Happy Holiday Baking

Making macarons is a challenge at first, but once you find a method that works for you it's like riding a bike. As far as I can tell there are a million different methods but here are a few tips to help you along.

Sifting!

Whenever I get a fresh box of ground almonds, I sift the whole thing and separate it into two containers. One for the fine powder (used for macarons) and one for general baking.

Almond content

I like a macaron with a chewy centre, which means more almond powder. Most of those super smooth looking macarons are mostly meringue which means they are very sweet and kind of just disolve on your mouth. It depends what look you are going for. As you cansee mine have a little texture to them. It's a personal preference.

Piping

When piping macarons, I like to use a #5 round tip. You should hold your piping bag straight up and centered above the macaron you are piping. I prefer using silpat mats over parchment. I hold my piping tip 1 cm or so above the mat as I pipe and gently squeeze, allowing the batter to reach the size of a toonie. Remember your batter will spread as they sit, allow space for that.

Baking

Always allow your macarons to dry before baking. The timing on this depends on the humidity in your kitchen, but generally at least 30 min. They should no longer look shiny and be dry to the touch. I bake mine at 325 in a convection oven for 8 min- rotating the tray halfway through. If you are using a convection oven, the fan must be on low and use the top rack so your tray is above the fan.

Fillings

Macarons are very sweet so consider this when chosing a filling. I like to use firm ganaches with a small piece of pate de fruit (fruit gummy) in the centre of each macaron to add a huge punch of flavour.

Happy Baking and Happy Holidays!