There’s much debate in the macaron baking community about the perfect oven temperature for baking macarons. The truth is we bake our macarons in the precise conditions of a professional bakery kitchen. So what works for us every time might not be replicable in a home kitchen where oven thermometers might be imprecise and even the humidity on the day might have an effect. You’re going to have to experiment - but that’s half the fun of improving your baking skills!
Our Method
We bake our macarons in 2 phases. To dry the piped batter and allow the skin to form, we place the shells in an oven preheated to 140 degrees and switched off. This first phase is timed for 12 minutes. We then turn the oven back on and bake the shells for another 12 minutes at 140C to give them their rise.
Recommended Home Baking Method
The timings and the exact method of baking will vary based on the food colourings you choose to use and the recipe you choose to follow.
Let your piped batter dry until a light skin has formed and then bake your macarons at around 140C for 20 minutes.
If your first batch isn't quite right, we recommend going ‘lower and slower’ - i.e. a lower oven temperature for a longer period of time - with your second batch. It’s all about figuring out what works best for your oven and kitchen.