almond flavor and some extra texture.

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7 Make macaroni and cheese:

Make macarons out of failed macarons with this fun recipe. Just blend them up and add them to your favorite macaroni and cheese recipe. The almond flour in macarons gives them a natural thickening power, so they'll help your mac and cheese become extra creamy without changing the flavor too much.

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8 Make a trifle:

Trifle is an English dessert that traditionally consists of layers of fruit, sponge cake, and custard. To make a trifle out of your failed macarons, start by layering the bottom of a trifle dish with macaron halves. Next, add a layer of your favorite fruit jam. Alternate between layers of macarons and fruit jam until you reach the top of the dish. Finally, top off your trifle with a layer of custard.

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9 Make a cake:

The cake is always a good idea. Even if your macarons didn't turn out perfectly, you could still use them to make a delicious cake. Simply stack the macaron halves on top of each other, spreading a layer of buttercream or jam between each one. When you reach the top of the cake, frost it with your favorite icing.

Or crumble up the failed macarons and use them as a cake topping or fillings.

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10 Make a pie filling:

A pie is another great way to use up failed macarons. Simply fill a pie crust with a layer of broken macaron pieces, followed by a layer of fruit jam or buttercream. Repeat the layers until you reach the top of the pie crust. Then, bake the pie according to the recipe instructions.

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11 Use them as a decoration:

If your macarons are only slightly imperfect, you can still use them as a decoration. Crumble up the failed macarons and sprinkle them over a cake or cupcake. Or, use them to top off a trifle or pie. If you're feeling creative, you can use the failed macarons as a decoration on top of cupcakes, cakes, or even cookies.

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12 Give them away:

If you don't want to eat them and you can't think of anything else to do with them, just give them to someone else. There is a good chance that they can think of something that you didn't know. Or chances are, they won't mind that they're not perfect. After all, it's the thought that counts.

These are just a few ideas of what to do with failed macarons. The possibilities are endless, so get creative and have fun with it!