Making macarons is truly a SCIENCE EXPERIMENT. There are so many factors and variables in making these turn out beautifully. Weather, temperature in your home, how your oven operates, your techniques, the temperature of your ingredients, the techniques of piping your shells, the “skin formation” period etc… Just to name a few.
I like using this method because the stability in the meringue comes from cooking the sugar which allows for a successful outcome in my macaron “feet”. I learned macaron making using the French method but I prefer this one much more as it gives me consistent results all of the time.
If this is your first time, make half of a batch to learn the techniques and to learn about how your oven works then adjust as needed. Don’t get discouraged, there are many things that can go wrong and the best thing you can do it learn from the mistakes and get better. They also taste the same in the end so don’t throw them out unless you have seriously burnt the shells.
There are many videos on YouTube to help you troubleshoot what may have gone wrong.
Time and temperature are big key factors as well as your technique. Watch as many videos as you can to learn them and see which one will work for you.
This is my way of making macarons in my home and in my very very old oven.
Ingredients:
93 g. powdered sugar
93 g. almond flour
40 g. fresh egg whites, room temp
drops of GEL or powder food coloring to your desired color ( keep in mind the color does fade so add more than expected )
92 g. granulated sugar
25 g. water
31 g. fresh egg whites, room temp
If you want to add sprinkles or a dusting of cocoa powder, do so about 10 mins. in the drying process so that the skin is still tacky and will hold onto the sprinkles.
Bake at 300 degrees F for about 14-15 mins depending on your oven. It is ok to open oven halfway through to rotate pan. This works for my recipe and my oven. You can try NOT opening the oven and cooking it all the way through to see how your results will be.
Here are some trouble shooting videos that I found on YouTube to help you improve:
This is the recipe that I use, but broken down into smaller quantity: