The ingredients in traditional macaron batter are deceptively unassuming - just egg whites, almond powder, icing sugar and granulated sugar - but to achieve perpect result is another thing together.
- too airy and they dry out and crumble, too dense and they become tough and gluey. Batter texture and the formation of a skin before baking are considered essential tips from seasoned pros.
- The tops must be smooth and lightly domed, the bottoms should be dimpled and airy with ruffled 'feet'. Bumpy texture on the surface shows that the almond wasn't ground finely enough or wasn't sifted properly.
- The crust of the cookie should be thin and only provide the most useless protection against the soft cookie layer underneath. Biting through the crust should be effortless. The cookies texture beneath the crust should be light, just a little chewy, and soft, but no so soft that it's mushy. It's okay if the cookie looks 'uncooked'.
- Finally, the filing must be soft and flavorful, light and not cloyingly sweet.Filing should be generous,(nothing is considered worse than to skimp on the filing), yet it should not squish out of the cookie either,as eating macaron should be a clean experience accept for a few wayward crumbs.
credit to mr google
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