Lesson macarons #macarons #кондитер #baking

I make macarons using the French meringue method with powdered egg whites. This makes the meringue much denser and more stable. I dry my macarons in the oven first, then bake them at 145–150°C for 24–25 minutes. For drying, I use a temperature of 60–70°C for about 7–10 minutes.

Be sure to bake your macarons on a glossy Teflon mat (130 microns), and make sure your meringue is very, very stiff. This is the key to successful French macarons.

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