Macarons are oftentimes considered the crème de la crème of cookies. They tend to be on the pricier side of things because of this.
Many people have taken to making their own macarons, which is not an easy task. Not only do you have to make sure that your batter is perfect, but you may also find it difficult to take them off of your baking paper.
The delicacy that comes with making a macaron is a major turn off to many people, but truth be told, making macarons isn’t as difficult as people claim it is. It all boils down to following simple directions.
How Can I Keep My Macarons From Sticking?
This is an incredibly common problem that can happen to even the most experienced baker. If your macarons are sticking to your baking paper, the problem is simply that they are not fully baked.
When it comes to cooking macarons, you want to make sure that there isn’t too much moisture in them as this is what causes them to stick to your baking paper.
The best way to know whether or not your macarons are done is if they slide right off of your baking sheet. If they don’t, they need more time in the oven.
Before putting your macarons back into the oven, make sure that it is running correctly and that you have the oven set at the temperature the recipe calls for.
Other Common Mistakes
Having your macarons stick to your baking sheet is just one of the several problems that bakers run into when making macarons. Another common problem is the fact that your macarons keep cracking.
When this happens, it’s likely because of the fact that your macarons were undermixed during the batter making process. To have decent macarons, make sure that your batter is smooth but not to the point that it’s also runny.
If your batter is too runny, it means that your egg whites were deflated as a result of being overworked. This makes a big difference in the end result of your macarons, so your best bet here would be to start from scratch once again.
Another common mistake is that your macarons aren’t coming out perfectly round. Macarons are known for their circular shape, but sometimes they can come out of the oven looking anything less than perfect. If this is the case, chances are your oven is set too high and you need to reduce the temperature.
Many people find that after taking their macarons out of the oven, they end up not having any feet, or the ridges that are commonly found on the cookie. If this happens to you, chances are that you either didn’t let your batter sit out long enough before baking, or there is too much humidity in your home.
Unfortunately, when there is too much humidity, macarons tend to deflate.
What Does a Perfect Macaron Look Like?
If you want to compare your macarons to make sure that they have come out the way they are intended to, keep reading.
A perfect macaron should have a smooth and shiny top, ruffled feet, and a soft and chewy interior as well as being airy and light. In terms of texture, your macaron should be crunchy and crispy on the outside. However, not to the point that the interior dries out.
In terms of feet, your macaron needs to have small and unbroken feet that indicate the inside of your macaron is not hollow. If you notice that the feet on your macarons are bubbly, it means that there was too much air in your cookie.
Now that you know what to look for in terms of do’s and don’ts of macarons, it’s time to learn how to make them from scratch. For this recipe, you will need egg whites, butter, vanilla extract, cream of tartar, salt, powdered sugar, granulated sugar, and almond flour.
To start, you will need to sieve the icing sugar and the ground almonds together in a large bowl and whisk them together. You can then take your dry ingredients and put them in a food processor or blender to combine. Do this a couple of times until it is completely smooth.
Whip in your egg whites and cream of tartar as well as your salt and sugar. Mix the merengue until it reaches the soft peak stage. Add vanilla and food coloring to complete the batter.
Be sure that your batter is whipped so that the peaks are stiff. The best way to do this is by hand whisking as opposed to using a mixer.
Add a partial amount of confectioner’s sugar and almond mixture into the batter, making sure you are folding in carefully. The best way to do this is by moving the spatula in circular motions to make sure that the material from the bottom of the bowl is getting mixed into the rest of the batter.
Lastly, add the rest of your dry mixture and keep mixing. Your batter should be ready to go once it has formed a thick consistency. Put your batter into a piping bag and begin to pipe the batter into uniform circles onto parchment paper.
Be sure to tap your tray to remove any air bubbles left behind in the batter. You should also let the batter sit for about 45 minutes before you put them into the oven as this gives the macarons enough time to form their “skin.”
Bake the shells first, before putting the filling in the middle. Afterward add another shell to the top of the filling.
At the end of the day, making macarons isn’t easy, but certainly worthwhile. It’s just a matter of making sure your batter has been left out long enough so that skin forms on your macaron shell.
To prevent them from sticking to the pan, make sure there is as little moisture in the batter as possible.