Perfect Macaron Tutorial
Are you like me, and you are SO close to losing your mind because you have tried and tried and tried again to get these little cookies to look JUST right!?? Are you on your 2,343rd batch and they are still not perfect? I hear ya… I had the same issues and I am here to help you get the perfect macaron with this Perfect Macaron Tutorial.
Macarons seem to be a trending subject. I have been baking them for a while now and I THINK I have a fool proof recipe! It as taken a lot of trials and testing, but hopefully it will help you achieve those adorable little French cookies!
Tips for Macarons
- Make sure that you weigh out ALL of your ingredients. The recipes are VERY precise, so weighing each ingredient is pretty important. I use this scale.
- It is very helpful if you have a stand mixer! You CAN use a hand mixer, but the stand mixer definitely helps! I use this mixer.
- Most people (including myself several times) mess up while folding the ingredients together, also called macaronage. In the video tutorial below I stop to show you how it should and should not look! The batter should flow like lava and not break when making a figure 8.
- Folding is key!! Go around the bowl and down the middle to make sure you incorporate all of the ingredients well.
- Do yourself a favor and get a silicone baking mat!! I tried doing it with just parchment paper, and they never turned out well. Since I have had these mats, I get perfect macarons pretty much every time!! Get those here!
- Use a template for uniform shells. You can print out a macaron template HERE!
Some issues you may experience:
- Hollow shells. This was my #1 issue. I was not whipping my egg whites long enough for the Italian method. Over mixing can cause hollow shells!
- Crooked feet. I had this issue a lot recently as well. When I started piping at an angle, that fixed this issue. You may also have hot spots in your oven that can cause this issue.
- Cracked tops. This means that you did not let them rest long enough, and form a “skin” or shell. When they’re ready, you should be able to touch the top without it sticking to your finger.
- No feet. More than likely you over mixed your batter, OR you did not let them sit long enough.
Practice makes perfect when it comes to these little guys!! You may not get them right the first time, and that is OKAY!! Keep trying and you will get it!
Now that the tips are out of the way, lets get to it!!
Delicious chocolate macarons that can be paired with your filling of choice!
- 4 oz confectioners sugar minus 2 tbsp
- 2 oz almond flour (I recommend Bob’s Red Mill)
- 2 tbsp unsweetened cocoa powder (Hershey’s is the best!)
- 1 oz granulated sugar
- 2 oz egg whites (roughly two eggs at room temperature)
- 1 tsp vanilla (optional, or you can use your favorite extract)
- 1/4 tsp salt
- First, weigh out all of your ingredients.
- Next, sift together your almond flour, powdered sugar, and cocoa powder in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency, stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Carefully add in your batter.
- Place the macaron template under a silicon mat on a baking sheet. Be sure to print out your macaron template HERE!
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter about 10 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “skin” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F, and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet.”
- Allow them to cool COMPLETELY before taking them off the baking sheet.
- Fill with your filling of choice such as buttercream or ganache.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature.”
scale that weighs in grams
silicon baking mats (optional)
piping bag and small round tip (I use a wilton #10)
- Category: Dessert
- Cuisine: French
Comment below and let me know how this tutorial worked for you!!