So you have finally decided to bake macarons – CONGRATULATIONS! Don’t worry that it’s one of the most difficult cookies to make so that chances of you failing at your first, second, third attempt is very likely.
Ok, macarons are not that hard to make – if you want to make bakery-quality macarons then yes, they aren’t easy. Macawrongs, on the other hand, are less challenging but there is no fun in making those! Not talking about the cups of wasted almond meal! That’s why I published The Macaron Master to help you create bakery-quality macarons that look amazing.
Many people focus on different variables when making macarons. What’s important is that everything about your macaron is smooth. Macaron filling should be firm but smooth and light. If the filling is grainy or you use too much filling then your macaron experience will be ruined!
With macaron filling a general idea is that the cookie-to-filling ratio should be between 1:1 and 2:1. Use too much filling and it will squeeze out when you take a bite.
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If your macaron shells are uneven or have bumps then you’re probably not sieving the dry ingredients properly. I recommended that you sieve them twice if you want smooth macaron shells. You should also use a sieve with very fine holes – not easy to clean but produces finer macaron mixture.
The macaron shell should be thin and crisp producing a slight crack when you bite giving way to light, soft, moist, and slightly chewy interior. If it is too chewy then you have probably overworked the batter!
Macarons use a lot of sugar so be sure to add a pinch of salt if you find the sweetness a bit overwhelming.
