This easy step-by-step guide on How to Make No Fail Macarons | How to Make Perfect Macarons, will have you well on your way to becoming a macaron master! I compiled these tips and tricks from everything I have learned, about the art of making macarons. Through trial and error I have found what works, what doesn’t, and ways to ensure success time after time. I have also provided my basic macaron recipe, along with thorough step-by-step instructions. This macaron recipe is excellent as is, but is also easily adaptable to any flavor!
No Fail Macarons | How to Make Perfect Macarons
Oh macarons! A pastry synonymous with beauty and deliciousness, but one that also evokes fear in a lot of people! While macarons can be quite finicky, they are worth the hassle it takes to make them, and by using a few of the tips in this post, you will be well on your way to becoming a macaron making machine!
Check out my whole wheat coconut macaroons recipe
MY FIRST TIME MAKING MACARONS
I watched so many many videos on how to make Macarons perfectly and decided to attempt my first macarons. The results were mediocre – not amazing but definitely not a total failure either! From that point on I became obsessed with perfecting my macaron making skills. After watching all those tutorials and testing out all the methods and tricks mentioned in those many videos, I have learned what works and what doesn’t. But definitely one has to keep practicing.
TIPS &TRICKS FOR PERFECT MACARONS
- Use a food scale and weigh everything out: This is why I only gave the recipe measurements in weight. Macarons have a very low tolerance for error. It is better to be precise, down to the exact gram, with the measurements. Better to be safe than sorry!
- Always use steel/glass bowl to whip egg whites
- Don’t under-whip or over-whip your meringue: An improper meringue can lead to loads of problems, namely hollow macarons.
- Stop folding once the batter ‘ribbons’: When the macaronage process is complete, the batter should flow like lava, and ribbon off your spatula. If it falls off in chunks it is under-mixed, and if it runs right off the spatula without ribboning, it is over-mixed! The ‘ribbons’ of batter should disappear completely into the rest of the other batter within 30 seconds.
- Tap the pan and remove air bubbles: Smack the pan against counter,rotate 90° and smack again, continue until all sides have been smacked – doesn’t that sound funny haha. This has two purposes, the first being that is causes any air bubbles in the macarons to rise to the surface and pop – resulting in smoother and more stable macarons, and the second being that it causes the batter to flatten out along with any humps left over from piping.I usually smack mine more than 4 times. I just do it until I feel like all the air bubbles have surfaced and the batter has flattened nicely.
- Use a toothpick to ‘pop’ any remaining air bubbles: Get up close and personal with your beautifully piped little macs and look for any remaining air bubbles. You are looking for any obvious ones, but also some hidden ones that may just look like a very slight irregularity on the surface, or even a tiny bump. Then use a toothpick and simply pop them, and lightly use the toothpick to swirl batter to fill the hole. I find if I skip this step I can sometimes be left with hollow macarons, so it is definitely important!
- Allow the macarons to form a “skin”: This is crucial – I repeat THIS IS CRUCIAL. Do not skip this step whatever you do! This step allows the macarons to rise vertically and reduces the amount that it will spread out horizontally, leading to the oh-so-perfect little feet we’re after! The skin will form faster in cold dry climates, and conversely will take longer to form in hot humid climates
- Know your oven: Okay, this is a weird one, and kind of vague, but it is important to know your oven. Does your oven run hot? Cold? Uneven heating? Is the fan overly strong? All of these factors can be the difference between beautiful, perfect macarons and failed macarons. For example, my oven has uneven heating, which led to lopsided macarons, so I have found using my oven on the convection setting produces the best results. It may be annoying, but sometimes you’ll just have to play around with your oven to find the best method and temperature for cooking.
Ingredients for No Fail Macarons | How to Make Perfect Macarons
- 100 grams of powdered Sugar
- 100 grams of Almond Flour
- 60 grams of Egg Whites
- 5 tbsp of granulated sugar
- food color optional
Instructions to make Macarons
- Pulse almond flour and powdered sugar for 10 seconds to achieve fine powder
- strain the flour mixture to remove any granules and keep aside
- whip the egg whites to foamy and gradually add sugar
- Whip till you get stiff meringue
- Add 1/3 of flour mixture to meringue and mix gradually
- Now transfer the meringue mixture to flour and mix till you get ribbon consistency
- you can either add the food color while making meringue, if you making 1 color macarons
- Pipe the Macarons on the sheet and allow it to site for 30 minutes to 1 hour, to for a layer on top
- Bake @ pre heated 160 degrees Celsius of 40 minutes ( this my over temperature). Please know your oven before making macarons