Get Your Dry Ingredients Super Fine

Most macaron recipes will tell you to sift your dry ingredients so they get as fine as possible, which helps your macaron shells come out smooth instead of lumpy. To make sure things get super duper fine, you can even pulse them in a food processor.

Do the Figure 8 Test

One of the most sensitive parts of making macarons is not over-mixing the batter so you don’t accidentally end up with deflated cookies. But how can you tell if your batter is mixed enough to pipe? That’s where the figure eight test comes in. Try drawing a figure eight in your batter bowl with the batter flowing off of your spatula. If you can complete the entire eight, the batter has been mixed long enough. If not, keep mixing.

Tap Your Baking Sheet to Remove Air Bubbles

It may be a bit nerve-racking, but one of the last steps before you bake your macaron shells is to tap the baking sheet on a hard surface a few times. This flattens out the shells, removes air bubbles, and assures your macarons will come out shaped perfectly.

The post Making Macarons for the First Time? Follow These 3 Tips appeared first on thedancingcucumber.com.

Yaman’s macarons often look quite ordinary at the first glance, because she usually leaves her shells empty. What makes her creations so extraordinary is their filling, because she always makes it seem like her macarons are packed with tiny flowers. Every once in a while, she also enjoys topping macaron shells with flowers that match the filling.

Her macaron blossoms are 100% edible, because she pipes each cream flower petal-by-petal, using buttercream, bean paste, or other stable fillings. When it comes to macaron shells, she swears by the recipe you can find in Laduree and Pierre Herme Macaron books.

Ayse Yaman is based in Princeton, New Jersey, and she usually bakes her macarons for family and friends. That didn’t stop her Instagram page from reaching almost 100,000 followers thanks to her beautifully designed macarons.

The post Ayse Yaman Butik is Putting Macaron Blossoms on the Map appeared first on thedancingcucumber.com.

Their vegan macarons are egg, butter, and milk-free. To make delicious ganache cream for chocolate macaroons, they use non-dairy milk made with millet, almonds, and hazelnuts. The coconut and caramel macaroons are made with coconut and sunflower oil and soy milk.

The macarons are not the only vegan option in the famous Ladurée shops. In fact, they plan to add new vegan treats every month along with their regular menu.

The post Ladurée Macarons Now Offers Vegan Options appeared first on thedancingcucumber.com.

Get Your Dry Ingredients Super Fine

Most macaron recipes will tell you to sift your dry ingredients so they get as fine as possible, which helps your macaron shells come out smooth instead of lumpy. To make sure things get super duper fine, you can even pulse them in a food processor.

Do the Figure 8 Test

One of the most sensitive parts of making macarons is not over-mixing the batter so you don’t accidentally end up with deflated cookies. But how can you tell if your batter is mixed enough to pipe? That’s where the figure eight test comes in. Try drawing a figure eight in your batter bowl with the batter flowing off of your spatula. If you can complete the entire eight, the batter has been mixed long enough. If not, keep mixing.

Tap Your Baking Sheet to Remove Air Bubbles

It may be a bit nerve-racking, but one of the last steps before you bake your macaron shells is to tap the baking sheet on a hard surface a few times. This flattens out the shells, removes air bubbles, and assures your macarons will come out shaped perfectly.

The post Making Macarons for the First Time? Follow These 3 Tips appeared first on thedancingcucumber.com.

Yaman’s macarons often look quite ordinary at the first glance, because she usually leaves her shells empty. What makes her creations so extraordinary is their filling, because she always makes it seem like her macarons are packed with tiny flowers. Every once in a while, she also enjoys topping macaron shells with flowers that match the filling.

Her macaron blossoms are 100% edible, because she pipes each cream flower petal-by-petal, using buttercream, bean paste, or other stable fillings. When it comes to macaron shells, she swears by the recipe you can find in Laduree and Pierre Herme Macaron books.

Ayse Yaman is based in Princeton, New Jersey, and she usually bakes her macarons for family and friends. That didn’t stop her Instagram page from reaching almost 100,000 followers thanks to her beautifully designed macarons.

The post Ayse Yaman Butik is Putting Macaron Blossoms on the Map appeared first on thedancingcucumber.com.

Their vegan macarons are egg, butter, and milk-free. To make delicious ganache cream for chocolate macaroons, they use non-dairy milk made with millet, almonds, and hazelnuts. The coconut and caramel macaroons are made with coconut and sunflower oil and soy milk.

The macarons are not the only vegan option in the famous Ladurée shops. In fact, they plan to add new vegan treats every month along with their regular menu.

The post Ladurée Macarons Now Offers Vegan Options appeared first on thedancingcucumber.com.