There is nothing more delicate than a tasty macaron. These light, elegant, and delicious desserts are the ideal choice for any occasion. But, they are also famous for being too hard to make. A single misstep and all your effort go to waste. You end up with macarons no feet, burned, cracked, or hollow. It’s so easy to go wrong with macarons that very few have the guts to cook them at home.
But, what if we told you it’s possible to create the perfect macarons every time? Plus, it’s much easier than you think. No, you don’t have to be a professional baker to make it happen. All you need are the right tips, and you will always make those yummy little goodies at any time.
That’s precisely why we’ve decided to make the ultimate macarons guide. For the sake of all those “footless” macarons, you owe it to yourself to give this guide a try. We’ve also included a macaron recipe at the end. So, without further ado, let’s get right to it.
What Is Macaron “Feet”?
Macaron feet is the “bread and butter” of a well-made macaron. They look like small ruffles on the end of each macaron shell that gives the dessert its fluffy look. Those ruffles you see between the creamy filling are the feet. They shouldn’t be too small, too big, nor too broken. If the macaron is somewhat too bubbly and large, the feet will be pushed out, so you end up with a hollow dessert. The meringue interior should be soft and pillowy so that it will bring out the best in your macarons.
Why My Macarons Never Have Feet?
Unfortunately, many macarons end up without feet. But, macarons no feet may still be tasty, they just don’t look right. There could be many reasons for the failed recipe. It could be the:
- Improper baking temperature
- Insufficient meringue rest
- Stale ingredients
- Poorly beaten mixture
It’s a lot easier to mess up a macaron recipe then to get it right. Luckily for you, we’ve prepared something that can come in handy. So, the next time you try to make the best macarons, you will get it right.
4 Tips To Put an End to Macarons No Feet
Practice makes perfect. But, if you know the tricks, life can be a million times easier. That’s what it takes to whip up the ultimate macarons.
To make macarons, you have two meringue options; you can go for the French/Swiss or the Italian one. Both methods require plenty of attention to detail, but the second one is just a little bit less temperamental. We’ve decided to stick to the Italian method. So, if you are a fan of Italian macarons, you are in for a treat. Here are the four steps to put an end to macarons no feet.
1. Be Careful With the Meringue
Macarons are not something you can whip up in a jiffy. It takes a bit more care and attention. Every meringue starts with egg whites. To get it right, you need fresh eggs, not those that have been sitting in your fridge for who knows how long. Once you get the freshest eggs, let them sit at room temperature. When they warm up, they are ready for work.
2. Don’t Overbeat or Underbeat Your Eggs
One of the most common mistakes when making macarons is getting the egg mixture wrong. So, you end up with feetless macarons. To avoid that, you need the right beating method. Here is how you can do it.
Start beating the egg whites with a pinch of salt. The salt is responsible for stabilizing the egg white mixture. Whisk the eggs with a mixer to give the meringue plenty of air. When the eggs lose their translucent color, that’s when you add the sugar slowly. If you pour it all in, all the air from the meringue will disappear. So, you want to give it some time and gradually add sugar. If the foam is too runny, like in the picture below, keep whisking.
Beat the meringue until you get very firm peaks. If your meringue peaks are firm enough, you can flip the bowl upside down, and the mixture won’t fall off. See the picture below. It will remain stuck to the surface. That means it’s ready!
3. Don’t Skip the Resting Process
You want the meringue to rise evenly and every macaron shell to have that right thickness and consistency. For that, the macarons need to rest. Spread the meringue over a trey and let them rest for at least half an hour to up to 60 min. But, if you skip it, the macaron won’t form the feet. Instead of the feet spreading upward, they will spread outward, which will drastically affect their shape. If you let them rest for too long, grease will start to form on top of the shell.
4. Watch the Temperature
It’s easy to overcook macarons. That’s why you should always set the oven at the right temperature. For the Italian method, it’s best to fix it at 350F. Once the oven gets nice and warm, reduce it to 300F and let them bake for 17 minutes. That way, you don’t end up burning them. If you want a slightly quicker method, you can set the oven to 325F and cook the macarons for 10 minutes. The results will be the same. Also, don’t open the oven while cooking, or the macarons will deflate.
The Ultimate Macaron Recipe That Guarantees Feet
Now that you know all the tricks to stop the macarons no feet, it’s time to put your skills to the test. We’ve selected the best and easiest recipe you can try to make precisely 30 macarons.
For the macaron shell and meringue exterior, you will need the following ingredients:
- ¼ cup of refined sugar
- A teaspoon of salt
- One and a third cups of caster sugar
- A cup of almond flour
- Half a teaspoon of vanilla (preferable extract)
- Food coloring of your taste
- Three egg whites
For a vanilla filling, like the one we went for, you will need:
- Two sticks/1 cup of butter (unsalted)
- Three full tablespoons of heavy cream
- 3 cups of caster sugar
- A teaspoon of vanilla (preferable extract)
You can find all the ingredients at your favorite retail store likes Walmart, Target, and Walgreens, or you can order them online via Amazon. The choice is yours.
Now that you have all the ingredients ready, it’s time to get cooking. To keep up with the cooking and preparation method, stick to the following steps. It’s pretty easy.
Step 1: Start with the macarons. Add all the dry ingredients, including the flours and salt, to a processor and let them spin at low speed. If you don’t have one, mix them by hand. Sift the mixture to remove any lumps and bumps.
Step 2: In a different bowl, add the egg whites and beat them. Add just a little bit of salt. When the mixture loses its translucency, start adding the caster sugar, slowly. Whisk until you get firm and strong peaks.
Step 3: Pour in the vanilla and keep whisking. Add any food coloring if you want.
Step 4: Combine the wet and dry ingredients. Add a third of the dry mixture to the egg white meringue and mix with a spatula. Mix until all the ingredients incorporate well, and there are no air bubbles. Then, add the rest of the dry ingredient mixture to the same egg white bowl. Mix again. To see if it’s ready, pick some of the mixtures with the spatula and let it drip. Draw an 8 with the batter. If it’s not too runny or too thick, you are ready.
Step 5: Transfer the batter into a piping bag and pipe an inch and a half macaron onto a baking tray. Repeat until you use up all the mixture. Drop the tray to remove any air pockets and let them rest.
Step 6: Bake the macarons for 17 minutes at 300F.
Step 7: When they are done, let them cool for 20 minutes. Transfer them to a rack and let them cool some more.
Step 8: Time for the filling. Mix the butter with a mixer until it gets nice and fluffy. Sift the sugar in, combine it, and add the vanilla, heavy cream, and keep mixing. Add all the heavy cream until you get a thick filling.
Step 9: Fill in the macarons and serve.
Voila! You now have the perfect macarons with feet. Enjoy!