Make Macarons Like A Pro: 10 Rules for Perfect Cookies

Make Macarons Like A Pro: 10 Rules for Perfect Cookies

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Emma Christensen
Jun 14, 2011
First she debunked the myths, and now Stella Parks of BraveTart is back with her ten commandments for macaron perfection. Some things, says our favorite guru of the macaron, really do matter.

By far the biggest surprise for me was Stella's advice to let the baked and sandwiched macarons chill out in the fridge for about 24 hours before eating them. She says this ripening period helps improve their texture and flavor. I had no idea!

Another commandment I will be taking to heart is rapping the pan firmly before baking. This encourages any bubbles in the batter to find their home elsewhere; if left behind, these bubbles will create unseemly cracks in the surface of your macarons. I've done this step before, but after reading Stella's description, I think I haven't been rapping that tray nearly hard enough.

Whether you're a veteran macaron-er or plotting your first attempt, this post is a must read:

The Ten Commandments...Of Macarons from BraveTart

Related: Make Faux-Macarons Without All the Hassle

(Image with permission from Victor Sizemore via BraveTart)

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