5 checks BEFORE your macarons go in the oven

How to tell BEFORE baking if your macaron shells are going to turn out beautiful 🤍 Before you put that tray in the oven, check these 5 things. They can make a huge difference in getting smooth shells, a beautiful foot, and a good interior structure. 1. Your meringue should be stable It should look smooth, glossy, and dense. When you lift the whisk, it should hold a firm peak without looking dry, grainy, or broken. 2. Your macaronage should flow correctly The batter should fall from the spatula in a smooth, continuous ribbon and slowly blend back into the rest of the batter. Too thick → keep folding. Too runny → you may have overmixed. 3. Your piping should be consistent Pipe straight down at a 90° angle, keeping the tip close to the surface. Finish with a small circular motion or release cleanly. 4. Your oven temperature needs to be accurate A stable, properly preheated oven is essential. The temperature on your oven display isn’t always the actual temperature inside — an oven thermometer can make a huge difference. 5. Let them cool completely before removing them Don’t rush this step. Let the shells cool completely on the baking tray before trying to remove them. Warm shells are much more likely to stick, break, or lose their shape. ✨ A good macaron shell should have: • a defined, even foot • a smooth, slightly glossy surface • a firm but delicate shell • an even interior with no large hollow spaces Save this as your pre-bake macaron checklist 🤍 #macarons #macaronstips #macarontroubleshooting #macaronbaking #frenchmacarons