Not all macarons are made the same and here's why...❓👇

Not all macarons are made the same and here's why...❓👇

In my opinion, I think there are many different forms of a good macaron. There's different sizes, colors, density... the list goes on 📝

I think some macaron bakers are very hard on themselves trying to achieve a "perfect shell" which from reading a bunch of articles online has to have a 'full shell' or flat macaron bottom. Once a shell is filled, fullness, crispiness or softness doesn't matter! Why? Because once a shell is filled your filling will do something ✨magical✨and it's called MATURING!

📖In this maturing process you need to give your macs at least 24 to 48 hours to mature in the fridge. Do you know what happens when this occurs? The fats and oils in your buttercream essentially start to breakdown the shell. So wether your shell is too crispy, too soft or doesn't have enough 'fullness', the buttercream will fuse the two shells together to make a tasty, full bite.

With that said, here are some really helpful tips that I have found through my own trial & error (surprisingly, not much of this info is readily available on the web)

(Also if you are finding this helpful let me know, show some love and share this to anyone who might benefit from this🤗)

MACARON SHELL TROUBLESHOOTING 👩‍🍳

🔥CRISPY SHELLS - usually happens when you over bake

• Using a food grade brush swipe extract on the shells to help the maturing process go faster ( water works too)

• Let them mature longer in fridge, once matured ( 24-48 hrs) leave out overnight the night before at room temp ( if you are using butter, sugar and salt this will not affect the taste of your filling)

🔥SOFT SHELLS - usually happens when you under bake

• Use a bit extra filling to make you macarons look more full, because your shells are already soft its safe to say you can probably eat them right away

🔥SHELLS WITH AIR POCKETS

• Don't fret, once they have matured properly and set out a room temp the filling will mesh these two shells together, essentially filling in those gaps in the shell.

I hope this helps you in some way so you are not easily discouraged when you start baking macarons. They are very finicky but with practice you will be able to make these little treasures in no time!

Looking for more? Amazon storefront, recommended links and so much more is down below 👇

Olivia xx

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