Perfect Macaron Shells: Achieve Flawless, Evenly Colored Macarons Every Time
Dazzlingly Delicious Homemade Macarons: A Step-by-Step Guide to Success
Are your macaron shells consistently blotchy, or do they stick stubbornly to the baking pan? After many attempts, I’ve finally mastered the art of creating beautiful, smooth macaron shells! This recipe, adapted from Bread Garden, provides detailed instructions to help you achieve perfectly baked, glossy shells without the usual frustrations. Enjoy these delightful sweet treats, just like from a Parisian patisserie!
Macaron Shell Ingredients
- 60g almond flour, finely ground
- 80g powdered sugar (confectioners’ sugar)
- 50g egg whites, room temperature
- 45g granulated sugar
Coloring & Decoration
- A few drops of food coloring (your choice of color)
- A few drops of food coloring (your choice of color)
Cooking Instructions
Step 1
Sift the almond flour and powdered sugar together through a fine-mesh sieve at least 2-3 times. If you encounter stubborn clumps that won’t pass through, gently press them with the back of a spoon or a spatula. Be careful not to press too hard, as this can lead to uneven coloring on your macaron shells. If a significant amount of flour remains unsifted, consider adding an equal amount of fresh almond flour and re-sifting to ensure a smooth texture.
Step 2
In a clean bowl, whip the egg whites using an electric mixer (or a whisk) on medium speed. Once foamy, gradually add the granulated sugar in three additions, continuing to whip until stiff, glossy peaks form. This is known as a French meringue. When the meringue is firm and holds its shape, gently fold in your desired food coloring until the color is uniform.
Step 3
The method for incorporating dry ingredients can vary based on how you make your meringue. I’ve found that adding the dry ingredients to the meringue in three stages sometimes deflates the meringue too much, resulting in a too-runny batter before macaronage. Therefore, I’ll be using a method where I add the meringue to the dry ingredients in two stages. This approach helps preserve the airiness of the meringue.
Step 4
Begin by adding half of the sifted dry ingredients onto the stiff meringue. Using a spatula, gently fold the ingredients together. Scrape down the sides of the bowl and cut through the center of the batter. Avoid overmixing at this stage; just fold until the dry ingredients are mostly incorporated, as further mixing will occur during the macaronage process.
Step 5
The batter might appear a bit thick at this point. Add the remaining half of the meringue and continue to fold gently. Start the macaronage process when the batter is about 80-90% mixed. To perform macaronage, press the batter with your spatula against the side of the bowl. Continue this until the batter flows like lava and forms a ribbon that slowly folds back on itself, creating a figure-eight shape, in about 3-4 seconds. Be mindful not to overmix, as this will make the batter too runny and prevent the shells from forming proper ‘feet’.
Step 6
It’s crucial to check the batter consistency after macaronage. When you lift the spatula, the batter should fall in a thick, continuous ribbon. If you drop it back into the bowl, it should slowly fold and form a figure-eight shape that gradually smooths out within 3-4 seconds. The photo shows the batter right after macaronage. Once this consistency is achieved, immediately transfer the batter to a piping bag.
Step 7
Pipe rounds of batter onto baking sheets lined with parchment paper or silicone mats, aiming for about a 1.5-inch (3.5 cm) diameter. This amount should yield approximately 16 full macarons. I piped mine a bit smaller once and ended up with an extra shell! After piping, firmly tap the baking sheets on the counter a few times to release any trapped air bubbles. Smooth out any peaks with a damp fingertip. Let the piped shells rest at room temperature for 50 minutes to 1 hour, or until a dry skin forms on top.
Step 8
Bake in a preheated oven at 160°C (320°F) for 12 minutes. During baking, observe the shells; they should puff up slightly and develop their characteristic ‘feet.’ Once baked, carefully slide the shells off the baking sheet while still warm. They should detach easily. The inside should be slightly gooey and moist, while the outside is crisp.
Step 9
Success! The macaron shells are beautifully smooth, glossy, and free from those frustrating blotches. I’m so pleased with how these turned out compared to my previous attempts. Now, all that’s left is to fill them and enjoy!
Step 10
I cracked open one of the shells to check the interior, and it’s perfectly filled and delightfully chewy. Unfortunately, I accidentally broke it in half while trying to show you, but it confirms the shells are well-formed and cooked through. This dense, chewy center is key to a great macaron.
Step 11
Once the shells have cooled completely, pair them up by size and shape to create matching tops and bottoms for your macarons.
Step 12
I forgot to buy heavy cream, so I made a ganache filling as an alternative. I melted 50g of dark chocolate with 15g of milk in the microwave, heating in 30-second intervals and stirring in between. I tried adding 2 tablespoons of shredded coconut, but unfortunately, the coconut flavor wasn’t very prominent. I’ll need to experiment with other fillings next time!
Step 13
Pipe a generous amount of the ganache filling onto the flat side of one macaron shell. Be careful not to overfill, as it might ooze out the sides. Gently place the matching shell on top, pressing lightly to distribute the filling.
Step 14
And there you have it – delicious homemade macarons! While they are delightful to eat immediately, I highly recommend refrigerating them for at least 24 hours. This allows the flavors to meld and the shells to soften slightly, creating a truly exquisite texture and taste. Enjoy your beautifully crafted macarons!
