What is the ideal texture for a well-made Macaron?

A well-made macaron should have a texture that is crisp on the outside while being slightly chewy on the inside. This combination is crucial for achieving the characteristic mouthfeel of macarons, which balances the crunchiness of the shell with the tenderness of the filling. The outer shell is created through a carefully managed baking process that allows it to develop a firm and delicate crust, while the interior remains soft and moist, offering a satisfying contrast. This iconic texture is what makes macarons desirable and enjoyable to eat, showcasing the skill involved in their preparation.

Other textures, such as being crunchy throughout or very crumbly, do not align with the traditional definition of macarons and would likely result in a less satisfying product. A completely soft macaron lacks that essential contrast, missing the hallmark bite that is expected from this elegant pastry.