9 Essential Tools to Make Perfect Macarons
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My detailed guide to essential macaron tools, complete with my honest review of each tool, product recommendations, and why you need them.
Table of Contents
In my 10+ years of making macarons, I’ve developed quite an opinion about different tools to make perfect French macarons.
I’ve tried many different brands and variations of the tools listed below.
If you’re serious about learning to make macarons at home, you want to read my detailed guide on these essential macaron tools!
1. Kitchen Scale
French macarons require precision!! And it’s crucial to weigh all the ingredients, including the egg whites! Eggs come in different sizes, plus you can use carton egg whites that need to be weighed!
Too many egg whites add excess moisture to the batter, which leads to many macaron problems. And not enough egg whites causes a thick batter issue! (As little as 3-5 grams of egg whites throws off the ingredient ratio!!)
That’s why getting a scale is essential if you’re serious about learning to make macarons, or any baking for that matter.
PRODUCT RECOMMENDATION: This OXO kitchen scale is a workhorse in my kitchen. This mini version is less expensive and works just as great!
2. Sifter
Sifting the dry ingredients is another important step, for 3 reasons.
- Removes big bits of almonds for flawlessly smooth macarons.
- Thoroughly mixes the dry ingredients.
- Aerates the dry ingredients mixture for a fluffy, full macaron texture.
A good sifter isn’t just for making macarons, it’s also useful in baking an extra-fluffy cake.
Not all sifters are made the same though! I don’t recommend a battery-operated sifter (it’s so slow, you’ll get tired of holding it!), squeeze sifter, or Norpro hand crank sifter with a removable mesh.
PRODUCT RECOMMENDATION: I specifically recommend this hand-crank sifter, it works like a charm. A regular fine mesh sieve also works great!
3. Stand Mixer
Well-whipped meringue is the foundation of perfect macarons. And it takes a long time (about 25 minutes) to whip a good stable French meringue in my KitchenAid stand mixer. That’s why I use my stand mixer, but an electric hand mixer works just fine!!
PRODUCT RECOMMENDATION: I don’t have any brand preference regarding the mixer. But I love my KitchenAid Artisan 5qt stand mixer, and it works perfectly for my basic macaron recipe that uses a small amount of egg whites. This KitchenAid hand mixer is a great option too!
4. Silicone Spatula
Macaronage, aka folding technique, is a skill you’ll need to master to make perfect macarons. And having a comfortable and flexible (but not too flexible!) silicone spatula makes the job so much easier.
Again, these spatulas are must-haves for any kitchen. I can’t imagine cooking and baking without them!
PRODUCT RECOMMENDATION: This large Thermoworks silicone spatula is my absolute favorite. It’s all one piece with no creases and grooves, high temperature resistant, and doesn’t discolor!
5. Piping Bag
A good quality piping bag is essential for piping perfectly round macarons. 16-inch piping bags are a perfect size for my basic macaron recipe.
12-inch bags work great for macaron fillings!
PRODUCT RECOMMENDATION: These disposable 16-inch piping bags are thick and reliable! They’ve never broken on me! And this plastic-coated 18-inch Ateco piping bag is a great reusable option!
Tip
These piping bag ties are handy little things to secure the filled piping bag for easy handling!
6. Piping Tip
If you want perfectly round macarons (or any shape), a round piping tip is a must-have! I find a smaller piping tip helps to achieve full and fluffy shells.
By the way, here’s my video tutorial on how to properly pipe your macarons for full shells!
PRODUCT RECOMMENDATION: Wilton 2A and Wilton 12 round piping tips are my go-to!
7. Heavy Duty Baking Sheet
Aluminum baking sheets are heavy-duty and sturdy and help bake macarons evenly!
I’ve been using these baking sheets for years (not just for macarons!). They won’t warp and stay in great shape for years!
PRODUCT RECOMMENDATION: Nordic Ware aluminum baking sheets and the Sam’s Club baker’s half aluminum baking sheets are of great quality.
8. Parchment Paper vs Silicone vs Teflon
Which one is the best? This is a hotly debated topic in the macaron bakers’ world!
- Parchment paper tends to wrinkle, causing misshapen macaron shells. However, better-quality parchments tend to wrinkle less and doesn’t affect the shape of macarons as much.
- Silicone mats are a hit or miss! I don’t like thicker silicone mats because they don’t transfer heat well and cause underbaked macarons on the bottom and browned on top.
- Teflon sheets are the ideal surface for macarons. They’re thin, smooth, and reusable!
I’ve created a perfect macaron template for you. Sign up to my email and download the templates for FREE!
PRODUCT RECOMMENDATION: These parchment paper sheets are my favorite! I often use them for baking macarons and don’t have any issues with misshaped shells. I also use this Teflon sheet. They come square, and I cut them to fit my baking sheet perfectly. These silicone mats are thin and work better than any other silicone mats.
Tip
DO NOT buy those terrible brown silicone mats with macaron molds!!
9. Oven Thermometer
Did you know that ovens often lie about their internal temperature? The temperature could vary 25-50°F up and down. What? Yes, it’s true!
And the only way to check the accurate temperature of the oven is to get an oven thermometer. This inexpensive little tool might save you a whole lot of headaches!
PRODUCT RECOMMENDATION: I’ve been using this oven thermometer for the last 4+ years and can vouch for its reliability!
I love your macaron video and will be following it very soon. Could you tell me where I can find thinner silicone mats? Thank you 🙂
Hi, there! I bought mine on Amazon. Here’s the one I have. (<- affiliate link)
Thank you for your good and helpful advice for preparing macarons.I have tried twice and made disaster, that made me disapointed,so I’m reading watching so much in order to do smth good but yet I have no curage yet. Thanks and have a nice day
Hi, Lola!! Making mistakes means you’re trying and learning new skills!! Don’t give up! I love your approach though. Watch and learn before your next attempt so you know what to change each time. Good luck!!
Thank you for all the tips! I made my first batch of macarons two nights ago and feel like I did a pretty good job. My only issue is the sifting, so I’d like to see if you have any advice or tips for me; the sifting process of the almond flour and powdered sugar is a huge headache and took me almost an hour. I purchased the mesh sifters that are suggested in your above recommendations for this specific thing, but it takes forever, and I’m using a silicone spatula to help push it through. Can you give me any advice? Thank you so much!
I agree with you. The sifting took me quite a while. Despite sifting, I could still see the grains of the almond flour in that macaron “shells” 😑 I hope there is an answer to what I’m doing wrong.
What type of Oven is required to bake Macarons, is it possible in normal OTG
Hi, Anita. I use a regular oven. I’m not sure what is OTG though.
Going to try making Macarons for the first time and taking your advice about using a kitchen scale. If I’m using a scale without a bowl how do you account for the weight of a bowl or measuring cup?
Hi, Denise. When you place an empty bowl on your scale, hit a button that says “tare”, which brings the scale to 0. Then you can add your ingredients.