Why you should use a fine mesh sieve for macarons.

Lawrence
Sep 3, 2021
4 min read

Updated: Dec 15, 2021

Everybody loves Macarons! These delicious bite-sized meringues are sandwiched with a ganache or buttercream filling and are available in a rainbow of colours. They are said to have been first made by the Italian chef of Catherine de Medici in France in the 16th century during the Renaissance.

Today, macarons are made in many countries worldwide. Macarons are often thought of as French and the French city of Montmorillon is famous for its macarons and even has a macaron museum. Macarons can be bought in patisserie everywhere, either by the kilo or in gift boxes as these make an attractive and well-received gift! Macarons are relatively expensive to buy and this encourages many amateur cooks to try making them for themselves.

There are two different methods for making macarons – French and Italian and they differ in the preparation of the meringue. The French recipe is made with whisked egg whites to which ground almonds and powdered sugar are carefully folded in to knock out a little air and achieve the correct consistency – this process is known as ‘macaronage’.

When using the Italian method, the egg whites are whisked with a hot sugar syrup to form the meringue. Sifted almonds and icing sugar are carefully mixed with other egg white to form a paste which is then blended into the meringue mixture.

Good macarons are definitely tricky to make. Beat the egg whites too much and you will have a flat meringue. Fold in lumpy sugar and ground almonds and the resulting macarons will be grainy and unsmooth.

Prepare your tools first.

One of the secrets to success is to ensure that all your utensils are perfectly clean, dry and without a trace of grease. As well as several large bowls, you will need a whisk (preferably an electric hand whisk), fine mesh sieve, spatula and spoons.

Using a fine mesh sieve for macarons.

Whether you opt to use the French or Italian recipe for macarons, a really good fine mesh sieve is essential.

Although it takes time to sieve your dry ingredients, it is essential to do so – even if you can see no lumps in either the icing sugar or ground almonds. Make sure that you sieve both carefully into clean, dry bowls.

The Ruoth large metal sieve is absolutely perfect for the job. The sieve diameter is 20cm (8 inches) and has a deep bowl which ensures less mess. This sieve is ideal as it is 30 mesh, which is very fine. The sieve is made from commercial grade stainless steel that is rust-resistant with the bonus that it is dishwasher safe.

Why careful sieving is so crucial.

It really is essential that there are no lumps in any of the dry ingredients. Almond flour (ground almonds) is prone to clumping, so even if it looks fine and lump-free, don’t be tempted to skip sieving it.

Another very important reason for sieving the dry ingredients when making macarons is that while you are doing this, you are helping to aerate them. The top macaron chefs recommend sieving your ingredients three times as they say that this ensures the perfect aerated quality of your finished macarons.

To achieve the most professional results, use the best quality almond flour you can find in your local shop. Yes, almond flour can be very pricey. But the better the quality, the finer the flour means fewer lumps!

Many recipes advise mixing the almond flour in a mixer to get rid of lumps before sieving. Our professional bakers have found that this is not needed when you have a good quality fine almond flour, all you need to do is sieve it 2-3 times with a fine mesh sieve. This will leave you with extremely fine flour that will give you wonderfully smooth macaron tops.

Sifting icing sugar and almond flour together.

Sieve the almond flour together with the powdered sugar at least 1-2 times, to create the finest professionally-looking macarons.

10 other tips for macaron success.

Measure all ingredients accurately as this is essential.
When you break the eggs, ensure that there is no trace of egg yolk, otherwise, the whites will not form steep peaks.
Always measure the exact amount of egg white. Unusually, macaron recipes always state the exact amount of egg white needed as this will affect the consistency of the meringue – and this means success or failure.
Don’t overbeat the egg whites. They should stand in stiff peaks but still look glossy. If they become dry-looking, this results in cracked macarons.
The dry ingredients should be very carefully and lightly folded in. The macaron mixture should be like a thick, pourable sponge mixture.
If you are making coloured macarons, the food colouring used must not be oil-based. Best to use gel colouring as it will not affect the consistency of the meringue.
Use cooking parchment paper to ensure your macarons do not stick.
Use a template for evenly-sized macarons
Once you have piped all your macarons, gently tap the baking sheet to get rid of air bubbles.
Most recipes suggest a 15-30 minute resting time before you bake the macarons. Make sure that you do not overbake them – they should be crispy on the outside and be soft and chewy on the inside.