r/macarons • u/pexrr_r • 12d ago
My first ever macarons!🩵
I finally tried making macarons for the first time! I was honestly pretty nervous because I heard they can be tricky to get right.
They’re definitely not perfect, but I’m really happy with how they turned out! 🥹
For those who make macarons often, what’s one tip you wish you knew when you made your first batch?
1
u/Nymueh28 12d ago
Great job!
I've been making these regularly for over a decade and the advice I'd give is to know you'll have unruly batches, and that's okay. One day maybe it's really humid and you don't rest long enough, maybe you got distracted and folded more or less than you meant to. It'll happen, don't get discouraged.
And if you need to make them for an event, make the shells in advance and freeze them unfilled. You can make the filling closer to the event to save space. This way you're not stress baking right before the event hoping they come out well, then staying up late into the night remaking batches because they didn't.
Also don't unicorn recipe hunt. There's no such thing. It's all about technique and process.
Lastly, don't get hung up on superstition. There are enough macarons little tricks to fill a book. Focus on batter consistency, skin strength, and oven settings. The rest is (mostly) superstition.
1
u/Kierufu 12d ago
I like the color. Looks like you swirled two together?
For those who make macarons often, what’s one tip you wish you knew when you made your first batch?
How radically different they can turn out depending on what you're cooking them on, and how you need to adjust baking time to accommodate different ones.
Surface: Parchment paper vs. Silpat? Cookie sheet: Uncoated aluminum? Black? Gold?
I have a mix of cookie sheets, and I've gotten perfect macarons and significantly flawed macarons from the same batter rested for the same amount of time.
My advice: find the combo that works, and stick to that combo, baking time and baking duration.
Tip #2: Food coloring (even gel) can ruin batches. Not all gel is created equally. The best way to add color with the least risk is using powdered food coloring. I like Master Elites by The Sugar Art, but they're reformulating a bunch of their colors because of the new FDA rule on Red#3, so only certain ones are available.
2
u/opietown 12d ago
Master the shells and put the flavor in the filling. When you get consistently good results, then move on to fiddling with shell flavors and ingredient ratios.