French macarons are notoriously tricky to make. There are so many things that can go wrong. They can crack, sink, be hollow, bubble , and and just flat out fail.
But with a little practice, and trial and error, you to can make perfect macarons at home every single sime.
In the mean time never fear, after 462 batches of macarons, I am here to share with you all I know so you can perfect your macarons asap.
My macaron nifty tips can be broken down into getting 3 simple thing right. These being:
Make sure you use the right equipment
You’ve heard it before, cooking may be an art, but baking is most definitely a science.
All macaron recipes involve making a meringue (that is whipping egg whites with sugar until they are light and fluffy and hold their shape). If you have ample time and arms like Popeye The Sailor Man, go ahead and have a go doing this by hand. Personally my arms are more like Olive Oil’s than Popeyes, so I’ll be using electricity to whip my eggs.
The secret to a smooth finish to your macarons is making sure your almond flour is extra fine. The secret to extra fine almond flour is to take regular almond flour and make it smaller using a food processer.
The right sized sieve
Piping Bag & Tip
Prepare your ingredients like a pro
Aged and Room Temperature Egg Whites
Use the right food colour
Almond Flour vs. Almond Meal
Get your process down pat
Wipe down all equipment with vinager
Stiff vs. Soft Peaks
The Art of the Macaronage
This is the process of using your spatula to remove some of the air from your batter. It is a process. And it takes a while to do and it some practice to master. If under mix, you won’t remove enough air, your macarons will be hollow and have a rough surface. If you overmix, you’ll remove too much air and your macarons will spread too much on your baking paper and will not grow feet while baking.
Treat all macaron recipes as a ratio recipe
In a ratio recipe, you want to slightly adjust your ingredients so that their amounts stay in proportion to each other.
(Note: you only need to do this for macaron cookie ingredients. It’s really not a deal breaker if you have a little more or less filling).
How do you do this?
Let’s say for example after seperating 3 eggs you have 90g of egg whites.
To do this divide the amount of egg whites you have by the amount the recipe calls for.
So say the recipe calls for 100 grams of egg whites, but you have 90 grams. In this example you would divide 90 by 100 (90/100 = 0.9)
Step 3: Multiply remaining ingredients by multiplication factor
So in this example, say the next ingredient the recipe calls for is 140 grams of powdered sugar. Instead of using 140 grams of powdered sugar, you would use 126 grams (because 0.9 x 140 = 126).
You will need to do step 3 for all ingredients that are required to make the macaron cookies.
And that's it!
Like I said at the start, macarons can be a little tricky to get the hang of, but with a bit of practice you will have them mastered. Plus most “failed” macarons still taste delicius (they just look a bit ugly) so enjoy the delicious failures!
I hope these tips have been helpful for you, and I’d love to hear how you go with your next batch of macarons and if you would like any further tips.
You can get in touch with my via my instagram or by leaving a comment below.