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SOThere is no such thing as guaranteed success when making macarons, but if you’ve been wanting to try to make them this is your sign to do it!
Recipe:
Equal parts room temperature egg whites and granulated sugar
I use 3-4 egg whites (120-140g) to make 2 dozen macarons
Egg white weight multiplied by 1.2 = almond flour weight and powdered sugar weight
Optional: add dried egg white powder (egg whites weight x 0.04) to your granulated sugar for a more stable merengue.
Bake at 300F for 18-20 minutes.
Cool completely before removing them from the mat.
Pipe your filling. I like to use a Wilton 1A or 4B tip.
Sandwich your macarons and put in the fridge to mature for 24-48 hours.
Enjoy!!
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@sometimesimakecookies
