4 Rules for Creating Macarons

Posted in: Culinary ArtsLeave a Comment

Written by Rob Sutter

Believe it or not, macarons are some of the most difficult confectionaries to create. The main reason for this is that they are extraordinary delicate, which means that anything from direct handling to the environment itself can have an impact. Of course, it’s not like the culinary arts is the only major with hard-to-grasp topics. Take a look at veterinary school, where students cover topics like Wobblers and other complex animal diseases. Even though budding culinary specialists might believe otherwise, creating macarons comes with its own degree of challenge.

However, in order to reduce the risk of ruining these in your kitchen, there are certain rules you’d be wise to follow. Perhaps you’ll pick up on these during your time in the kitchen, as an aspiring chef. It’s just as easy to assume that you’ll learn about this process in culinary school. In any event, to make the best macarons possible, please follow these 4 rules.

Know just how delicate they are – One of the reasons why macarons are so appetizing is due to their flaky texture. They are sweet, without question, but there’s savory component that the best chefs are able to nail. With that said, the delicate nature of macarons can prove to be a hindrance for those who are new to the culinary arts. Presentation matters, which is one of the reasons why a chef might employ a social media agency to show off his works of art. Keep this in mind when creating said confection.

Be mindful of food coloring – Another selling point of macarons is the numerous colors they come in. These come about due to food coloring, though the lack of toxicity ensures that these won’t have a negative impact on your body in the chemical sense. However, you should be mindful of what type of coloring you decide to use. Select the wrong ingredient, and the consistency of your macarons will be ruined. For the sake of this dish, choose a gentler coloring.

Don’t overbeat your egg whites – One of the most crucial ingredients for creating macarons are egg whites. What this means is that you must beat them until they are at the proper consistency for this recipe. Ideally, you should take part in this until the ingredient in question doesn’t move when the bowl shifts in your hands. If you overbeat them, they can become dry, which does no favors for your macarons. Keep this in mind so that you save time.

Macarons are best when cold – Once you are done cooking your macarons, make sure that you leave them out for a while to cool. After all, these delicacies are known for being served under this temperature, which allows them to become more satisfying as a result. When you remove them from your pan too soon, they run the risk of sticking, meaning that your culinary creations can be ruined. Simply put, patience works to your advantage.

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