Macarons have a reputation for being technically challenging and finicky to make. Don’t be intimidated!

Featuring crisp, shiny shells sandwiching a luscious rich filling, these classy French delicacies are sure to impress and delight anyone who tastes them. Here are Taylor Ann's top tips to help you achieve those shiny crisp tops and beautifully ruffled feet.

Use a scale to measure your ingredients:
The success of your macarons depends on using the exact ratio of ingredients called for, so we highly recommend using a scale to measure them out by weight. Measuring by volume (cups) is less precise, and if you’re even 10 grams off, your macarons may not turn out as beautiful as you’d like. So set yourself up for success from the start by knowing for sure that you have the exact measurements to give you the best macarons possible.

Don’t overwhip your meringue:
After you’ve slowly incorporated the sugar into the whisking egg whites, you’ll need to raise the mixer speed to medium high and whip just until the meringue forms small stiff peaks when the whisk is lifted out of the batter and flipped upside down. This last stage of beating will only take 30 to 90 seconds, so watch closely and check as soon as you think it might be ready. If you overwhip the meringue (you’ll see it suddenly looking chunky), it will not work in the macaron batter. At that point, your best bet is to throw it out and start again.

Look for the figure 8:
Folding the almond flour mixture into the egg whites isn't difficult. What can be tricky is knowing when to stop folding. Basically, your goal is to deflate the meringue (that’s now containing the almond flour mixture) to just the right point. You’ll know you’ve reached that point when you can successfully draw a figure 8 with the batter flowing off the spatula without it breaking. If you mix past this point, the batter will become runny and the macarons will bake flat. If, on the other hand, you don’t mix enough, they might be bumpy on top. Full disclosure: I tend to stop folding too early. But it’s better to stop just a little early than too late.

Bang those pans:
As soon as one sheet is filled with piped macaron shells, lift that sheet with both hands about 2 inches off the counter (making sure to keep it even!) and bang it firmly twice. (Banging helps release air pockets, which might cause the macarons to crack on top or rise unevenly in the oven.)

Let the piped shells rest before baking:
Once piped, it’s critical that the tops of the piped shells are allowed to dry and form a skin before baking. This skin means that the macarons will release steam from the bottom instead of the top as they bake, resulting in that gorgeous foot. Resting time can vary widely depending on the humidity of your kitchen, so use your common sense. The shells should be completely dry to the touch before baking. When in doubt, let them rest 15 minutes longer.

Let the filled cookies mature for 24 hours after filling:
Macarons can be filled with a variety of different things, including preserves, chocolate ganache, and french buttercream. Whatever filling you choose, keep in mind that the assembled macarons will taste best if you let them chill overnight in the refrigerator. This allows the shells and the filling to gel together, becoming a cohesive package. You’ll be able to eat them a lot easier, and they’ll taste a lot more delicious as well.
Full recipe: https://www.delish.com/cooking/a45063...

CREDITS:
Host: Taylor Ann Spencer
Director of Photography: Corey Florin
Producer: Julia Smith
Editor: Alex Musto


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