Baking French Macarons
The challenge of the macaron is moisture control and structural patience. You are balancing a delicate protein web with a high concentration of sugar, which requires steady hands and an intuitive sense of touch.
Humidity is your primary adversary.
Avoid baking on rainy or overly humid days, as the shells will struggle to form a skin. Weigh your ingredients using a digital scale; volume measurements are too imprecise for this science.
- Digital kitchen scale
- Stand mixer with whisk attachment
- Sieve
- Silicone baking mat
- Piping bag with 1/2-inch round tip
- Baking sheets
What goes in.
- 100gEgg whites, room temperature
- 90gGranulated sugar
- 130gAlmond flour, finely ground
- 130gPowdered sugar
Mastering the Ribbon Stage
This is the physical process of folding the dry ingredients into the meringue. Use a wide rubber spatula to scrape the sides and fold through the center, pressing the batter against the bowl to remove excess air until it reaches a thick, flowing consistency.
The method.
Sift
Pulse the almond flour and powdered sugar in a food processor, then sift them through a fine-mesh sieve twice to ensure no lumps remain.
Whip
Beat egg whites on medium speed until foamy. Gradually add granulated sugar and increase speed to medium-high until stiff, glossy peaks form that stand straight up without drooping.
Fold
Add the dry mixture to the meringue in two additions. Use a folding motion to incorporate, then continue to mix until the batter falls in a thick, cohesive ribbon.
Pipe
Transfer to a piping bag and pipe 1.5-inch circles onto a silicone-lined tray. Firmly tap the tray against the counter four or five times to release trapped air bubbles.
Rest
Let the shells sit at room temperature for 30 to 60 minutes until they no longer feel tacky to the touch. This skin is what forces the batter to rise upward, creating the 'feet'.
Bake
Bake at 300°F (150°C) for 15 to 18 minutes. The shells are done when they appear matte and do not wobble when nudged at the base.
Other turns to take.
Chocolate
Replace 10g of almond flour with high-quality unsweetened cocoa powder.
Pistachio
Use finely ground pistachios in place of half the almond flour.
When it doesn't go to plan.
Use aged egg whites—separate them 24 hours in advance and keep them covered in the fridge.
If you see a peak on the top of your piped shells, gently wet your finger and smooth it down before resting.
Let the filled macarons mature in the refrigerator for 24 hours before serving to allow the moisture from the filling to soften the interior of the shell.
The ones that keep coming up.
Why did my shells crack?
The shells likely didn't dry long enough before baking, or the oven temperature was too high, causing them to expand too quickly.
What if my macarons have no feet?
This usually indicates the batter was either over-mixed or the shells were not allowed to form a sufficient skin before entering the oven.
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