I've never made macarons before, but always wanted to. I was recently gifted a silpat macaron mat and fancy silpat perforated baking tray.
I'm looking at this recipe that yields "20-22 macarons". My silpat baking mat has 20 spots for batter dollops.
So does this recipe yield 20-22 "dollops" to fill my baking mat? Or is it implying it can make 20-22 fully assembled macarons, therefore yielding 40-44 dollops?
If it's 40-44, then do I basically need another baking tray / mat…? Or can this batter sit on my counter for the 2 hours it takes the first batch to cool?
Edit: and if it does make a total of 20-22 fully assembled macarons, I would imagine cutting the ingredients list in half would be fine to only make 10ish?
by Suitable_Tomato_4566
2 Comments
Not stupid! It also depends on the size of the template on your sheet. This recipe is saying 40-44 shells, so 20-22 total macarons. However, my templates on my sheets are small so I would probably get 40-44 total macarons with this recipe.
You can let the batter sit if you cover it well or if you want, you can just place parchment over your template sheet and just pipe them that way!
Halving the recipe is fine, just please use a scale and don’t rely on volume measurements.