Macaron equipment
Mats, templates, nozzles, colorings, and ingredients to make smooth, well-collared macaron shells.
Succeeding with shells and equipment
The secret: controlled macaronage, crusting before baking, and even baking. Equipment side: a silicone mat or a template for identical shells, a plain nozzle (8-10 mm), a precision scale, and a flat baking sheet.
Color and fill
Color the meringue with concentrated coloring (powder or gel) to preserve the texture. Fill with ganache, whipped ganache, creamy filling, or confit, then let rest 24 hours in the fridge to refine taste and texture.
Frequently asked questions
Silicone mat or paper?
Both work; the key is a flat surface and an undeformed baking sheet.
Which nozzle?
A plain one of 8 to 10 mm, held vertically.
Which coloring?
Powder or concentrated gel; liquid dilutes the batter.
No collar?
Often excessive macaronage, insufficient crusting, or poorly adjusted oven.
