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How do you use a macaron tray?

Published in Macaron Baking 3 mins read

To use a macaron tray effectively, you typically pipe prepared macaron batter into the designated circles or templates on the tray. Key steps include preparing the tray, piping the batter accurately, and properly handling the tray before baking, which includes crucial steps like tapping the tray a few times to allow the batter to even out, and get rid of any air bubbles.

Preparing Your Macaron Tray

Before you even think about piping, ensure your macaron tray is ready. Depending on the type, preparation might vary slightly.

  • Silicone Mats: These are popular macaron trays that don't usually require greasing. Ensure they are clean and dry. Place the silicone mat flat on a sturdy baking sheet.
  • Metal Trays/Pans: Some trays have non-stick coatings, but you might still benefit from lining them with parchment paper cut to fit, or lightly greasing them, especially if using a non-stick spray designed for baking. However, silicone mats are generally preferred for the consistent release they offer.

Using a baking sheet underneath a silicone mat provides necessary support, as the flexible mat can be difficult to move once batter is piped.

Piping Macaron Batter

Precision is key when piping macarons.

  1. Fill a piping bag fitted with a round tip (usually around 1cm in diameter) with your macaron batter.
  2. Hold the piping bag vertically, centered over the circle template on the tray.
  3. Apply steady pressure to fill the circle, stopping just before reaching the edge as the batter will spread slightly.
  4. Lift the piping bag with a quick flicking motion to create a clean break, minimizing peaks.
  5. Repeat for all circles on the tray.

Aim for consistent sizing across all shells on a single tray for even baking.

Important Post-Piping Steps

After piping, the way you handle the tray significantly impacts the final macaron shell.

  • Tapping the Tray: As mentioned in the reference, you must tap your tray a few times to allow the batter to even out, and get rid of any air bubbles. Hold the baking sheet with the piped macaron tray about 4-6 inches above your counter and drop it flat. Repeat this motion 2-3 times. This helps the shells settle, removes large air bubbles that could cause cracking, and encourages the 'feet' to form properly during baking.
  • Resting the Shells: After tapping, the shells need to rest uncovered at room temperature until they form a skin. This means when you lightly touch the surface, no batter comes off on your finger. This skin is crucial for the shells to rise correctly and develop feet.

Baking Techniques

Placement and orientation during baking can influence the outcome.

  • Tray Orientation: Some bakers find it beneficial to bake their trays upside down. The reference specifically states: "I bake macarons with the trays upside down, as it allows for better even airflow while baking." This technique aims to promote more uniform heat distribution around the base of the tray.
  • Placement in Oven: Position the tray in the center of the oven on an oven rack for the most consistent heat.

Understanding these steps, from preparing the tray to tapping and potentially flipping it for baking, are essential for using a macaron tray successfully.