Macarons have a reputation. Ask most people why they haven't tried making them, and you'll hear some version of the same thing: they're too fussy, too finicky, too easy to mess up.
Here's the truth. Macarons aren't hard. They're specific. There are a handful of things that really matter, and a whole lot of advice out there that doesn't. Once you know which is which, they start to make sense.
In a recent class, one student told me how intimidated she'd been by macarons until she took the class. I hear that a lot. Most people walk in expecting something complicated and walk out realizing it was a few steps done in the right order.
So let's look at what's actually going wrong.
If your tops crack
Cracked tops almost always come down to two things: trapped air and skipping the rest.
- Tap the pan. After piping, rap the tray firmly on the counter a few times to push out air bubbles. Pop any stubborn ones with a toothpick.
- Let them rest. Leave the piped shells out until the tops feel dry to a light touch, usually 30 to 60 minutes depending on the humidity in your kitchen. That thin skin is what lets them rise up instead of bursting through the top. I also check by moving a finger over the top. If there is no transfer of color then they are dry.
If they don't have "feet"
The feet are that little ruffled edge at the bottom of each shell. No feet usually means the shells didn't rest long enough, or the batter was mixed past the point it needed to be. A skin on top forces the shell to rise from the bottom, and that's where the feet come from.
If they spread flat
This one is almost always the batter. Folding the almond flour into the meringue (the French call it macaronage) is the step that matters most. You want the batter to flow slowly off the spatula in a thick ribbon, like lava. Stop folding as soon as it gets there. Go too far and it runs; stop too soon and the shells come out lumpy with peaks.
If the shells are hollow
Hollow shells usually point to oven temperature. Every oven runs a little differently, so an inexpensive oven thermometer is one of the most useful things you can own for macarons. If the shells are browning or puffing up quickly, your oven is likely running hot. Turn your oven down. Filled shells also have to mature and that changes them too.
What doesn't matter as much as you've heard
You don't need a special mat, or a perfect kitchen. A clean bowl and parchment paper work just fine. Your first batch might not be bakery-perfect, and that's normal. Consistency comes from repeating a few steps the same way, not from getting everything right the first time.
See it step by step
Here's a look at a batch from this week's class, from whipping the meringue to filling the shells:
Want to learn it hands-on?
If you'd rather learn macarons with someone walking you through each step, our French Macarons class is fully hands-on. You'll work at your own station from meringue to filling and take home your own batch. No experience needed.
Upcoming classes for you or for you and your child under 14 are in Powhatan, VA: Wednesday, December 9 at 2pm and Sunday, December 20 at 2pm. Seats are limited.
See you in the kitchen,
Sharon
