This post contains Amazon affiliate links in which I receive a small commission for any purchases made. Thanks for your support!
Macarons have surged in popularity over the last few years- and it’s easy to see why. Besides being tasty, they are super cute and extremely customizable with colors, flavors, and fillings.
French macarons (pronounced “mah-ca-ron’s“, not “mah-ca-rooooon’s“) are quite a bit more work to make than your average American chocolate chip cookies- so if you want to make these, plan on spending the afternoon in your kitchen. BUT IT’S WORTH IT!
What is macaronage?
If you’re learning about macarons, you might come across the word “macaronage“. So what is that exactly? It is an important one when it comes to macarons, and is, in fact, where macarons get their name!
Macaronage is a technique/process of transforming a stiff, egg-white meringue into a texture that is like a cake batter; smooth, shiny and slightly runny, by smoothing the meringue up the sides of the bowl with a spatula, pressing out some of the air bubbles.
You can certainly over-do, or under-do, the macaronage. In fact, while making the very batch that I used for the photos in this article, I overdid it and the batter was too runny and was practically leaking out of the piping bag. If it leaks out while upright- the batter is too loose.
If the macaronage is under done, then the batter will be stiff and not spread out into the nice flat cookie shape that is so characteristic of macarons. It will bake up like a strange-looking Hershey kiss thing.
A proper macronage is something that is best learned through practice, and working with the batter. If you get it right it will create the lovely smooth ‘cap’ on the top of the cookies that will hold itself together in the oven while the batter below the top will bake up with lots of teensy air bubbles that give macarons their lovely light and chewy texture.
Pay attention to my video above to see how a macaronage is done!
Best piping tips for macarons
There is quite a bit of equipment you’ll need to make macarons. You can cut some corners, but a food processor is essential, along with piping bags and tips.
Which tips are best? It can be very confusing trying to figure out what to purchase. I’m here to help! I have compiled a list of piping tips below that are the perfect size for making macaron cookies, along with the corresponding filling:
If you’d like to place sprinkles or nonpareils on your macrons, do it right after you pipe them onto your baking sheet, when the batter is still wet on top.
The most important thing about making macarons
The most important thing to remember about these cookies is to not stress out if they are less than perfect! They take a lot of practice- so please don’t beat yourself up if they don’t look like store bought cookies.
I don’t know about you, but half the reason I make them at home is because they are stinkin’ expensive to buy! They are gonna taste just as good, they just may not look perfect and that’s just fine by me!
I hope you find joy in making this recipe and please give me a shoutout if you post a pic of the recipe on social! Follow me on Instagram @TheGoldilocksKitchen, Facebook page The Goldilocks Kitchen, or Pinterest @GoldilocksKitch. Don’t forget to rate the recipe and leave a comment- I want to hear your feedback! (This is a blog after all and that’s the whole point right?!)Print