The Equipment in Making Macarons

 

The Equipment in Making Macarons

There are small number of basic tools in order to achieve success in making macarons.

Kitchen or Electronic Scales

Kitchen or Electronic Scales

In making macarons, precision is necessary when measuring. A few grams more or less can make a considerable difference to the consistency of the meringue and the look of your macarons.

Food Processor and Sieve

Food Processor and Sieve

These equipment are used in processing the icing sugar-almond mixture and eliminating lumps that could form unattractive blisters on the surface of the macaron shell.

Electric Mixer or Beater

Electric Mixer or Beater

A stand mixer offers the advantage of leaving your hands free while you're waiting for the egg whites to form peaks. With a hand-held electric beater, beat the whites using a regular circular movement: they will come together better and more quickly.

Thermometer

Thermometer

In making cooked sugar macarons, it is best to use a sugar thermometer graduated from 80 to 200 degrees celcious (175 to 390 degrees fahrenheit), or an electric probe thermometer.

Rubber or Silicon Spatula

Rubber or Silicon Spatula

This is one of the most important tool in incorporating the meringue into the almond paste without damaging the egg white too much. It allows more precision in your action.

Piping Bag and Nozzles

Piping Bag and Nozzles

Piping bags usually comes in nylon, laminated fabric or better still, disposable plastic. Piping nag and nozzles are available in most specialty stores or online. The nozzles, which are made from moulded plastic or stainless steel are essential components of the bag. For macarons, use a plain nozzle 8 mm ( in) or in 10 mm ( in) wide.

Oven and Baking Trays

Oven and Baking Trays

A fan-forced oven is always recommended. It is necessary to adjust the temperature by a few degrees or vary the cooking time by a few minutes. Use baking trays that are quite flat and fairly thick. Line them with baking paper or a silicone mat. Turn them around halfway through the cooking time for even baking.

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