How to Make Perfect Macarons
Would you like to try making macarons but find it too technical? Don't panic!
In this blog, we present the right ingredients to use, the essential equipment, the differences between Italian meringue and French meringue, as well as a FAQ.
With these tips, you'll be ready to make perfect macarons! ;-)
Ingredients
It is important to use good quality ingredients to make beautiful and delicious macarons.
Extra fine almond flour and fine icing sugar:
You need extra fine almond flour... The kind available in Swiss shops is far too coarse. Your macarons will only be smooth if you use extra fine almond flour. Here, we love the almond flour from Scrapcooking.
The same goes for icing sugar — you need extra fine icing sugar. My favourite? The one from Coop.
Thanks to these two ingredients, your macaron shells will be smooth.
Colouring your macarons:
To colour your macarons, you have two options: gel food colouring (our favourite) or powder food colouring.
Our top pick for colouring macarons is the gel food colouring from Progel/Rainbow Dust. The colours are vivid and just a touch of colouring is enough to achieve beautiful colours that hold up during baking.
Powder food colouring also works, but sometimes the colour changes after baking.
Never use liquid food colouring or oil-based (liposoluble) food colouring. These would alter your texture and you risk ending up with cracked and sunken macarons.
Which eggs should I use?
To help your meringue whip up faster and more evenly, use eggs at room temperature. Keep your eggs in your kitchen, not in the fridge! Personally, my eggs are always on my counter.
If you do keep your eggs in the fridge, take them out a few hours before making your macarons so they're not too cold when you use them.
Even more importantly: your eggs must be at least 10 days old. So if you get them from a farm, for example, you need to let them age for a minimum of 10 days. The older, the better! Eggs keep for about 30 days. On the egg box, A is the laying date, B is the sell-by date and C is the use-by date. So always check A to know when the egg was laid.
The majority of failures our customers encounter when making macarons are due to using eggs that are too fresh.
Equipment
You can find all the necessary equipment in our
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Comments
Question de Soraia
By: Soraia J. On 2023-09-05Bonjour!!! Depuis 2 ans que je ne ratais pas les macarons. Le four est mort, il m ont changé pour un autre, j ai tout le temps des macarons que penchent d un côté, il y a des fournées que je jete touts les macarons...je ne sais plus quoi faire, j si déjà essayé tournante et chaleur conventionnel haut et bas c est encore pire...je désespère avant je les fesais yeux fermés...
Replied by: Karin On 2023-09-06
Question de Muriel
By: Muriel B. On 2023-07-31Bonjour, est-il possible d'utiliser des colorants en poudre plutôt qu'en gel pour les macarons?
Merci, Muriel
Replied by: Karin On 2023-08-02