How to make Macaroons

 Hi guys, today I will give you the recipe for macaroons!

Ingredients:

1. Eggs

2. Butter

3. Vanilla Extract

4. Cream of tartar

5. Salt

6. Granulated Sugar

7. Powdered Sugar

8. Almond Flour 

Step 1:

Sieve the icing sugar and the ground almonds together in a large bowl and whisk together.

Step 2:

Whiz the dry ingredients in the food processor and then sieve again. Repeat this process two more times. It's a lot but this is for a smooth top.

Step 3: 

Whip the egg whites with cream of tartar. Add salt and gradually add sugar. Mix until the meringue reaches the soft peak stage. Add vanilla and any gel food coloring in at this point.

Step 4:

The meringue needs to be whipped to STIFF peaks so it’s actually best to finish the whisking off by hand. This way you’ll have a better feel for it than the meringue is done.

Step 5:

Add a third of the confectioner’s sugar and almond mixture and fold in gently. Move the spatula in a circular motion bringing material from underneath to the top. Add the remaining dry mixture and continue folding.

Step 6: You’ll know it’s ready when it has a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.

Step 7:

Transfer batter to a pastry bag fitted with a round tip, I usually use a 12 tip. Pipe onto a sheet of parchment paper fixed to a cookie sheet. Hold the Pipe perpendicular to the surface and try to be consistent with the sizes. You can print a guide out and have it below the parchment paper to help you pipe uniform circles. When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.

Step 8:

ap the tray several times to remove air bubbles. Allow to sit for 40-60 minutes so the macaron batter forms a skin. You should be able to touch the shell and feel a dry surface. Heat oven to 300F. Bake for 12-15 minutes. You’ll know they’re done if the macaron shells don’t wobble when you move them, but if they do then you may need to give them a bit more time in the oven if they are not done. Allow them to cool for about 10 minutes on the pan then transfer to a wire rack to cool completely. Pipe your filling onto the back of half the macaron shells. Form a sandwich and your French macarons are ready to enjoy!

Have a Lovely Day bye!