Video 5: Baking the shells

Now you’ve finished the ganache, we’re ready to bake our macaron shells! 

So far, we’ve left them resting for about 30 minutes, so now we’re just going to check to see if they’re dry enough. To do this, lightly touch them with your finger to see if there’s any wet sheen on them. We want them to be perfectly dry. The reason we do this is to make sure they don’t develop any cracks in them when we put them into the oven. Also this way, they’re likely to develop the famous feet that macarons have when they rise up. Then pop them into the oven for about 20 minutes.

After 20 minutes test to see if they come off clearly from the silicone baking mat. You want them baked enough so they come off easily. If they don’t, don’t be afraid to pop them back in the oven and leave them for another 5 to 10 minutes. If they still don’t peel off easily, just leave them in the oven until they start to come away. Don’t panic, they will! They may just need a bit longer to bake. Every macaron is different and every situation is different, so you just need to make sure they come off clearly.

Turn them over onto a tea towel upside down so they can cool down. Simply, flip over the mat and peel it away. Remember they’re delicate so take care when doing this! Leave them to cool down for a bit. The next part of the video is going to show you how to sandwich them together and finish them up, so you’re not going to want to miss it! 

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