If you’re anything like us, you love macarons so much that you’re constantly on the quest for the perfect recipes and tips for homemade macs. While several recipes out there can get the job done, at iHolli, we strongly feel that perfection is in the overall process.
Ingredients
MACARONS
- 1 ¾ cups powdered sugar
- 1 cup almond flour, finely ground
- 1 teaspoon salt, divided
- 3 egg whites, at room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 drops pink gel food coloring
VANILLA BUTTERCREAM
- 1 cup unsalted butter, 2 sticks, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
How To Proceed
1. Accurately Weigh & Measure Your Ingredients
This is essential when making macarons but is really something you should always do when baking any dessert. Unlike cooking a meal, one can’t throw random amounts of ingredients together and call the result a masterpiece.
Baking is a literal science. Therefore, the correct measurements and weight of the ingredients you use are essential. A couple of grams off, and your macarons could bake misshapen or simply have an “off” taste and texture.
2. Check Your Batter’s Consistency
When mixing the batter for your mac shells, you want to do so slowly and meticulously. Above all, check the consistency from time to time to know when to stop.
If you stick a spatula into your batter, it should smoothly open up around the utensil and then gradually settle back into place. This lava-like consistency is an indicator that your batter is ready.
Remember, mix your batter for too long, and it will become thin, overly liquid, and produce poor macarons.
3. Sift and Mix Dry Ingredients
Sift your dry ingredients and mix them well to ensure that there are no lumps when you fold them into your batter. Remember, your batter will be folded together and not traditionally mixed. So, making sure your dry ingredients are well-blended is essential.
4. Invest in a Macaron Mat
Although most professionals can easily form a macaron shell on standard parchment paper, your level of experience may not prove successful with this method. Our suggestion for the perfect DIY macaron shells is to invest in a silicone Macaron mold.
These mats are indented to help ensure that your batter piping is precise and that your macarons come out looking like they should.
5. Avoid Liquids for Coloring
Gel and powdered food coloring are the only ways you should be coloring your macaron batter. Not only do these products create vibrant colors that entice the eye, but they also do not disrupt the ingredients of your batter like excess amounts of liquid food coloring could.
6. Whisk Your Egg Whites Well
While you should always whisk your egg whites into stiff peaks for macarons, it’s best to never rush the process. Meringue is easy to overbeat and ruin. So, make sure that your mixer is beating your egg whites between medium-low and medium-high speeds. Any faster, and you could have oddly textured macarons.
7. Wait Before the Oven
Although it may be tempting to promptly throw your macarons in the oven, the best macs are made with patience. Let your piped batter sit for around 20 or 30 minutes before placing them in the oven. This method allows your macaron’s surface to dry and become smooth; granting you that perfect macaron looks upon completion.
Customers nationwide can testify that our macarons are some of the best macs on the market. If your homemade macs are tasting close to ours, you’re definitely on the right track.
