Throughout the year I have been asked numerous questions about baking and if I had any helpful tips. Therefore, I have decided to share some of my most used tips/tricks/items I love with you.
Please note that this email contains some affiliate links. These links will be marked with an *.
1. How to correctly measure flour: This is huge. Have you ever made cookies and they turned out really dry? I have, many times. The problem could be how you're measuring the flour.
2. Use a scale to measure out your ingredients. Have you ever seen ingredients listed in g, mL, oz before? This is because it is more accuracte to measure out ingredients instead of using measuring cups/spoons. Next time you bake, try measuring out the ingredients. I bet your bake will taste and look MUCH better.
3. Yes the quality and type of your baking pans matter. There is so much to go into on this so I figured it's best to reference this article from All Recipes. See Below. My FAVORITE pans to use is the Nordic Ware Natural Aluminum Commercial Baking Half Sheet Pan*. Yes this is one of my secrects to getting the perfect macaron and sugar cookies for my cookie cakes. It bakes everything evenly and is sturdy enough that it doesn't warp in the oven
The 10 Best Baking Pans of 2021 | Allrecipes
4. Get to know your oven. It took me about a year and a half to perfect my macarons and learning my oven played a major part in this. Learn where your hot spots are and if you should use convection vs. regular baking setting on the oven. For me, I use convection when baking any cakes or sugar cookies, however, when baking macarons I use the regular bake setting.
Things I rececommend for all bakers
Using the right utensils and baking supplies while baking makes a difference as well in how your bakes turn out. Here are some items I rececommend and love to use myself:
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Kitchen Scale*: Nicewell Food Scale, 22lb Digital Kitchen Scale Weight Grams and oz for Cooking Baking, 1g/0.1oz Precise Graduation, Stainless Steel and Tempered Glass
Baking Pans For Cookies*: Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
Mixing Bowls*: Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
Kitchen Aide Mixer*: I would be lost without this! KitchenAid KSM3316XCU Artisan Mini Stand Mixers, 3.5 quart, Contour Silver
Measuring Cups/Spoon: Hearth & Hand Measuring Spoons from Target, Pampered Chef Measuring Cups
I hope you and your family have a wonderful time baking together this holiday season. Remember, never underestimate the joy of sweets!
PS. If you don't feel like baking, but still want to decorate cookies, check out my Holiday Sale where you can find Decorate Your On Cookie Kit, Hot Chocolate Bombs, and Macarons of the Month Subscription.
When I first began baking macarons, I had no idea how to pronounce them; macaroon or macaron? I realized that I would use the words macaron and macaroon interchangeably. However, deep down inside I knew that there must be a difference and if I wanted to sound like I knew what I was baking, then I'd better learn the difference. So here are the differences and believe me they are quite different!
A macaron and a macaroon do not look anything a like. A macaron is a French origin desert that is two round semi flat meringue cookies with a buttercream, ganache or fruit type filling in the middle. A macaroon is more cake like in a single mound and you can find them dipped or drizzled in chocolate.
Both are gluten free and made using egg whites and sugar, but that is about it when it comes to similar ingredients. A macaron also has almond flour, flavoring extract, and can be colored any color that is desired. The batter also goes through a delicate folding process combining the egg whites and almond mixtures. Fold too much and the batter is running all over the place and won't hold it's shape, but if you don't fold the mixtures enough you end up with lumpy batter.
A macaroon is more of a cake consistency that is made with egg whites, sugar, condensed milk and coconuts. These are a drop cookie and are also delicious with a chocolate drizzle on top.
Macarons are best enjoyed at room temperature, however, if you can resist eating them right away, they can be refrigerated up to 3 days or stored in a freezer for 3 to 6 months. If freezing them, make sure they are in an airtight container to help prevent freezer burn. Stock up on your favorite flavors, keep them in the freezer and enjoy them whenever you want!
Even though both cookies sound similar. They are very different. Next time you want to order a French flat sandwich type cookie, make sure to ask for a MACARON as you may end up with something totally different than what you really wanted.
Christa is a mother of two rambunctious boys who loves sweets! She has been baking and decorating cakes for over 12 years. When she is not baking or decorating she is enjoying time with her family.