Marianne Martinez
Macarons are notoriously tricky to bake, and even the most experienced bakers can end up with a few ugly macarons in every batch. One of the most important steps in achieving the perfect macaron is tapping the pan to remove air bubbles from the batter. This is essential to prevent the macaron shells from cracking or becoming hollow. To do this, simply smack the pan firmly on the counter a few times before baking. You can also use a toothpick to pop any smaller air bubbles. It is also important to use the right type of baking pan – a good heat-conducting pan is essential to prevent lopsided macarons. Aluminium pans are a great option, as they conduct heat evenly and cool down quickly. Rimless pans are also preferable, as they won't affect the heat distribution in the oven.
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What You'll Learn
Use a rimless, light-coloured aluminium pan to avoid cracked macarons
Macarons are one of the trickiest French recipes to perfect. One of the most important tools for baking macarons is the baking sheet. The type of pan you use can make a big difference in the outcome of your macarons.
To avoid cracked macarons, it is recommended to use a rimless, light-coloured aluminium pan. Dark pans retain a lot of heat and may cause cracking in your macarons, or cause the feet to spread out. Aluminium is a great heat conductor that also cools relatively fast. It conducts heat evenly and allows for good airflow, preventing lopsided macarons. Rimless pans are also useful for countertop ovens as the rims won't affect the heat distribution.
Airbake trays are another option to prevent cracking. They have a pocket of air at the bottom, which prevents the surface where the macarons are resting from getting too hot, and they heat up slowly, acting as a drying period for the macarons.
To further prevent cracking, you should bang the pan on the counter a few times to pop any air bubbles. You can then use a toothpick to pop any smaller air bubbles.
In addition to the type of pan, the quality of the pan is also important. Inferior pans can warp, rust, and cause uneven baking. It is recommended to change your baking sheets if you notice they are warped.
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Tap pans on the counter to remove air bubbles
Tapping the pans on the counter is an essential step in the macaron-making process. This technique helps to remove air bubbles from the piped macarons, preventing them from cracking during baking. Here's a detailed guide on how to tap pans effectively to remove air bubbles:
First, it's important to recognise the presence of air bubbles. After piping the batter onto the baking sheet, you may notice peaks or air bubbles on the surface of the macarons. These air bubbles can be clearly seen and need to be removed before proceeding further.
Next, hold the baking pan firmly and gently but forcefully tap or smack it against the counter a few times. The number of taps can vary, but it's usually recommended to do it a couple of times. This action will help dislodge the air bubbles and bring them to the surface or pop them.
After tapping, you can use a toothpick or a wet finger to pop any remaining smaller air bubbles. Gently press down on the bubbles with a wet finger or carefully pierce them with a toothpick to release the trapped air.
By following these steps, you can effectively remove air bubbles from your macaron batter, ensuring a smoother surface and preventing cracks during baking. This technique is crucial for achieving the desired appearance and texture of French macarons.
It is worth noting that the consistency of the batter also plays a role in the formation of air bubbles. If the batter is too thin, it may indicate overmixing, which can lead to excessive air bubbles. Therefore, it is essential to pay attention to the consistency of the batter and make adjustments if needed.
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Use a double pan to ensure even heat distribution
Macarons are notoriously tricky to bake, and a number of factors can cause them to crack, become hollow, or turn out lopsided. One of the most important factors is ensuring even heat distribution. To achieve this, it is recommended to use a double pan.
Using a double pan, also known as a baking sheet, under your macarons is a simple yet effective way to ensure even heat distribution. This method helps to create leveled feet on your macarons and prevents the bottoms from browning. By placing a second baking sheet underneath your piped cookie sheets, you create a barrier between the direct heat of the oven and the delicate macarons. This allows for a more gradual heating process, similar to the effect achieved with an air bake pan, which has a pocket of air at the bottom that slows down the heating process.
When using a double pan, it is important to consider the type of baking sheet you use. Avoid dark pans, as they retain a lot of heat and can cause cracking or spreading in your macarons. Instead, opt for light-colored or silver pans made of materials that conduct heat evenly, such as aluminized steel or aluminum. Additionally, ensure your pans are not warped, as this can lead to uneven baking and misshapen macarons.
To further enhance even heat distribution, you can combine the double pan method with other techniques. One approach is to use parchment paper or Teflon sheets instead of silicone mats. Parchment paper allows for better airflow and encourages heat transfer from the pan to the macarons. Another technique is to keep a pizza stone inside the oven on a rack below the macarons to maintain a consistent temperature.
By following these instructions and paying close attention to heat distribution, you can increase your chances of achieving successful, evenly baked macarons with leveled feet and a smooth appearance.
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Use a silicone mat or parchment paper to line the pan
To make macarons, it is important to line your pan. You can use a silicone mat, parchment paper, or a macaron-specific silicone baking mat. Using a liner is crucial to prevent your macarons from sticking to the pan. If you're using parchment paper, you can find free macaron templates online or create your own by tracing circles on the paper. Place the template under the parchment paper, or simply eyeball it if you don't want perfectly uniform macarons.
Silicone mats are a good option because they keep the macaron shapes from spreading, but some bakers prefer parchment paper as it allows additional heat from the pan, which can help prevent hollow shells. If you're using a silicone mat, look for a food-grade option that conducts heat well, such as the Silpat brand.
If you're using a rimless pan, an Airbake tray can be a good option. Airbake pans have a pocket of air on the bottom, which prevents the surface from getting too hot and allows for a slow, even heat distribution. This can be especially useful if you're using a small countertop oven, as you can turn a quarter baking sheet upside down and place it on top, ensuring that the rims won't affect the heat distribution.
Aluminum pans are also a good choice as they are excellent heat conductors and cool down relatively quickly. However, it's important to avoid dark pans, as they retain a lot of heat and can cause cracking or spreading of the macarons. Additionally, make sure your pans are not warped, as this can result in misshapen macarons and uneven baking.
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Let the macarons cool on the pan
Once you've baked your macarons, it's important to let them cool on the pan. This will help the bottoms cook a little further, preventing them from being undercooked. If your macarons are browning too much, you can pull the mats off the hot pan and let them cool directly on the counter.
The amount of time you should leave your macarons to cool on the pan depends on the recipe and your oven. Some recipes recommend leaving them to cool on the pan for a few minutes, while others suggest up to 10-15 minutes. It's important to gauge the doneness of your macarons by their appearance, as baking times can vary depending on your oven.
If you're using an AirBake pan, you don't need to let your macarons rest before baking. This type of pan has a pocket of air on the bottom that prevents the surface from getting too hot, and it heats up slowly, so the first few minutes in the oven act as a drying period.
After removing your macarons from the oven, you can place them on a cooling rack once they've cooled on the pan. This will help them cool evenly and prevent them from becoming soggy.
Letting your macarons cool on the pan is an important step in the baking process. It ensures that the bottoms are cooked properly and helps to prevent sticking. By adjusting the cooling time and using the right type of pan, you can achieve the best results for your macarons.
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Frequently asked questions
Tapping the pan helps to remove any air bubbles from the piped batter. This is important because if air bubbles are trapped in the batter and baked that way, they will crack the macaron shells or cause them to be hollow.
Firmly smack the baking pan on the counter a few times. If there are any remaining air bubbles, use a toothpick to pop them.
It is recommended to use a rimless pan made of aluminium as it is a good heat conductor that cools relatively fast. Make sure the pan is not warped, as this can cause misshapen macarons and uneven baking.
Bake the macarons at 290-300°F (150°C) until the tops are dull and the batter is set, between 14 to 20 minutes. To check if they are done, gently nudge the top of a couple of macarons with your finger. If the tops don't shift away from the bottoms, they are done. You can also lift a corner of the parchment or baking mat and check the bottoms—if you can't peel one of the end shells away without it sticking, bake a few minutes longer.
