I love macarons! I’m pretty sure I have said it before. I love making them and I love eating them but I love giving them away most. They are not something that most people have very often, if ever so it’s fun to give someone a treat. I get a lot of satisfaction for very little effort!
If you are reading this and have never made macarons I know you are thinking I am nuts to say they take little effort. If you have read macaron blog posts and recipes you have likely read about all of the pitfalls of making them. You have read how “finicky” they are and how you will have to persevere and keep trying. I’m here to tell you that you don’t need to pay any attention to all of those warnings. I spent about a couple of months trying to master making them. I had read that I needed to age my egg whites, that they needed to be room temperature, that I couldn’t make them on a humid day, that I needed to let them rest on the cookie sheet to form a crust, that my oven temp was critical and that I MUST weigh my ingredients. All of this is baloney. Well, I do weigh my ingredients because it’s so much more convenient than using measuring cups but the rest of those warnings I ignore. I think fear is what stopped me from having success and it stops others from trying.
My attitude changed when I talked with a woman from Paris who makes macarons for a living. She works in a Parisian bakery making about 500 macarons a day. Her kitchen is in the basement of a 300 year old building. She told me that if she had to wait to have a dry environment she would never get any macarons made. She said her basement kitchen is so damp that the walls are moist. She doesn’t age her egg whites. She also told me that she didn’t have room to store the macarons while they developed a shell. She pipes them and pops them in the oven. She told me that the single most important thing to learn is the macaronage. That is the technique of folding the dry ingredients into the meringue. Once you get that figured out you are on your way. I did a little video to show how it’s done and what it should look like. I’m a visual person and I hope that it will help you to see it rather than just read about it. Emboldened with her encouragement I made a batch of macarons. I had great success time after time. They are now my go to cookie when I need something special in a hurry. It takes about 1/2 hour to mix up a batch of macarons. While they are baking I can make a filling (even if it’s sometimes straight out of a Nutella bottle). The sky is the limit when it comes to shells and fillings.
This is a link to a post on tips for making macarons so you will have success too.
I hope you love these as much as I do! Let me know if you have any questions!!