While baking macarons may not be for the feint of heart, it’s entirely possible for the home chef to recreate the textures and tastes of the famous French cookies. When it comes to macarons, persistence pays off. A platter of colorful macarons makes an impressive and delightful appearance at parties.
You’ll want to start out with simple flavors and develop a good technique before moving onto the more experimental and complex varieties. It’s also important to adhere closely to the recipes and techniques presented by experienced bakers, in order to bake a successful batch.
You may need to prepare a few of the ingredients yourself, so make sure you have set aside time to prepare them properly. While some recipes call for purchased pre-ground almond flour, it is better to grind your own from whole almonds. The natural oils found in nuts can go rancid quickly, and by grinding your own flour you’ll have more control over its freshness and quality.
However, it may be beneficial to use commercially ground flour, as it usually has a finer texture and can produce a smoother shell. While some bakers stress that it’s necessary to “age” the egg whites before using them, others insists that there is no difference between using “aged” or fresh eggs.