Welcome to the colourful and delicious world of macarons! These delicate, airy treats are a favourite among dessert lovers everywhere. Whether you’re a baking enthusiast or a beginner, mastering the art of making macarons can be both fun and challenging.

At Nanatang, a renowned bakehouse and studio in Singapore, anyone can create these little masterpieces with guidance and practice. Let’s dive into the fascinating process of making perfect macarons and share some handy tips to achieve the best shape and flavour.

A Brief History of Macarons

Macarons have a rich history that dates back to the 8th century. They are believed to have originated in Italy, where monks first created them before they were eventually brought to France by Catherine de’ Medici’s Italian pastry chefs in the 16th century. Macaron comes from the Italian word maccherone, which means fine dough. Initially, these early macarons were a simple mixture of almonds, egg whites, and sugar cookies.

It wasn’t until the 20th century that macarons took on their modern form, thanks to Pierre Desfontaines of the famous Parisian patisserie Ladurée. He introduced the idea of sandwiching two macaron shells with a filling, creating the delicate and flavourful treats we know today. Since then, macarons have become a symbol of French patisserie and a beloved dessert worldwide.

The Recent Popularity of Macarons

In recent years, macarons have grown in popularity, becoming a trendy and sought-after dessert globally. Their rise to fame can be attributed to their aesthetic appeal, flavour versatility, and the world’s increasing interest in French cuisine. Social media platforms like Instagram and Pinterest have also played a significant role in popularising macarons, with their colourful and photogenic appearance making them a favourite subject for food bloggers and influencers.

Macaron boutiques have popped up in major cities worldwide, each offering unique and innovative flavours. This trend has also inspired home bakers to try making macarons, leading to many online tutorials and baking classes. At Nanatang in Singapore, we offer specialised macaron-making workshops catering to beginners and experienced bakers, helping them perfect their technique and create beautiful, delicious macarons.

Understanding the Basics

Before we get into the tips, it’s essential to understand what makes a macaron distinct. The perfect macaron has:

A smooth, glossy shell: This is achieved by mixing the batter and allowing the macarons to rest before baking.
A chewy, moist interior: Achieved through the right balance of ingredients and precise baking time.
A “foot” or “pied”: The ruffled edge around the bottom of the macaron is a sign of a well-made macaron.

Tips for the Perfect Shape

Use a Template: Consistency is key in macaron making. Using a template or macaron mat ensures all your cookies are the same size. This not only looks better but also ensures even baking.
Proper Piping Technique: Hold your piping bag vertically and squeeze evenly. Practice makes perfect, and it’s worth time to get the hang of it.
Tap the Baking Sheet: After piping the macarons, tap the baking sheet on the counter a few times. This helps to release any air bubbles and flatten the tops.
Resting Time: Allow the piped macarons to rest until they form a skin. This is crucial for developing the iconic macaron “foot” during baking.

Tips for the Best Flavour

Quality Ingredients: Always use high-quality almond flour and fresh eggs. The flavour of your macarons heavily depends on the quality of the ingredients.
Flavour Infusions: Get creative with your flavours! Infuse your fillings with real fruit purees, high-quality chocolate, or tea leaves. The possibilities are endless.
Ageing the Egg Whites: Letting egg whites age (sit in the fridge for a day or two) can help achieve a better meringue, which is crucial for the texture of the macarons.
Flavour Pairings: Think about how flavours complement each other. Classic combinations like chocolate and raspberry, lemon and lavender are always a hit.

Troubleshooting Common Issues

Even with the best tips, macarons can sometimes be temperamental. Here are some common issues and how to fix them:

Cracked Shells: This can be due to over-mixing the batter or not allowing the macarons to rest long enough. Ensure you follow the macaronage technique correctly and give them enough time to form a skin.
Hollow Shells: This is often a result of underbaking. Make sure to bake your macarons until they are firm to the touch, and let them cool completely before removing them from the baking sheet.
No Feet: This can be caused by under-whipped meringue or high humidity. Whip your meringue to stiff peaks and try to bake on a dry day or use a dehumidifier.

Storage and Serving Tips

Mature Your Macarons: For the best flavour and texture, let your filled macarons mature in the fridge for at least 24 hours before serving. This allows the flavours to meld together and the shells to soften slightly.
Proper Storage: Store your macarons in an airtight container in the fridge. They can last a week but are best enjoyed within a few days. You can also freeze macarons for up to three months.
Serving Temperature: Macarons are best enjoyed at room temperature. Take them out of the fridge about 30 minutes before serving to allow them to come to the perfect temperature.

Conclusion

Making perfect macarons is a journey of patience and precision, but the results are gratifying. With these tips and a bit of practice, you’ll be well on your way to creating macarons that are as beautiful as they are delicious. At Nanatang, we’re here to support you every step of the way with our classes and expert advice. Click here for our specialised macaron workshops, from Korea’s sensational fatfat-carons to classic and themed ones. Happy baking, and remember, the perfect macaron is within your reach!

For more tips and personalised guidance, visit Nanatang or visit our website for upcoming baking classes and workshops.