After 2 years of testing, frustration, and tears; I am finally ready to share the best macaron recipe for humid climates. If I can bake macarons in the middle of August in South Louisiana during a thunderstorm, you can make them any time you want. No more having to wait for the perfectly dry day to bake macaron treats.
Food bloggers all over the internet claim you can’t make macarons when it’s humid or raining, which is ludicrous. I don’t have time to wait around for the weather to cooperate but there are also terrible recipes out there claiming to be specifically for humid climates. A humid day in NYC has got nothing on South Louisiana. You want humid? I’ll give you humid.
Table of contents
Best Macaron Recipe for High Humidity
Here’s what you’ll need:
113g almond flour super fine
113g confectioners’ sugar
3 large egg whites (~99-105g)
1/8 tsp cream of tartar
125g granulated sugar
45g water
1 tsp gel food coloring optional
Start by placing cold egg whites in a fine mesh strainer over a bowl or cup.
Allow the watery whites to drain away for 2-3 minutes leaving the thicker whites behind.
Scrape thick egg whites into a clean stand mixer bowl. Lightly whisk in cream of tartar. Set aside to allow to come up to room temp.
Weigh watery whites & note the weight for reference later. Whisk until foamy then set aside, covered.
Whisk almond flour & confectioners’ sugar together in a medium sized bowl then sift to remove clumps & large grains. Set aside.
Combine granulated sugar & water in a small saucepan. Gently stir over medium heat until sugar dissolves. Increase heat to quickly bring to a boil.
Once sugar syrup comes to a boil, whip egg whites at medium-low speed until frothy.
Increase speed to high until they form soft peaks.
Continue boiling syrup until it reaches 235°-245°F but not above 250°F. Stir in gel food coloring.
With the pan of hot syrup in one hand & the mixer on medium-high speed, carefully pour a steady stream of syrup into the whipped whites, aiming for the area between the bowl & whisk.
Continue beating until the meringue is smooth, glossy, & forms soft peaks.
Replace wire whisk with paddle attachment.
Add almond flour/confectioners’ sugar mix at low speed just until combined.
Scrape down the sides and bottom of the bowl. Add 75% of reserved egg whites and mix on low until incorporated.
Using a flexible dough scraper, pull batter thin up onto the walls of the mixing bowl, scrap off, then let batter fall back into the bowl.
Mix until the batter falls into the bowl like a semi-translucent sheet or flows through a #12 piping tip without effort.
Immediately fill & seal pastry bag fitted with a #10 or #12 tip.
Preheat oven to 300°F with large baking stone or heavy baking sheet set on the middle rack.
Pipe batter onto parchment paper sheets with macaron templates underneath.
Pop any large bubbles that may arise with a toothpick.
Let rest 30 mins – 2 hours or until matte looking & you can touch the tops without sticking.
*** Test a small sample of macarons for oven readiness by cutting one or two away from the parchment corner. ***
Left: Baked 30 mins after Right macaron
Using a cooling rack to transfer one sheet at a time from the counter, quickly slide macarons onto your preheated baking stone or sheet pan. Bake 9-13 mins, or until firm.
Remove from oven directly onto a cooling rack & let cool while the next batch bakes. Fully cool on countertop until they release easily from parchment.
Top Tips for Baking Perfect Macarons
Non-negotiables
You must have a food scale, stand mixer, instant-read thermometer, oven thermometer, compostable parchment paper, paper templates, baking stone or large sheet pan, and Bob’s Red Mill Super Fine Almond Flour.
Parchment Paper
After much testing, the type of parchment paper used is very important. It must lay flat and it must be compostable. No, this is not about saving the environment. Parchment paper coated with silicone or quilon does not wick moisture away from macarons, which prevents proper drying in humid environments. Even if macarons skin over, the centers will still be too wet, resulting in domed and cracked tops.
Silicone mats are also a no go. They produce perfectly round macarons but they have a terrible habit of baking cracked or domed macarons along with refusing to release the macarons after baking.
Compostable parchment paper absorbs excess moisture and allows the paper templates underneath to further wick moisture away. Without compostable parchment and paper underneath the macarons, they can take hours to dry. I’ve had to wait 3 hours on a batch before. Baking at 3 am is not fun.
Oven thermometer
You’d be surprised just how off your oven temperature actually is vs what you set it to. Oven temp is a big deal with it comes to macarons. Too hot and the macarons brown before the insides cook. Too cold, they don’t develop feet or discolor from too much heat exposure.
Baking Stone/Sheet Pans
Macarons are baked at a very low 300°. Even the best ovens have trouble keeping this low temp consistently much less when you are opening the door every 10 minutes. A full oven baking stone helps keep the oven hot and the flat surface is perfect for baking uniform looking macarons.
If the bottom of your macs are browning a bit too much on the baking stone, put the baking stone on the bottom rack then put an extra large sheet pan on the middle rack.
If your macs are discoloring in the oven, make a three-sided heat shield with parchment paper folded into heavy duty foil and set toward the back of the sheet pan during baking.
Almond Flour
I’ve tried every almond flour on the market. Bob’s Red Mill Super Fine Almond Flour is the only consistent brand on the market. All others are either ground too coarsely or there are coarse bits mixed in with the super fine bits. With that said, you must sift your almond flour for the most smooth looking macarons.
Many recipes, even the professional ones, require almond flour and powdered sugar to be blitzed in a food processor in an attempt to further grind the almond flour to a more fine texture. I am here to tell you that’s a bunch of BS. Pulsing almond flour in a food processor actually creates more problems than it solves and does not grind the flour down any finer. Skip this ludicrous step.
Always bake a test batch
Instead of ruining an entire sheet of macarons, cut off one or two macs from a sheet and test bake. If they come out perfectly, you can start baking your macarons one sheet at a time. If they crack or fail to develop feet, let them sit for 15 more minutes then retest. You’d be amazing what a difference 15 minutes can make.
It’s you, not the recipe.
Macarons require precision. Ingredients can not be substituted and steps can not be skipped. I have a made this recipe every month for 2 years so I know it backwards & forwards. I’ve failed in every way possible and it was always because I got impatient or lazy.
If you have questions, please feel free to comment below. I alway enjoy troubleshooting with fellow bakers
High Humidity Macarons
Ingredients
- 113 g almond flour, super fine
- 113 g confectioners’ sugar
- 3 large egg whites (~99-105g)
- 1/8 tsp cream of tartar
- 125 g granulated sugar
- 45 g water
- 1 tsp gel food coloring, optional
Instructions
- Place cold egg whites in a fine mesh strainer over a bowl or cup. Allow the watery whites to drain away for 2-3 minutes leaving the thicker whites behind.
- Scrape thick egg whites into a clean stand mixer bowl. Lightly whisk in cream of tartar. Set aside to allow to come up to room temp. Weigh the watery whites & note the weight for reference later. Whisk until foamy then set aside, covered.
- Whisk almond flour & confectioners' sugar together in a medium sized bowl then sift to remove clumps & large grains. Set aside.
- Combine granulated sugar & water in a small saucepan. Gently stir over medium heat until sugar dissolves. Increase heat to quickly bring to a boil.
- Once sugar syrup comes to a boil, whip egg whites at medium-low speed until frothy then increase speed to high until they form soft peaks.
- Continue boiling syrup until it reaches 235°-245°F but not above 250°F. Stir in gel food coloring.
- With the pan of hot syrup in one hand & the mixer on medium-high speed, carefully pour a steady stream of syrup into the whipped whites, aiming for the area between the bowl & whisk. Continue beating until the meringue is smooth, glossy, & forms soft peaks.
- Replace wire whisk with paddle attachment. Add almond flour/confectioners' sugar mix at low speed just until combined. Scrape down the sides and bottom of the bowl. Add 75% of reserved egg whites and mix on low until incorporated.
- Using a flexible dough scraper, pull batter thin up onto the walls of the mixing bowl, scrap off, then let batter fall back into the bowl.
- Mix until the batter falls into the bowl like a semi-translucent sheet or flows through a #12 piping tip without effort. Immediately fill & close pastry bag fitted with a #10 or #12 tip.
- Preheat oven to 300°F with large baking stone or heavy baking sheet set on the middle rack.
- Pipe batter onto parchment paper sheets with macaron templates underneath. Pop any large bubbles that may arise with a toothpick. Let rest 30 mins-2 hours or until matte looking & you can touch the tops without sticking.
- Using a cooling rack to transfer one sheet at a time from the counter, quickly slide macarons onto your preheated baking stone or sheet pan. Bake 9-13 mins, or until firm. *** Test a small sample of macarons for oven readiness by cutting one or two away from the parchment corner. ***
- Remove from oven directly onto a cooling rack & let cool while the next batch bakes. Fully cool on countertop until they release easily from parchment.
- Spread half the cookies with jam, curds, frostings, etc then top with the remaining cookies. Can be stored unfilled in airtight containers in the refrigerator for a week or freezer for several months.
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