Immediate baking of macaroons

[Sussan ScoolinaryTeam]

Hi Lee.

In the Italian meringue method for macarons, there are mixed opinions about resting before baking. Traditionally, it’s recommended to let the macarons rest for 20 to 40 minutes after piping so a crust forms on the surface. This helps them rise evenly in the oven and prevents cracking in the center.

However, some modern recipes and chefs suggest that resting may be unnecessary, especially when the mixture and technique are well-executed. Achieving stiff peaks in the meringue and carefully incorporating the ingredients are key to achieving the right structure.

That said, you could try a small batch without resting to see if this technique gives you the results you’re looking for.

I hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Chef Lee!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

This is a Community that values your participation a lot: that’s why we created “Masters Game”

• Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score 250 Scoolipoints!

• Or even better! Right now we have our Scoolithon 3.0 going on. Our exciting culinary challenges marathon is on fire! Conquer some of the four challenges We’ll have in the next two weeks and win 500 scoolipoints. Click here to know everything.

• You’ll see everything you need to know about how to win Scoolipoints here.

Let’s build a community of foodies together.

We hope you have a blast learning with Scoolinary!