List of Every Ingredient and Tool You Need to Make Macarons

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What ingredients do you need to make macarons?

  • Almond flour
  • Pasteurized egg whites (carton, not separated eggs)
  • Icing sugar
  • Water
  • Sugar
  • Food coloring – gel or powdered (optional)
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What kitchen tools do you need to make macarons?

  • Stand mixer
  • Thermometer
  • Scale
  • Aluminum baking pan
  • Silpat or Parchment paper

Do you need a stand mixer to make macarons?

Yes. You have to whip the egg whites 20-30 minutes with a stand mixer to make macarons.

Tips for making macarons

  • Sift and weigh icing sugar and almond flour
  • Weigh egg whites and separate into your stand mixer and mixing bowl
  • Start the egg whites with the stand mixer on high
  • Weigh sugar and water
  • Use a thermometer to get the sugar and water to 118 degrees C exactly. Do not mix the sugar and water at all during the heating process
  • Mix the egg whites in the mixing bowl with the icing sugar and almond flour to create a paste
  • Pour the sugar mixture down the side of the stand mixer bowl while it’s mixing on low-med
  • Whip the stand mixer egg whites and sugar syrup together until you can turn the bowl upside down and nothing moves
  • Mix the meringue with the almond paste until it flows like lava
  • Pipe the mixture onto a Silpat mat and let sit for 30 min
  • Bake for 12-14 min at 300 degrees F
  • Let cool at room temperature on the mat
  • Fill the macarons
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Are Macarons really that hard to make?

Yes.

Things that can make macarons fail:

  • Old baking pans that don’t conduct heat well
  • Not whipping your egg white meringue until you can turn it upside down in the bowl
  • Not getting the temperature of the sugar syrup up to the correct temperature
  • Mixing the macaron batter too much or too little
  • Not using a scale to measure ingredients

What is the best baking sheet for macarons?

Aluminum baking sheets are the best for baking macarons.

  • Conducts heat well – Aluminum is the best metal for heat distribution
  • Even heat distribution throughout the pan – no hot spots
  • Durable/sturdy/heavy duty
  • Commercial-grade baking pan
  • Hand wash only to keep them their best
  • Resists warping
  • Withstands temperature changes -40 – 580 degrees F