Macaron Notes

Much has been written and shared by other more experienced macaron bakers. Here are some tips/useful hints that I’ve collated for my own record.

General

• Use 24 hours aged egg whites in room temperature (cover with cling wrap and poke a few holes and let it sit overnight). You must age your egg whites to achieve a harder macaron shell that doesn't break easily. Alternatively age egg whites in air tight container in refrigerator for 4-5 days. Alternatively, microwave egg whites for 10-15 seconds or adding roughly 10 grams of dried powdered egg white to the fresh egg whites.
• Measure all your ingredients (using digital weighing machine helps) and shift your dry ingredients (ground almond and sugar) for a smoother and less lumpy texture.
• Whisk on low until foamy then gradually add sugar 1 tbsp at a time.
• Fold flour in quick folds then slow down (50 strokes max).
• For more even baking time and consistency of looks, outline baking paper with circles as a guide when piping. Alternatively, dust circle ring in cocoa powder and then imprint onto parchment paper.
• Batter is ready – when you pipe, the top will flatten down on its own. If there is still a small bleak, give a few more folds.
• Rest piped macaroons for 30 min – 1 hour until shells harden a bit on outside (dry and not sticky to touch).
• Use bottom fire with ban at low temperature, about 150 degrees or so that the top will not crack. Depending on oven, may have to stagger temperature downwards.
• Use powdered colouring not liquid otherwise result in soft mushy shell.
• For finer texture, pulse grounded almonds with icing sugar to avoid lumps.
• Can either fold egg whites to almond flour or vice versa. I tried both methods but personally find it easier folding almond flour to egg whites in batches.
• To stop baking paper from moving around, pipe small amount of batter at back of four corners of baking paper.
• If you want to sprinkle them with anything, you must do it right after piping while the batter is still wet.
  

Piping Macaron shells

If you like to watch a professional, click on the You-tube video here. Its pretty quick but at least you get the general idea. If you have more practise, you'll probably find a style that works best for you.

Removing baked shells

• Some people swear using slipat mat. For me I found it better using parchment paper (Glad Bake brand).
• If have trouble removing them from baking paper, pour drops of water under parchment paper while still warm or place entire parchment paper on top of damp cloth. But don’t leave them like that for too long otherwise will get soggy.

Storing

• Once baked, if not using right away, store cooled shells in air-tight container out of the fridge for a couple of days.
• Filled macarons can keep in the fridge for around a week.
• Ungarnished shells freeze well (wrapped well and store in a sealed container) and fill them (straight from freezer without defrosting) 1-2 days before serving.

Consumption

• Macarons are best eaten a day or two after making and filling them, the flavours continue to develop over this time. Freshly baked macaron shell (eaten straight from the oven) taste very sandy!
• Store filled macaron in an airtight container in the fridge. Let it warm up in room temperature for 15-30 min before eating.