Mimi’s best macaron recipe, used by countless other bakers for making non-hollow macarons successfully at home or in a commercial kitchen. It covers proper macaronage techniques, aging the egg whites, making the meringue, the figure-8 test, resting the shells and more. Video and template is provided.
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 […]
I wrote this post because I found that there wasn’t much information about how to use your home oven properly when baking macarons. Unlike spacious and sturdy commercial grade ovens with even heat distribution, home ovens can be temperamental and seem to need a lot of coddling. For any home baker, it’s very important to […]