How To Make Macarons

The Importance of Weighing Ingredients in Macarons

Macarons are one of the most delicate and technical desserts in pastry making. Their success primarily depends on precise measurements and the balance between ingredients.

Why is precise weighing crucial?

The correct proportion of ingredients ensures the formation of the characteristic "skin" and "feet" of the macaron.
The exact amount of egg whites determines the structure and final stability of the dessert.
The balance between almond flour and powdered sugar defines the perfect texture.
The precise measurement of granulated sugar directly influences the meringue formation.

Consequences of poor weighing

Excess egg whites produce flat macarons without characteristic "feet".
Lack of precision in sugar causes cracks and deformations during baking.
An unbalanced mixture results in macarons without shine and irregular texture.
Excess almond flour creates thick and unattractive macarons.

A digital precision scale is the first step toward perfect macarons, being as fundamental as the quality of the ingredients themselves.

How to Achieve the Perfect Meringue for Macarons

The meringue is one of the most crucial elements for achieving perfect macarons. Its proper preparation will determine the final texture and structure of these delicate cookies.

Types of Meringue for Macarons

Italian Meringue produces shinier and more uniform macarons, although it requires more technique and tools.

The syrup must reach exactly 118°C while the egg whites are at soft peaks.
The syrup must be incorporated in a thin, steady stream.
The final meringue should be lukewarm and show a characteristic pearly shine.

French Meringue is the simplest but also the most delicate and temperamental for making macarons.

The egg whites should be gradually whipped until reaching firm, shiny peaks.
The sugar should be incorporated in three stages, beating constantly until achieving a silky meringue.
The final texture should show firm peaks that remain upright without folding.

Swiss Meringue is the most stable but also the most laborious to prepare.

The egg whites and sugar must be heated together until reaching exactly 45°C.
The beating must remain constant until the mixture cools completely.
The final texture should be especially creamy and stable, with an intense shine.

Perfect Meringue Point

Should be firm but not excessively dry.
The texture should be shiny and homogeneous.
When lifting the whisk, it should form a peak that doesn't fall.
Should maintain its shape but be flexible enough to incorporate into the batter.

Common Mistakes to Avoid

Don't overwhip the egg whites, as they will become too dry.
Don't add the syrup all at once but in a thin stream.
Avoid beating at maximum speed to prevent damaging the structure.
Don't let the meringue cool too much before using it.

Essential Tips for Perfect Macaron Texture

The perfect texture of macarons depends on several technical factors that we must consider during preparation. Here are the most important aspects to achieve that characteristic texture.

Precision in Macaronage

The batter must be folded with enveloping movements until it reaches a consistency that falls back on itself forming an "S".
It's important not to overwork the batter to prevent it from becoming too liquid.
When falling from the spatula, the batter should form a slow and shiny ribbon.

Piping Technique

The piping bag must be held perpendicular to the surface to achieve uniform circles.
Apply steady and continuous pressure so all macarons come out the same size.
If peaks remain on the surface, they can be smoothed with a fingertip dipped in egg white.

Bubble Elimination

It's crucial to gently tap the tray against the surface to eliminate air bubbles.
Air bubbles can ruin the shells during baking.
The macarons should be completely smooth, without marks or imperfections.

Size and Shape Control

All macarons in the same batch must be the same size.
It's recommended to use template guides to ensure uniformity.
The macarons should not lose their round shape or touch each other.

Ingredients

Macarons require absolute precision in measurements to achieve that characteristic texture and famous "feet". Each ingredient plays an essential role in the final result.

Egg whites (100g or 3 eggs): act as a structuring agent and give elasticity to the batter.
Almond flour (110g): provides the characteristic texture and distinctive flavor.
Powdered sugar (200g): adds sweetness and helps create a smooth and shiny surface.
Granulated sugar (50g): stabilizes the meringue and contributes to the formation of "feet".

For Italian meringue:

Additional granulated sugar (150g): for preparing the syrup.
Water (45ml): for making the syrup.
Cream of tartar (1/4 teaspoon): stabilizes egg whites and strengthens structure.
Salt (1 pinch): enhances flavors and helps stabilize egg whites.

For decoration:

Food coloring gel (as needed): provides desired color without altering consistency.
Extracts or flavorings (1/4 teaspoon): adds desired flavor without altering texture.

For vanilla filling:

Unsalted butter (100g): creamy base for the filling.
Cream cheese (40g): adds creaminess and balanced flavor.
Powdered sugar (200g): adds sweetness and structure to the filling.
Vanilla extract (1 teaspoon): provides characteristic flavor.

How to Make Delicious Macarons: Step by Step

Making macarons requires patience and precision. By following these steps in detail and respecting exact measurements, you'll achieve perfect macarons using the Italian method.

Step 1: Dry Ingredients Preparation

Sift the almond flour (110g) and powdered sugar (200g) together three times to remove lumps and ensure a smooth texture.
Set aside half of the egg whites (50g) at room temperature to mix with the dry ingredients.

Step 2: Italian Meringue Preparation

Heat the water (45ml) with sugar (150g) until it reaches exactly 118°C, using a kitchen thermometer.
Meanwhile, beat the other half of egg whites (50g) with cream of tartar (1/4 tsp) and pinch of salt at medium speed.

Step 3: Meringue Making

Pour the syrup in a thin stream over the beaten egg whites while maintaining mixer at medium speed.
Continue beating until the meringue is lukewarm and forms shiny stiff peaks.

Step 4: Macaronage

Incorporate the gel food coloring and flavorings (1/4 tsp) into the finished Italian meringue.
Add the sifted dry ingredients in three batches, using folding movements.

Step 5: Piping

Place the mixture in a piping bag with a 1cm smooth tip.
Pipe uniform 3-4cm circles on parchment paper, keeping the bag perpendicular.

Step 6: Resting and Baking

Let the macarons rest at room temperature for 30-45 minutes until a dry film forms to the touch.
Bake at 150°C for 15-17 minutes, rotating the tray halfway through baking.

Step 7: Vanilla Filling

Beat 100g butter and 40g cream cheese at room temperature until creamy.
Add 200g sifted powdered sugar and 1 teaspoon vanilla extract, beat until smooth.
Fill the macarons once they are completely cool.

Step 8: Filling Process

Place the cream in a piping bag with a small fluted tip.
Pipe a spiral of filling in the center of one macaron shell.
Gently press with the other shell until the filling reaches the edges.

Step 9: Storage and Aging

Once filled, place the macarons in an airtight container.
Let them rest in the refrigerator for 24-48 hours to achieve optimal texture.
They can be stored for up to 7 days in the refrigerator or up to 3 months in the freezer.

Perfect macarons require practice and precision. With these detailed steps and respecting exact measurements, you'll achieve macarons with perfect feet, shiny surface, and ideal texture.

Why Let Macarons Rest Before Baking?

Resting macarons before baking is a crucial step that determines the success of these delicate cookies. This process allows their distinctive characteristics to develop.

Formation of the Protective Skin

The skin formed during resting acts as a barrier, preventing air from escaping through the surface during baking.
This protective layer allows the macaron to expand correctly in the oven.
The resting time helps the exterior dry out, preventing cracks during baking.

Development of the "Feet"

The surface skin forces air to escape through the base of the macaron, forming the characteristic "feet".
Without adequate rest, macarons can turn out flat or crack.
The controlled expansion of air creates the characteristic airy texture at the base.

Resting Time

The average time is 30-40 minutes, but can vary depending on climate and humidity.
In humid environments, it may require up to 90 minutes or more.
The ideal point is when the surface is matte and doesn't stick when lightly touched.

Solutions to Common Problems: Cracks, Lack of Feet, Irregular Texture

Macarons are delicate desserts that can present various problems during preparation. Here are solutions to the most frequent issues.

Cracked Macarons

Cracks appear due to excess air in the batter; perform macaronage with gentler and more precise movements.
Gently tap the tray against the surface to eliminate trapped air bubbles.
Ensure they form a dry film before baking, especially in humid environments.

Lack of "Feet"

The oven temperature must be exactly 150°C; use a thermometer for greater precision.
Don't let macarons rest too long before baking, as proteins could collapse.
Make sure the surface is completely dry to the touch before baking.

Irregular Texture

Sift dry ingredients (almond flour and powdered sugar) at least three times.
Avoid overbeating the batter during macaronage; consistency should form a ribbon when falling.
The batter should be neither too liquid nor too thick; it should fall forming a continuous "S".

Flat or Spread Macarons

The batter is too liquid; add more sifted almond powder.
Ensure the meringue is firm before incorporating dry ingredients.
Respect the resting time to form the surface film.

Classic and Creative Fillings for Macarons

Fillings are a fundamental part of these delicate French desserts. Here's a selection of the most outstanding and delicious ones.

Classic Fillings

Chocolate ganache: Made with 200ml heavy cream, 200g dark chocolate, and optionally 50g butter for shine.
Vanilla cream: Mix of 40g butter, 40g cream cheese, 150g powdered sugar, and vanilla extract.
Cream cheese: Combines 190g cream cheese, 45g butter, 200g powdered sugar, and lemon juice.

Fruit Fillings

Blueberry cream: Made by melting 360g white chocolate and mixing it with 120g blueberry puree and cream.
Mango cream: Prepared with mango puree, egg yolks, cornstarch, and butter.
Lemon cream: Made with lemon juice and zest, sugar, butter, and eggs.

Innovative Fillings

Coffee cream: Prepared with caramel, eggs, butter, and instant coffee.
Banana cream: Mix of banana puree, caramel, cream, and white chocolate.
Pistachio cream: Notable for its distinctive aroma and nutty flavor.

Simple Fillings

Cheese and jam: Simple combination of 60g cream cheese with 60g jam of choice.
Almond and Nutella cream: Mix of almond paste and Nutella with a buttercream base.

Storage Guide: How to Keep Macarons Fresh

Proper storage of macarons is essential to maintain their characteristic texture and flavor. Here's a complete guide to preserve them properly.

Room Temperature Storage

Macarons should not be kept at room temperature for more than 24 hours.
Avoid exposing them to direct sunlight as it will affect their consistency.
Keep them in a cool, dry place to preserve their crispy texture.

Refrigerator Storage

Filled macarons have a shelf life of 4 to 7 days in refrigeration.
Store them in airtight containers to prevent them from absorbing odors.
Separate layers with wax paper to prevent them from sticking together.

Freezer Storage

Filled macarons can be preserved for 4 to 6 months in the freezer.
Unfilled macarons can last up to 8 months when frozen.
To thaw, place them in the refrigerator overnight.

Frequently Asked Questions (FAQs)

Q: Why do my macarons crack during baking?

A: Cracks can appear due to sudden temperature changes or overbeating the batter. It's important to preheat the oven properly, avoid overbeating, and keep the oven door closed during baking to maintain a constant temperature.

Q: How to achieve perfect "feet" on macarons?

A: The secret is letting macarons rest before baking so they develop a film on the surface. This film acts as a barrier and forces air to escape through the base, creating the characteristic "feet".

Q: Can macarons be made without almond flour?

A: Although almond flour is the traditional ingredient, you can use other nut flours or ground seeds such as pistachios, hazelnuts, or sunflower seeds, maintaining the same proportions.

Q: Why do my macarons come out uneven or lopsided?

A: Uniformity is an art that requires practice. It's essential to hold the piping bag perpendicular to the tray, maintain constant pressure while piping, and gently tap the tray against the surface to remove air bubbles.