What I have learnt about macarons

As one of the most popular baking treats of right now, I thought I'd do some research on the French delicacy that costs more than a regular cake.

1. There are four main ingredients to a macaron - ground almonds, icing sugar, egg whites and caster sugar.
2. The sifted dry ingredients should always be folded into the egg whites and never beaten, or the macorons would lose all their air and fall flat.
3. Their are two component parts that are very important to a macaron shell. a smooth circular shell and a whole, bubbly foot at the base, like a weird ribbon.
4. When piping the macarons, do it at a 90 degree angle and do not swirl the mixture, just let it make a circle then quickly flick the piping bag away. try to make even circles, you can do this by purchasing a macaron silicone mat that already has the circles on it.
5. Do not slam down the macarons before baking because they will lose their shape and become quite flat, just leave them to rest for 20 minutes for a skin to form for a more even baking and reduce cracking in the oven.
6. If you are worried that your oven will colour the macarons before they are fully baked, leave the oven door slightly ajar (using a wooden spoon to prop it open). This is a great tip for temperamental ovens like mine!
7. The best thing to cook macarons on is a silicone mat as they distribute the heat more evenly for a more even bake.
8. Keep an eye on the macarons when cooking as they can quickly turn from perfect to disastrous.
9. When cooked, por cold water onto the baking tray, underneath the silicone mat, to release the macarons by prising them off with steam. If this doesn't happen they will crumble and you will lose the foot.
10. Leave them to cool completely before removing from the mats and filling.