Blackberry Macaron Recipe (2024)

FAQs

What is the secret to good macarons? ›

Macarons are notoriously finicky. Beat your egg whites too little or too much and you're left with flat macarons. Fold in your powdered sugar and almond flour a few too many times and the tops crack. Even a rainy day (something completely out of your control) can ruin them.

What causes fragile macaron shells: -under baked shells (or baking at too low of a temp) -over mixed batter (over macaronaging) -oily almond flour -over beaten meringue (in the case of Swiss) -unstable meringue (for example if you use carton egg whites you might get a batch like this) Any questions?

In any case, a macaron should be light, crunchy on the outside, and soft in the center. People love jam fillings, buttercream fillings, and ganache fillings, which add to the softness. On the same note, when you eat a macaron, you should be able to eat a few without feeling heavy.

French method

The most popular method, and also the simplest one, because it requires less steps. The French method consists of whipping the egg whites with some form of stabilizer such as cream of tartar, until foamy, and then adding the granulated sugar and continuing to whip until the meringue achieves stiff peaks.

Flavor of the Macarons with All-purpose Flour versus Almond Flour. The macarons made with almond flour taste delicious as you probably know, they have a delicate sweetness to them. However, expect the macarons made with all-purpose flour to be chalky and not taste sweet.

Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature. How long do macarons last? Macarons typically last for 2-3 days at room temperature, or up to a week in the refrigerator.

Meanwhile preheat your oven to 325 degree F (160 degree C) with the oven racks in the top and bottom third of the oven. Bake the cookies (two sheets at a time) for about 14 - 16 minutes, rotating the pans top to bottom, front to back, about halfway through baking.

What makes macarons good? ›

The crisp, delicate cookie shell gives way to a soft, chewy interior, while the filling provides a burst of creamy sweetness. Additionally, the wide variety of flavors available means that there is a macaron for every taste preference.

Fine Mesh Sieve: To obtain a shiny and smooth macaron shell, you must run the almond flour and confectioners' sugar through a fine mesh sieve. You can use a hand crank sifter if you have one, but I prefer using a mesh one.

Drying out the tops of the shells a little can help them rise evenly when they hit the oven. And maintain a smoother dome shape. Let the pans sit on the counter for 10 to 20 minutes before baking. Bake: Bake the macarons at 290-300 F until the tops are dull and the batter is set, between 14 to 18 minutes.