Always use powdered dyes, those that are liquid do not give beautiful colors and lose it during cooking!
you need to prepare the baking sheets in advance, I use 4 sheets for this proportion of dough. You have to cut the paper well so that it does not overflow. Once the plates are ready, you can continue with the piping bag!
What I’m about to say is going to sound a little unlikely. Ladurée has always seemed to me to be perfection for macaroons. This is still the case, but after all I understand that not everyone likes it. The difference with the others is a really perfect macaron, flat on top with a nice foot and all absolutely identical. As for the fact that they are all the same, I understand very well, because it is the gesture to form the pastry dots with the piping bag that counts. So, with time we get there. However, it is this flat side that drove me crazy! I looked for the solution, thinking at first that it was the dough that should be a little more liquid, but no, the dough didn’t cook the same way anymore. I also thought they used a chablon (a kind of mold) so they could smooth out the dough. I made this chablon myself and the result was a disaster! Then how??!! Well I discovered it by chance. What I explained before, tapping lightly and well that was the secret. So let me insist. One day I made a macaroon dough that wasn’t fluid enough, so I had to force the dough to smooth out. How do you do it? By taking the plate in your hands and dropping it at least 30-40cm high on the table! The shock flattened the macaroons (not yet cooked!!). Not yet satisfied, I started again two or three times. The result was just right. The little peaks on the dough had disappeared. But now I get it! Just do this every time and the macaroons flatten out! So here’s my secret to flat macarons on the surface.
inthe books it is often asked to stack the plates, that is to say to put the plate with the macaroons before baking on two other identical plates. I tried it with and without. Verdict: it is PERFECT!!!! It doesn’t change anything and I even prefer without these famous plates underneath because the macaroons don’t bake underneath and to take them off is a nightmare! And my macaroons HAVE the collar, their very special foot! And no my macaroons are not overcooked! They have all their softness after a night or two in the refrigerator. Let’s hear it…
Example of macaroons I made in June 2009.