Having encountered numerous painful failed Macaron baking attempts, i.e. “Footless” macarons, dome cracked top macarons, hollow macarons, etc, I’ve come to realize there are indeed some “rules” to follow which they don’t really mention in most recipes.
After watching tons of troubleshooting videos, researching multiple recipes online, I’ve come up with 11 essential tips and rules that’ll make you waste egg whites no more. If you are interested in making perfect Macarons, read on! Should you have any questions, feel free to drop me a note at the comment section below.
You MUST use aged egg whites. There is too much moisture in fresh egg whites. Separate eggs and put egg whites into a small bowl. Cover loosely with a paper towel and leave at room temperature for 3 days. Do not worry about them going bad as they won’t. If you are in a rush, age the egg whites overnight or for 24 hours before using but the chances of success are riskier.
The consistency of the batter should be thick yet flowy like lava. It should resemble a thick cake batter. If your batter is too thick, it means you have over whipped your meringue and peaks will formed in your Macarons. If your batter is too thin, your Macarons will become flat and feetless.
You must rest the Macarons for 30 – 60 mins (depending on the humidity level in your kitchen). I switched on a fan to aid the drying process. To know if your Macarons are ready for baking, gently touch the sides with one finger. They should not be sticky.
Different ovens’ temperature varies, convection fan forced ovens bake faster than conventional ovens. Best temperature for baking Macarons are 140°C/150°C (275°F/300°F). Rotate the tray halfway to ensure even browning. If your macarons appear cracked, this means the temperature is too hot.
Store Macaron shells in air-tight containers. They keep well at room temperature for up to a week. Or keep them in the freezer for up 4 – 5 months. Bring to room temperature before piping the filling.