Macarons are two almond french cookies that are put together with buttercream in the middle and require very few ingredients to make. However, this creates a false sense of easiness with bakers because the recipe is extremely intricate and precise.
David Rousseau, a French chef who grew up in Brittany France, owns Ollia Macarons + Tea in Calgary located at 16th Avenue S.W. He created the shop with the idea of making classic macarons with a modern touch.
In order for macarons to rise properly they need to rest on the counter and form a “skin.” However, Rousseau said home bakers often don’t take into consideration is the humidity, which affects the drying time of the macarons before being put into the oven.
He said that in Calgary, because of the dry climate, it would take about 15-20 minutes to dry, but in Toronto it would take about one to two hours.
“Every place has it’s own set of issues that you need to address when you make macarons,” said Rousseau
Other environmental factors that affect macarons baking is the altitude. Sea level at Calgary is 1000 metres, or 3000 feet. Rousseau said you have to change your temperature and cook time depending on your sea level.
Another factor that affects macaron baking is the climatic temperature. Rousseau said that the stability and texture of the shells and their overall appearance is dependent on how warm or cool the local area is.
Employees who work for Rousseau recognize he’s mastered the craft of baking macarons.
Lindsay Vala, a customer service worker at Ollia Macarons + Tea, who thoroughly enjoys the bakery and coming to her shifts said, “I think everyone should try macarons. I wasn’t necessarily a macaron fan, and I think that’s because I was not having an amazing macaron. But I didn’t know the difference. . . Now I love them.”