When I first started out in baking, I had the smart idea to attempt French macarons. I was clueless about how challenging macarons can be, and had never even made meringue before. As you can imagine, I encountered every possible problem. I scoured google for answers, which I found over several blog posts. I tried macarons for the second time, and you guessed it; success! Since then, I’ve made them several times (successfully) and compiled a guide to French macarons, which contains my tips and techniques! (FYI: This is not a recipe, but tips that you should read before attempting a macaron or meringue recipe)
I also want to add that while the Italian and Swiss methods are more stable, the French method is quicker and easier, which is why I’ve always used it so far. However, I WILL attempt the other two meringue methods to make macarons soon and update you on how it goes.
First, here’s some tips on mastering meringue:
Learning to master meringue first will really help as a crucial half of a macaron recipe is a good meringue. Apart from using it in macarons, meringue is found in many other recipes, such as my Mini Lemon Meringue Tarts and Lemon Meringue Almond Cupcakes. A soft peak version is also used for my Baileys Irish Cream Chocolate Mousse. So it’s a great idea to learn how to master it. Whether you’re making French Meringue, Italian Meringue or Swiss Meringue, these tips apply to all!
- Use fresh eggs, that are at room temperature. Ageing the egg whites is not necessary.
- While older eggs whip up more easily, they are much less stable, so always use fresh.
- Use a handheld electric mixer or stand mixer to beat. It would take a long time to beat by hand.
- Make sure there are no traces of egg yolk left in the egg whites.
- Best egg separation method I’ve found: Crack the egg in a bowl and simply scoop out the yolk using your hands.
- Whip your egg whites in a glass or stainless steel (not plastic) bowl. Make sure it’s clean and wipe it down with white vinegar to help the whipped egg whites retain stability. Whip on slow-medium speed.
- Add a teaspoon of cream of tartar (with 2 egg whites) to stabilize the meringue. Do this at the foamy stage.
- Egg whites stages: Foamy, soft peaks, medium peaks, stiff peaks. As soon as you reach stiff peaks, stop whipping.
- Do not over whip as it will ‘weep’ (liquid pools at the bottom) and turn grainy and dull.
- Pour the sugar into the egg whites slowly and gradually at the foamy/soft peak stage. If poured all at once, it will deflate the meringue. The sugar should dissolve (no longer grainy) by the time you reach the stiff peak stage.
- To test if you have reached the shiny stiff peak stage, pull your whisk straight up out of the meringue; it should leave a pointy peak that holds its shape even if you turn the bowl upside down.
The guide to French macarons:
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- Do not attempt to make macarons on a humid day. Use a dehumidifier, if you absolutely MUST.
- Measure out the ingredients perfectly. Macarons are an exact science.
- Prepare everything before starting. All ingredients, piping bag and baking sheet.
- Use a macaron silicon mat or a silimat. This is a game-changer. You can buy 2 to bake 2 batches at a time.
- Place it on a baking sheet before piping in the macarons, as it is flimsy.
- When adding a flavour, use dry ingredients if possible.
- For adding colour, use gel food colouring in the meringue.
- Substitute ground almonds works just as well as pure.
- Grind and sift dry ingredients very finely.
- Use a folding technique (and a spatula) to combine the meringue with the dry ingredients.
- Stop folding when you can make a figure ‘8’ using the dripping batter in one fluid motion. Do not over-fold.
- Use a piping bag to pipe the batter, making sure to hold it very straight and not at an angle.
- After piping the batter, hold the baking sheet in your hands and drop it onto a surface several times to pop the air bubbles. Use a toothpick to pop the remaining stubborn air bubbles.
- Rest your piped macarons. They need to dry and form a ‘skin’ (for around 30 minutes) to bake properly and get feet.
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Pin the below image to save this guide for later!
Let me know if this helped you. Feel free to ask me any questions below!
Happy baking,
Kim x