Macarons are an amazing French cookie that is seemingly difficult to make at home. However, if your follow your recipe perfectly and make sure to add in these pro-tips, you’ll have perfect results every time!
Dry Ingredients
When it comes the sugar and almond flour, even though they might seem fine, they’re probably not fine enough to make the best macaron possible.
Instead of adding the ingredients right from the package into your mixing bowl, pulse them together in a food process to get out any lumps, and if you want to go the extra mile, sift everything a few times as well.
Mixing
Over-mixing and under-mixing are definitely not your friends when it comes to macarons. There are people who say there is a certain amount of times you should mix the dry and wet ingredients together, but really the best thing to do is just to make a figure out with your spoon, and once the batter makes one that doesn’t break, that’s when you know it’s done.
Air Bubbles
To get you get all the air bubbles out of your macarons, once you’ve piped the macarons, drop your baking tray a few times onto your counter. Although it seems dangerous and the macarons are so delicate, this is a crucial step so they rise evenly!
