Is anyone still recovering from Thanksgiving? Even though ours was technically low key, there was a lot of driving, and a couple of sick kids involved, so I’m just barely catching up on my laundry from last week! Maybe next year I’ll make a huge meal and stay home … I wonder which is easier?!
Last week I told you I’d tell you all of the things I learned while making 8 batches of macarons in two days! Before I set out on my macaron adventure I had never made this type of cookie before. I had saved lots of recipes, but it seemed like the kind of thing that was just easier to buy!
When I was talking with the very helpful people over at King Arthur Flour, they gave me a link to their blog. They have two different macaron recipes, plus step by step instructions. The first batch I made was the classic, but for some reason they didn’t puff up properly. All the rest of the batches I made were from the King Arthur Flour Simple Macaron Recipe.
So, here is my list of most helpful hints:
- If you can, use a scale to measure out the flour. There is a big difference sometimes between the estimated measurement and the actual weight. I use this scale, but you can also just measure it out at the bulk section of the grocery store.
- Make sure you beat the egg whites to the right consistency. I think that was the problem with my first batch.
- Use a pastry bag to measure out the circles of batter. I tried with a cookie scoop, but the finished product looked way better using the pastry bag.
- Pay attention to the oven temperature. You would think that after 7 batches I would have the temperature down, but instead I added an extra 100º. It made a huge difference … and not a good one!
- Make sure to have a plan for your cookies. They only stay fresh for about a day, and you don’t want to devote all that time for a stale treat!
- Don’t be afraid to experiment with flavors. We used lime, coconut, raspberry and chocolate. If I was going to do it again, I would spend a little more time figuring out the fillings.
- Leave yourself enough time so that you don’t feel rushed or stressed. These look intimidating, but they’re actually not that bad, and they’re worth the effort.
- Parchment paper is non-negotiable here. The macarons will stick to your pan and you will cry like a baby if you wreck a perfect shell because you didn’t listen!
- Ellen down in the comments just reminded me of something. These are a meringue base, so humidity is a factor. If it’s a super muggy day in New Orleans, you may want to hold off.
- Have fun with it!