A Professional Pastry Chef's 3 Macaron Must-Do's

Straight from the kitchen of professional pastry chef and resident product tester, Mikayla Bragg takes us through her surprisingly easy must-do's for baking the perfect macarons.

To ensure the best colouring and baking results for your macs, Mikayla suggest mixing your colouring (water-based only) into the almond meal mix rather than the meringue.

Colouring your almond meal means you can mix and mix and mix the colour to ensure it's streak-free, without having to worry about over-mixing and deflating the meringue.

Macarons are super sensitive to oils and fats, so it's important to make sure your tools (spatulas, mixing bowls, whisks...everything!) are clean from any oil residue.

The easiest way to do this is to lightly dampen a paper towel with alcohol or vinegar and wipe down all the tools you're planning to use.

Once your macarons are piped and ready to go in the oven, let them sit on the bench to set and form a skin.

Once they're dry to touch on the top you can pop them in the oven! Doing this helps the macarons rise from the bottom and create the essential macaron 'foot'.

Now enjoy your macs! Remember to tag us @colour.mill #colourmillmade so we can see all of your sweetest creations.