10 essential tips for perfect French macaroons

Ever since Boule on La Cienega closed, you have to think a little harder about where to find good French macaroons in Hollywood. One idea is to try the Little Next Door, just around the corner on Third Street. Another is to make them yourself.

Ok, you might think it’s foolish to attempt such a delicate endeavor with clumsy American hands, but think again. For a cookie whose texture is a sublime mystery, the macaroon is a quick and simple treat to make. It may take you a few tries to create the perfect discs with flawless “feet” (the rough layer at the bottom of each cookie). However, the challenge will be worth it when your homemade macaroons are not only delicious, but also kissed with the flavor of sweet victory.

The best way to learn how to make macaroons is, of course, from the French. Recently, Helen Dujardin, a diva of the blogosphere at Tartelette, visited L.A. thanks to the efforts of a few enterprising local food bloggers. Helene’s gorgeous pastries and breathtaking photography earned her a spot among Eight of the Very Best Food Bloggers at Forbes.com. In L.A., she imparted a handful of lucky people with her expertise on the subject of macaroons.

Here are the ten essential tips to perfect French macaroons:

Age the egg whites – The egg whites need to release as much moisture as possible before meeting their fate. After separating the whites from the yolks, leave the whites at room temperature for at least 24 hours. They can be uncovered, covered loosely with a towel or wrapped with Saran that has been poked with holes. After 24 hours, refrigerate if desired.
Make your own almond flour – Since store bought brands can be bland or inconsistent, buy whole or slivered almonds (make sure they’re blanched) and grind them in a coffee grinder (if there’s coffee residue, make coffee macaroons!). Sift the almond flour twice and remove any large chunks.
Use powdered food coloring – Who knew such a thing existed? Find it at a restaurant supply store or online here because excess moisture is the enemy of a good macaroon. If you use liquid, you will be sorry.
Beat the egg whites until they are very dry – If you don’t feel confident holding the bowl upside-down over your best friend’s head, you haven’t whipped enough. They should be the consistency of shaving cream.
Add the sugar in a rain – This is the French way of saying “lightly sprinkle the sugar into the egg whites,” don’t dump it. About one minute into beating your whites on high speed, the liquid will start to disappear and the whites will puff up into little clouds. At this moment, keep the mixer on high and let it rain!
The macaronage – Once you dump the dry ingredients into the whites, things happen very quickly. Fold everything together with a few quick strokes, the purpose being to break the meringue. Then slow down until you achieve a pancake batter-like consistency. Keep a close eye on the batter—don’t watch Melrose Place or chat with your pet—because the moment you can draw a line through the batter and it falls effortlessly back on itself, you are done. You may wonder why you would bother whipping the whites just to turn around and deflate them, but that, my friends, is the secret to the ethereal texture of the macaroon.
Tap out the air bubbles – Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) and pipe small rounds onto a baking sheet lined with a silicone mat. Hold the pastry bag at a slight angle for precision and don’t squeeze it too hard or you may compromise the batter. Once you’ve piped all your cookies, lift the baking sheet a few inches above the counter and drop it several times to release the air bubbles.
Let the macaroons rest – They’ve been working really hard, so give ‘em a break before putting them in the oven. Drying the tops prevents air from escaping during baking, which creates the smooth dome appearance. The air, which has nowhere to go, escapes out of the bottom, forming the rough “feet.”
Don’t touch that door! – After you’ve put the macaroons in the oven, don’t open the door for at least 10 mins.
Let the cookies mature for 24 hours in the fridge – If at all possible, after you’ve filled your cookies, forget about them for a day. It will be difficult, but it will be worth it.

Find Helen's recipe for Raspberry Mascarpone Macaroons here.