There is much talk about how difficult it is to make macarons.
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Use a Mat
If you can, buy a Moule Macaron, a silicon mat designed specifically for making macarons. Our favorite is from Lakeland in the UK, but shop around where you are. You don't have to buy a mat; you can draw a template onto greaseproof paper; the advantage to the mat is the indentations help to create a perfect shape.
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Use Food Color Paste
For colored macarons, use food color paste not a liquid; using a liquid alters the macaron texture.
Add colorings to the liquid egg whites. Add more rather than less at this stage which will make a darker color than you ultimately want as it will lighten considerably with whisking and the addition of the sugar
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Sift Cocoa Powder
Chocolate macarons are slightly different. Sift the cocoa powder with the powdered sugar.
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Weigh and measure all your ingredients before you start and always sieve the icing sugar and the ground almond; you may think skipping this step will not matter; it does. Not sieving, you risk lumps in the mixture which will flatten the macaron mixture.
Use egg whites that are a few days old and make sure they are at room temperature.Continue to 5 of 13 below.
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Less is More
Use a simple round nozzle in your piping bag, anything fancier is a waste of time. Less is more when piping onto the mat or greaseproof paper; you do not have to fill to the brim as the mixture will settle and fill the indent.Continue to 9 of 13 below.
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Refrigerate Before Eating
Pipe the filling on to the flat side of one macaron, place the other on top and twist gently to spread the cream. Once the macarons are filled and you are about to think of eating them, just know; they are best kept in a container inside the fridge overnight. The end result is a more chewy and better flavored macaron. It's tough...but it works!Continue to 13 of 13 below.
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Freeze the Shells
If you do not have the time to complete making the macarons once cooked, or want to prepare some in advance, the shells freeze really well. Put them into strong container so they don't break and keep in the freezer for no longer than a month. Always make the buttercream filling fresh, this does not freeze very well.