So I just watched a video on YouTube by How to Cook That about cooking myths. In it, they tested resting macaron shells vs. not resting. This, on top of some of the ‘no rest’ macaron recipes I’m seeing, make me wonder if this step is necessary. Any experienced macaron makers have anything to say about resting vs. not resting?
I haven’t made macarons yet, but plan to, and will test this out myself!
i tried them once because the young girl across the street wanted to make them and i assisted her with my equipment/facility -- they might have set a few -- just whatever the recipe said -- they came out lovely -- but i have heard that pastry chefs let their egg whites set out for some time like days even in some cases -- which i just think is weird and slightly scary health wise but...idk
I'm not expert, but I have made them 3 times. Twice with resting, and once without resting the last time I made them. They turned out just as well as the ones I had let rest. I'm making some this weekend for my aunt's birthday and will doing the no rest method.
Ypierce82, you’ll have to update us on this next time you try it! I think I’m goung to try and make macarons on Sunday, myself
My experience it to let rest.
2 reasons:
* Creates better feet
* Allows for a non cracking top
Be sure to get the texture right when mixing. That is a big deal and tricky. Check out YouTube they show exactly what the mix should look like. In the beginning we made them 6 times I believe b4 we got the mixing down. My daughter came in made them perfect 1st try (she is now the Macron maker! LOL). So just be patient with them. It is well worth it when done.
Good luck
I have definitely had better luck with resting personally.
I also bring my eggs to 'warm room temperature' before cracking them by putting them in a jug of warm/very warm water for about 10 minutes before I use them. I am not sure if that's entirely necessary but I seem to have had better luck since I have been doing that.
i like to separate my egg whites while they are cold because it's more successful cold -- then set the egg white bowl in a pan of hot water to warm up
That's really helpful K8 :-) I know exactly what you mean about separating warm eggs, they do get more delicate once they are warm, I will be doing it your way from now on! Thank you!
you're welcome, bubs -- i've broken many yolks learning that hahahaha 
Quote by @KitchenSix on 2 days ago
Ypierce82, you’ll have to update us on this next time you try it! I think I’m goung to try and make macarons on Sunday, myself
Will do! I actually will be doing them Friday. I didn't find any difference between letting them rest and resting. They did not crack on top, they had nice feet, so for me, they worked out perfectly. I'm doing the no rest to make sure it wasn't a fluke lol
if i ever make them again -- i'm making these:
They are super cute (although I did have to read the comments to realise that was a tail and not a biscuit with missing eyes on the right lol.
My Grandma is GF and I am planning to make her a stack of macarons in a cake shape as her 'cake' as I am no good at making GF cake (I think I officially give up haha). Now you are inspiring me to try making some macaron animals for it.
hahahaha yeah a panda tail -- you're so funny
sift your almond flour -- and like has been said go to soft peaks -- you'll be fine
I tried twice, the French and Italian way.
The French way, I over beat and under baked, but by barely. Besy disaster I ever tasted.
My egg whites never went stiff the Italian way.
That being said, the only thing available to me at the time was my hand mixer.
I will try them again when I buy a replacement whisk for my stand mixer (broke it the first time I made smbc, hahaha).
Oh, and I did let my first batch rest, because it was very hot and humid in my house. And I read somewhere that allowing them to rest or dry out helps immensely when the weather is humid. My Macarons did develop feet, although they were flat and sticky.
Well, I made my first batch of macaroons today and the only thing that I did wrong (as far as I can tell, haha) was to make them too small. I expected them to spread more than they did, so we have nice, bite-size cookies. Oddly, both Mike and I prefer them without a filling. I tried cherry SMBC, caramel, raspberry jam (seedless) and lemon curd. All of them were good, but we like them better plain.
I did the boiling sugar and water method and did let them rest about 1-1/2 hours prior to baking. It has been raining all day. They came out perfectly, crispy on the outside and chewy on the inside.
We had dinner at my son’s house this past weekend. My son’s best friend and wife were there as well. Friend is quite the baker. He brought chocolate macrons filled with peanut butter buttercream. Oh my, they were sooooo good. I was a good girl and only had two. Can’t bake cookies, cause hubby and I would scarf them down within a couple of days!! If we want cookies, we have a family run bake shop that sells amazing homemade cookies, including macrons. We buy one each, that’s it.
Personally, give me an oatmeal-raisin, peanut butter, chocolate chip, molasses, ginger snap, snicker doodle....get the picture? I like real cookies! Like you, June, I seldom make them because Mike and I would eat the whole batch before they got good and cool, lol!
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