Macarons are pretty popular because of their distinctive flavor and structure, making them very enjoyable to eat.
While you can always buy the treat, you can also try cooking it by yourself - but it won't be easy to master.
Here are a few reasons why it's not easy to cook them right without proper experience.
Measurements matter
The recipe requires precise measurements and ratios of ingredients, particularly almond flour, powdered sugar, and egg whites.
Even a slight deviation can affect the texture and structure of the macarons.
You need to fold the batter perfectly
Second, achieving the perfect macaron shell with its characteristic smooth, domed shape and delicate feet requires mastering the technique of properly folding the batter.
Overmixing or undermixing the batter can lead to flat, cracked, or hollow macarons.
Humidity and temperature variations
The humidity in the environment can affect the drying time of the macaron shells, leading to uneven cooking and improper rise.
Additionally, oven temperature accuracy is crucial to ensure even baking and prevent browning or burning.
Resting also matters
The resting and drying time of the piped macaron shells before baking is essential for developing the distinctive crust and feet.
It allows the shells to form a skin or "foot" that helps create the desired texture and appearance.
