If you know me even a little, you’ve probably heard the story of me in Paris, tasting a passion fruit macaron for the first time and falling in love with it. I moved back to India in 2009 and spent a LOT of time working on making the perfect macaron. So I get it. I understand how hard and frustrating it is to keep trying to make them and to keep failing! Once I mastered making a macaron, I could make them in my sleep.
I conduct classes at our kitchen in Mumbai to teach you an easy way to make them at home. I highly recommend doing a class because watching it being done is the easiest way to learn. If you can’t make it here, I have a basic recipe in my book ‘Big Book of Treats’.
I’m sharing some tips and tricks below to help you make the perfect macaron at home! Happy baking <3
- Get a good digital weighing scale and measure all your ingredients! Accurate quantities is the most important step in baking.
- Use egg whites that are a day old (separate your egg whites and keep them in the fridge overnight).
- Use fine almond powder. Remember, the finer your almond powder, the smoother your macaron shell.
- The drying stage is very essential before baking your shells. This depends on the humidity in the room. Please make sure the shells are dry or you’ll have cracks on the surface when you bake them.
- Once you’ve sandwiched the macarons, make sure to leave it in the fridge overnight before eating them. The resting stage is crucial and gives the macaron its softness.