How To Make Perfect French Macarons

How To Make Perfect French Macarons

Made popular by Ladurée in Paris, macarons require method and patience to make but can be done in a home kitchen, and you don’t even have to be an expert baker!

Light, airy with a nougat-like chewy texture, macarons are insanely delicious and versatile. And while you might feel confident to bake a batch of cookies, the thought of making macarons can be intimidating.

These little multi-colored cookies are simpler than they seem.

After all, they are only a handful of ingredients. But, with only five main ingredients, the ratio of each one is equally important.

If you add too much of one ingredient or another, your macarons will fail, or you won’t get the results you want.

Through my experience, I’ve cracked the code to make these elegant meringue-based cookies.

But it wasn’t always that way. I started off with books and learning by trial and error. When I had reached the level that I could make incredible macarons with the same results every time, I had met my goal.

Troubleshooting Your Macarons:

Macaron shells are hallow: The egg whites are over beaten. Try beating them on a medium speed, and only beat them until they just reach stiff peaks.

Macaron shells are missing their feet: The macaron shells were not given enough time to rest before they went into the oven. The shells need to form a skin or be dry to the touch before they go in. This usually takes 30-40 minutes.

Macaron shells spread and have no feet: The matter is overmixed. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the bowl. If it slowly melts back into the batter after 20-30 seconds, it is ready. If it stays put, use the spatula to mix it a little longer. But not TOO much!

Macaron shells have pointed tops: The batter was undermixed. Use the spatula to work the batter a little bit more. (See above to know when the batter is done)

Macaron shells are splotchy: The almond flour is too oily. Place almond flour on a baking sheet and bake at a low temperature for 10-15 minutes. Let cool before mixing with powdered sugar.

Macaron shells are grainy: Almond flour and powdered sugar were not mixed well. I suggest sifting them together (or running them through a food processor) before adding them to the batter.

Macaron shells spread out sideways: The oven is too hot! Turn the temperature down.

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