There 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
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!!
#macarons #macarontutorial #homebaker
