Thank you so much for all of this wonderful information! I tried making macarons the first time, and they were not too bad. The main problem I had was that my macarons had big feet and they seem to have exploded uncontrollably. I forgot to take some pictures, but they are very similar to the image below that I found on google. Any idea what went wrong? Oddly enough, the first batch that went into the oven turned out pretty decent, but each subsequent batch that went in ended up getting worse and worse (and they all used the same exact batter)!

Pavoni Silicone Macaron Mat | Craft Company

All Offers Kitchenware Offers Homeware Offers Outdoor Living Offers Clearance Dry:Soon Heated Airer Bundles Spend more, save more on selected knives Take the almond meal/confectioners sugar mix that you have sifted the hell out of and dump it in. All of it. It’s cool. I promise. NOW… Here is where I hypothesize most people make their mistakes. Folding. If you just go stir-crazy on this mix, you’ll ruin everything (been there. done that. have the t-shirt.). Fold and pull the spatula around the bowl. If you aren’t familiar with folding, jump over to YouTube and do a bit of research. I find that many people do this incorrectly. Lightly, but with great confidence, take your rubber spatula and roll it around the batter in the bowl and fold the mixture over itself. It will look like it just isn’t mixing and that you have too much of the almond mix. Trust me here! Keep going.You want to do this and then when it is coming together, start to drag (pressing the batter against the sides) the mixture around the bowl. Once you get your macarons piped, you’ll be happy to know that I encourage you to beat the daylights out of them. Hold the baking sheet a good foot or so above your table/floor/whatever flat, solid surface is nearby. Drop the pan (evenly) like Missy drops a beat. Repeat several times. Then do it once more. This ensures that all of the bubbles make their way out of the batter. If you don’t do this well, you will end up with hollow macarons. While macarons are widely available in many stores around the world, you can also make them at home.Add food coloring here if desired. Add a bit more than you think you need, as it will fade slightly when baking. A lot of people use the two circles for different sizes, but I added it because of my workflow with piping the macarons. I hold the bag an inch above the paper and pipe directly down at 90 degrees until the batter is to the outer edge of the inner circle on the template. Then when I bang the pans out (more on that in the post body), it expands out to the outer circle. It’s a guide for myself to know when they are all consistently the same size for baking. Hope that helps! I have readen your text more than once. It was very difficult to me to achieve good results with macaron in Rio de Janeiro. Not lot of people here get success with the recipe. Love it! Thanks so much for sharing the photo. I love seeing what people can make. Glad it worked out for you!

How to Use a Macaron Mat - Kitchen Foliage How to Use a Macaron Mat - Kitchen Foliage

I would give them a go again but try by hand if you didn’t do that before. Certainly, whip the whites in a mixer, but after that, it’s all by feel and senses that unfortunately just take some time to learn. BE sure to give the figure 8 test a try that I explain in the post above. Yes, we know, this isn’t a traditional-looking macaron but would be the point of baking if there isn’t some joy in it? A couple of things I could recommend. This is the French method of making macarons. If you can’t get this to work,. I would try the Italian method using hot sugar syrup. They are still great, and can be more stable. Lots of recipes for other macarons are on the blog. Type macarons into the search box at the top and you’ll find ’em all. I would really encourage you to start weighing everything when you bake. These scales aren’t expensive, and you can often make everything in a single bowl, cutting down on the cleanup efforts at the end.Thanks for these tips. I have an former co-worker who is obsessed with macrons. I am sharing this with her. The thing though is that if you have a really good macaron recipe and your technique is dead on, you can actually bake them without the drying step at all. It is just an insurance policy to make things a bit more consistent. Raised Circle Mat: First-time users with a piping bag can find it awkward at first and, although the mat provides extra confidence in piping out uniform rounds, you still need to practise piping out the rounds directly in the middle and just enough so that the batter doesn't go over the raised circles. This silicone baking mat is not only covered by a lifetime warranty but it's also thoughtfully designed at a standard size that should easily fit the majority of baking sheets you’ve already got at home," say Monica and Jessica Valenzuela, co-owners and bakers at Little Boxes NYC Bakeshop.

7 Best Silicone Baking Mats - The Spruce Eats The 7 Best Silicone Baking Mats - The Spruce Eats

Those that were perfectly small inside the raised circles had a shiny surface underneath but with smaller ruffled feet; I did have one question (if I ever get these perfected!). For different flavor combinations, is the batter ever flavored? Or does all the flavor come from the filling? I was just wondering. Thanks! They are certainly best after resting overnight. I assemble them all and place them on their sides in an air-right / Tupperware style container in the fridge. You can also freeze them easily, but be sure to move them to the fridge to thaw slowly. There are also silicone mats that could help make the macarons come out perfect. The main thing is to have a foundation (baking sheet), a visual guide (template) to keep you focused, and a barrier between the visual guide and the piping bag (parchment paper). Printable Macaron TemplatesThen comes the filling, which can be a mix of anything you like. Classic macarons have either buttercream or a chocolate filling but you can get fancy with the options once you have the basic recipe down. Silicone baking mats come in different sizes, from a quarter or half sheet to a small jelly roll or extra-large size, and more. Make sure that you're getting the proper size(s) that will fit in your pans and work well for you. Several manufacturers also have silicone mat sets with multiple sizes available in them. Looking forward to seeing it! Tag us with @southernfatty & #southernfatty if you post anything on social media when you are finished. It is perhaps one of the best ways to get started on your macaron journey and we think you can learn a lot using the recipe book as well. 6. Silpat Macaron Mat