Grainy macaron shells can occur because of any or a combination of the reasons below: Ground almonds not fine enough. Solution - Pulse your ground almonds with icing sugar together till you get a fine powder. Be careful not to overdo it as it may release oils which will lead to another problem (translucent shells).

What texture should macaron batter be?

Macaron batter should not be too runny, too thick, or lumpy. It should be soft but able to hold its shape when piped. If your macaron batter is too thick or too thin, you have probably not done your macaronage correctly.

How do you know when macaron batter is done?

To test whether macarons are done baking, gently touch the feet of the cookie. If they are still sticky then they need more time. Bake until the feet are set and do not shift when lightly touched. Always store macarons in an airtight container.