Best french macaron recipe: 59 photos
French Macarons
FAQ
The key to a good macaron is a good meringue, with smooth, shiny, stiff peaks. You can tell it's done when you can flip the bowl upside down and nothing comes out. The peak will be stiff yet still droop slightly. Start with aged or fresh egg whites and whip them on medium for a few minutes until bubbles form.
Italian meringue. A stable, billowy Italian meringue is the best kind for producing quality macarons. All styles of meringue involve whipping egg whites so that their protein strands begin to unwind and form a network that holds water and air bubbles in place.);})();(function(){window.jsl.dh(CGfHZv6bF5evwPAP9eTbwQo__87,
Top 5 most popular macaron flavors
- pistachio macaron. Surprising as it may seem, the pistachio macaron is a favorite among macaron lovers. ...
- raspberry macaroon. Without a doubt, the raspberry macaron is one of the top 5 most popular macarons! ...
- chocolate macaron. ...
- vanilla macaron. ...
- lemon macaron.
13 Common Mistakes To Avoid When Making Macarons
- Undermixing or overmixing your batter. ...
- Making the wrong type of meringue. ...
- Not sifting your sugar and flour. ...
- Not tapping the pan. ...
- Not resting the macarons before baking. ...
- Substituting another flour for almond flour. ...
- Baking them at too high temperatures.
Macarons are notoriously finicky. Beat your egg whites too little or too much and you're left with flat macarons. Fold in your powdered sugar and almond flour a few too many times and the tops crack. Even a rainy day (something completely out of your control) can ruin them.