The Perfect Macarons

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• 

  Step 1

  FOR THE SHELLS

  1: For the syrup you need 150 grams Sugar and 50 grams Water and a candy thermometer

  In a small sauce pan, cook syrup: com­bine sugar and water and cook until the tem­per­a­ture reaches 230 F

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  Step 2

  2: When Measuring out the egg whites sperate into 60 grams each

  In a stand mixer, take one of the 60 grams of egg whites and the 35 grams of sugar and beat until it forms soft peaks.

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  Step 3

  3: When the syrup is ready, with the mixer on low speed, slowly pour in hot syrup. *Be care­ful as the syrup is VERY hot.

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  Step 4

  4: Slowly increase mixer speed to the high­est set­ting, beat meringue until it cools down and becomes shiny. (10–15 minutes).

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  Step 5

  5:Blend the 150 grams of almond meal and 150 grams of icing sugar in a food proces­sor or what ever you have on hand

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  Step 6

  6: sift mix­ture into a large bowl

  Add in the other 60 grams of egg whites into the almonds and icing sugar mix­

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  Step 7

  7:Add in the other 60 grams of egg whites into the almonds and icing sugar mix­

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  Step 8

  8: Stir in

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  Step 9

  9: Should look like this at after all mixed in

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  Step 10

  10:Add your color in now

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  Step 11

  11: Mix tell uniform in color

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  Step 12

  12: When the Ital­ian meringue as cooled down, gen­tly fold it into the ground almonds mix­ture. Mix with a spat­ula until it has reached a “lava” stage. *This is where it might be tricky because it is easy to over-mix or under-mix.

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  Step 13

  13: Fold tell looks like lava where it flows off spatula but still is somewhat stiff

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  Step 14

  14: Prepare a piping bag with a round tip and place parchment on 2 baking sheets, and fill your pipping bag up with cookie mix

  .

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  Step 15

  15: Pipe out on the baking sheet tell batter is all gone

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  Step 16

  16:Tap bak­ing sheet to get rid of large bub­bles, let them sit on the counter for 30–40 min­utes so the tops get dry. best way to tell if they are dry touch the top and your finger should come back clean

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  Step 17

  Bake at 325 for 10–15 min­utes. After about 5 min­utes, the mac­arons will start to develop their “feet”.

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  Step 18

  18: Find similar size ones and match them up

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  Step 19

  19: Fill with the filling of your choice and top with the other half of the cookie! I added a fondant little bow for a cute touch! Enjoy making these yummy little treats <3

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Posted by

Chris K.

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thedomesticrebel · Sacramento, California, US · 7 projects 9th January 2013

Um, these are beyond gorgeous and *almost* too pretty to eat! However, I have no shame and would totally eat like, 15. Adorable!!

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Stephenie K. · Denver, Colorado, US 30th December 2012

You make it look so easy

HiroLover · Tacoma, Washington, US · 24 projects 30th December 2012

You Should Try To Make Them! They Are Super Easy! If You Can Make An Italian Meringue You Can Make These Cookies.... The Only Thing That Is Hard Is The Mixing!

Stephenie K. · Denver, Colorado, US 30th December 2012

Okay I'll try.. thanks for the encouragement

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kelli · Bremerton, Washington, US · 1 project 22nd December 2012

I have been wanting to make these for moths now. You make it seem simple. I'm going to have to give these a try

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