Macaron equipment
Mats, templates, piping tips, food coloring, and ingredients for making smooth macaron shells with well-defined ruffled edges.
Perfecting macaron shells and equipment
The secret: controlled macaronage, resting before baking, and even baking. As for equipment: a silicone mat or template for identical shells, a plain piping tip (8–10 mm), a precision scale, and a flat baking sheet.
Coloring and filling
Color the meringue with concentrated food coloring (powder or gel) to preserve the texture. Fill with ganache, whipped ganache, crémeux, or fruit confit, then let rest in the refrigerator for 24 hours to develop the flavor and texture.
Frequently asked questions
Silicone mat or parchment paper?
Both work; the key is a flat surface and an undistorted baking sheet.
Which piping tip?
A plain 8 to 10 mm tip, held vertically.
Which food coloring?
Concentrated powder or gel; liquid food coloring makes the batter too wet.
No ruffled edge?
Often excessive macaronage, insufficient resting, or an improperly adjusted oven.
