If you’ve ever attempted to make macarons, but while doing so you breathed the wrong way, and after doing so your macarons didn’t come out, then you totally understand how difficult these delicious little cookie sandwiches can be. Sure, they’re worth it, which is why we’re here to help you out! We’ve created a hand little guide of tips and tricks to ensure that each macaron that comes out of your kitchen is perfection. Let’s get started!
Make sure you’re measuring each and every ingredient and not being stingy or lax with how much or how little you add. We know this sounds oddly specific, but macarons are very sensitive to recipe changes.
Use an oven thermometer. Digital thermometers are only mostly accurate, at best, and for something as temperature sensitive as macarons, you want to make sure you can control this variable.
When you go to beat your eggs to a stiff peak, make sure there is absolutely no grease in any of the bowls you’re using. Grease, even the tiniest amount, will prevent your peaks from forming.
When it comes to adding color and/or flavor to your egg whites you’ll want to do this in the last minute or two of beating them, making sure that, above all else, you add your color and/or flavor before attempting to mix in the dry ingredients. This will prevent a streaky batter or overmixing. You should also note that the addition of gel or powder food coloring can and will affect the consistency of your batter.
There is no shame, and in fact, we encourage, using a template to make sure that your cookies are the perfect size and shape. Using a template will also ensure that they are evenly spaced so you don’t have to worry about cookies of all shapes and sizes running into each other. (Even the professionals use these!)
Don’t forget to tap the pan! After piping your macarons, give your pan a few taps to get rid of any air bubbles. If the air pockets aren’t tapped out, they tend to break in the oven and can cause holes or lumpy macarons.
Never peel your macarons from the hot baking sheet, let them cool completely, then they’ll come off super easy.
Make sure when you sift the dry ingredients that you do so thoroughly, even if you don’t see lumps. Any mixing from here on out is a simple fold, so this is your one shot to make sure your ingredients are thoroughly mixed.