Hollow Macarons – Simple Steps, Tips & Creative Ideas

Want a macaron that’s light on the outside but can hold a surprise inside? Hollow macarons are perfect for that. They give you a crisp shell you can fill with mousse, jam, or even a tiny surprise like a candy. The best part? You don’t need fancy equipment – just a few kitchen basics and a bit of patience.

First, understand why the center stays empty. It’s all about the batter’s consistency and the right baking time. Too much moisture and the shells will stick together; too little and they’ll crack. Follow a reliable recipe, then tweak it to suit your kitchen’s humidity.

Step‑by‑Step Recipe

Here’s a quick rundown you can follow today:

Ingredients: 100g almond flour, 100g powdered sugar, 75g egg whites (about 2 large eggs), 30g granulated sugar, a pinch of cream of tartar.

Prep: Sift the almond flour and powdered sugar together twice. This removes lumps and gives the shells a smooth finish.

Whip: Beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and keep beating until stiff, glossy peaks appear.

Macaronage: Gently fold the dry mix into the meringue. Stop when the batter flows like lava – thick but not runny. Over‑mixing will make the shells flat.

Pipe: Transfer the batter to a piping bag with a round tip. Pipe 1‑inch circles on a parchment‑lined tray, leaving space between each.

Rest: Let the shells sit 30‑60 minutes. They should form a skin that’s not sticky to the touch. This step is crucial for a hollow center.

Bake: Preheat the oven to 150°C (300°F). Bake for 15‑18 minutes. The shells will rise, develop a smooth top, and stay empty inside.

Cool: Let them cool completely before removing from the tray. Trying to peel them while warm will cause cracks.

Once cool, the shells are ready to be filled. If you want an extra airy feel, gently tap the bottom of each shell with a spoon – it creates a tiny vent that helps the filling settle without breaking the top.

Creative Ways to Use Hollow Macarons

Now the fun part – filling and styling. Here are a few ideas that work well:

Classic Buttercream: Pipe a dollop of smooth buttercream and sandwich two shells together. The buttercream adds moisture without making the shell soggy.

Fruit Gelée: Use a bright berry gelée for a pop of color. The firm gel stays inside the hollow space and doesn’t leak.

Chocolate Ganache: Warm ganache just enough to stay fluid. It fills the cavity perfectly and sets as it cools.

Mini Dessert Cups: Stack three or four shells, then pipe a mousse or custard into the top. It looks like a tiny cake.

Macaron Towers: Combine hollow shells with colorful fillings to build a 5‑tier tower. The empty center keeps the tower light, and you can add a surprise layer in the middle.

When storing, place the filled macarons in an airtight container in the fridge. They stay fresh for up to three days. If you’re only storing the shells, keep them at room temperature with a tissue paper to absorb any moisture.

Hollow macarons also make great gifts. Fill them with a flavored spread, label each with the taste, and pack them in a small box. Customers love the surprise element.

Remember, practice makes perfect. If your first batch isn’t quite right, adjust the oven temperature by a few degrees or let the shells rest a bit longer before baking. Soon you’ll have consistent, airy shells that hold any filling you like.

Ready to try? Grab the ingredients, follow the steps, and experiment with your favorite fillings. Hollow macarons open up a world of creative desserts – and they’re easier than you think.

Apr 24, 2025 Clementine Firth

Why Are My Macarons Hollow? Real Reasons You Didn't Expect

Ever baked a batch of macarons only to find hollow shells inside? You're not alone. This article digs into why macarons can turn out hollow, what really causes those stubborn air pockets, and how you can fix it. I'll share practical tips and a few trade secrets so you can finally get perfect, full macarons every time. Take the guesswork out of your next baking session.