Hey you guys!!!! I know a lot of you have been wondering where the heck I went and when the recipes were coming back… well, I have some good news. I’m back- and today, I’m sharing all my macaron secrets with you!!
Many of you have asked me for a macaron recipe and to share some of my secrets with you. So here it is…. ALL of my macarons secrets and my go-to “base” recipe.
If you follow my instagram, you”ll notice that I’ve been posting a lot of macarons lately. That’s incidentally also why I have been MIA and not posting very much to the blog. I started a new job at a local bakery making 600-800 macarons a week. And that’s on top of my already existing three jobs! So to say I’ve been a bit busy is to say the least.
In addition to baking the macarons, I’ve also started teaching macaron classes which have turned out to be a huge hit and fill up pretty quickly. If you want to learn how to make macarons, or maybe you’ve been struggling with your technique…. I would highly recommend taking this class just so you can see the process step by step and really get a good feel for it.
But don’t worry if you are from out of town and can’t justify flying in to Seattle to take a macaron class, I will teach you everything I know and share all my macaron secrets with you… just keep reading!
*Just as a disclaimer, I am not a trained pastry chef. I’ve simply been doing this for a very long time and wanted to share with you guys all the tips that I’ve learned over the years and what works for me! Hope you can learn something and find this post useful!
- No need to age your egg whites: I’ve made macarons many different ways: egg whites aged for 1 day, 2 days, 3 days, aged in the refrigerator, aged at room temp, not aged at all straight out of the fridge and I honestly haven’t seen much of a difference. My biggest draw back to aging the egg whites was not being able to make them right when I wanted to. It needed a lot of planning ahead. Now, I skip this step entirely and just use room temperature egg whites. It’s important to use room temperature eggs because they whip up a lot better than cold eggs. If you need to bring your egg to room temp quickly, simply place them in a bowl of hot water for about 10 minutes and you got room temp eggs!
- Cream of tartar: Of all my macaron secrets, this one is my prized possession! Before I started using cream of tartar, every batch was a hit or miss. With the cream of tartar, every batch is consistent and stable! Cream of tartar helps to stabilize the meringue and protects from over whipping it. A stiff, stable meringue is one of the most important elements to a successful macaron and cream of tartar helps to achieve that almost every time!
- Don’t overmix your batter: I like to err on the side of caution and stop mixing my batter a couple strokes before I think it’s perfect. You need to get it to the consistency of “slow flowing lava” or until it’s at the “ribbon stage”. You don’t want the batter to flow off of your spatula like a runny cake batter, you want it to be thick and “slow flowing”. Better under mix by a few strokes than over mix. Over-mixed batter will spread like crazy, result in no feet, and cracked shells. No good.
- Know your oven: For two years I battled with batch after batch of failed macarons all because I got a new oven and it ran too hot. Where I used to bake my macarons at 350 in my previous electric oven, it took me two years to figure out I needed to bake them at 305 with the door cracked open in my new gas oven. Know your oven! You can also get an inexpensive oven thermometer because oven temperature is something so easy to fix but if you don’t know your oven, it will drive you crazy as you try to figure out why your macarons failed.
- Allow skin to form: Another very crucial step to successful macarons. I find that the longer I allow my macarons to rest, the better they turn out. This step should take anywhere from 20-60 minutes, depending on humidity and recipe. As a rule of thumb, when I think they’ve rested enough and they are no longer tacky, I allow them to rest another 5-10 minutes to be sure. If your macarons are cracking in the oven, this is most likely the issue. When the skin is not strong enough, the air from the meringue will began to expand in the oven and form cracks along the top, instead of rising up and forming feet.
- Better overcook than undercook: Undercooked macarons are a nightmare to deal with. As much as I hate overcooked food, I prefer to overcook macarons rather than undercook them. Macarons that are undercooked are still wet inside and stick to the parchment. When you try to pull them off, you end up ripping the feet off and your macarons are ruined. So disheartening to go through all that hard work and get a successful batch of macarons just to throw them all away because you didn’t cook them long enough! An overcooked macaron is a lot easier to fix, simply fill and allow to “mature” for 24-48 hours. They will soften right up!
- Let macarons mature: Maturing macarons simply means allowing the macarons to rest while they are filled to soften them up and allow all the flavors to develop.
- Silicone vs. Parchment: That depends. I use both. Depending on whether I’m making macarons at home or at the bakery. If you have a convection oven with a powerful fan, I would recommend a silicone mat because it is a lot sturdier and the paper won’t flop around from the fan causing uneven macarons. At home, I use parchment because I don’t have a fan in my oven so it works just fine. Try both and see which one works better in your oven.
Base Recipe Ingredients:
220 grams egg whites, at room temperature
1/2 teaspoon cream of tartar
80 grams granulated sugar
250 grams almond meal
400 grams confectioners sugar (powdered sugar)
*This is the “base” recipe I use for all my macarons, and to this I will add in different flavors such as freeze dried fruit, cocoa powder, crushed cookies, loose tea, extracts, etc.
Sift together almond meal and confectioners sugar. Whisk together and set aside.
In bowl of stand mixer or large bowl, weight out egg whites and hand whisk with cream of tartar. Add in granulated sugar and whip on high speed for approximately 3-4 minutes until stiff, glossy peaks form. Mixture should resemble thick, shiny shaving cream.
Add egg whites into almond meal mixture and begin folding gently with spatula until all dry ingredients are incorporated.
Once mixture is incorporated, give it a couple of fast, hard strokes to deflate the egg whites a little and continue folding until mixture is at the “ribbon” stage or “flows like lava” being very careful not to overmix.
Rap the baking tray against the counter 4 times, turn, and rap it down again 4 times.
Allow macarons to rest for 20-30 minutes until a “skin” forms on top and they are no longer sticky to the touch.
Bake in 300° oven for 19 minutes. Remove from oven and allow to rest for 10 minutes before peeling cookies off.
Store in airtight container in refrigerator for 24-48 hours before devouring.
These will keep in refrigerator for up to 1 week in airtight container or freezer for up to one month.
Which flavors do you want me to post next??? Let me know in the comments below!
I tried to share with you guys ALL the information I have so you guys can make successful macarons from your first batch! However, if you have ANY questions or if you are still having trouble with your macarons, PLEASE let me know and I will try to help you out as much as I can! Good luck!!!!
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- 220 grams egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 80 grams granulated sugar
- 250 grams almond meal
- 400 grams confectioners sugar (powdered sugar)
- Sift together almond meal and confectioners sugar. Whisk all together and set aside.
- In bowl of stand mixer or large bowl, weight out egg whites and hand whisk with cream of tartar. Add in granulated sugar and whip on high speed for approximately 3-4 minutes until stiff, glossy peaks form. Mixture should resemble thick, shiny shaving cream.
- Add egg whites into almond meal mixture and begin folding gently with spatula until all dry ingredients are incorporated.
- Once mixture is incorporated, give it a couple of fast, hard strokes to deflate the egg whites a little and continue folding until mixture is at the "ribbon" stage or "flows like lava" being very careful not to overmix.
- Fill piping bag (fitted with #12 or #1 tip) halfway with macaron batter.
- Pipe 1" circles on a parchment or silicone lined base.
- Rap the baking tray against the counter 4 times, turn, and rap it down again 4 times.
- Allow macarons to rest for 20-30 minutes until a "skin" forms on top and they are no longer sticky to the touch.
- Bake in 300 degree oven for 19 minutes. Remove from oven and allow to rest for 10 minutes before peeling cookies off.
- Peel cookies, find pairs, and fill with desired filling or buttercream.
- Store in airtight container in refrigerator for 24-48 hours before consuming.
- Will keep in refrigerator for up to 1 week in airtight container or freezer for up to one month.