five essentials : to the perfect macaron

It took me about a year to perfect the macaron to my taste and standard. It may not take you as long as me, but I will warn you that it is a difficult and delicate process. Everyone’s method is a bit different based on the strength of your hand, the power of your mixer, your personal folding process. From my experience, I’ve come up with a few tricks and noticed a few little details that has made the process a bit easier and seamless. 
Get a good quality piping bag, preferably one that is reusable. The more durable, the better. Along with a steel round tip. You can also use them to pipe cakes and cupcakes if you do not make macarons just as much. For macarons, the final steps include piping the macarons before baking. This will allow more control.
When your recipes, or mine, asks for you to beat your egg whites until glossy and stiff, they’re not kidding. Beat the eggs until they literally don’t move. You can test this by slightly tipping the bowl and making sure the egg whites don’t move. If they slowly start to slide off the bowl, you’ve still got some beating to do. I find it helpful to add a pink of cream of tartar to the egg whites before beating.
When you fold the egg whites with the almond flour, sugar mixture you need to use a very flexible spatula. Preferably something rubber and large. Also, do not over-fold it. I usually fold it exactly 30 times, and make sure you scrape the sides to get everything mixed.

Before piping the macarons, draw circles on the opposite end of the parchment paper you will use to bake on. Make sure the circles are just slightly smaller than what you want your macarons to be. This way, you will have perfectly shaped macarons every time! [My mom thought of this one.] Be sure to allow room between each macaron because they will spread.
After piping the macarons, let the tray sit for at least 15 to 20 minutes. Don’t listen to your recipe. The tops of your macarons will look a little dry and crusty, but that is exactly what you’re looking for! Also, make sure there are no air bubbles. Lightly tap the baking sheet against the table.
I hope these helped! 
Of course, if you have any of your own tips, please be sure to share with us in the comments below!
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  • I'm so impressed that you're so able to make these on your own…I'm dying to try but know it's going to be a complicated process to get down perfectly!

  • Ana Ferrandis

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  • Great tips! I spent a month this year trying to make the perfect macaron! It is sooo difficult but so rewarding and delicious. My struggle was oven temperatures and times so my advice would be just to practice and write down your findings! 🙂

  • Oh, wow. Kudos to you for perfecting the macaron. You have so many talents! Macarons one of my all-time favorite indulgences. It's probably a good thing I don't know how to make them 😉

  • I believe it's a high risk of knowing how to do them, I agree 🙂 xx