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There are literally thousands of mistakes you could make while trying to create gorgeous macarons, though some are massively more common than others. In fact, when and where a batch of macarons comes out looking like garbage despite their respective creator being 100% convinced they got everything right, it usually comes down to one or more of the four cardinal sins that will always destroy your macarons. They always say that baking is something of an exact science and luxury macaron delivery represent the case in point evidence that this is true. You cannot divert from the rule book, you will be punished for not following instructions and you have no control over the outcome if you go it your own way – it’s as simple as that. So in reference to the above, here’s a look at those cardinal sins when making macarons – think of it as a ‘what not to do guide’ and chances are you’ll come out smiling: 1 – Eggs From the Fridge To be honest you could call this cardinal sin one, two and ten – mess up your eggs and your macarons are dead. You eggs need to be not only at room temperature, but ideally ‘aged’ at least three days or so in the fridge before you intend to use them. Some recipes state this as a suggestion only, but you can bet your bottom dollar on the fact that if you don’t age your eggs you will not produce winning macarons. And if you try using ice-cold eggs straight from the fridge, forget about it. 2 – Foamy Failure Given the fact that macarons are in essence baked egg whites, it shouldn’t come as much of a surprise to learn that how you whisk said whites will determine the overall outcome. Long story short, you need to put in as much effort as is necessary to come up with a mixture that’s a bit like shaving foam in consistency and appearance – anything less and your batter isn’t macaron batter…it’s garbage. 3 – Too Early, too Late Cardinal sin number three concerns the icing sugar – add it too early or too late and you are frankly doomed. Everyone has their own advice, but if you want to be on-point you should beat the whites for exactly 25 seconds and then add the sugar. One spoon at a time or all at once doesn’t matter – timing on the other hand is everything. 4 – Oven Ignorance How can you be 100% sure that all areas of your oven are exactly the same temperature? Of course, the answer is you cannot be sure – not even for a minute – which is why it’s vital to rotate and move your baking supplies and trays around when the cookies have been baking for half their allotted time. Even if you have a fan assisted over, you cannot rule out warm and cold spots here and there, so rotation is always essential. This also allows any excess moisture in the oven to escape – fail to do either of these things and you’re toast.
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