Macaron are basically meringues with almond meal and icing sugar, but what make them so finicky is that every step could lead to failure. For instance, I did not let the macaron dry long enough resulting in a wet batter and a tray of cracked macaron. If you would like to try this out yourself, be sure to watch Beth’s video and do some research online.
One of the most useful resource of all: Beth’s Foolproof French Macaron Recipe – YouTube
Beth explained in great depth the details of making macaron successfully.
I’ve used her recipe using measuring cups and the macaron turned out pretty good.
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) (SEE NOTE BELOW)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)
Tips for success:
- Since it is meringue based – be sure egg whites are at room temperature and without any fat from yolk
- Print 2 pages of a4 circle as guide for piping – it’s faster than drawing 🙂
- Make sure the dry material (icing sugar and almond meal) is sifted, the more times the merrier (like 2 times maybe)
- Last but not least, allow the tray of batter to rest for at least 15 minutes before baking. More time is needed if the atmosphere is humid.
Have fun baking 🙂