If you've ever bitten into a macaron and immediately understood why people are obsessed with them, you've experienced the difference a good macaron can make. If you've also had a macaron that was hollow, overly sweet, crunchy, or simply forgettable, you know that not all macarons are created equal.
For such a small dessert, there's actually a lot that goes into creating a truly great macaron. From the appearance of the shell to the texture of the filling and even the way the flavours develop, every detail matters. So what exactly makes a good macaron? Let's take a closer look.
A Good Macaron Starts with the Shell
The shell is often the first thing people notice about a macaron, and it's one of the biggest indicators of quality! A well-made macaron should have:
- A smooth, even surface
- Consistent sizing
- No major cracks or air pockets
- Well-developed "feet" around the bottom edge
Those iconic feet aren't just decorative! They're actually a sign that the batter was properly mixed, rested, and baked. While macarons don't need to be absolutely flawless to taste delicious, consistent shells are usually a reflection of careful technique and attention to detail that goes into creating that iconic taste and texture.
The Texture Should Be Chewy, Not Crunchy
One of the biggest misconceptions about macarons is that they're supposed to be crunchy all the way through. They're not. A good macaron should have a very delicate outer shell that gives way easily when you take a bite. Inside, the texture should be soft, chewy, and almost melt-in-your-mouth. In other words, you shouldn't have to fight your way through a macaron.
If the shell is excessively hard, dry, or brittle, it often means the macarons were overbaked, stored improperly, or haven't matured correctly. The best macarons strike a beautiful balance between structure and softness.
The Filling Matters Just as Much as the Shell
A macaron is really two components working together: the shell and the filling. Even the most beautiful shell can't save a macaron with an overly sweet, bland, or poorly balanced filling.
At Jenna Rae Cakes, all of our macarons are built around buttercream-based fillings because we've found they provide the ideal balance of flavour, texture, and stability. Depending on the flavour, we also incorporate ganache, caramel, fruit purées, high-quality flavourings (like our line up of Liquid Flavours) or other additions to create depth and complexity.
The goal is always the same: every bite should feel balanced. You should taste the shell and the filling working together, not competing for attention.
Flavour Should Be Clear and Intentional
A good macaron shouldn't leave you guessing what flavour you're eating. Whether it's vanilla bean, salted caramel, raspberry, birthday cake, or a seasonal creation, the flavour should be recognizable, balanced, and enjoyable from the first bite to the last. This doesn't necessarily mean stronger is better. The best macarons are thoughtfully developed so that sweetness, texture, and flavour all work together harmoniously.
That's one reason we love creating seasonal and limited-edition flavours at Jenna Rae Cakes! It gives us an opportunity to explore creative combinations while still maintaining the balance that makes macarons so enjoyable.
Size and Proportion Matter
A great macaron is all about balance—too much filling can overwhelm the shell, and too little filling can leave the macaron feeling dry and incomplete. The ideal macaron delivers a balanced ratio of shell to filling in every bite. It's one of those details that often goes unnoticed when done well, but makes a big difference in the overall experience! If you’ve had a macaron with not enough, or too much, filling, you know exactly what we’re talking about.
The Maturing Process Is Essential
One of the most important parts of making macarons actually happens after they're assembled. Once filled, macarons go through what's known as the maturing or aging process. During this time, the filled macarons rest in refrigeration for typically for 24 to 48 hours, or are placed in the freezer to mature.
As they rest:
- Moisture from the filling gently absorbs into the shell
- The texture softens and becomes more cohesive
- Flavours develop and meld together
- The signature crisp-meets-chewy texture emerges
This process is a huge part of what separates a good macaron from a great one. At Jenna Rae Cakes, we don't rush this step. We allow our macarons to mature properly so they're served at their absolute peak.
Freshness Makes a Difference
Because macarons are delicate pastries rather than shelf-stable cookies, texture can change over time. A fresh macaron offers the ideal balance of flavour and structure, while older macarons may become too soft or lose some of their original character. That's why proper storage and turnover are so important. When you bite into a great macaron, freshness is often one of the reasons it tastes so exceptional.
Learn how to store macarons to keep them fresh!
Consistency Is a Sign of Expertise
Perhaps the biggest marker of a truly good macaron is consistency. Making one great macaron is an accomplishment—making thousands of great macarons that all have the same texture, appearance, flavour balance, and quality is something else entirely.
Consistency requires:
- Precise recipes
- Careful ingredient sourcing
- Controlled production processes
- Skilled bakers
- Attention to detail at every stage
It's one of the reasons macarons are often considered one of the most technically challenging desserts to master.
So, What Makes a Great Macaron?
When all the pieces come together, a great macaron should have:
- A smooth shell with well-developed feet
- A delicate exterior that isn't overly crunchy
- A soft, chewy interior
- Balanced filling-to-shell ratio
- Clear, intentional flavour
- Proper maturation and freshness
- Consistency from one macaron to the next
None of these elements are particularly impressive on their own but together, they're what create the magic.
Discover Jenna Rae Cakes Macarons
At Jenna Rae Cakes, macarons have been one of our signature products since the very beginning. With six classic flavours available year-round and rotating seasonal and limited edition favourites throughout the year, there's always something new to discover.
Whether you're trying macarons for the first time or already have a favourite flavour, we're always excited to help you find your next perfect bite.
Visit Our Winnipeg Locations
You can find Jenna Rae Cakes macarons at all of our Winnipeg locations:
Stop by and discover what makes a truly great macaron.
Frequently Asked Questions
What should a good macaron taste like?
A good macaron should have a balanced flavour that isn't overwhelmingly sweet, with both the shell and filling contributing to the overall experience.
What texture should a macaron have?
A quality macaron should have a delicate outer shell and a soft, slightly chewy interior.
What are macaron feet?
Macaron feet are the ruffled edges that form around the base of the shell during baking. They are considered a hallmark of a properly made macaron.
Why do macarons need to mature?
The maturing process allows moisture from the filling to soften the shell slightly while helping flavours meld together, creating the ideal texture and taste.
How can you tell if a macaron is high quality?
Look for smooth shells, consistent sizing, balanced fillings, proper texture, fresh flavour, and well-developed feet. High-quality macarons should feel delicate, balanced, and enjoyable from the first bite to the last.
