Macaroons are difficult to perfect at first but with practice they're easy to make at home.
I took a beginner's class and here are some fundamental rules I learned to get them right.
1) Measure your ingredients precisely. If the recipe calls for 140 grams of egg whites, don't estimate. You must measure them out. Any variation will be reflected in the structure of the meringue.
2) You must follow the recipe exactly. An oven thermometer is essential because the majority of home ovens are inaccurate and will have hot spots.
3) Use your eyes to determine when to stop beating the egg whites. As soon as they form stiff peaks (and create "waves" across the sides of the bowl), stop as you'll overbeat the egg whites and the macaroon will be dry.
4) Separate eggs three days ahead. That way the white hold air better and will be more voluminous.
5) Folding in the meringue (beaten egg whites with caster sugar) with the ground almond and icing sugar is key. You need to do it swiftly and in a consistent movement until it passes the drop test. When a third of the mixture falls fluidly and has a shiny surface, it's ready to be piped. Pour the mixture, don't scoop it in the piping bag.
6) Don't use liquid food colouring. Any water based ingredients will interfere with the structure of the macaroon. For beginners, stick with warm colours (we used yellow or pink gel colouring) as they are more stable through baking rather than greens, blues, and purples.
7) Piping technique is important. Lower the nozzle at a 90 degree angle 1/2 cm away from the tray. Squeeze gently in the one spot (don't swirl around in a circle) with the hand holding the piping bag at the end. The other hand is for holding the nozzle in place. Stop squeezing when the macaroon template is filled and flick away to the nozzle horizontally to round off.
8) Allow the macaroons to form a skin before baking. Let them sit for 10-15 mins until they can be lightly touched without stickiness.
9) Use the right tools. We piped on silicon matts over macaroon templates. The matts are good for heat dispersion and macaroons are easier to remove after baking. Also we filled the macaroons with chocolate ganache with palette knives because they are fragile.
10) Practice practice practice. The more you do it, the more you will learn to get them perfect.
My first batch of macaroons. They had a uneven surface and looked like nipples because I did'nt flick off when piping and my mixture needed to be folded for longer.
Here's what they're supposed to look like.
Our macaroons fresh out of the oven.
Not sure what happened to the one in the center. Atleast they had good "feet".
Chocolate ganache filling. It's hot whipping cream mixed with dark chocolate chips (50% cocoa) and cooled under cling film.
My first batch was described as rustic by the instructor. They look like spinning tops but atleast they were delicious.
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