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Macaron Surprise! Cake

Feb 3, 2015 · 5 Comments

It was my friend's housewarming party and she decided to have a potluck. As usual, I offer to bring the desserts. Not that I'm the baker in the group or anything but one thing is for sure, I'm definitely not the cook!

I like bringing cakes to festivities because it always seem to bring people together in a blissful way - there's the presentation of the cake to your hostess or guest of honour, showing it off on the cake table, gathering around for photos and finally cutting the cake. Now can you tell me what other food can let you do all that?

The inspiration from this cake came from all those outrageously sweet (literally) cakes with candy pouring out of it. I really like the drama and action of such a design but unfortunately, it's been done so many times that it has become kind of a basic cake. I really wanted to design a cake with that "Wow" factor but it had to be something original.

I decided to incorporate the idea of a "surprise" with this cake using my favourite weapon of choice - macarons! Below are the notes on each element:

Construction

Since macarons are not as free flowing as a handful of smarties, I determined it was best to build the macarons right into the cake and make it look like it was part of it. For the cake base, I baked a chiffon cake in a fluted cake pan since it had a natural cavity in the centre for placing the macarons.

Next, I cut a piece of the cake out and inserted one big and one small macaron inside while aligning it with the outer edge to make it look like one seamless circle. Cut a small piece of the cake first and if it doesn't fit, try cutting a little bit more at a time. Be careful not to cut up too much at once since you want the macarons to fit snugly against the cake.

Break up the piece of cake that you cut out. Use the crumbs to fill in the gaps between the macaron and the cake so that it will be smoother and easier to ice later.

In place of butter, Chiffon cakes uses vegetable oil instead. The texture of this cake is light and airy.

Frosting

I used an Italian buttercream to frost this cake with an open star tip. The idea was to make the macarons look like they are peeking out of the cake so I piped frosting all around the macarons and cake to conceal any unfinished edges. The star tip lends itself nicely as it creates a very "fluffy" looking cake and it contrasts so well against the edgier lines of the macarons.

Chiffon cakes are very airy and soft so they are usually frosted with a lighter frosting like whipped cream so as not to weigh down too heavily on the cake. Whipped cream in this cake won't work because you're also working with macarons. The moisture content in whipped cream is too high so it will eat away at your macaron shells within a few hours. Just use a buttercream and relax a bit with the frosting. You don't need to frost it too far in advance since you don't want the oils from the buttercream to leave blotches on your macarons. I frosted this cake about 8 hours in advance and there were no signs of oil blotches when it was time to cut the cake.

To give the cake an even airier appearance, I used a yellow ombre effect with piping the top lightest and progressively darker as I worked my way down.

Flavors

Since the cake was for a party, I wanted everyone to be able to enjoy it so I played it a little safe with the flavours. . The cake body is vanilla and the filling is a chocolate ganache. Because chiffon cakes lack butter, it is not as rich so it tastes best with more flavourful fillings, hence, chocolate ganache! Where I had a little bit of fun was with the macarons. They're light purple so can you guess the flavour? - LAVENDER!

UPDATED ON NOV. 19th, 2015

Here's another version I made and here is the video tutorial:

Here are the step by step instructions and a recipe for the chiffon cake if you don't yet have a favorite chiffon cake recipe.

♥ prepare macarons (recipe here) of various sizes so they you will be sure to find a good match to fill in the cavity and gaps in the cake

♥ prepare chiffon cake (recipe below)

♥ divide the cake into two layers

♥ fill with chocolate ganache

♥ crumb coat it with buttercream

♥ place in the fridge for 15 to 30 min. to harden up

♥ cut a piece of the chiffon cake out, crumble into small pieces

♥ place the macarons inside the cake making sure to align it along the outer edge carefully to make it look like a seamless circle

♥ fill the remaining gaps between the cake with macarons

♥ use the small pieces of cake to fill in gaps so it evens out the lines and make it easier to frost later

♥ make buttercream, color it a light shade of yellow

♥ pipe the buttercream with an open star tip starting from the top, once you have filled half the top, return buttercream in the pastry bag back in to the bowl

♥ add more yellow colouring to the buttercream, mix well

♥ pipe the remainder of the cream in the same way, adding more colouring when you see fit

♥ take your time piping along all the edges and fill in gaps between the cake and macarons. This will give it the effect of macarons "spilling" out of the cake

♥ enjoy!

Cake Batter

75 gm cake flour
½ teaspoon baking powder
⅛ teaspoon salt
5 egg yolks
35 gm caster sugar (fine granulated sugar)
35 gm vegetable oil
45 ml milk
1 ½ teaspoon vanilla extract

Meringue

6 egg whites
50 gm caster sugar
½ teaspoon cream of tartar

Chocolate Ganache Filling

70 gm semi-sweet chocolate
70 gm heavy cream

♥ Set the egg whites on the counter to bring to room temperature

Egg whites whip up to a higher volume at room temperature

♥ Separate the egg whites into a very clean and dry non-plastic bowl

Ensure that there are no traces of egg yolks, shells or water in the bowl as these will hamper the making of your meringue later. If you are using a plastic bowl, wipe it down with some vinegar, this will remove any oil residue.

♥ Mix the dry ingredients together: cake flour (80 gm), baking powder (½ tsp), salt (⅛ tsp)

♥ In a large mixing bowl, beat the egg yolks (5 yolks) and caster sugar (35 gm) until it turns into a pale yellow mixture.

♥ Add the vegetable oil (35 gm), vanilla extract (1 ½ tsp.) until well combined

♥ Sift the dry ingredients (cake flour, baking powder, salt) into the wet ingredients (yolks, sugar, oil, extract) alternating with the milk (45 ml) and gently incorporate it with a spatula until just combined. Set it aside.

As soon as you can't see the last ingredient you added, you can stop. Be careful not to over-mix as this will cause the gluten in the flour to form elastic gluten strands which leads to a dense and chewy cake.

♥ Preheat oven to 170C (338F)

♥ In a clean bowl, use the egg whites (6 whites) to make a meringue with the granulated sugar (35 gm).

♥ Beat the egg whites with a handheld mixer until foamy, then add cream of tartar.

Acidic agents like tartar, vinegar and lemon all help stabilize a meringue so if you can't find cream of tartar, you an substitute it with half a teaspoon of lemon juice or vinegar.

♥ Once the egg whites leaves "trails", add the granulated sugar ⅓ at a time

Leaving trails mean that you can literally see the indentation of the whisk's tracks in the egg whites. Add the sugar in thirds, taking care to incoroporate the sugar throughout the mixture.

Stiff Peaks is achieved when the egg whites stand straight up when the whisk is pulled out.

♥ Keep beating until stiff peaks

Stiff peaks refers to how the egg whites appear when you pull the whisk out of it. It should be so firm that it literally stand up vertically and point upwards without falling back into itself. Also, test it by flipping your bowl COMPLETELY upside down. The whites should not slip or fall, instead it stays firm inside the bowl. Test this mixture by flipping it upside down COMPLETELY. It should not slip or fall and will remain intact inside the bowl.

♥ Gently fold meringue into the batter until fully incorporated.

Don't overdo since you don't want to deflate all the air in the meringue. We are relying on the air bubbles in the meringue to help rise this cake. The mixture should look fully incorporated with no large clumps of white meringue left.

♥ Pour the mixture into one spot in the cake pan from a low height.

You do not need to try and smooth out the top with a spatula. Rap the mold onto the counter a few times to get the air bubbles out. This will prevent it from cracking during baking.

♥ Place into the oven for 35 to 40 minutes.

Test the cake with a needle. If it comes out clean, it’s cooked. Remove from the oven and invert the mould immediately.

♥ Let the cake cool completely, around 30-45 min.

Don't let it sit too long, it will build up too much moisture and stick to the pan.

♥ Use a sharp knife to run around the edges of the mould (don't forget to dislodge the center too) and take out the cake carefully.

♥ Divide the cake into two layers.

♥ Heat up the cream in a small sauce pan, once it comes to a boil, pour over chopped chocolate and stir until fully incorporated and all the chocolate has melted, fill the cake.

♥ Voila! Frost and design the cake to your heart's content.

Updated on October 25th, 2015

Very excited to show you these two other cake twins made by the following readers user this recipe:

Macaron surprise cake, inspired by @indulgewithmimi, This is my first attempt.

Thank you for the how to Mimi. Macaron Surprise cake by @the.macaron.house

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Winter Wonderland in Whistler

Jan 19, 2015 · 2 Comments

Two weeks ago, I spent some time with my family up in Whistler during the Christmas Holiday. Just a short 1.5 hour ride from Vancouver, Whistler is a quick getaway that will immediately transform your whole entire psyche into a Winter Wonderland state of mind. It's amazing how quickly you can forget about the stresses of the city once you arrive.

Our time was well spent skiing, tubing, eating and generally unwinding. Tubing is one thing I've never done in Whistler and I was happy to have the opportunity to participate in an activity that we could do together along with my little nephew.

The Coca Cola Tube Park consists of separate tracks which allow tubers to slide down the mountain at great speed for a safe adrenaline rush in a contained environment. There is one lane for children which is half the height of the few intermediate and one advanced lane.

It was a big hit with my nephew. After going down the intermediate and children's lane, he quickly decided the children's lane was more his speed, literally. It also suited his parents just fine since the line up in the children's lane was minimal to none so he was able to slide gleefully down the mountain many times. I, on the other hand, only had enough time to go down three times since there were considerable line ups and there was a one hour time limit for all tubers to spend in the park.

One thing for parents to keep in mind is that once your child slides down to the bottom, they will need to have the ability to get up from the tube and walk themselves and their tube to the safety of the side through a crosswalk. I didn't see many staff near the bottom so luckily, we were all around to pick up my nephew from the bottom and walk through the cross walk with him as other tubers were also sliding through the crosswalk at different times. All in all, it was a great outdoor experience that everyone could enjoy regardless of skill level.

Other sights and senses from our trip:

Second Course in the Five Course Tasting Menu at Barefoot Bistro. The five course tasting menu is per the chef's selection whereas the three course menu is choose one from appetizer, entrée and dessert respectively.

Prawn Tartine for lunch at the Araxi

Innovative sushi at Sushi Village Restaurant: Seared salmon, avocado center topped with black caviar.

Baked goods at Pure Bread. I was hoping for more sweet treats but they did not lie - lots of bread available!

Our must-visit breakfast spot in Whistler: Wildwood Bistro. It's now located in the Crystal Lodge Hotel. You must order the cranberry sourdough bread! (shown in back)

Sunrise from the Pan Pacific Mountain Side. They have their own concierge lockers in the lobby for your ski stuff so you can just walk towards the gondolas which is literally steps away.

Beautiful view on the mountain while skiing

Something sweet to end this post. Ice cream from COWS! - our favourite ice cream place in Whistler. Not that there are many to choose from but hey, they don't have one in Vancouver either!

Don't forget to stop by these amazing places the next time you're in Whistler! Happy travels to you.

XOXO,

Mimi

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Anatomy of a Perfect Macaron

Jan 18, 2015 · 46 Comments

First, I should disclose that there's no such thing as a perfect macaron since we all know that nothing is truly perfect in life 🙂 But many of my readers have asked me what their macarons should be like after baking. I know some also do not live near a bakery where they can buy and taste macarons so their first macarons are they ones they made by themselves! An impressive feat I must say. With that in mind, I created this guide to list some ideal attributes to look for in the search for "ideal or perfect macarons". I put that in quotes because they don't have to look perfect to be good. Don't forget macarons are for eating!

XOXO,
Mimi

Feet:

Perhaps the most talked about and coveted aspect in the art of macaron making. You'll realize that once you've acheived macarons with feet, you don't want just any kind of feet because each type actually reflects what kind of macaron you will have and shows the kind of mistakes you've made. Small unbroken feet are usually a good indication that the macaron is not hollow. Big bubbly feet usually indicates that the insides have been pushed out into the feet causing a hollow macaron.

Examples of "Good Feet":

✓ Ruffled Feet (slight horizontal rise)

✓ Small Delicate Air Pockets in Feet (clean vertical rise)

✘ Examples of "Bad Feet": (messy broken air pockets/detached feet, excessive horizontal rise (tall feet)/ overly developed feet, no feet)

NO HOLLOWS & Texture:

The texture of the macaron should not be super crunchy or crispy like a biscotti. Shells can turn hard from over baking so learn when to stop baking and mature your shells with a higher moisture filling if needed. Stale macarons can also turn hard so make sure to place them in an air tight container in the fridge as they are best eaten within 5-7 days.

Another coveted attribute for any macaron is the absence of hollows. When handled, hollow macarons can be easily broken because there's a big gaping hole inside the shell. As soon as you press into it with your hands, it can easily get crushed. You do not need to fill the macaron shell and bite into it to see that it is fully set with no hollows. This should already be apparent once it cools down and you break it open to see that the shell is not hollow and the insides have not collapsed. Macaron bodies should be fully set with a nice fluffy interior and a crispy egg-shell like exterior. It's the presence of these two contrasting textures which makes this cookie so special. Pressing the bottom of the macarons shell, thereby pushing the insides up to the top, is not the proper way of achieving no hollows. Aim for reducing hollows by baking at the correct temperature (not too low), proper meringue whipping and using the correct folding techniques.

Rise:

The shells should have a healthy rise, not too puffy yet not too flat. A bloated shell that is disproportionate to the whole macaron is often hollow. Fix this by working on your folding technique and making sure that your temperature is just right.

On the flip side, a pancake like macaron is usually a sign that you've over mixed your batter. These aren't too attractive so learn to judge the consistency and know when to stop folding. Remember, the batter should flow slowly like lava and fall a few times on itself like a ribbon.

Shape:

This is obvious. Macaron shells should be round. There are several reasons for oddly shaped shells including: over mixed batter, wrong piping techniques and use of parchment paper, either through improper use or just plain bad quality. Invest in a Silpat pan, it will work wonders to keep your shapes round.

Filling:

The filling should not overwhelm the overall construction of the macaron by being over stuffed or under stuffed. Pipe the filling until it reaches close to the edge of the shell but leave some room for it to expand once you assemble the macaron. The filling should not run past the the outer rim of the shell. Too much filling and it will be hard to eat it without the filling squishing out, making for one messy messy treat.

Color:

The tops of the shell should be smooth, not too lumpy and devoid of points or "nipples". Sift your almond flour well to help with attaining super smooth shells. Remove nipples by rapping the tray firmly against the counter after piping.

The colour of the shells should be uniformed and not spotty or browned. To avoid spotty coloring, make sure you're introducing the gel colour into your mixture with enough time left to mix it thoroughly. As for shell browning, make sure you are using your oven correctly. Move your macarons further away from the heat source, lower the temperature or place an empty pan below or above your macarons according to your own situation. Click here to read how to use your oven properly for baking macarons.

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Food or Fashion? - Macaron Mask!

Jan 12, 2015 · 2 Comments

This is my first baking project of the year and I wanted it to be something creative and conceptual. I didn't want to pump out a dozen plain old macarons because I think macarons are one of the most beautiful foods to ever exist and I love the opportunity to showcase them in an artistic way.

The idea behind this macaron mask was to blur the lines between food and fashion. Food can be so beautiful. Throughout time, we've been using it as art-like show pieces. Think chocolate fondue fountains, macaron towers, sculpted wedding cakes etc... We already know we can use food as art but can we say that between food and fashion? So macaron mask, "Is it food or is it fashion?"

Happy Baking to You

XoXo,

Mimi

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Laduree's Newly Released Macarons Book

Jan 2, 2015 · 23 Comments

An honest review of Laduree's Macarons Recipe book with a look inside the actual book.

Admist all the holiday baking and shopping I did last month, I did not forget to pick up a small treat for myself which is the newly released Laduree Macarons book. And when I say the word "pick up", I literally mean stalk both Amazon and Chapters online for it. I finally ordered it here.

I guess since it was the holiday season coupled with the fact that this book was a highly anticipated new release, there just weren't that many copies floating around. At first, Chapters was accepting Pre-orders but when I missed that boat, no copies were available until the release date rolled around and I was able to add one copy into my cart on Amazon.

**Tip**: almond flour can be made by grinding blanched almonds together with the powdered sugar in the recipe. See paragraph below on how. Even when using ready-made almond flour, it can be ground to a finer texture (than what is shown in the photo above) for a smoother macaron shell.

This was after a lot of checking everyday to see if any copies were available and also spending time wondering why book prices were fluctuating during different times in the day. (Obviously, you can tell I have not shopped on Amazon before.) When one copy finally became available, I quickly snatched it up and within 2 days it arrived at my doorstep. Yes, the quick delivery seemed like a great consolation in exchange for the time I waited to acquire a copy. This was all thanks to joining Amazon's Prime Program on a Trial Period which they were offering for free. A $99 membership fee allows you to receive for free: 2 day rush shipping, watch unlimited movies and TV shows with Prime Instant Video, unlimited music streaming, over 500,000 free ebooks and more! Try Amazon Prime here.

Now onto this new gem of a book. Laduree's Macaron book includes recipes for 39 macaron fillings plus a brief history of about 40 more. Some interesting ones include Pink Champagne, which uses contains real pink champagne; Melon, which actually uses cantaloup; and Havana, which calls for tabacco essence; just to name a few. There are also Designer Exclusive macarons specially commissioned for high fashion houses like Louboutin, Lanvin and Christian Lacroix. The Fig Date macarons commissioned for Louboutin are especially fitting for the brand as it utilizes their namesake Black and Dark Red colors in the shell - one color per shell filled with a fig date jam filling.

Four different macaron shell recipes are included in the back. Like the Laduree Sucre Recipe book, there is minimal explanations on techniques. It assumes that you're already a competent macaron maker. The amazing array of flavors is what this book focuses on. One thing to note is that they do use the French method to make the shells in their book so it is still an easier method compared to say the Italian one used in Pierre Herme's Macaron book.

I think where this book really get points is its approachability and beauty. Its great that the recipes call for ingredients that aren't tremendously hard to find. It's also a breathtakingly beautiful book in every way. The packaging alone really impresses. It's a hard cover book wrapped with tissue and nestled inside a pretty hard paper box. Every single page inside is fully coloured and each macaron shot is styled so stunningly. To be honest, I have yet to make a single flavor but I can sit with this book and look at the pretty macaron set up for hours. So don't be afraid to purchase this book as a gift for any macaron lover, even if they don't bake! It also comes with a bonus poster of a gazillion different flavor offerings by Laduree.

I've included some shots for you of the packaging and interior. Whenever I buy a reference book, I like the opportunity to glimpse at what's inside. Is it going to be coloured or black and white? Picture focused or lots of writing? These are just some of the things I think about but often don't see included in online bookstores. I hope it helps satisfy your curiosity too. Great book - so don't stop here! Grab a copy before they're all gone!

Until next time and Happy Baking!

XoXo,
Mimi

❤ CONTENTS ❤

❤ THE CLASSICS: Chocolate, Lemon, Rose Petal, Vanilla, Pistachio❤ DESIGNER EXCLUSIVES: Red Fruit, Fig-Date, Bubble Gum,❤ INCREDIBLE: Green Apple, Strawberry Candy Marshmallows, Lemon & Lime Marshmallows
❤ FLOWERY AND FRUITY: Rose Grapefruit, Bergamot, Orange Blossom, Mimosa,
❤ SUMMER FRAGRANCES: Citron Thyme, Strawberry Mint, Melon, Icy Mint,
❤ WINTER AROMAS: Havana, Pink Peppercorn, Chestnut, Marie Antoinette Tea, Gingerbread,
❤ CELEBRATIONS: Arabian Night, Quintessentially Christmas, Orange Passion Fruit, Pink Champagne, Gilded Chocolate, Silvery Vanilla
❤ SWEET LOVE: Raspberry Rose Heart, Caramel Muscovado, Berry Jasmine, Pink Grapefruit Vanilla, Guava
❤ MMM... CHOCOLATE!: Chocolate Banana, Chocolate Passion Fruit, Chocolate Yuzu, Chocolate Raspberry,
❤ CLASSIC ALMOND MACARON SHELL RECIPE
❤ VANILLA MACARON SHELL RECIPE
❤ CHOCOLATE MACARON SHELL RECIPE
❤ PISTACHIO MACARON SHELL RECIPE

And if you LOVE Laduree, then you'll love this post. It's everything you want to know about Laduree gifts, wedding favors and party ideas:

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Cute Pink Bear Macarons

Jan 1, 2015 · 6 Comments

I made these little pink bears for my friend's baby shower and as you can probably guess, it's going to be a GIRL! Woohoo!

I wanted to make these bears because they are just so cute and of course, they also totally fit into the usual cutesy pink baby shower themes.

Since it was a pretty big party, not everyone knew I baked them. From afar, I had the great pleasure of watching people's reaction to these little animal faces without having to give me the obligatory "It's so cute"... yada..yada. The general reaction was one of delight and lots of photo taking - Success!

To make these bears, please follow the tutorial on the Snowy White Moshi Maro Macaron here because the two are pretty similar. Below, I'll provide explanations that are specific to these bears:

♥ Template Shape: Draw a circle with round dots on either side for the ears.

♥ Color: I used Ameri Color Gel Colouring in #Mauve. It is such a pretty and soft muted pink color.

♥ Bear Bear's Snout: Use a white chocolate dipping wafer for the snout. It is super easy with no shaping or tempering of the chocolate required. Plus, yummy chocolate is an added bonus right!? Mix a little powdered sugar and water into a thick paste and use it as a "glue" to adhere the chocolate snout onto the face. Use an edible black pen to draw on the other details like eyes, mouth and nose.

These were the first Macaron Art I have ever made and I actually had to throw out two previous batches before I got these. So don't be discouraged! Keep trying, you'll get there!

Make sure to share your baking journey with me when you have a chance.

XoXo,

Mimi

Snow White Mashimaro Bunny Macarons

Jan 1, 2015 · 4 Comments

I love making cute animal shaped macarons for gift giving. It always pleases me to see a big bright smile on someone's face when they receive them. Maybe it's a psychological thing, when someone sees a smile, they tend to smile back. And that's exactly the reaction you will get when you present a cute smiley animal macaron to your loved ones.

Okay, so technically, these guys aren't smiling but my friend sure was when I presented these to her and her child. So, you get the point.. hehe

Without further ado, let's discuss the techniques you'll be using and the tools you'll need for these cute little bunnies.

♥ all the same tools from my regular macaron recipe

♥ silpat mat

♥ edible pen

♥ yellow gel colouring

♥ heart sprinkles for bow

♥ tweezer to apply sprinkle bow

♥ small round piping tip (ex. Wilton 12 tip)

All techniques below are in addition to using my regular French Macaron Recipe

Correct Oven Temperature and Rack Position:

The most challenging part of these Moshi Maro macarons is being able to use your oven correctly in order to bake snowy white shells. When using bright vibrant colors, Macaron shells can be somewhat forgiving if it has browned from being over baked. With white shells, all the browning will be clear as day so you'll need to know how to adjust your oven accordingly. I would err on the side of caution - lower the temperature and increase bake time. If the tops are browning, place an empty pan above the tray to shield the shells from the heat. On the other hand, if the bottoms are browning, place an extra pan below the tray. Click here for a full post on how to use your oven correctly to bake macarons.

Piping Unique Shapes:

Prepare your template accordingly with a round circle for the face and 2 dots in the centre for ears. Make sure you provide enough clearance between each little animal. I like to make these faces a little bit bigger than my regular round macarons. I find the bigger they are, the easier it will be to pipe. Trust me, when you get to the ears, you'll see how easy they run into the face and you'll end up with a big bad blob! I pipe the face first, let them dry slightly, then I go on to pipe the ears. This will prevent it all from running into each other. Using a small round tip also helps control how much batter comes out at once. I prefer the Wilton 12.

I also like to use a Silpat mat for piping all my unique shapes because it works wonders to keep the shapes round and provides great control when piping. The batter doesn't spread as easily as it would on parchment paper.

Matching Macaron Shells:

These shells are pretty asymmetrical so its still pretty easy to match them up once you're ready to fill them. One easy way to ensure that you'll get a perfect match is to pipe half of your batter into faces and the rest into regular round shapes. Match the face macaron in the front with the round macaron in the back. It's the easy way out but hey, if your reciepient isn't a macaron snob, then they won't know you took a shortcut. And if they are a macaron snob, they don't deserve your awesome macarons in the first place!

Drawing with an Edible Pen and Painting on Ears:

Using an edible pen is pretty self explanatory. Go get yourself one and the macaron decorating fun will be endless! In terms of the yellow ears, I don't like to buy too much unnecessary ingredients. I mix a little bit of gel color with water and use a paint brush to paint on the ears. It's soo easy and you'll find a huge array of color possibilities when you do this as opposed to the ugly primary colors of edible pens.

Application of the Sprinkle Bow:

Hopefully your fingers are not as fat as mine because I had a really hard time placing these tiny hearts in the correct position to mimic a bow. But if you've got a pair of tweezers at home, it will be very easy to pick one up and apply it accordingly. Apply the edible glue directly onto the face and then use the tweezers to move the heart into the correct position.

How to Make a Small Batch of Edible Glue

♥ 20 grams icing sugar

♥ 1 ½ tsp. of meringue powder

♥ water in a spritzer

Combine the dry ingredients in a glass bowl. Spritz the water onto the dry ingredients a little at a time and then blend everything together until you reach a thick consistency. When you pick it up, it should not flow easily off the spatula. If it's too runny, add more sugar. A spritzer is great for controlling the amount of water you are adding at one time.

I hope these macaron tips work out for you and let me know how you did! Join me on Instagram and let's talk baking! XOXO, Mimi

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Yummy Macaron Filling Ideas

Oct 24, 2014 · 122 Comments

What Fillings are Best for Macarons?

Different types of macaron fillings include buttercreams, curds, chocolate, jam, cream cheese, jelly and more. With macaron fillings, the yummy possibilities are absolutely endless. After baking the macaron shells, you are probably excited to find a delicious macaron filling to assemble your macarons with. There are so many different combinations you can create by pairing up different textures and flavours. Here is a list of ideas for all the different flavours and fillings which you can combine together to create your own unique macaron filling.

What is Macaron Filling Made Of?

There are many different types of macaron fillings as mentioned above (buttercreams, curds, chocolate, jam, cream cheese, jelly). Depending on the filling, macaron fillings are usually made from sugar, eggs, chocolate, egg whites, real fruit, extracts, cream cheese and more.

What Fillings are Too Runny or Moist for Macarons?

When I started making macarons, it really bothered me that some of the macaron recipes featured fillings that were, although unique, just not viable for use as macaron fillings. They were either too moist or too soft which can be a real problem for use in macarons.

Moist wet fillings quickly eat away at macaron shells making them soggy while soft fillings easily squish out of the macaron, creating a big goopy mess. The bases below won't be new to any seasoned baker but I wanted to discuss them in context of using them as macaron fillings. I'll list the different type of fillings and the best ways to utilize each one.

I hope you are able to get some ideas to help you start making different macaron fillings. What are some of your favorite flavors? Did I include your favorite filling?

XOXO,
Mimi

Different Categories of Macaron Flavours

Sweet Macaron Flavor Ideas

Chocolate, gingerbread, vanilla, caramel, red velvet, neopolitan, cheesecake, nutella, tiramisu, boston creme pie, fruity pebbles, creamsicle, frosted flakes, cookies and cream, nainamo bar, cinnamon toast crunch, hot chocolate, oreo, creme brulee, kit kat, double chocolate etc.

Savory Macaron Flavor Ideas

Fois gras, pate, white truffle, pate, ketchup, raisin, hazlenut, peanut, walnut, pistachio, salted butter caramel, carrot, rice, olive oil, smoked salmon, sesame, peanut buttery & jelly, pumpkin, fig, popcorn, pink peppercorn, maple bacon, avocado etc.

Fruity Macaron Flavor Ideas

Raspberries, strawberries, passion fruit, lavender, orange, mandarin, apricot, black current, pear, banana, lime, yuzu, coconut, green apple, guava, mango, lemon, melon, pineapple, grapefruit, cassis, peach, blueberry, lychee, rhubarb, orange, cherry, black current, green apple, pomegranate, pink lemonade, watermelon, sour cherry, kiwi, apricot etc.

Floral and Tea Macaron Flavor Ideas

Rose, lavender, bergamot, basil, jasmine, hibiscus, cherry blossom, geranium etc.

Tea and Coffee Flavor Ideas

Earl grey, espresso, coffee, matcha, chai latte, vietnamese coffee, thai iced tea etc.

Exotic Macaron Flavor Ideas

Caviar, wasabi, chilli, mint, jasmine, cherry blossom, ginger, marmite, cinnamon, taro, goats milk, rosemary, pandan, durian, tom yam, samoa, liquorice, cayenne pepper, pandan, strawberry balsamic vinegar, etc.

Candy Macaron Flavor Ideas

Salted caramel, toffee, cotton candy, candy cane, bubble gum, marshmallow, biscoff, butterscotch, s'mores, mint, caramel apple, candy cane, snickerdoodle, rocky road, dulce de leche, raffaello, coffee crisp, snickers etc.

Liqueur Macaron Flavour Ideas

Cognac, grenadine, champagne, rum, vodka, baileys, bourbon, amaretto, eggnog, mimosa, baileys, mocha, irish cream, brandy, campari etc.

Nut Macaron Flavors:

Hazelnut, pistachio, chestnut, pecan etc.

Combination Macaron Flavors

lemon lavender, rose lychee, basil strawberry, tamarind pineapple, pumpkin spice, peanut butter jelly, pistachio & raspberry, paprika strawberry, strawberry shortcake, vanilla cardamom, carrot & orange, coconut rose, daiquiri, peaches cream, raspberry rose, rosemary olive oil, basil strawberry, pistchio & cinnamon, raspberry & matcha, strawberry & passion fruit, mango & jasmine, lavender & jasmine, vanilla & almond, chocolate & espresso, salted caramel & apple, pineapple & coconut, milk & honey, rosemary & lemon, pear & elderflower, strawberry balsamic, salted caramel chocolate, raspberry rose, strawberry rose, caviar marscapone, salted caramel lavender, lemon & avocado, earl grey & lemon, strawberry & vanilla, strawberry & passion fruit, chestnuts & matcha, orange campari, mint & raspberry etc.

Different Categories of Macaron Fillings Include (from strongest/least moist to softest/most moist):

Ganache (strongest/least moist)
Cream Cheese
Buttercream
Curd
Jelly (softest/most moist)
Whipped Cream - (NOT RECOMMENDED FOR MACARONS)

Ganache

Ganache fillings are made from pouring heated cream over chopped chocolate and blending. Butter is added to give it a shiny and smooth texture.

PROS:

Strongest amongst the four fillings
Withstands heat better than all the other fillings. Perfect for travelling
No eggs are used so it can last longer than the other fillings.
Super easy to make
Compliments a wide variety of flavours
Freezes well

CONS:

Some find that chocolate combined with other sweet flavourings make the macaron "too sweet"
It's relatively drier so harder/crispier shells take longer to mature with this filling
Using quality chocolates can make it more expensive than other fillings

Cream Cheese

Cream cheese frosting is made by mixing cream cheese and powdered sugar together along with flavoring and a little bit of milk.

PROS:

Dry and firm filling
Very easy to make
Tangy cheesy taste helps cut down the sweetness of macarons

CONS:

Natural cheesy flavour doesn't complement many different types of flavourings
Some people do not like this cheesy taste
May not be suitable for those who are lactose intolerant

Pumpkin Spice Cheesecake Macarons

Buttercream (four main types from strongest to weakest: American, Italian, Swiss and French)

All buttercreams consist mainly of sugar and fat (butter or shortening). The American one is the simplest one using only sugar and fat. The other three types are meringue-based buttercreams which include the use of eggs.

• American Buttercream •

American buttercream is made from beating butter and icing sugar together optionally along with salt, extract and a bit of milk. It's not considered a true buttercream because it uses powdered sugar. There is a small amount of cornstarch in powdered sugar, which prevents the proteins in the eggs from forming tiny air bubbles that hold the moisture in place. Simply put, the meringue will not form properly if powdered sugar is used.

PROS:

Strongest of all the Buttercreams
Withstands heat better than all the other meringue-based buttercream fillings.
Does not contain eggs so it can last longer than the other buttercream fillings.
Does not contain eggs. Safer for pregnant women and children

CONS:

Super sweet. Coupled with a sweet macaron shell, some might find it overwhelming.
Some find American Buttercream bad tasting in general. ("grocery store" baked goods taste)

Easy American Buttercream with Real Chocolate for Cakes & Macarons

• Italian Buttercream •

Italian Buttercream is made from fat, sugar and eggs. Granulated sugar is heated with water to produce a syrup that is poured into egg whites that are beaten simultaneously. Butter is then whipped into it.

PROS:

Second strongest amongst the four buttercreams
Use of only egg whites allows for it to be snowy white and can be coloured nicely

CONS:

Texture is not as smooth as Swiss buttercream
Heating the sugar while beating egg whites can be tricky
Some find this buttercream too "buttery"

• Swiss Buttercream •

Swiss Buttercream is made from fat, sugar and egg whites. Granulated sugar and egg whites are beaten in a bowl over hot water, butter is then whipped into it.

PROS:

Super smooth silky texture
Easier to make than the Italian buttercream

CONS:

Not as strong as the Italian buttercream

• French Buttercream •

French Buttercream is made similarly to the Italian method except egg yolks are used instead of egg whites. Sugar and water is heated to create a syrup that is poured into egg yolks that are beaten simultaneously.

PROS:

Amazing taste, like whipped custard and less buttery
Helps use up egg yolks that are left over from the macaron making process

CONS:

Fastest to melt due to high fat content, can be a goopy mess on hotter days
Uses a lot more butter than the other buttercreams, may be too "fattening" for some
Use of egg yolks makes this cream yellowy and harder to color

Savoury Macarons - Rose Cream & Duck Apricot Pâté

Curd

PROS:

Very yummy buttery, eggy taste
Tangy fruit curds helps cut down the sweetness of macarons

CONS:

Too soft to use by itself. It is usually added as a dollop in the center with a stronger filling piped on the outside to support it.
Can be moist so it may start eating away at the shell sooner than the other fillings.

Jelly

PROS:

Very refreshing texture and can act to "cut down" the sweetness.

CONS:

Too soft to use by itself. It is usually added as a dallop in the center with a stronger filling piped on the outside to support it.
Can be very moist so it may start eating away at the shell sooner than the other fillings.

Whipped Cream

CONS:

Whipped cream is not recommended as a filling for macarons. It is very high in moisture and will eat away at the macaron shells in a very short amount of time. It's essentially what you see in the box - liquid. Light and airy, great for cakes but not sturdy for use as a macaron gilling.

What is the Best Macaron Filling to Use at Room Temperature or Travelling?

It is important for the filling inside of the macaron to remain stable so that it doesn't become difficult to handle when it starts getting soft. Fillings that contain white chocolate as a base are especially good at remaining stable at room temperature or in humid environments so macarons with this filling is well suited for use on a sweets table or for travel.

What is the Best Macaron Filling for Freezing?

The best filling to use for macarons that will be frozen are ones that are low in moisture and doesn't separate easily when defrosted, these are usually chocolate and meringue buttercream. Depending on how it was made, curds, jams and especially jellies don't do particularly well once frozen and defrosted. I do have one low-moisture lemon curd macaron recipe which freezes beautifully. Please take a look at it if you are interested in using a curd that needs to be frozen.

Which Macaron Fillings are Not Too Sweet?

Sugar is one of the main ingredients in a macaron shell so it may be a little bit too sweet for some people when it is paired with a sweet filling as well. One great way to reduce the sweet taste is to choose a macaron filling that is more tart. This will cut down on the perception of the sweet taste (ex. citrus flavours like lemon or yuzu). Another way is to use contrasting tastes like bitter or salty. For example, the slightly bitter taste of matcha macaron shells is a heavenly pairing with white chocolate while duck pate compliments the sweetness of a macaron shell. Alternatively, a little bit of salt can be added to most macaron fillings to help balance out the sweetness. Lastly, try to avoid using American buttercream (made with butter and powdered sugar) in macaron shells. This filling is much too sweet to be used in combination with a macaron shell.

Best Tools for Filling Macarons

Good quality piping bags like these ones are my favorite. Macaron batter is relatively easy to pipe with any bag but fillings are firmer and are best piped in a sturdy bag to prevent leakage and even explosions of macaron filling onto your finished macaron shells.
Piping tips in a variety of sizes. Round 1A is good for piping regular sized rounds. Round 10 is a bit smaller and it's good for piping the outer ring when creating a dam for a softer filling to be piped in the center.
Couplers are very useful for changing the piping tip while still using the same piping bag midway during piping. This will help cut down on piping bags.
To keep the piping bags securely sealed while piping there are these piping bag twist ties.

French VS. Italian Meringue Macarons

Oct 1, 2014 · 45 Comments

What's the difference between French vs. Italian macarons? It's all in the meringue! Did you know there's a Swiss meringue macaron too?

There are actually 2 main methods of making macarons - the Italian method and the French method (the third method is the Swiss which is not as popular).

Both methods yield essentially the same yummy and gorgeous looking concoction that most people will recognize as a macaron. However, there are a few subtle differences in the shape and taste between the two types. For the consumer, both types are equally delicious, where it really matters is which method you prefer and is able to master as a baker.

Techniques:

The name for the two different methods is derived from the meringue it utilizes - French or Italian. As you may know already, the making of a French meringue involves whipping uncooked egg whites and sugar to create a fluffy and airy base for your dessert. In contrast, the Italian method involves heating up the sugar with water making it into a syrup that is poured into the uncooked egg whites while beating it simultaneously. It is a little trickier to do and also requires a stand mixer. That's why some people think that the French method is simpler and can actually be considered a more "kid-friendly" recipe.

Stability

Even though the Italian Method may be more complicated with more steps, it actually produces a meringue that is very stable to use during the tricky 'macaronage' stage when the dry and wet ingredients are incorporated together. Conversely, the French Meringue may be easier to master but it the macaronage stage is relatively more difficult because the meringue is so delicate. With the French meringue, it's very easy to over mix the batter leading to less than desired results. The Italian method is the more popular method used in most bakeries due to its stability and visual appeal.

LADUREE VS. PIERRE HERME

The two main undisputed authorities on French macarons are the famed bakeries of Laduree and Pierre Herme. In Laduree's Macaron Book, the French method is used. Whereas, Pierre Herme uses the Italian method. (I'm talking purely talking about the baking method provided in their book and not the method used in the stores.)

Appearance

In the Italian method, the cookies usually exhibit a more vertical rise whereas the French ones remains more like a flat disk. The baking temperature and the French meringue itself can affects the feet's development causing their appearance to be more "ruffly" with bigger air pockets in the feet. In contrast, the feet to Italian macarons are usually more vertical and cleaner with delicate air pockets.

Taste

Besides the visual differences, Italian method macarons tend to be more crumbly/powdery while the French method macarons are less sweet, chewier and tastes more like almonds due to the lower ratio of sugar to almonds.

"Which method is better?"

This is purely a personal preference. When I started baking macarons, I really liked the Italian method for its stability and effectiveness but over time, I grew to LOVE the french method since it involved less steps and is generally just easier once you get the hang of it. Also, the chewier texture of the shell is heavenly and allowed the macarons to stay fresh longer and transport more readily.

Which method do you prefer?

XOXO,
Mimi

Macaron Troubleshooting Guide

Oct 1, 2014 · 300 Comments

A variety of macarons with different problems like lopsided, no feet, dry, overcooked, browned bottoms, lumpy, sticky bottoms etc.

Macaron Baking Problems Solved

Having problems with baking French macarons? Here's a macaron troubleshooting guide to help you bake perfect macarons that are round, smooth, have nice feet and are not dry, hollow, overbaked, browned or have sticky bottoms. Before we begin delving into what went wrong with your macarons, make sure you are using a reputable macaron recipe with proper macaron making techniques. Here's my Best Macaron Recipe, this guide is most suited for troubleshooting macarons baked with my French Macaron recipe.

Why Didn't My Macarons Develop Feet?

Macarons may not develop feet due to a "wet" batter, shells were not rested, baking temperature too low or a poorly beaten/broken meringue. See fixes on how to bake macaron with feet below.

Macarons Did Not Develop Feet:

- Macaron shell is too "wet" due to humidity or ingredients themselves had too much moisture FIX: turn on range-hood fan while letting macarons dry, turn on dehumidifier, use "aged" egg whites, avoid use of liquid colouring, use gel colouring instead.

- A skin did not develop before shells were put into the oven FIX: wait at least 30 minutes AND until a "skin" has developed before placing macarons in the oven. It should have a dull matte finish.

- Baking Temperature Too Low FIX: Increase temperature to allow shell to develop properly.

- Poorly Beaten or Broken Meringue FIX: Use some cream of tartar or vinegar to stabilize meringue while beating. Use a clean oil-free bowl and ensure egg whites are free of any yolks. Make sure you achieve stiff peaks but stop beating egg whites once it reaches that stage.

A pink macaron with feet that spreads out.

Why Did My Macaron Feet Spread Outwards?

Macaron feet may spread outwards if the oven temperature is too high or if the batter is overmixed. See how to stop macaron feet from spreading below.

Macaron Feet Develops Quickly and Outwards Past Its Shape

- Baking Temperature Too High FIX: Turn down oven temperature, increase bake time.

- Flat Pancake like Shells from Over-mixed Batter FIX: learn when to stop folding during macaronage

Why Did Macaron Feet Get So Tall?

Macaron feet may become too tall or rise too quickly if the baking temperature is too high, the meringue is over whipped or if improper macaronage techniques were used. See how to fix tall macaron feet below.

Macaron Feet Rises Quickly and Upwards, Feet is Way Taller than its Rise:

- Baking Temperature Too High FIX: Turn down oven temperature, increase bake time.

- Over Whipped Egg WhitesFIX: Stop whipping egg whites once it reaches stiff peaks in the French method. Stop whipping egg whites once it returns to returns to room temperature in the Italian method

- Improper Macaronage Techniques FIX: Deflate some of the air in the batter by using proper folding techniques, should flow like molten lava, do the "Figure 8" test to test consistency

What Are My Macarons Hollow?

Hollow macarons with big gaps inside the shell are caused by a poorly prepared, broken meringue, under baked shells or use of improper macaronage techniques when folding. See how to fix hollow macaron shells below.

FURTHER READING: HOW TO PREVENT HOLLOW MACARON SHELLS

Macarons have Hollow Shells:

- Under Whipping of Egg whites FIX: Make sure you beat the egg whites until stiff peaks before stopping. This will "dry up" the meringue. It should clump into a ball inside the whisk.

- Broken Meringue Due to Over Whipping of Egg whites FIX: Stop mixing egg whites once the white cling onto the bowl and a small clump of meringue is stiff. Stop beating whites as soon as whites have returned to room temperature for Italian method. It should look very thick, glossy and flow off the whisk like a bird's beak. Try whipping the meringue by hand instead with this tutorial.

- Under Baked Shell FIX: increase oven temperature to allow the body to rise fully, French method macarons bake well at degrees of at least 300F+, break open a sacrificial shell to check if it has fully set before pulling out the whole tray, bake until fully set. Make sure your macarons are getting enough heat by using high quality rimless pans. Parchment paper and Teflon baking sheets conduct heat a bit better than silicone mats.

- Improper Macaronage Techniques FIX: Deflate some of the air in the batter by using proper folding techniques. Should flow like slow molten lava. Do the "Figure 8" test to check consistency.

Why are the Tops of My Macarons Brown?

Tops of macaron shells can become browned if the baking temperature is too high or it's too close to the heat source. It's very important to control the oven temperature properly to achieve the desired results. Read how to fix browned macarons shells below:

FURTHER READING: HOW TO USE YOUR OVEN PROPERLY FOR BAKING MACARONS.

Top of Macaron Shells are Browning

- Baking Temperature is Too High FIX: Decrease temperature, increase bake time.

- Too Close to Heat Source (assuming the heat source is from the top) FIX: Move further away from heat source while baking. Place an empty tray on the rack above it to shield it from the heat.

Overbaked macarons with yellowy brown bottoms.

Why are the Bottom of My Macaron Shells Brown?

The bottom of macaron shells can become browned due to high oven temperatures and the baking tray being too close to the heat source. See how to prevent browned macarons below.

FURTHER READING: HOW TO USE YOUR OVEN PROPERLY FOR BAKING MACARONS.

Bottom of Macaron Shells are Browning

- Baking Temperature Too High FIX: Decrease temperature, increase bake time.

- Too Close to Heat Source (assuming the heat source is from the bottom) FIX: Add an extra pan on the bottom of the current tray or move the tray up to a higher rack.

Why are My Macarons Lopsided?

Macarons can become lopsided from improper piping techniques, use of an overly strong fan to dry the macarons, oven's convection fan is too strong, use of a warped baking pan, shells were rested for too long, baking temperature too high or improper macaronage techniques. See how to prevent lopsided macarons below.

Macaron Shells are Lopsided

- Improper Piping Techniques FIX: Make sure you are piping the batter straight down onto the paper or mat while holding the bag perfectly vertically. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a "glue" to keep the paper in place while you pipe.

- Using Too Strong of a Fan FIX: Avoid using strong fans. Turn on fan in range hood as the air direction will be vertical and more uniformed. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a "glue" to keep the paper in place.

- Oven's Convection Fan is Too Strong FIX: Avoid using convection fan. You may need to increase time and decrease temperature since your oven may not be as hot without the convection fan. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a "glue" to keep the paper in place.

- Warped Baking Pan FIX: Use a good quality pan that won't buckle in high temperatures. This is a sturdy, rimless baking pan that conducts heat well for macarons. Throw out old warped pans.

- Shells Rested for Too Long FIX: Place shells in oven once it has developed a "skin"

- Baking Temperature Too High FIX: Decrease temperature, increase bake time.

- Improper Macaronage Techniques FIX: Make sure you are folding the batter properly and the wet/dry ingredients are homogenous before piping. Deflate some of the air in the batter by using proper folding techniques, should flow like molten lava, do the "Figure 8" test to test consistency

Why Do My Macarons Have Nipples or Points?

Macaron shells can have unsightly nipples or points due to an under-mixed batter. See how to prevent baking macarons with points or nipples below.

Macaron Shells have "Nipples"

- Batter is Under-Mixed FIX: Add a few more folds next time. Learn to judge when to stop folding macaron batter. Rap the tray of piped macarons on the counter a few times, this will smooth out nipples from a properly mixed batter.

Why are My Macaron Shells Bumpy?

Macaron shells can be bumpy if the batter is not mixed properly and the almond flour/powdered sugar mixture is not sufficiently sifted. Learn how to prevent bumpy macaron shells below.

FURTHER READING: HOW TO BAKE SMOOTH AND ROUND MACARON SHELLS

Macaron Shells are Lumpy and Bumpy

- Batter Not Mixed Properly FIX: Make sure you are folding the batter properly and the wet/dry ingredients are homogenous before piping.

- Almond Flour and Powdered Sugar Not Sifted FIX: Throw both ingredients into the food processor, sift and discard bits that cannot be sifted. A simple small food processor like this one is sufficient.

Why are My Macaron Shells Not Round?

Macaron shells can become irregularly shaped due to improper piping techniques, use of clogged piping tips, batter not properly incorporated, use of low quality parchment paper or an over-mixed batter. See how to fix macaron shells that are not round below.

FURTHER READING: HOW TO BAKE SMOOTH AND ROUND MACARON SHELLS

Macaron Shells are Not Round

- Improper Piping Techniques FIX: Make sure to use proper piping techniques along with a sturdy piping bag that won't buckle as you pipe, Ziplock bags are not very good for piping macaron batter. Hold the bag vertically while piping, squeeze an equal amount on all sides.

- Clogged Pipe Tip FIX: Clean debris out of the tip before piping.

- Batter is not incorporated properly FIX: Use proper folding techniques to create a homogenous batter. Non homogenous batter creates "bumps" while piping.

- Use of and/or low quality parchment paper FIX: Use high quality parchment that won't curl easily when it comes into contact with the batter. Dab a little bit of batter on the bottom of all four corners of the parchment paper so it will act as a "glue" to keep the paper in place. Use a silpat mat instead, it will create beautiful round macarons every time.

- Over-mixed batter FIX: Learn to judge when to stop folding macaron batter. Immediately, as soon as the batter looks homogenous, pick some up with the spatula, drop it back into the bowl and observe how it falls back into itself. It should not look like a "PLOP". Rather, it should look like slow moving molten lava. It should fold into itself a few times like a ribbon but not like runny pancake batter.

Macarons with concave, contact-like shells.

Why Do My Macarons Have a Concave or Inverted Bottom?

Sometimes macarons will have an inverted bottom like a contact lens and it doesn't stick to the baking mat. This can be caused by an over-mixed batter coupled with the use of a silicone baking mat. See how to prevent concave macarons below.

Macaron Shells are Concave like a "Contact Lens", Bottom does not Stick to Mat

- Over-mixed Batter PLUS use of Silat Mat- Batter is too runny PLUS use of Silpat Mat FIX: This is one of the least discussed troubleshoots out there. If the batter is too runny, the shells will not develop properly. When piped onto a silpat mat, this problem is exacerbated by the fact that it will not stick onto the mat at all once baked. The feets will not stick to the silpat and breaks away. The body also rises to the top without touching the mat so it never full cooks on the bottom. If you find that your batter is already over mixed and unsalvageable, pipe them onto parchment paper instead. It will develop on the parchment paper but it will be runny and therefore, not round. A little more heat during baking helps fix this already broken batter. Preemptive measures include ensuring that you're using aged egg whites and whipping it to stiff peaks. This makes a big difference!

Why are My Macaron Shells Flat?

Macaron shells may come out flat due to over-mixed batter or a poorly prepared "wet" batter. See fixes below.

Macaron Shells are as Flat as Pancakes/They Spread Quickly Once Piped

- Over-mixed Batter FIX: There is no way to salvage batter that is over-mixed. Once you deflate all the air in the meringue, the shells will not develop properly once placed in the oven. Start again. If you do want to bake them anyway, make sure you do not use a silpat mat as they will not stick to the mat and you will end up with concave shells that cannot be filled.

- Wet Batter FIX: Ensure your egg whites are aged and you are have reached stiff peaks before folding. Do not overfold as mentioned above.

Why Did My Macaron Shells Crack?

Macaron shells can be cracked due to excess air that is trapped inside the macaron shell, oven baking temperature that is too high or a weak meringue. See how to fix cracked macaron shells below.

Macaron Shell has Cracked

- Did not rap the tray against the counter after piping FIX: rap the tray firmly against the counter after piping. Flip the tray around and do it again in case you missed certain spots.

- Hot spots in the oven FIX: make sure you are getting good circulation in your oven by only baking one tray at a time.

- Meringue not stiff enough FIX: beat until stiff peaks form.

Macaron that is overbaked, browned, hard and dry.

Why are My Macaron Shells Hard and Dry?

Macaron shells can be hard and dry to to over-baking. See fix below.

Macaron is Hard and Dry:

-Over baked shells FIX: this is an easy fix! Fill the macaron with the filling and allow it to "mature" for 24-48 hours. It will soften up. You can always brush the bottom of the shell with milk or a syrup in the same flavor as your filling to help soften the shell.- Turn down temperature or decrease baking time on your next try

Macaron shells that are sticking to the pan.

Why are My Macaron Shells Sticky and Sticking to the Pan?

Macarons that don't release easily, sticking to the pan may be caused by under-baking, a "wet" batter or use of improper macaronage techniques. See how to prevent sticky shells below.

Macaron is Wet and Sticks to Pan after Baking:

- Under baked macarons FIX: Increase temperature or bake time

- Improper Macaronage Techniques FIX: Deflate some of the air in the batter by using proper folding techniques, should flow like molten lava, do the "Figure 8" test to test consistency. Do not overfold.

Why Do Macarons From the Same Batch Yield Different Results?

Macarons that yield different results within the same batch can be due to poor oven circulation, improper macaronage techniques, inadequate or different resting times or under beaten egg whites.

Macaron has Inconsistent Results within the Same Batch:

- Poor Circulation in Oven FIX: Use convection setting, only bake one tray at a time.

- Poor Macaronage Technique FIX: Make sure batter is fully incorporated and you use the right folding techniques to deflate some of the air in the meringue

- Inadequate Resting Time or different resting times FIX: Make sure shells have developed a "skin" and looks dull and matte before placing in the oven. Don't forget, if batter from the same batch yields inconsistent results when piped onto different trays and baked at different times, this might be due to changes in oven temperature or too little or too much resting time.

- Under Beaten Egg Whites FIX: Make sure meringue reaches stiff peaks in the French method

Macaron shell that is wrinkled and blotchy.

Why are My Macaron Shells Wrinkly and Blotchy?

Wrinkly macaron shells are caused by oven temperatures that are too low, over beaten meringues, over-mixed batter, incorrect ingredient ratios or use of "oily"/old/wet ingredients. See how to fix wrinkly and blotchy macarons below.

Macaron are wrinkly and/or blotchy:

- Temperature too low FIX: try increasing your temperature by 25-50 degrees

- Overbeaten meringue FIX: Stop beating once the egg whites have clumped in the whisk and reached stiff peaks

- Overmixed Batter FIX: Fold only until the Figure 8 stage. Add colour in the meringue stage and not the folding stage as it's easy to overmix batter

- Incorrect ratios of ingredients FIX: if adding other ingredients to the shells such as cocoa powder or matcha powder, ensure that you're adding an amount that won't compromise the integrity of the make up.

- "Oily" ingredients FIX: over-processed almonds or addition of other ingredients that comprimise integrity of the shells. Always grind almonds with icing sugar. Check that your gel colours have not become runny. Always use gel colours instead of liquid, certain brands are more concentrated than others and requires less, recommended gel colour for macarons. Check the expiry date and composition of dry ingredients added to shells (cocoa powder, match etc.). Almond flour can be baked in the oven prior to use to "dry it out". Better yet, make your own almond flour for the most consistent and stable results. Here's how to make your own almond flour.

Macaron shell that is porous with little holes on top.

Why Are My Macaron Shells Porous with Little Holes on Top?

Porous macarons with holes on top are caused by a meringue that is too soft or a wet batter. See how to fix porous macarons below.

Macarons are porous with holes:

- Meringue too soft or broken FIX: Beat meringue until stiff peaks and stop immediately once stiff peaks has been reached.

- Batter too wet FIX: Watch out for addition of ingredients with too much moisture like extracts, water-based food color or expired gel colours. Do not use extracts in the batter if you don't have a reliable recipe for this. Recommended gel colour for macarons.

Note: porous macarons are not due to oven temperatures.

Why is My Meringue Not Stiffening Up?

The meringue may take a long time to reach stiff peaks (or never reach that stage) because of cold egg whites, foreign substances in the meringue, improper whipping speed or its already over-whipped.

FURTHER READING: HOW TO WHIP PERFECT MERINGUE FOR MACARONS

Meringue doesn't get stiff

- Egg whites are too cold FIX: cold egg whites are harder to whip and takes longer to increase in volume. Let the egg whites come to room temperature naturally or by placing the egg whites in a cup surrounded by warm water.

- Foreign substances in the meringue FIX: make sure the bowls and whips are completely clean, dry and free of oils. To remove oils, use lemon juice or vinegar to wipe down equipment before whipping. Use stainless steel or glass bowls instead of plastic. Use caution when adding extracts into the meringue as using too much can deflate it.

- Improper whipping speed FIX: Avoid whipping on high in the beginning. Start whipping on low speed and gradually increase to medium and then to medium-high. While whipping can be done by hand, it is recommended to use a hand-held mixer or Kitchenaid.

- Meringue is already over-beaten FIX: over-beaten meringues will become grainy and flat. Start again and next time, test the meringue occasionally to see if it has reached stiff peaks. Stop mixer, pull the whisk out and see if the peak left in the meringue points upwards without drooping. The bowl can be turned upside down and the meringue won't slide.

Note: adding cream or tartar or another acid into the meringue can help stabilize it.

Macaron batter is getting drier and getting thicker from folding.

Why Does My Macaron Batter Get Thicker While I Am Folding?

Sometimes, macaron batter actually gets thicker while folding. This can be due to incorrect measurement of ingredients, incorrect division of batter if making multiple batches, meringue is too try or gel colors are corrupted. See how to prevent macaron batters that get thicker while folding.

Macaron batter gets thicker while folding:

- Incorrect measurements of ingredients FIX: a kitchen scale is a must when making macarons. If you use cups to measure your ingredients, you might end up with too much almond flour or too little egg whites leading to a thick dry batter that never thins out no matter how much you fold.

- Incorrect measurements when splitting the batter to make multiple colors. FIX: Use a kitchen scale to carefully weigh out ingredients. Make one batter at a time for each color. Completed batters can be kept inside a piping bag for up to 2 hours.

- Meringue too dry FIX: Make sure the sugar is added into the egg whites at the correct time, when the beater starts leave tracks in the egg whites, add the sugar and do not overbeat. Stop whipping once the meringue does not slip in the bowl when turned upside down.

- Gel colours are corrupted FIX: Shake bottles before using and add the colour during the meringue stage instead of the folding stage. Make sure they are not expired.

Why is My Macaron Batter So Runny?

Runny macaron batters that fall off the spatula quickly like pancake batter are caused by a poorly prepared meringue, introduction of foreign ingredients into the batter or from over-folding during the macaronage stage. The ideal macaron batter should be thick and slow-flowing like honey.

Macaron Batter is Runny:

- Poorly prepared meringue FIX: Beat meringue to the stiff peak stage before folding.

- Introduction of foreign ingredients into the batter FIX: Be cautious when adding extracts into the meringue, this can easily deflate it. It's better to flavour the macaron with the filling instead. Be careful when adding other foreign substances into the batter which can cause it to become "wetter".

- Over-folding during macaronage FIX: Constantly check the batter consistency while folding. Stop folding immediately when the batter flows slowly like honey and a figure-8 pattern can be drawn when the batter is picked up and dropped. See video on How to Fold Macaron Batter in real time.

Here are some other posts which will help you fix your macaron problems once you have pinpointed what the problem is after reading this Troubleshooting guide:

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❤ Step By Step

❤ Vanilla Chiffon Cake Recipe

❤ CONTENTS ❤

❤ Tutorial

❤ Tools Needed:

❤ TECHNIQUES TO MASTER

What Fillings are Best for Macarons?

What is Macaron Filling Made Of?

What Fillings are Too Runny or Moist for Macarons?

Different Categories of Macaron Flavours

Sweet Macaron Flavor Ideas

Savory Macaron Flavor Ideas

Fruity Macaron Flavor Ideas

Floral and Tea Macaron Flavor Ideas

Tea and Coffee Flavor Ideas

Exotic Macaron Flavor Ideas

Candy Macaron Flavor Ideas

Liqueur Macaron Flavour Ideas

Nut Macaron Flavors:

Combination Macaron Flavors

Different Categories of Macaron Fillings Include (from strongest/least moist to softest/most moist):

Ganache

Cream Cheese

Buttercream (four main types from strongest to weakest: American, Italian, Swiss and French)

• American Buttercream •

• Italian Buttercream •

• Swiss Buttercream •

• French Buttercream •

Curd

Jelly

Whipped Cream

What is the Best Macaron Filling to Use at Room Temperature or Travelling?

What is the Best Macaron Filling for Freezing?

Which Macaron Fillings are Not Too Sweet?

Best Tools for Filling Macarons

Macaron Baking Problems Solved

Why Didn't My Macarons Develop Feet?

Why Did My Macaron Feet Spread Outwards?

Why Did Macaron Feet Get So Tall?

What Are My Macarons Hollow?

Why are the Tops of My Macarons Brown?

Why are the Bottom of My Macaron Shells Brown?

Why are My Macarons Lopsided?

Why Do My Macarons Have Nipples or Points?

Why are My Macaron Shells Bumpy?

Why are My Macaron Shells Not Round?

Why Do My Macarons Have a Concave or Inverted Bottom?

Why are My Macaron Shells Flat?

Why Did My Macaron Shells Crack?

Why are My Macaron Shells Hard and Dry?

Why are My Macaron Shells Sticky and Sticking to the Pan?

Why Do Macarons From the Same Batch Yield Different Results?

Why are My Macaron Shells Wrinkly and Blotchy?

Why Are My Macaron Shells Porous with Little Holes on Top?

Why is My Meringue Not Stiffening Up?

Why Does My Macaron Batter Get Thicker While I Am Folding?

Why is My Macaron Batter So Runny?