Macarons: why these little cakes are considered temperamental
Almond flour, meringue and air humidity — what decides whether macarons succeed.
Macarons are made from just a few ingredients but demand precision. The almond flour must be fine and dry, and the meringue stable.
Before baking the piped shells are left to dry until a thin skin forms on top. That skin gives the smooth, shiny cap and the characteristic 'foot'.
Even air humidity affects the result, so experienced confectioners adjust the recipe to the weather. The filling and a few hours of rest make the little cakes tender.
