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Macaron Making

Macaron Making

Min number of participants 1
Age 12+ yrs.
Safety support by adult Recommended
Min duration 2 h
Cost Medium
Environment Indoor

Mastering one of patisserie's most demanding recipes — whipping aged egg whites to stiff peaks, folding in almond flour with precise macaronage, then sandwiching ganache or buttercream between perfectly smooth, footed shells.

The Essentials

Steps

  1. Sift almond flour and powdered sugar together twice to remove lumps, since a coarse mixture leads to bumpy shells.
  2. Whip egg whites to stiff peaks, gradually adding granulated sugar to form a glossy meringue.
  3. Fold the almond flour mixture into the meringue in stages until the batter flows in a slow, thick ribbon (macaronage).
  4. Pipe evenly sized rounds onto a lined baking sheet, then tap the sheet firmly on the counter to release air bubbles.
  5. Let the piped shells rest at room temperature until a skin forms and they're no longer tacky to the touch, typically 30-60 minutes.
  6. Bake at a low, steady temperature until the shells develop a foot and lift cleanly off the parchment.
  7. Cool completely before matching shells by size and sandwiching them with filling.

Tips

  • Weigh ingredients on a kitchen scale rather than using volume measurements, since macarons are unforgiving of ratio errors.
  • Use aged egg whites (left uncovered in the fridge for a day) for a more stable meringue.
  • Stop folding the batter as soon as it reaches the right consistency; overmixing causes flat or cracked shells.
  • Bake one tray at a time in the center of the oven for the most even results.
  • Store finished macarons in the fridge for 24 hours before eating, since the filling needs time to soften the shells for the best texture.
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