Just about everybody loves macarons. They’re soft, chewy, and seriously delicious — but making them at home can be a bit of a challenge.
So we rounded up 12 expert tips for making them at home — from how to “age” your eggs whites, to getting a perfectly smooth shell — and included 12 of our favorite recipes to help get you started. Ready to tackle macarons? You got this!
TIP #1: Double check that the weather is ideal for making macarons before you get started.
Put the tip to use: Coffee and Bailey’s Macarons
TIP #2: “Age” your egg whites so they lose some of their excess moisture.
Put the tip to use: Cake Batter Macarons
TIP #3: Blitz your dry ingredients in a food processor so you end up with perfectly smooth tops.
Put the tip to use: Classic Macarons
TIP #4: When whipping your egg whites, be patient and slowly add your sugar. If you add it too quickly, your meringue might deflate.
Put the tip to use: S’mores Macarons
TIP #5: Use gel food coloring instead of liquid to tint your shells.
Put the tip to use: Lemon Raspberry Macarons
TIP #6: When mixing the macaron batter, do the figure eight test to determine if it has been mixed enough.
Put the tip to use: Dark Chocolate Cherry Macarons
TIP #7: To keep your parchment paper in place while piping, pipe four dots of the batter in each corner of your baking sheet before placing the paper down.
Put the tip to use: Chocolate Peanut Butter Macarons
TIP #8: After you pipe your macaron shells, give your baking sheet a few hard taps to remove any air bubbles.
Put the tip to use: Matcha Macarons With Mango Buttercream
TIP #9: Let your piped (and tapped!) macarons sit at room temperature for about an hour — or until you can run your finger across the tops without smudging them.
Put the tip to use: Blueberry Mascarpone Macarons
TIP #10: Resist the urge to open the oven door as they’re baking.
Put the tip to use: Lemon Macarons
TIP #11: When it comes to filling them, use just about anything your heart desires. The trick is to flavor the filling, not the shell.
Put the tip to use: Strawberry Cheesecake Macarons
TIP #12: Let your finished macarons rest for at least 24 hours — and feel free to pop them in the fridge in an airtight container.
Put the tip to use: Raspberry Macarons With Chocolate Ganache
Looking for more baking tips? Check out these tips: