inspired by #disney – tips for baking french macarons

One of the greatest lessons learned at TechMunch LA was that being successful is not always about avoiding failure, but about how resilient you are when you do fail.

At some point we will all fail at something, if not many things. As I mentioned earlier this week, my most recent epic failure was my inability to bake French macarons. After two years of failed attempt after failed attempt and even waiving the white flag of defeat, I had the pleasure of meeting Pastry Chef Mario Ramirez. As one of Disneyland Resort’s pastry chefs, he attended our Taste of Disneyland lunch at TechMunch to show off his Mickey Mouse shaped French macarons and interact with guests.

I explained my recent macaron struggles with Chef Ramirez and he generously shared his secrets to adapting macarons to the environment in which they are baked. In my years of research I had come across many of these tips before, though there were definitely a few new secrets added to the mix. The least technical advice given by Chef Ramirez happened to be the most powerful, as it was arguably the turning point in my macaron journey. In a moment of encouragement, Chef Ramirez relayed that it can take him up to a year to re-perfect his macarons each time he moves. A full year.

At that point my mind was made up. I was going to conquer my macaron battle once and for all. It was comforting to know that even a classically trained, world traveled, professional chef can take that long to adapt to new climates and kitchens. What makes Chef Ramirez successful is that he doesn’t give up, he simply makes small adjustments here and there until petite bites of perfection are achieved. There was a fire lit under me that left me optimistic and determined to succeed.

TIPS FOR BAKING FRENCH MACARONS – From Disneyland Pastry Chef Mario Ramirez

• Dry almond flour in the oven prior to mixing batter to combat excess moisture. Spread a thin layer of almond flour on a baking sheet lined with parchment paper and bake at 200 degrees Fahrenheit for 30 minutes.
• To release air bubbles, rap the bottom of the baking sheet with your hand as opposed to slamming it on the counter. This achieves the same goal without causing excessive spreading.
• Chocolate macaron shells are best made with Italian meringue. 
• The more food dye used, the longer the macaron shells will take to bake. 1-2 minutes may need to be added to baking time to fully cook brightly colored macarons.
• If bottoms of shells are browning too quickly, stack a second baking sheet under the first.
• If at first you don’t succeed, try, try again.

The Chocolate Mint French Macarons that I baked last week were far from perfect, but they were exponentially more successful than the last several attempts. I am forever grateful for Chef Ramirez’s honesty and inspiration and look forward to baking many more batches of, not only French Macarons, but any recipe that proves to be a challenge. Thanks, Chef – I hope I’ve made you proud!