Macaron equipment
Mats, templates, piping tips, colorants, and ingredients for smooth macaron shells with well-formed feet.
Perfecting your shells and choosing the right equipment
The secret: well-controlled macaronage, letting the shells dry before baking, and an even bake. Equipment: a silicone mat or template for identical shells, a plain round 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 fridge 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 round tip, 8 to 10 mm, held vertically.
Which food coloring?
Powder or concentrated gel; liquid coloring makes the batter too runny.
No feet?
This is often caused by overmixing the batter, insufficient drying, or an incorrectly set oven.
