Sweet Lies & Sticky Truths: The Macaron Mythbuster Guide

At MAC and CO, we believe every macaron tells a story—of precision, patience, and a pinch of magic. But behind their delicate shells and vibrant colours lies a swirl of myths that often confuse even the most devoted dessert lovers. Today, we're cracking open the truth behind some of the most common macaron myths.

About Macarons...

Myth 1: Macarons and Macaroons Are the Same Thing

Let's clear this up once and for all. Macarons are the elegant, pastel-hued French confections made with almond flour, egg whites, and sugar, sandwiched around a flavoured filling. Macaroons, on the other hand, are chewy coconut-based treats. They share a root word but not much else.

Think of macarons as the haute couture of the patisserie world—refined, stylish, and a little high-maintenance.

Myth 2: All Macarons Taste the Same

Not even close. From classic vanilla and pistachio to bold flavours like yuzu or our seasonal cranberry buttercream, macarons are a canvas for creativity. The shell may be subtle, but the fillings are where the flavour magic happens.

Myth 43 Macarons Are Just for Fancy Occasions

Sure, they're showstoppers at weddings and soirées, but macarons are also perfect for everyday indulgence. Whether it's a midweek pick-me-up or a thoughtful gift, they bring a touch of joy to any moment.

Myth 6: Humidity Is the Enemy

This one's actually true, but it's not a dealbreaker. Macarons are sensitive to moisture, which can affect their texture and rise. That's why our kitchens are climate-controlled and why we recommend storing them in airtight containers.

However, the idea that you must cancel your baking plans because it's raining? That's a myth. Yes, humidity can affect drying time and meringue stability, but it doesn't make baking impossible. Use a dehumidifier or air conditioning, and make sure your ingredients are at room temperature. Many professional kitchens—including ours—bake macarons year-round, rain or shine.

And here's a twist: resting isn't always necessary. Modern recipes and convection ovens have shown that with the right batter consistency and temperature control, you can skip the resting step entirely and still get perfect feet and smooth tops.

Don't let the weather boss your baking around. With a few adjustments, you can still whip up a perfect batch

Myth 7: Macarons Are Just a Trend

Macarons have been around since the Renaissance and were popularised in France in the 18th century. Their enduring appeal lies in their elegance, versatility, and the sheer joy they bring with every bite.

Baking at home...

Myth 8: Macarons Are Impossible to Make at Home

While macarons are famously finicky, they're not impossible. With the right technique—like proper meringue formation, macaronage (the folding process), and resting time—you can absolutely make them at home. 

Tip: Invest in a kitchen scale and don't skip the sifting. Precision is key.

Myth 9: You Must Let Macarons Rest Before Baking

This is one of the most hotly debated topics in the macaron world. Traditional wisdom says you must let piped macarons rest until they form a skin—usually 20 to 40 minutes—before baking. But here's the twist: resting isn't always necessary.

Modern recipes and convection ovens have shown that with the right batter consistency and temperature control, you can skip the resting step entirely and still get perfect feet and smooth tops.

At MAC and CO we've tested both methods—and while resting can help in humid conditions, I do not believe in resting them. It's more about your technique and oven setup.

Myth 10: You Can't Bake Macarons When It's Raining

Weather does play a role in baking, especially for delicate confections like macarons. But the idea that you must cancel your baking plans because it's raining? That's a myth.

Yes, humidity can affect drying time and meringue stability, but it doesn't make baking impossible. Use a dehumidifier or air conditioning, and make sure your ingredients are at room temperature. Many professional kitchens—including ours—bake macarons year-round, rain or shine.

Don't let the weather boss your baking around. With a few adjustments, you can still whip up a perfect batch.

Myth 11: Hollow Macaron Shells Are Normal

One of the most disappointing moments for any macaron baker is discovering hollow shells. While it's a common issue, it's not something you should settle for. Macaron shells should be full and not hollow, it's a matter of using the right ingredients, technic but mostly, get to know you oven.

Hollow shells can be caused by under-mixing the batter, over-mixing the meringue, or baking at the wrong temperature. With practice and attention to detail, you can achieve those perfect, full shells every time.

Myth 9: Macaronage Must Be Done by Hand

While traditionalists swear by hand macaronage (the folding process), it's not the only way. Stand mixers can work just as well if you're careful not to overmix. The key is to achieve the right consistency—a smooth, lava-like batter that flows in ribbons.

Myth 10: Only Professionals or Very Experienced Bakers Can Make Macarons

This is a common misconception. While macarons do require precision and practice, they are not exclusively the domain of professional or highly experienced bakers. In fact, with the right guidance and patience, anyone can master the art of macaron making.

As a personal anecdote, I taught my husband, who had never baked before, to make macarons perfectly. With step-by-step instructions and a bit of practice, he was able to create beautiful and delicious macarons that rivaled those made by seasoned bakers.

So, don't be intimidated by the process. With the right mindset and a willingness to learn, you too can make perfect macarons at home.

Final Crumbs

At MAC and CO, we're passionate about demystifying the macaron. Whether you're a seasoned baker or a curious snacker, we invite you to explore the world of macarons with us—myths, magic, and all.

Stay tuned for more behind-the-scenes stories and seasonal specials like our festive cranberry macarons.