My Top 5 Macaron Tips
It took me about 3 years to understand how to make macarons. They are such a finicky dessert, but once you get the hang of it, they are worth the hassle!
I wanted to share 5 of my top tips for making perfect macarons!
Note: I usually make French Macarons (not Italian) so these tips apply more for the French method, but I'm sure it could work for Italian as well!
- Beat your meringue until you reach stiff peaks. A well beaten meringue is the foundation to a perfect macaron! Make sure you do not overbeat though - if your whites start separating into little chunks, you have beaten it too long. Start over if this happens.
- Many times, recipes say that you should stop folding your macaron batter until it looks like molten lava. I don't know about you, but I have never seen lava in real life! One easy way to tell if your batter has been folded enough times: use your spatula, take some batter, and if you can form the number "8" continuously back into your batter and it keeps its shape, you are good to go!
- Always use a piping bag and round tip to pipe your macarons so that they are perfectly round. Using a macaron template underneath your silpat or parchment paper is crucial too so that all your macarons are the same size!
- After piping your macarons, bang your baking tray 2-3 times and then use a toothpick to remove any air bubbles. This helps create a smooth surface and also helps with non-hollow macarons.
- Let your macarons rest and form a "skin" before putting them in the oven. They should not be sticky or wet at all when you touch them. This helps the macarons not spread outwards when they bake, but upwards, which will create the iconic "feet" on the macaron. I find that letting them rest also helps the macarons not crack.
Hope these tips help you on your next macaron adventure! Stay tuned for even more advice, and maybe even a recipe soon :)