One reason that people may not bake macarons themselves is they believe it would be too difficult. For many, however, this belief is based on common misconceptions that can be challenged.
What Are Macarons?
Macarons are a meringue-based French confectionery. The famous Parisian versions are small, light and round with a filling between two outer pieces. Sometimes you find them in an afternoon tea box delivery, such as those from www.afternoonteabox.com/. Macarons should not be confused with almond or coconut-based macaroons.
Common Myths
They Cannot Be Made in Humid Weather
Any baker knows that moisture can affect their work, but the sensitivity of macarons has been exaggerated. You can use a dehumidifier, rest near a fan or avoid resting all together to mitigate the impact.
Egg Whites Should Be Aged First
Aged egg whites see their protein break down, making them easier to whip, but this can also be achieved by warming them. Aged whites have less water, but this is also true of egg white powder.
Limit Your Use of Food Colouring
When you picture macarons, you probably imagine brightly coloured shells. You cannot achieve these without large amounts of food colouring, potentially in gel as well as powder form.
Be Gentle When Folding Your Batter
All being too gentle is likely to do is make it take much longer to remove air bubbles and achieve the correct consistency. It is possible to be vigorous without overdoing your folding.
Let the Batter Form a Skin
Resting can be important when you use a lot of food colouring in your macarons, but there are alternative recipes using a no-rest method that work successfully without letting a skin form.
You Need to Tap the Trays on the Countertop
This is supposed to evacuate trapped air so the shells do not crack. Trapped air can create bubbles, but cracks are more likely to be from under-whipped meringue or lack of resting.
If you want to make macarons, do not be disheartened by common myths. Approach the process with a realistic understanding of its challenges.
