So you want to learn how to make macarons... or you know how but need a refresher. I'm going to lay out 10 tips to conquer this iconic French pastry, that even Ladurée himself would be proud of.
But before we get into the steps, it's important to read through the basic recipe to understand where some of the below steps apply. You can find the basic recipe here:
Step 1: Don't flavor the shells
I know you want the shell to taste yummy, but the best way to get a consistent macaron is just using the classic recipe with no flavoring. Here's a pro tip - the shells will absorb the flavor from the filling. Letting the macarons sit overnight in the refrigerator will promote this absorption and result in really soft flavorful macarons.
Step 2: Tap, tap, taparoo
The reason we whip the egg whites is to add air to make them stiff and fluffy. However, the air inevitably creates air bubbles that can ruin your macarons if not treated properly. This is why, if you've ever seen a tasty video on how to make macarons, the baker taps the cookie sheet with piped macarons on the table about 3 or 4 times. This encourages the air bubbles to rise to the surface. The goal is to get the air bubbles to the surface, at which point you can leave them there, or you can pop them with a toothpick and fill in the hole. If they aren't brought to the surface, then the macaron will crack, for sure! Trust me and all the other macaron bakers out there.
Step 3: Posture is everything
Having good form while piping is essential to an even bake and a round macaron. If you don't keep your piping bag at 90° and pipe the batter from an angle, there is a risk that the shells will bake lopsided and uneven.
Step 4: Regulate the oven temperature and get an internal thermometer
It's very important to bake macarons at the right temperature. The temperature may differ based on altitude, but they're commonly baked at 300°F for 12-13 minutes. I struggled a lot with getting consistent bakes because my oven temperature would fluctuate between each batch. I don't even know how this is possible when I wasn't turning the dial. But I read somewhere, that the best way to keep the temperature consistent it to turn the oven high, to 350°F and then lower down to 300°F. Apparently this allows the temperature to get to actual 300°F. I also ended up buying an internal thermometer that hooks on one of the racks. What I've learned is that my oven has been lying to me, and not smoothly. It's off by 20-50°F at times! When I set it to 350°F it's actually 400°F... I can't believe I cooked/baked like this for a year before buying a thermometer - I was going crazy, and setting off our fire alarm to the point where my fiancé un-wired it... (shh).
Step 5: Color the meringue, not the batter
Trust me, following this rule will keep your macarons shiny and opaque. If you add the coloring (especially liquid) to the batter once the almond-sugar mixture has been added, your macarons run the risk of looking "oily" or "blotchy" when they're taken out of the oven.
Step 6: Powder > Gel > Liquid food coloring
It's always better to use powder - this will have less of an effect on the batter and the shells
Step 7: Humidity ruins hair and macarons
First off - we need to go over the the three structural components of a macaron. (1) the capped top which is dome-like and hard, (2) the pieds, which is the french term for feet (the ruffles around the bottom perimeter of the shell), and (3) a soft fluffy center. To understand how to execute the perfect macaron and get all three components correct, you need to understand some science. As we know, baking is really a science experiment.
Humidity prevents things from drying nicely... just like you hair, macarons are no exception! So to get the capped top, macarons need to have a dry outer shell before they are baked. If macarons don't rest - in a cool place - and develop a hard outer shell, heat will cause the batter to rise and burst through the center. On the contrary, if there is a hard outer shell, then the batter will push the shell upwards (it's not strong enough to push through it), initiating the capped top (component 1), thus creating the beautiful pieds (component 2) on the outside of the macaron, and leaving the inside nice and fluffy (component 3),
See how important science is to baking! It makes or breaks (literally) the final product.
Step 8: Understand soft peaks and stiff peaks - not referring to the 90's hair style
This is a step in the macaron making process that scares most people - and rightly so because this is where all your mistakes occur. But if you follow my guide you'll be in tip top shape!
Soft peaks are created then you whip air into egg whites on a medium speed and get them fluffy enough to where no liquid remains at the bottom. Stop the mixer as soon as the liquid egg whites are no longer visible on the bottom of the bowl. One quick check is to remove the whisk and see if the fluffy egg whites can hold the shape of where the whisk was. If so, you're on your way to stiff peaks
Stiff peaks occur when you continue to whip the egg white on high, gradually adding granulated sugar. Stiff peaks have been reached when you can:
- see a glossy shine on the meringue
- the meringue peak stays straight up when you take out the whisk (maybe has a little bend to it)
- you can tip the mixing bowl over your head and the meringue doesn't fall out
Step 9: Overbaking is O.K.!
Exactly as this step states, it's ok to over bake. Honestly, it's better to over bake than under bake. The beauty and magic behind filling is that it softens the shells when you leave them overnight in the fridge (especially if you're using buttercream). So don't throw away the shells, they can be saved!
Step 10: Use a template in the beginning
Templates will be your best friend in the beginning. It will act as a guide on how lard to pipe the shells, that way they are all even and the batter isn't running into each other. Once you pipe enough macarons (about 1 year worth, piping every week) you can graduate and go commando (I mean, no template).
So now you've read the tips, go out an bake! Good luck and drop me a line if you have any questions! YOU GOT THIS!!
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