Homemade Macarons: The Foolproof Recipe and Our Best Flavors
The macaron is the ultimate challenge for any pastry enthusiast. From the French or Italian meringue to the macaronage process and the drying time, every detail counts. Whether you dream of smooth vanilla shells, chocolate shells, or more adventurous flavors, we’ll guide you step by step to achieve a result worthy of the greatest chefs, complete with that coveted “foot.”
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Easy Macaron Shells
My simplified method for smooth, shiny, and crack-free shells. The starting point for all your creations.
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Chocolate ganache macarons
The ultimate combination of a crisp shell and the smooth texture of quality couverture chocolate. A true classic.
The technical keys to making perfect macarons every time 🍬
The ” tant-pour-tant” is a mixture of equal parts almond flour and icing sugar. To obtain smooth shells, it is essential that this mixture be finely ground and then sifted. This removes any large pieces of almond that could cause the shell to crack or give it an unsightly grainy appearance.
This is a chef’s tip! Separating the egg whites from the yolks 24 to 48 hours in advance and keeping them chilled (bringing them back to room temperature before use) allows the egg whites to relax . The whites whip up better, are more stable, and the risk of your macarons collapsing or spreading is significantly reduced.
The macaronage stage is the most delicate. To check the texture, lift the batter with a spatula: it should flow slowly and smoothly, forming a continuous ribbon. If the batter tears easily, it hasn’t been worked enough; if it spreads out instantly like a puddle, it’s been overworked. The finish should be glossy and smooth.
The process of letting the macarons dry in the open air before baking involves allowing them to air dry. This creates a thin, dry film on top. When baked, the hot air seeks to escape from the bottom, gently lifting the shell and creating the characteristic ” foot .” Without this drying process, the air escapes from the top, causing the macaron to crack.
Macarons are very sensitive to heat distribution. Ideally, use perforated aluminum baking sheets that allow for even air circulation. If you don’t have any, a good tip is to stack two regular baking sheets to slightly insulate the bottom of the macarons and encourage the feet to rise evenly.
