15 Tips For
1. Know the qualities of a good macaron
- crispy (not too soft) top
- Small feet with a slight vertical raise
- Full, slightly chewy interior
- equal sized top & bottom shells
2. Do not stray from the recipe
Macarons are already finicky. Do not try making substitutions. Also, find a high quality recipe that walks you through the steps with visual indicators.
3. Measure ingredients by weight
Measuring by weight is really the only way to get the same amount of each ingredient every single time! Invest in a kitchen scale when making macarons.
4. Always Use An Oven Thermometer
Oven temperature plays a
role in your macarons. If your oven is too hot, the macarons will crack, become brown, or develop large ruffled feet.
5. Play Around with Oven Thermometer
Every oven is different, which means you'll need to test what works best in
personal oven. Start with 300°F (149°C) and adjust from there.
6. Make Sure There is No Oil On Your Bowls
Did you know that any residue or oil on your bowls or beaters will ruin the meringue? Wipe bowls down with vinegar before using.
7. Sift Almond Flour & Confectioners Sugar
The key to smooth macarons is sifting the almond flour and confectioners sugar. Without this, you'll get lumpy macarons.
8. Set Yourself Up for Successful Meringue
In order to make a successful meringue, make sure to start out with room-temperature eggs. Also, add cream of tartar into the egg whites.
9. Always Get To Stiff Peaks
You'll notice many problems come from under whipped meringue (cracks, soft shells, hollows) & from over whipped meringue (ruffled feet, hollows).
10. Don't Over Macaronage
Macaronage is the process of working the batter until everything is fully incorporated. During this stage, we're looking for a lava like consistency.
11. Always Use Gel Coloring
The liquid based food coloring
will not work
as it will cause your batter to be the incorrect consistency.
12. Release Any Air Bubbles
Air bubbles can form in the macaron shells simply from the mixing and piping process. To fix this, gently tap the sheet pan on the counter & pop with a toothpick.
13. Allow the Macarons To Rest
The macarons need to sit for around 30 minutes until they develop a "skin". Lack of allowing the macarons to dry long enough will result in cracked shells.
14. Test out Parchment vs. Silicone Mats
Both of these tools help to ensure even heat distribution. Play around to see which one you prefer.
15. Allow Macarons To Sit Before Eating
It's best to allow your macarons to sit in the fridge overnight with the filling. This allows the macaron to slightly soften and develop a deeper flavor.
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