Tools for macarons
There are 27 products.
With the right tools for macarons, your almond shells turn out evenly round, smooth and with the typical frilly foot. Whether you are baking macarons for the first time or already have experience, here you will find everything you need: piping bags and round nozzles, macaron mats and perforated trays, thermometers, scales and spatulas.
Your basic macaron kit
Macarons are all about precision. Have these tools ready:
- Digital scales: weigh ground almonds, icing sugar and egg whites to the gram, and small amounts such as colouring or egg white powder with the digital spoon scale.
- Thermometer: for Italian meringue, the sugar syrup is cooked to about 118 °C. The 2-in-1 whisk thermometer and the digital thermometers from −50 to 300 °C show the temperature reliably.
- Spatula: a silicone or plastic spatula folds the meringue into the almond mixture until it is glossy and flows slowly off the blade. This step is called macaronage.
- Piping bags and round nozzles: disposable bags range from 30 to 46 cm, and a round nozzle with an 8 to 12 mm opening is ideal for macarons.
- Macaron mat with templates or hollows: the printed circles help you pipe shells of the same size.
- Perforated aluminium tray 40 x 30 cm: heat spreads evenly and the underside stays smooth.
Step by step to even shells
Sift the ground almonds and icing sugar through a sieve or shaker for a smooth surface. Hold the piping bag upright above the mat and pipe circles of about 3 to 4 cm. Then tap the tray gently on the worktop to release air bubbles and leave the shells to dry until a skin forms. Use the precision tweezers to place decorations exactly. You will find chocolate for the ganache under Ganache chocolates and ideas for colour and shine under Decorate my macarons.
Frequently asked questions about tools for macarons
Which nozzle do I need for macarons?
A round nozzle with an 8 to 12 mm opening. A 10 mm nozzle makes 3 to 4 cm shells particularly easy. Use the fine royal icing nozzles for decorating.
Silicone mat or baking paper?
Both work. A mat with templates makes it easier to pipe identical shells, and heat circulates especially well on a perforated tray. More mats are under Macaron mat.
Do I really need a thermometer?
For the Italian method, yes, because the syrup temperature decides the success of the meringue. For the French method without syrup, it is not essential.
See also: Macarons material · Boxes and displays for macarons · Scales, measuring jugs & spoons
Recipe ideas on our blog: Macaron Recipes.