My Secrets to Perfect Macarons ✨
After hundreds of experiments, I’ve found my ideal recipe and now make macarons exclusively with 100% dry egg whites—this ensures a stable and predictable result every time!
💡 French meringue – no syrup cooking, just the right technique and high-quality ingredients.
⏳ I whip my meringue for at least 15 minutes – it should be strong, stable, and glossy.
🌬 Perfect batter consistency – macaronage is key, but the trick is not to overdo it!
🔥 Proper baking temperature – every oven is different, but I always bake my macarons at 275°F in a Cadco Lisa convection oven.
⏱ Resting before baking – I wait until the macarons form a dry skin to prevent cracking.
Every detail matters, but the most important ingredients are practice and patience! What are your macaron-making secrets? Share them in the comments! 💬💛 #macarons #bakingtips #frenchmacarons
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My Secrets to Perfect Macarons ✨
After hundreds of experiments, I’ve found my ideal recipe and now make macarons exclusively with 100% dry egg whites—this ensures a stable and predictable result every time!
💡 French meringue – no syrup cooking, just the right technique and high-quality ingredients.
⏳ I whip my meringue for at least 15 minutes – it should be strong, stable, and glossy.
🌬 Perfect batter consistency – macaronage is key, but the trick is not to overdo it!
🔥 Proper baking temperature – every oven is different, but I always bake my macarons at 275°F in a Cadco Lisa convection oven.
⏱ Resting before baking – I wait until the macarons form a dry skin to prevent cracking.
Every detail matters, but the most important ingredients are practice and patience! What are your macaron-making secrets? Share them in the comments! 💬💛 #macarons #bakingtips #frenchmacarons