20 Tips to Perfect Macarons with Macaron Recipe
Calories: 3
Adjust Servings Here: 24 Macarons
Description
Have fun and no stress when you bake the next batch of macarons with these 20 tips to perfect French macarons. Use my step-by-step tutorial and follow these simple and easy tips. In addition, use my no-fail macaron recipe and be on your way to making successful macarons every single time. Whether you bake for family and friends, or as a business, these tips are a must-have.
Ingredients
Macarons
- 100 g (3 large) Egg white
- 35 g (2½ tbsp) Granulated Sugar fine grain
- 200 g (1⅔ cup) Powdered sugar (confectioners sugar, icing sugar)
- 120 g (1 cup) Almond meal
- ⅛ tsp Cream of tartar
- ¼ tsp Vanilla extract
Filling and frosting
- 2 cups (470 ml) buttercream, ganache, or similar
- ½ cup (120 ml) Jams or fruits curds or other filling of choice
Instructions
- Prepare the baking sheets: Line baking sheets with parchment paper or silicone mats. If using a macaron template, place it underneath the parchment paper to help pipe evenly sized shells.
- Prepare the dry ingredients: Sift the powdered sugar and almond flour together into a bowl. Discard any large pieces that don't easily pass through the sieve and set the mixture aside.200 g Powdered sugar, 120 g Almond meal
- Whip the egg whites: In a clean, dry, grease-free bowl, beat the egg whites with the cream of tartar on low to medium speed until foamy.100 g Egg white, ⅛ tsp Cream of tartar
- Add the sugar: Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed gradually and whip until the meringue is smooth and glossy and holds stiff peaks. Add the vanilla and mix briefly to combine.35 g Granulated Sugar, ¼ tsp Vanilla extract
- Macaronage: Add the sifted almond flour and powdered sugar mixture to the meringue. Begin folding gently with a silicone spatula until the dry ingredients are incorporated. Continue folding, occasionally pressing the batter against the side of the bowl to remove some of the air. Stop when the batter is smooth and glossy and falls from the spatula in a thick, continuous ribbon that slowly blends back into itself.
- Pipe the macarons: Transfer the batter to a piping bag fitted with a plain round tip. Holding the piping bag straight at a 90-degree angle, pipe evenly sized rounds onto the prepared baking sheets, spacing them about 1 inch apart.
- Remove air bubbles: Firmly tap the baking sheets several times on the counter to release trapped air. Pop any remaining visible bubbles with a toothpick.
- Rest and preheat: Let the piped macarons rest at room temperature until a skin forms on the surface, usually about 30 minutes to 1 hour. The shells are ready when the surface looks matte and you can gently touch the top without batter sticking to your fingertip. Meanwhile, preheat the oven to 300°F (150°C).
- Bake: Bake for about 15 to 18 minutes, or until the shells are set. To check, gently touch the top of a macaron; it should not wobble separately from its feet. Remove from the oven and cool completely on the baking sheet before removing the shells.
- Fill: Pair similar-sized shells and sandwich them with your choice of buttercream, ganache, jam, or fruit curd.2 cups buttercream, ganache, or similar, ½ cup Jams or fruits curds or other filling of choice
- Mature and store: Place the filled macarons in an airtight container in the refrigerator. For the best texture, allow them time to mature before serving. Store refrigerated for up to 5 days and bring them closer to room temperature before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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