Finally had a perfect batch of macarons after 8 tries

I spent last Saturday making macarons for the third time this month. The first 7 batches were total fails with cracked tops and no feet. But this time I let the egg whites rest for an extra 30 minutes and used a silicone mat instead of parchment paper. They turned out smooth with little feet and everything. Has anyone else had better luck switching to silicone mats for finicky recipes?

2 comments

2 Comments

king.andrew1mo agoTop Commenter

Oh man that's awesome! I had the exact same struggle with macarons last year. I switched to silicone mats after my 4th batch turned into a flat mess on parchment. The heat distribution is way more even or something. But then I got obsessed with getting the perfect dome and started weighing my egg whites on a food scale instead of using cups. My wife thinks I'm crazy but that 9th batch was my best one yet.

olivia_harris1926d ago

Read something about how eggs straight from the fridge are bad for macarons too. Something about the temperature messing with the meringue structure. I started leaving my eggs out overnight before baking and it made a big difference. The whites whip up way stiffer and hold their shape better. Silicone mats are definitely the way to go though, parchment paper never gave me consistent results either.