I cannot describe to you how happy I was when I finally nailed these double chocolate macarons. Macarons have been my “white whale” baking project since May, when I first picked up a whisk and decided that I wanted to master what has arguably been described as the most difficult dessert to make. When I first heard that I couldn’t imagine what in the world could make macarons so hard. And then I made them for the first time. And they looked like this.
I’ve come a long way, folks.
My breakthrough finally came four months after that first attempt, and I have to give my accolades to the Indulge With Mimi blog, which has such detailed and easy instructions. Her recipe is the one I’ve used for these Double Chocolate Macarons, and I will be using her macaron recipes for the rest of my macaron-making life. I also have to give a shoutout to the blog BraveTart for the additional tips. Thanks to the two of these blogs I finally can say that I know how to make macarons!
When you embark on your own macaron-making journey, I recommend using Indulge With Mimi’s recipe which I will link to here, and to follow my additional tips listed below. Good luck, you got this!
Tip 1: Do Not Use A Plastic Bowl
The first five-ish times that I made macarons, I used my largest and most accessible plastic IKEA bowl, and my macarons always sucked. I know now that they sucked for multiple reasons but one of those reasons is because plastic bowls are not ideal for macarons. Plastic is porous, so no matter how well you clean it, it can cling to oils and microscopic debris that will ruin your macaron batter. I was able to make my best macarons using a glass bowl, but stainless steel is even better.
Tip 2: Blend The Almond Flour and Powdered Sugar Together In a Food Processor/Blender
This tip is an absolute must. Your almond flour and powdered sugar must be a fine grain consistency and completely incorporated together for your macarons to be smooth and not crack when baking. I’ve found that Bob’s Red Mill Almond Flour is the finest grain and easiest to blend. If you’re adding any additional non-liquid flavorings or flours (the double chocolate macaron recipe linked above calls for a tablespoon of cocoa powder) make sure you add it at this step as well.
Tip 3: Release Air From Piped Macarons By Tapping Baking Sheet On The Counter
When you fold your macarons in the macaronage step, and when you pipe the macaron batter onto the baking sheet, air is being incorporated in these steps and air will certainly lead to cracked macaron shells. Get rid of the air by tapping your baking sheet on the counter a few times after piping (or just drop it really hard on the counter). Rotate the baking and repeat until it has been dropped from all angles. Next, take a toothpick and pop any visible air bubbles for good measure.
Tip 4: Let Macarons Rest Until Stiff
This is a classic macaron baking tip but it’s so important and worth repeating: let the macaron shells rest until the tops are hard and no longer sticky. I’ve seen different recommendations from 15 minutes to 2 hours – the timing doesn’t matter but just wait as long as it takes. This can greatly differ depending on the temperature and humidity in your kitchen. If you put the macarons in the oven before the tops are hard they may not rise and you won’t get those wonderful feet. Speaking of feet…
Tip 5: Get An Oven Thermometer
An oven thermometer changed the life of both me and my macarons. For the longest time I could not get those coveted crinkly feet on my macarons, and that’s because (I know now) my oven was not set at the right temperature. In fact, thanks to my oven thermometer I learned that my oven overall runs 10-20 degrees hotter than the temperature I set it to! Make sure you get an oven thermometer so you know the exact temperature of your oven, as it may not be what you think it is. The right temperature is imperative to getting those feet, and for me my perfect temperature is 320 degrees.
So there you have it, my top tips for making amazing macarons. Note that these tips are all very technical because the art of making macarons is very precise and takes experience and practice. But I hope your first time making macarons looks better than mine 😉
If you have any questions while making macarons leave a comment here or find me on Instagram. You can do it!