10/20/2026
Macarons take time, but you don’t have to do everything in one uninterrupted stretch. Because honestly, who has one of those? 😂
Here are four ways I give myself a little more room to breathe in the kitchen:
💛 Prep the night before. I weigh my ingredients, sift my dry ingredients, and get everything ready. With my prep done, I’m ready to start my Swiss meringue first thing in the morning.
💛 Use the whipping time. My meringue takes about 13–15 minutes to whip up in my kitchen. I stay nearby and use some of that time to tidy up or get the next things ready, while watching for the consistency I need.
💛 Work with your resting window. If your recipe calls for a counter rest, that’s another little breather. I’ve been using an oven-rest/no-rest approach lately, so that window is much shorter for me.
💛 Save the filling for another day. You don’t have to fill them in the same session. Once the shells are baked and completely cooled, store them in an airtight container. I prefer Sistema or Araven (pro tip: add a food-safe silica gel packet to help with humidity 😅). They will be completely for several days before filling if stored correctly.
A little prep, a few breathing spaces, and that’s how I fit baking into my busiest days. 💛
📌Save this for your next macaron baking day!
