Tips on making Macarons
Jarnuary 30th 2023
Making the perfect macarons can sometimes be tricky because they need to have a specific texture and appearance. In this blog, we give tips on the most common mistakes when making macarons. Wondering how to make the perfect macarons? Then read on quickly!
Already in the mood to bake delicious macarons? Check out our macaron recipes!
The batter of the macarons spills out
It is important to keep the macarons round so that the shells fit together properly after filling. If the macarons run out after you have piped them, this can have two causes. You stirred for too long or the meringue was not stiff enough. Therefore, always take your time to beat the meringue stiffly.
There are cracks in the shells
To avoid cracks, it is important that you let the macarons dry well after piping them on before baking. This causes a skin to form during drying. If you put your finger on it, the surface should not stick. So make sure you let the macarons dry thoroughly first.
You may also have a mixing error. If there are smooth bumps on the shells, it could mean the almond flour was too coarse.
The macaron shells are hollow
If your shells are hollow, you probably have your oven too high or you mixed the meringue too long, causing it to be overmixed. Next time, lower the temperature and leave them in the oven longer. The temperature to bake macarons is often between 140 - 160 degrees.
The shells have no foot
The lack of the foot on the macaron may be due to two different factors.
- Your meringue is too limp, which causes the batter to lose its firmness. It is important that you beat the meringue very lightly and that it peaks form. You should also make sure that all containers where the egg whites end up are degreased with lemon juice. The egg whites should never include egg yolk either. You may also have added too much food colouring to your batter. Therefore, using colouring powder and colouring gels is recommended, as they do not affect the proportions.
- Your batter is overmixed. Therefore don't mix longer than necessary, do you see no more meringue? Then stop mixing right away. Otherwise you will cause the airiness and firmness of the meringue to disappear. When folding, also use a small bowl. This way you don't have to keep scraping the batter together.
The shells have a foot but are broken
Do your shells have a foot but are broken? Then there are too many air bubbles in your batter. To avoid broken shells, it is very important to remove all air bubbles before the macarons go into the oven. You can do this by tapping the baking tray on the counter a few seconds before the macarons go into the oven.
Did you manage to bake the perfect Macaron and not get to finish these delicious Macarons? Then read our blog on storing Macarons!
