Learn tips to avoid cracked shells and get perfect feet everytime!
Macarons are beautiful cookies that can be a little tricky to make
This removes any traces of oil. Oil is the enemy meringue.
Wipe all your bowls and mixers with lemon juice or acid
Precision is key for making macarons. Weighing your egg whites is especially important!
Use a food scale
Use the "figure 8" test to see if you're done folding the batter
Your batter should flow off the spatula in a smooth stream, so that you can form a figure 8
This helps release air bubbles and prevents cracking.
Bang the tray against the counter a few times
This prevents cracking and helps form the famed macaron feet.
Rest your shells until you can lightly touch them with a finger
Ready to make perfect macarons?
Try an espresso macaron with mocha filling!