Today, I’m sharing a little trick to get beautiful, sparkling macaron shells, perfect for decorating mousse cake, layer cakes, or number cakes. If you’re looking to achieve that elegant shiny or crystallized look, this simple method will do the trick.
You can use your favorite macaron recipe and just apply this technique on top. On the blog, you’ll find the recipes I use regularly. I especially recommend the Italian meringue macaron recipe, complete with all my tips to help you succeed on your first try.
If this is your first time making macarons, I recommend starting with the French meringue method. It’s a great way to get familiar with macaronage and learn how to properly master the meringue.
Once you’re comfortable with these steps, you can move on to the Italian meringue version. It’s a bit more technical, but it often gives more consistent results. In the end, it’s all about choosing the recipe that works best for you!
Preparation steps:
NB:You’ll find the printable recipe card at the end of the article.
Preheat the oven to 160°C (320°F).
Spread the desired amount of granulated sugar (preferably fine) onto a baking sheet lined with parchment paper, and bake for 10 minutes. Don’t worry, the sugar will stay white.
Prepare your macarons using the recipe of your choice, either the French meringue or the Italian meringue method available on the blog (link above).
Pipe the macaron shells using a piping bag, as instructed in the recipe. Then, sprinkle them with the cooled crystallized sugar or golden sprinkles for a shimmering effect.
If you have any leftover sugar, store it in an airtight container.
Let the macarons rest at room temperature for 20 – 40 minutes, or until the tops are dry to the touch and a skin has formed. Then bake them according to the instructions in your chosen recipe
PREPARATION
- Preheat the oven to 160°C (320°F).
- Spread the desired amount of granulated sugar (preferably fine) onto a baking sheet lined with parchment paper, and bake for 10 minutes. Don’t worry, the sugar will stay white.
- Prepare your macarons using the recipe of your choice, either the French meringue or the Italian meringue method available on the blog (link above).
- Pipe the macaron shells using a piping bag, as instructed in the recipe. Then, sprinkle them with the cooled crystallized sugar or golden sprinkles for a shimmering effect.
- If you have any leftover sugar, store it in an airtight container.
- Let the macarons rest at room temperature for 20 - 40 minutes, or until the tops are dry to the touch and a skin has formed. Then bake them according to the instructions in your chosen recipe
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