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So I’ve struggled with making macarons (also known as macaroons). They were always a fail – usually not developing feet. I tried multiple recipes and finally have something to share with you that works! I used room temperature eggs for this that I had left out for 24 hours, I will try again with eggs that are just room temp but what I’ve heard from my friends is that you need really old eggs. Fun fact: eggs at the store are usually about 30 days old already. I’ve been hearing that macarons with home chicken eggs don’t work because they are fresh, but you could give it a try! I have also tried multiple almond flours and the Blue Diamond brand (Sams Club or Amazon) one seems to be the only one that worked out for me.

You will need:

• baking mats ( I use these from Amazon)
• piping bags 16 inch, coupler, and rubberband
• metal sifter
• Wilton #1A round tip

Ingredients:

• 1 tsp pure vanilla extract
• 1 cup almond flour
• 2 C confectioners’ sugar
• 3 egg whites (room temp)
• 1/4 tsp cream of tartar
• 1/4 cup granulated sugar
• pinch of salt

1. Preheat oven to 275 F
2. Attach piping bag to tip
3. Sift confectioners’ sugar and almond flour together through the metal sifter into a bowl. Throw out pieces that are too big.
4. In a stand mixer, beat egg whites, cream of tartar, and salt until foamy, then slowly add sugar while mixing. When it reaches soft peaks – add coloring and vanilla. Beat until mixture forms stiff peaks.
5. Gently pour the almond mix over the whipped eggs whites so you do not deflate them.
6. Gently fold mix into the egg whites with a spatula until the mix can hold a ten count (when you count to 10 it settles in to blend with the rest of mix). The mix should be thick enough to pipe without being runny. (About 45 turns).
7. Transfer batter to piping bag. Pipe 1 inch circles, at least 1 inch apart.
8. Tap the pans on a counter top hard to release air bubbles, at least 5 times.
9. Leave pans on counters for 30 minutes (this helps it grow feet when it goes in the oven later). Macaron will form a skin and wont stick to your finger when ready.
10. I put the baking mats on top of thin baking cookie sheets. Bake 18-22 min on shelves in the center of the oven. Under baked will cause them to be too moist and collapse. Over baking will make them crack or brown.
11. Cool the macarons on a cooling rack. If they don’t come off the sheet easily, they are under cooked – try popping them into the oven for longer. (If you really cant get them to come off you can freeze them, then pop them off the sheet and assemble frozen or they will break since they were not baked enough)
12. When your macarons are cooled, you can fill with any topping you like! I used Natasha’s Kitchen swiss buttercream recipe. Jams, chocolate ganache or plain buttercream are great choices.
13. To make plain buttercream: beat 3 c powdered sugar, 8 oz unsalted softened butter, 1/4 tsp salt, 2 tsp pure vanilla extract, 1 tablespoon heavy cream. You can add in anything pretty much: cocoa powder, syrups, etc.

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