Top tips for perfect macarons

There is much talk about how it is difficult to macaroni. Not at all. Of course, they are tough, but just need a few tips and believe me; will soon be made perfect macarons every time. The first time I had these delicious treats French, my attempt was a disaster - see it can happen to a professional. The reason? Received little attention from the recipe say it might just be uncomfortable, after all, is basically a meringue. Well, I was wrong. It is possible, no rules support and advice a noticeable, but not very pretty by the payment of the features so that macarons loved him (not just like).

Le Macaron tower is up, I made for the wedding of my step-daughter; as you can see, I improved since the first feeble attempts. These are the tips that I learned along the way and helped me to improve.

My top tips for perfect macarons - every time

1. Use a carpet: If you can, buy a Macaron form to make a silicone mat especially for the macarons. My favorite Lakeland in the UK, but shop around where you are. You do not have to buy a carpet; You can draw a pattern in parchment paper; the advantage on the mat is to help the notches, a perfect fit.
2. Colorful macaroons: For the color buttons, the use of food coloring and do not add it to a liquid; Using a liquid changes the texture badge. The dyes are added to the liquid egg white. Add more rather than less, at this point, it is a color darker ultimately wants; However, it is significantly easier to beat and the addition of sugar.
   Chocolate Macaroons are a little different, check the recipe to see the difference.
3. Be prepared: Weigh and measure all ingredients before you start and always sift the icing sugar and ground almonds; You may think that skipping this step does not matter; This is the case. No risk sifting lumps in the mixture to blend to smooth macaroni.
4. Clean and bright: With protein are that a few days old and at room temperature. Before installation make sure that the whisk and bowl are spotlessly clean and grease free.
5. Slowly add sugar no protein at a time, in three parts is generally preferred. Beat egg whites until very, very good, so stiff, you can place the bowl upside down and they will not fall.
6. When mixing the sugar almond / ice to the beaten egg white, with a thin spatula and fold quickly and smoothly., Have lost plump not be a large amount of air, but the resulting dough should still be thick and airy. Excess fluid and it worked.
7. Less is more: Using a single round nozzle on your piping bag every fan is a waste of time. Less is more when the pipe on the mat or parchment paper; You do not have to fill as the mixture sit to the edge and fill the board.
8. Press and wait: Once running, press the hob largely the work surface to remove air bubbles and to the solution of the mixture. Allow to dry before cooking macaroni tube; 20 to 30 minutes is the best; Macaroni surface dry and smooth.
9. Touch Explosion: Midway, open the oven door and quickly swim a few times, so that the steam can escape. Close the door and ready to cook.
10. Be patient: Once cooked, slip mat / parchment on wire rack and let the bullets go completely cold. Not be tempted to remove the macaroni to cool, get angry when you do that; Macaroni stay.
11. Patience is slow and pipe filling on the flat side of a button, place the other on top and rotated to distribute the cream gently. Once the macarons are filled and are ready to eat to think, only to know; which are best stored in a container in the refrigerator overnight. The result is a smooth and macaroni taste. It's hard, I know, but it works.
12. And finally: If you do not have time to fill the macarons not even cooked, or if you want to prepare a little in advance, shells freezes very well. In a large bowl, to prevent breakage and in the freezer to keep for over a month. Always fresh butter filling, freeze very well.