Helpful hints

  • Measure water accurately using a measuring cup or a kitchen scale and make sure that water is cold or at room temperature.   Warm and hot will hinder the formation of Meringue.
  • Use a timer (your smartphone has one).  Larger cookies take longer to bake and small ones will take less time.
  • Make sure batter surface is dry to the touch before baking.   On cold, rainy days, the batter will take longer to dry out.  Larger cookies will take longer.
  • Make cookies a day before serving, refrigerate and serve at room temp.  They will become glossy if you cover them with a plastic wrap.


Is the product Gluten Free?

Yes.  Our factory maintains a gluten free process and production samples are tested by an independent lab.  We don’t have a gluten component in this product.  The product is not certified by any certification organizations.  Consumers with gluten allergies must test for gluten content before consuming any of our products.  We cannot guarantee gluten content of this product once it leaves our factory.  Please see terms and conditions posted on this website.  We’ve avoided using chemical preservatives, anti-clumping agents, fillers or coloring.

What is meant by “firm” peaks?

Meringue can be whipped to a soft, firm, or stiff consistency.  When soft, meringue barely holds its shape when whisk is lifted.  A firm peak holds its shape but its tail curls when whisk is held upwards.  Stiff meringue holds its shape and doesn’t curl when whisk is lifted.

Food coloring:

We recommend against using liquid food coloring as it adds unwanted moisture to your batter which changes the desired consistency.  Checkout our powder food coloring kit.

Bake cookies at 300 ºF for 15 minutes.  Bake one tray at a time on center rack.

Why did my shells crack or mushroom?

Batter was too moist and the surface hadn’t dried enough to be baked in a conventional oven.  This will generally not happen with a convection type oven as the circulating air will quickly dry out the surface.

Hollow Shells

We’ve noticed that with our product the primary reason is moisture.  When batter contains too much moisture, the inside doesn’t bake as well as the outside and deflates as soon as it is removed from the oven.


The mix has a two-year shelf-life.  Baked shells can be kept in a refrigerator for several weeks without changing taste and texture.  Shells can be frozen for several months.  Make sure the baked shell is stored in an air tight container.

Can I bake multiple trays at once?

Yes, two trays on center and top shelf.  Swap tray positions partway through.  Bake time will be a little higher 17-19 minutes.  We don’t recommend using the lower rack as the lowest rack is too close to heating elements. If you have a newer oven, this may not be a problem with hidden elements.  Again, we recommend swapping tray positions.  It is a good idea to let the moisture out by cracking oven’s door a few times during baking.

How to get shiny macarons?

In order to get a shiny surface on your macarons, cover with plastic wrap and refrigerate or freeze for a day after assembling.