Mastering the French Macaron
The macaron is a lesson in patience and precision. It relies on the marriage of almond flour and meringue, held together by the gentle manipulation of these two components until they reach a consistency that resists over-mixing but welcomes a smooth, flat surface.
Humidity is your enemy
Avoid baking on rainy or overly humid days, as the moisture prevents the shells from forming the necessary skin before they hit the heat.
- Digital kitchen scale
- Fine-mesh sieve
- Stand mixer with whisk attachment
- Heavy-duty rimmed baking sheets
- Silicone baking mats
- Piping bag with a round 1/2-inch tip
What goes in.
- 200gAlmond flour, finely ground
- 200gConfectioners' sugar
- 150gEgg whites, room temperature
- 180gGranulated sugar
- 1/4 tspCream of tartar
Finding the Ribbon Stage
This is the act of folding the dry ingredients into the meringue. Stop when the batter flows off your spatula like thick lava, allowing you to draw a figure-eight without the stream breaking.
The method.
Sift
Pulse the almond flour and confectioners' sugar in a processor, then sift through a fine-mesh sieve twice to ensure there are no lumps.
Whip
Beat egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar, increasing speed to high until stiff, glossy peaks form.
Fold
Add half the dry ingredients to the meringue and fold gently. Add the rest, continuing to fold until the batter hits the ribbon stage.
Pipe
Transfer to a piping bag. Pipe 1.5-inch rounds onto a mat-lined sheet, spacing them an inch apart. Firmly tap the tray against the counter 3-4 times to release air bubbles.
Rest
Leave the trays out for 30-60 minutes. The shells are ready when you can lightly touch the top and nothing sticks to your finger.
Bake
Bake at 300°F (150°C) for 14-16 minutes. Let them cool completely on the pan before attempting to remove them.
When it doesn't go to plan.
Age your egg whites in the fridge for 24 hours before using, then bring to room temperature.
Do not over-bake; if the feet start to brown, they are already past the finish line.
Use gel food coloring only; liquid dyes will ruin the moisture balance of the batter.
The ones that keep coming up.
Why did my macarons crack?
Usually because they didn't rest long enough before baking, or the oven temperature was too high, forcing the air to escape through the top.
How do I know they are fully baked?
The shells should have firm, ruffled 'feet' and shouldn't wiggle when you touch the top of the shell.
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