Making Macaron Shells
Macaron shells require precise measuring and patience. You achieve the signature feet by folding the almond flour and meringue until the batter flows like thick lava, then letting the piped shells sit until a dull, dry skin forms on the surface before baking.
Humidity is your primary opponent
Bake these on a dry day; moisture in the air prevents the shells from drying properly, which causes them to crack in the oven.
- digital kitchen scale
- fine mesh sieve
- stand mixer
- silicone spatula
- piping bag with round tip
- baking sheets lined with silicone mats
What goes in.
- 100 galmond flour, finely ground
- 100 gpowdered sugar
- 70 gegg whites, room temperature
- 90 ggranulated sugar
- 1 pinchcream of tartar
Folding to flow
The goal is to deflate the meringue just enough so the batter falls off your spatula in a continuous ribbon. Stop immediately once you can draw a figure-eight with the batter without it breaking.
The method.
Sift
Pulse the almond flour and powdered sugar in a food processor, then sift twice through a fine mesh sieve. Discard any large almond chunks left behind.
Meringue
Whip egg whites and cream of tartar on medium speed until frothy. Gradually add granulated sugar and increase speed to high until stiff, glossy peaks form.
Macaronage
Add the dry mixture to the meringue in two parts. Fold gently, scraping the bottom and sides, until the consistency reaches the ribbon stage.
Pipe
Pipe 1.5-inch circles onto your mats. Tap the baking sheet firmly against the counter three times to release trapped air bubbles.
Dry
Leave the trays uncovered at room temperature for 30 to 60 minutes. Touch the top of a shell; it is ready when it feels dry and does not leave residue on your finger.
Bake
Bake at 300°F for 12 to 14 minutes. Let them cool completely on the mat before attempting to peel them off.
Other turns to take.
Chocolate shells
Replace 10g of almond flour with 10g of unsweetened cocoa powder.
Pistachio shells
Substitute half the almond flour with finely ground, dry roasted pistachios.
When it doesn't go to plan.
Use aged egg whites—separate them 24 hours in advance and store in the fridge, covered with a paper towel.
Do not use oil-based food coloring; stick to powdered or concentrated gel colors to keep the batter stable.
If the shells have lopsided feet, your oven temperature may be inconsistent or the heat source is too close to one side of the tray.
The ones that keep coming up.
Why did my shells crack on top?
The shells were not dry enough before baking, or the oven temperature was too high, causing them to rise faster than the structure could support.
How do I know if they are underbaked?
If you try to lift a shell and the bottom sticks to the mat or the interior is gooey rather than airy and chewy, they need another minute in the oven.
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