SPILL: What are the macarons “tips” or “tricks” you don’t agree with?!
When I first started my macaron baking journey, I got seriously overwhelmed with all the advice, tips, and tricks I found across the internet.
Being a recipe developer, my instinct was to try all of these tips and tricks myself and run some experiments to see which ones ACTUALLY made a difference!
I spent a whole year testing hundreds and hundreds of batches to discover what worked…and what didn’t!
If you want to dive deeper into all the science and techniques of my findings, join my online course, The Macaron Baking Experience. It’s a culmination of everything I learned throughout my year of experiments, plus your step by step guide for FINALLY MASTERING French macarons!
11 Comments
Please explain what “keep your house around room temperature” means. in my house that is anywhere from 60-80 degrees
Never liked them
Is it pronounced "Maca-Ronn?". I been saying "Maca-Rune". The number one myth should be the proper pronunciation because now I just don't know which is correct…
I make them with Italian meringue (1/2 of the whites) and just mush the sugar, almond flour, other half of the whites and colour together to a thick paste with my gloved hand. I do separate the eggs myself though, the boxed stuffed doesn't work with my recipe for some reason.. Also taking the temperature of the meringue (50-60* C) before adding in three stages, also mixing in with my hands. When it's all incorporated I mix the last bit with a metal spoon until I reach the correct texture. I dry them because I make eight trays each batch, and the first trays will be dry when I'm finished piping and it feels better if they're all the same.
I am a pastry chef but definitely not a macaron expert – they were just included in the chocolate-station at my job.
I will slightly disagree with #1: aging DOES matter, but most of it happens between the chicken and the store. I've used eggs fresh from the butt and they are indeed WAY too watery. Fresh eggs produce very weak macaron shells without aging at least a week.
I age my egg whites so that I can use liquid food colouring with no problems. Also, you don't have to let the macarons dry (even with a normal baking sheet) if you're making Italian macarons
I did the blender thing and made marzipan-
5 days is not enough time to age an egg.
I just want to make majaroons that aren't rock hard 😭💀. I've tried three times. Each time it's friking hard as a rock😢. I can't seem to get the batter the right consistency even though I follow the recepie exactly 😭
Alternatively you could just eat the things and stop worrying so much about appearances. Baking should be enjoyable. Not saying it's wrong to want the pretty ones but still
1 All eggs in USA are aged, you don't get eggs fresh enough to have the problem, 2 you should list YOUR humidity not room temp, you probably live somewhere with reasonably humidity for the job, people with different air will have different results