Croutage (Drying Time)
Croutage or drying time plays an important role in making perfect
macarons, it creates a thin, dry and resistant film on the surface of
the macaron shells. When cooked, it becomes crisp. The moisture in the
shell lifts it without cracking the surface, and an even set of "feet"
forms around its base.
Drying time may vary in minutes depending on the room temperature. To
check whether the shells are ready to be put into the oven, lightly
brush the top of the one: the batter shouldn't stick to your fingers.
Shell cooked without drying
Shell cooked after drying time
For how long should macarons be cooked?
Here are few points to be used as guidelines for a fan-forced oven;
they can be adjusted according to the type of oven you have by a few
degrees or minutes.
Macaron Diameter Oven Temperature
150 C (300 F/Gas 2) 14 minutes
4-6 cm (1 ½ - 2 ½ in)
160 C (315 F/Gas 2-3) 15 minutes
6-8 cm (2 ½ - 3 ¼ in)
170 C (325 F/Gas 3) 17 to 18 minutes
More Great Recipes @ www.macarons.org.uk
16 cm (6 ¼ in) or more