Making Macaron Shells
The difference between a hollow shell and a full one lies in the fold. It is a slow, rhythmic process of removing just enough air to reach the right consistency without turning the mixture into a liquid.
Humidity is the enemy.
Avoid making these on rainy days, as the moisture prevents the shells from drying properly. Measure your ingredients by weight—volume measurements are too imprecise for this chemistry.
- Digital kitchen scale
- Fine-mesh sieve
- Stand mixer with whisk attachment
- Rubber spatula
- Piping bag with a round 1/2-inch tip
- Baking sheets lined with silicone mats
What goes in.
- 100gAlmond flour, finely ground
- 100gPowdered sugar
- 70gEgg whites, room temperature
- 90gGranulated sugar
Mastering the Ribbon Stage
Fold the dry ingredients into the meringue until the batter falls from your spatula in a continuous, heavy ribbon that eventually disappears back into the bowl within 10 seconds.
The method.
Sift
Pulse the almond flour and powdered sugar in a food processor, then sift twice through a fine-mesh sieve to ensure there are no lumps.
Whip
Beat the egg whites on medium speed until foamy. Gradually add granulated sugar and continue whipping until you reach stiff, glossy peaks that stand straight up when the whisk is lifted.
Fold
Add half the dry ingredients to the meringue. Fold gently, scraping the bottom and sides. Add the remainder and continue folding until the batter reaches the ribbon stage.
Pipe
Transfer the batter to a piping bag. Pipe 1.5-inch circles onto the silicone mats, spacing them an inch apart. Firmly tap the baking sheet against the counter three times to release trapped air bubbles.
Dry
Let the trays sit at room temperature for 30 to 60 minutes. The shells are ready when you can lightly touch the surface without any batter sticking to your finger.
Bake
Bake at 300°F (150°C) for 15 to 18 minutes. The shells are done when they have developed feet and do not wobble when nudged.
Other turns to take.
Chocolate
Replace 10g of almond flour with 10g of unsweetened cocoa powder.
Pistachio
Substitute half the almond flour with finely ground, dry roasted pistachios.
When it doesn't go to plan.
Age your egg whites by separating them 24 hours in advance and keeping them in the fridge, then bringing them to room temperature before whipping.
Use a template underneath your silicone mat to ensure every shell is identical in size.
If your oven has a fan, ensure it is on low or off, as strong air currents can cause the shells to crack or lean to one side.
The ones that keep coming up.
Why are my macarons hollow?
Usually because the meringue was over-whipped or the oven temperature was too low, causing the shells to rise too quickly before the structure was set.
What if they crack?
Cracking often indicates they didn't dry long enough, or there was too much moisture left in the batter.
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