Watch our Video!
Thank you for purchasing our Macaron Mix. To help ensure your macarons come out beautiful, we created this video to help walk you through the process. Down below, e've also listed a few of the most common mistakes when it comes to macaron making! If you have any questions during the process, feel free to contact us through chat or email and we'll be right there to help you!
Our mix is designed to take out the trouble of sourcing and weighing ingredients. With that said, there is still some necessary technique to perfecting this little "bisquit" . Please watch the video closely. There are three main areas where macarons tend to go sideways:
1- Make sure you have stiff stiff peaks when making your meringue. Test this by pulling off the whisk attachment from your mixer, swishing it around the bowl of whipped egg whites and sugar, and flipping it upside down. If the peak stands straight up, you're good!
2- During the macaronage process, you must fold the batter just until it starts to ribbon off your spatula. If you continue after that, you will weaken the batter, removing all the air, and create sunken or shriveled macarons. On the flip side, if you don't mix long enough, you will be left with stiff batter that won't spread out into circles on your baking sheet when piped.
3- Make sure your macarons are completely dry before putting them in the oven. This process could take 1-2 hours. If you gently touch them and you can make an imprint with your finger, they're not ready. Putting them in the oven too soon will cause them to crack in the oven. We recommend piping a couple samples on a test sheet of parchment to make sure they're ready to go. That way, if they're not, you only ruin a couple, not your whole pan.