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What is it about Macarons?

Debbie Paton

Updated: May 30, 2023

What is so special about macarons?

Their bite-sized delicate nature and tempting textures make them hard to resist. Made with meringue, sugar and almond flour, these wonderful cookies have a crunchy exterior and a soft, silky filling, typically filled with flavoured chocolate ganache, buttercreams, jellies and caramels.


Anatomy of a Perfect Macaron

Firstly, I should disclose there is no such thing as a perfect macaron. Baking the perfect macaron is daunting, time consuming and messy. The truth is that success can be somewhat elusive. As macarons are hand made it is easy to get different outcomes on each bake even though following the same steps each time. It is frustrating when they don’t come out the way they should.


Apple and fennel macarons showing their qualities of textured feet, smooth surface, soft silky filling

Now a perfect macaron has a smooth surface that cracks when you bite into the soft chewy inside. No hollows (never ever guaranteed) and well-formed feet.


Feet

Macaron feet are the most coveted aspect in the art of macaron making. Each type of foot reflects what kind of macaron you will have and are likely to show the mistakes you have made. Small unbroken feet is a good indication that your macaron is not hollow. Big bubbly feet indicates that the insides have been pushed out into the feet causing a hollow macaron.


Smooth Surface A smooth surface is achieved by lots of sifting of the almond flour and icing sugar to remove all lumps. A lumpy macaron isn’t very aesthetic pleasing.


Texture

The texture of the macaron should not be crunchy or crispy like a biscuit. Shells can turn hard from over baking. There is an art to know when to stop baking which is different for every macaron baker as everyone’s oven are different. This is why it is important to invest in an oven thermometer to ensure you bake at the right temperature. Whatever temperature id displayed on your oven’s digital display is not necessarily the same as what is happening in your oven.


Also, different recipes bake at different temperatures and times. It takes a lot of trial and error to get it right for you.


Macarons can deteriorate quickly so be sure to take good care of them and place them in an airtight container in the fridge and are best eaten with five to seven days.


Cross section of a macaron showing filling and filled shells

Another attribute for any macaron is the absence of hollows. When handled, hollow macarons can be easily crush as there is a gaping hole in the shell. Macaron bodies should be fully set with a nice fluffy interior and crispy egg-shell like exterior. It is the presence of these two contrasting textures make this cookie so special. Baking at the correct temperature, proper meringue whipping and using the correct folding techniques.


Rise of the Macaron

The rise of the shells should not be too puffy but not too flat. A bloated shell, disproportionate to the whole macarons is often hollow. Ensuring the folding technique and making sure your oven temperature is just right will avoid shells not rising correctly.


Shape

The shape of the macaron is traditionally round.


Any misshapen macarons are caused by over mixing the batter, wrong piping techniques and using parchment paper.


Filling

The filling is what gives the macaron it’s ultimate flavour. The macaron should not be over or under filled. Generously filled but not right to the edge to allows so you can enjoy the macaron without the filling squishing out.



Apple and fennel white chocolate filled macarons










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