6.04.2014

Ten Tips on How to make the "Creme de la Creme" of French Macarons

I LOVE French macarons. Not only are they yummy, they are adorable. Last year, I tried to make some.. Let's just say it didn't go well. But with some research and more failure, I've figured out some tips that are sure to help you!

 These tips help with any recipe. I've found that a recipe from an actual cook book is way better than a random one on the internet.

1. Don't skip the sift. Sifting the almond meal and powdered sugar together makes the texture and look of the macarons perfect. It gets rid of almond skins in your almond meal and unsightly powdered sugar chunks.

2. Get the texture right. The batter shouldn't be too runny or too firm. However, when you pipe out the macarons the batter gets tossed around and becomes runnier, so when you put it in the piping bag it should be a little firmer than what you want to end up with.
3. Stick to the basics. It will work out better if you don't try to add any extra toppings or powders into your batter.

4. Keep your eye on them. They can go from perfect to burnt really quickly so keep checking on them as they bake.

5. The Silpat is your friend! Using a silicone baking mat makes the macarons come off the pan really easily. If you don't have one, parchment paper is a close second. And don't be fooled by "macaron pans"... They suck.

6. Bang them around. RIGHT after you pipe out the batter into rounds, bang the pan on the counter to release air bubbles. Be sure to rotate the pan and bang at all angles.

7. Warm up your eggs. Using room temperature eggs helps with texture. If you don't have time to set out your eggs, submerge them in warm water for five minutes.

8. The brighter the better! The batter color will fade as your cookies bake, so add extra food coloring.
9. Rest up! Before baking, let the batter rounds sit on the sheet for at least 45 minutes.

10. Give them some space. If you have two pans of macarons to bake, let one pan finish baking before putting the other one in. They need the oven to themselves.

Overall, don't get discouraged if your macarons don't look like they are straight out of Paris- it takes time to get the perfect batch! Feel free to ask me questions. Also, tag me in your macaron photos @ASunnyStateofMind.
                                                                 xx, Meg
Please notes that these are french macarons, not macaroons. They are delicate french pastries while the "two o" macaroons are made of coconut.

My most recent batch, packaged with Rifle Paper Co. labels and filled with homemade raspberry jam. 
For more tips, refer to "Beth's Foolproof Macaron Tips" on YouTube

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