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after you're done piping the macarons, you have to tap the baking sheet on a counter and then let the baking sheets sit at room temperature for at least 30 minutes

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13y ago

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Is a kitchen scale required to make French macarons?

Depends how good you are at estimating measurements


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To prevent lopsided macarons when baking, make sure to use a kitchen scale for precise measurements, properly fold the batter to the right consistency, let the macarons rest before baking, and ensure even heat distribution in the oven.


How do I make a perfect French macaron without almond flour?

If you don't have almond flour for your macarons, you can totally use coconut flour, rice flour, or chickpea flour instead. Each of these flours gives the macarons a unique twist in both taste and texture, but trust me, they'll all turn out incredibly delicious. And hey, there are plenty of awesome options available online.


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To make delicious eggless macarons at home, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Whip the aquafaba until stiff peaks form, then fold in almond flour and powdered sugar to create the macaron batter. Pipe the batter onto a baking sheet, let it rest to form a skin, then bake at a low temperature. Fill the cooled macarons with your desired filling, such as buttercream or ganache.


How can I prevent my macarons from cracking while baking?

To prevent macarons from cracking while baking, make sure to properly mix the batter, let it rest before baking, and ensure the oven temperature is accurate. Additionally, avoid overmixing the batter and tap the baking sheet to release air bubbles before baking.


What are some creative ways to fill hollow macarons to make them more flavorful and visually appealing?

Some creative ways to fill hollow macarons include using flavored ganache, fruit curd, flavored buttercream, or even a layer of jam. You can also add crunchy elements like nuts or sprinkles for texture, or incorporate different colors and designs to make them visually appealing.


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