It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
Once you’ve piped as many circles as you could, bang the trays against the counter a few times each.
Bake for 6 minutes, rotate the tray if needed.
I bake each tray for a total of 18-20 minutes.
Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.
This recipe was made using unsweetened passion fruit pulp. If you use sweetened passion fruit juice for this recipe, make sure to omit the sugar so the curd is not overly sweet. You can find passion fruit pulp at some grocery stores, and I always get mine on Amazon.
Food coloring: Make sure to use gel food coloring. I use Wilton Color Right Performance Food Coloring Set. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.