Chocolate Macaroons - easy, no bake recipe! - The Honour System (2024)

FAQs

Can you make macarons without an oven? ›

You can easily make macaroons on a stove top. Prepare a stove top by placing a pan and a heavy bottom vessel on top of it.

Macarons are notoriously difficult to make, and so it really does pay to make them ahead of time and finish them off when needed. Freezing them is a great way of being prepared and it is so easy to do. After you have baked the shells, let them cool then wrap them and the baking sheet/tray in cling film and freeze.

The only two surfaces on which Macarons can be successfully baked are parchment paper, and silicon mats. Any other surface or they will not develop feet, or will stick or burn.

French macarons are made from almond flour, egg whites, and sugar, so they are light, delicate, and gluten-free. They look like a treat best left to pastry chefs, but they're not difficult to make; you simply need to be precise and nail the technique.

Macarons last for 14 days at room temperature, 4 weeks when refrigerated, and up to 6 months when frozen. Remember, macarons are best at room temperature, to get the perfect texture. Too cold, they might be harder to bite in. You can bring them out whenever you need them.

Separated by more than just one O, macarons and macaroons may have similar sounding names, but these two cookies couldn't be more different when it comes to taste and technique. A macaron is a sandwich-like cookie that's filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut.

Macarons last for 7 days at ambient temperature and for up to 7 weeks in the fridge, so they do have quite a good shelf life. However, when storing them at ambient temperature, it is probably best to keep them in an airtight plastic container, to keep as much air out as possible so that they don't dry out.

While not the traditional method, silicone baking mats can be well-suited to those who pride themselves on perfect macarons. With the same properties as parchment paper, these non-stick and heat-safe mats additionally offer a template design that allows you to make macarons of identical size.

I know that some people prefer silicone baking mats, but I much prefer parchment paper when making macarons. I find that shells on silicone mats tend to get over baked, don't have as pronounced of a foot, and can have issues with sticking.

When utilized correctly, a convection oven has the potential to bake macarons with thick, crispy shells and tall pièds, or feet (the little ruffles at the bottom of each cookie that add to their aesthetic appeal). However, you might need to experiment a little to achieve the desired result.

Can I bake macaron in deck oven? ›

Lightly tap on the tray to have a flat surface. Check on the last Macaron you have piped to ensure all Macarons are dried. 6. Bake at 165 °C deck oven for 18-22 minutes.