Tips and tricks for making macarons at home like a pro!

Macarons. The delicate French treats that seem so fancy, yet somehow always feel just out of reach for home bakers. But don't be scared—making macarons at home is totally doable with the right tips and a little practice! Today, I’m sharing some of my favorite tricks to help you get perfect macarons every time. Let’s dive in!

The French Method: The Secret to Success

I swear by the French method when making macarons. It’s my tried-and-true way that involves whipping egg whites and sugar until they form stiff peaks, then gently folding them into the dry mixture of almond flour and icing sugar. It may only use four ingredients, but this method creates that perfect texture for the shells—crunchy on the outside and soft on the inside.

Before we get too carried away with the magic, let’s talk about some tips that’ll help you nail it!

1. Fresh Egg Whites are a Must

Fresh egg whites are your best friend here. Let them sit at room temperature for a bit before you whip them up. The fresher the whites, the better your meringue will be, which means the shells will be light and airy.

*If you cannot use fresh egg whites and only have carton whites available, it can still work but you'll probably be whipping for a lot longer and your meringue may not be as stable.

2. Know When to Rest (or Not)

Macaron recipes often suggest letting the shells rest for a while before baking so that a skin can form on top. This helps the shells keep their shape. However, depending on your room temperature and humidity, this isn’t always necessary. Sometimes, you can go straight to baking right after piping. Don’t be afraid to experiment and see what works best for your kitchen conditions!

3. Use a Template for Uniform Shells

Consistency is key when it comes to macarons. I recommend using a template underneath your parchment paper or silpat to get perfectly uniform shells every time. You can easily find macaron templates online, or just trace some circles on a piece of parchment paper as a guide!

4. Piping Perfection

When it’s time to pipe your macarons, keep the piping bag vertical to the tray and apply even pressure. The trick is to release pressure only when you pull away from the tray. This prevents little “tails” at the end of your macarons. Also, be sure to tap out the tray a few times after piping to release any air bubbles that might mess with your shells.

5. Patience in the Oven

When baking macarons, keep that oven door closed—especially for the first 10 minutes! The key to those perfect “feet” is giving the shells time to form without any drafts or sudden temperature changes. Let the macarons rise and settle before you even think about checking on them. And sitting in front of the oven carefully watching them bake won't help either- they can sense your fear!!

6. Mature Your Macarons

Macarons are best enjoyed after they’ve had a chance to mature in the fridge for a day. The flavors meld together beautifully and the texture becomes perfectly chewy. So while it’s tempting to dig in right after they cool, give them time—it's tough to wait but so worth it!

Ready to Try Your Hand at Macarons?

I hope these tips help you get closer to making the best macarons at home! Remember, baking macarons is as much about trial and error as it is about technique. So, don’t get discouraged if your first batch isn’t perfect—every mistake is a learning experience!

Let me know if you try out these tips! Are you a macaron pro or just starting your macaron journey? Share your thoughts and any other tips you’ve discovered in the comments below!

Happy baking! 🍪💖