Why Macarons Must Use 120°C
At 120°C (248°F), you achieve the perfect balance for macaron physics: slow enough to develop lacy feet, hot enough to set the shell, gentle enough to maintain smooth tops.
💡 The Science of 120°C for Macarons
- Feet formation: Slow rise allows batter to push up from bottom, creating lacy ruffle
- Smooth surface: Gentle heat prevents rapid expansion that causes cracks
- Hollow structure: Controlled temperature creates characteristic hollow center
- Perfect timing: 18-20 minutes for 4cm shells - not too fast, not too slow
Professional French pâtissiers consider 120°C non-negotiable for classic macarons. Even 10°C variation can ruin your results.
Temperature Too High vs Too Low
Understanding what happens when temperature is off helps you troubleshoot failures and dial in your oven perfectly.
| Temperature | What Happens | Visible Problems | Fix |
|---|---|---|---|
| 140°C+ (Too Hot) | Rapid expansion, surface sets too fast |
|
Lower to 120°C |
| 120°C (Perfect) | Controlled rise, even drying, perfect timing |
|
Ideal temperature |
| 100°C (Too Low) | Insufficient heat, over-drying |
|
Increase to 120°C |
Macaron Failure Troubleshooting Table
| Problem | Temperature Cause | Other Causes | Solution |
|---|---|---|---|
| Cracked Tops | Oven too hot (140°C+) | Under-mixed batter, insufficient drying time | Use 120°C exactly, dry shells 30-60 min before baking |
| No Feet | Too hot (140°C+) or too low (100°C-) | Over-mixed batter, skipped drying | Maintain 120°C, proper macaronage, dry until tacky |
| Hollow Centers | This is NORMAL at 120°C | Over-whipped meringue can make it worse | Accept as authentic French style; reduce if desired by lowering to 110°C |
| Brown Discoloration | Oven too hot (150°C+) | Hot spots in oven | Check oven temp with thermometer, rotate tray halfway |
| Sticky Bottoms | Oven too low (100°C-) | Removed too early | Use 120°C, bake full 18-20 min, test with gentle lift |
| Lopsided Shape | Uneven oven heat | Uneven piping, oven hot spots | Rotate tray 180° at 10-minute mark |
Baking Time Table at 120°C
| Item | Size | Baking Time | Done Test |
|---|---|---|---|
| 🍪 French Macarons | 4cm diameter | 18-20 minutes | Gently wiggle - shell moves slightly, foot is firm |
| Mini Macarons | 2-3cm diameter | 12-15 minutes | Touch top gently - should not indent |
| Dacquoise | 20cm round | 25-30 minutes | Edges slightly golden, lifts from paper |
| Meringue Kisses | 3cm piped swirls | 40-50 minutes | Completely dry, lifts easily from paper |
| Almond Tuiles | Thin spread, 8cm | 15-18 minutes | Light golden edges, centers set |
Oven Calibration is Critical
Most home ovens are off by 10-25°C. When you think you're baking at 120°C, you might actually be at 135°C or 105°C. This single issue causes most macaron failures.
How to Test Your Oven
- Buy an oven thermometer (inexpensive, essential investment)
- Set oven to 120°C and preheat fully (15-20 minutes)
- Check thermometer reading after 15 minutes
- Note the difference: If thermometer shows 135°C when set to 120°C, your oven runs 15°C hot
- Adjust dial accordingly: Set to 105°C to achieve actual 120°C
- Check hot spots: Place thermometer in different positions to find cool/hot zones
⚠️ Advanced: Temperature Staging Method
Some professional bakers use a two-stage temperature approach for difficult ovens:
- Stage 1: 140°C × 5 minutes (rapid rise, feet form quickly)
- Stage 2: Lower to 120°C × 15 minutes (gentle setting, prevents cracking)
- Why: Gives feet formation boost, then gentle drying
- Caveat: Only for ovens that struggle to form feet at pure 120°C
Related Ingredient Conversions
For perfect macaron measurements, check these conversion pages:
Frequently Asked Questions
Why do my macarons crack at 120°C?
Your oven likely runs hotter than 120°C. Use an oven thermometer to check actual temperature. If thermometer reads 140°C+ when set to 120°C, your oven is the problem. Also check: 1) Did you let shells dry 30-60 min before baking until tacky? 2) Is your batter properly mixed (lava-like flow)? Cracking is almost always temperature or drying issues.
Can I bake macarons at 140°C to save time?
No, this will fail. At 140°C, macarons rise too quickly, causing cracked tops, burnt bottoms, and tiny or no feet. The characteristic lacy feet require slow, controlled rise that only 120°C provides. Macarons can't be rushed - the 18-20 minute baking time at 120°C is essential to their structure.
Fan oven or conventional for macarons?
Conventional (no fan) is better. Fan ovens create uneven airflow that can cause lopsided macarons and surface cracks. If you must use fan, reduce temperature to 110°C and rotate tray 180° halfway through. Best practice: use conventional setting at 120°C for most consistent results.
How to test oven hot spots for macarons?
Bread slice test. Place 9 bread slices in 3x3 grid on baking sheet. Bake at 180°C for 10 minutes. Check browning: evenly browned = good oven; some slices darker = hot spots (avoid those areas). For macarons, place shells in center zone and rotate tray 180° at 10-minute mark to compensate for any hot spots.
Related Temperature Guides
🌡️ Similar Delicate Baking Temperatures
- 100°C to Fahrenheit (212°F) - Meringue drying
- 140°C to Fahrenheit (284°F) - Swiss meringue
- 150°C to Fahrenheit (302°F) - Pavlova base
- 160°C to Fahrenheit (320°F) - Slow cakes
🔧 Temperature Conversion Tools
- Celsius to Fahrenheit Calculator - Convert any temperature
- Fahrenheit to Celsius - Reverse conversion
- Fan Oven Temperature Converter - Adjust for convection
- Almond Flour Cups to Grams - For macaron recipes
Summary: 120°C (248°F / 250°F)
120°C is the gold standard for French macarons with perfect lacy feet, smooth tops, and hollow centers. This temperature is non-negotiable - too hot (140°C+) causes cracks and burnt bottoms, too low (100°C) prevents feet formation. Bake 4cm macarons for 18-20 minutes. Use an oven thermometer to verify your actual temperature, as most home ovens are off by 10-25°C.