Macarons are magical little confections that have us thinking we need to pack up everything we own and move to Paris. Okay, that’s dramatic, but macarons are delicious, and we’ve only ever heard that they’re difficult to make, so we wanted to test the waters, err, cookies. Now while macarons are quite a bit more involved than your classic chocolate chip cookie, they aren’t impossible. We put together a few tips that will have you make the perfect macaron every time. Let’s get started!
(image via: istock)
Weigh and Measure
Baking is a science, and when it comes to making macarons, the science can be finicky. Make sure you are following your recipe to a T to ensure you end up with a masterpiece and not a disaster.
Macaron Mat
Macaron mats can be lifesavers when it comes to piping your cookies out. This mat will ensure that each and every cookie comes out the same size. Now, you can always opt to draw out your own template, but we love the mats because the indentions create the perfect shape.
Keep an Eye on Consistency
As you mix your batter, you’ll know the consistency is just right when it’s lava thick. If you see that your batter is super thin, it’s highly unlikely you’ll produce a quality macaron.
Paste > Liquid
(image via: istock)
If you plan on adding color to your macarons, opt to use food coloring paste rather than liquid. What you’ll notice is that liquid food coloring will alter the texture. (And we don’t want that!)
Whisk it Good
As you’re whisking your egg whites into stiff peaks for your cookies, do not, and we repeat, do not rush this process. If you put your mixer on any higher speed than medium-high, you run the risk of once again messing with the texture of your cookies. (See why we said macaron making can be finicky?)
Keep the Piping Simple
Piping is one of the easier tasks when it comes to making macarons, and though you may be tempted to get a little crazy and creative with the piping, we recommend just using a round nozzle. And as you’re piping, you never have to pipe to the brim; the mixture will settle and fill the indent all on its own.
Tap In
Once you’ve got all of your cookies piped, you’ll want to tap the baking sheet on your counter or workspace to get any and all of the air bubbles out.
Wait a Minute…
(image via: istock)
Once your macarons have come out of the oven, make sure they are completely (and we mean 100%) cooled before you try to get them off of the baking sheet itself. If you don’t let them cool, there’s a good chance they’ll stick.