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Making macaroons

post #1 of 9
Thread Starter 
Has anyone good tips for making macaroons - I have tried 2 batches but the first lot spread , which I gather is the mix and the second batch cracked on top - would love to master them - any tips welcome
post #2 of 9
Macaroons or macarons? They are completely different cookies.
post #3 of 9
Macarons?

Practice, practice and practice.

Try different recipes. Weigh everything - don't measure. Calibrate your oven. Practice.
post #4 of 9

Be lucky! You might do the exact same thing on two different days and one day they'll be perfect and on a different day they could be rubbish. 

post #5 of 9

Spreading could be overmixing.   I found watching videos on youtube helped me understand proper macaronage (the batter, when you fold it all together).    

 

Cracking could just be too high of oven heat.   The last few times I made them, I had to lower my temp by 50 degrees, and leave the door open with a spoon propped in. 


But there are a lot of factors to go wrong.   For me those are the my main culprits.

post #6 of 9

I took a class on this at a local cake shop and the most important thing I learned was to let them 'sit' and air dry for about 20 minutes before you bake them. They should have a crust or dull look to them before you bake.

 

Sue

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Looking for the freedom 55 plan
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post #7 of 9

I took a class on this at a local cake shop and the most important thing I learned was to let them 'sit' and air dry for about 20 minutes before you bake them. They should have a crust or dull look to them before you bake.

 

Sue

Looking for the freedom 55 plan
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Looking for the freedom 55 plan
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post #8 of 9

PS, also make sure you bake them on Parchment paper, it alsp stops spreading.

Sue

Looking for the freedom 55 plan
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Looking for the freedom 55 plan
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post #9 of 9
Thread Starter 
Thanks everyone - should have specified Macarons. Have discovered a Mary Berry recipe - the cake and cookie godess, so will be trying that tomorrow - will share if it works! Fingers crossed
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