Macaron supplies
Mats, templates, piping tips, food coloring and ingredients for smooth macaron shells with well-formed feet.
Perfecting your shells and choosing the right equipment
The secret: controlled macaronage, letting the shells form a skin 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 its texture. Fill with ganache, whipped ganache, crémeux or fruit confit, then leave to 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 undamaged baking sheet.
Which piping tip?
A plain 8 to 10 mm tip, held vertically.
Which food coloring?
Powder or concentrated gel; liquid can make the batter too runny.
No feet?
Often caused by overmixing, insufficient resting time, or an oven that isn't set correctly.
