macarons are hard.

Macarons are a finicky bunch. Temperamental little creatures. Mix the batter too much, too little and it's a fail. Ingredient measurements a little off? Failed. The oven temperature is too hot or not hot enough? Fail. There are countless ways for these delectable treats to turn out all wrong. And they have- many times.

But maybe the macaron gods were looking favourably on us (or we simply followed instructions better) but whatever the reason, these turned out perfectly.

Gather ingredients...

Make the batter look like this.

Success! Can you tell we were shocked it all worked out?

Mmmm.. tasty stamp of approval.

This is a basic recipe for macarons. You could add flavourings, change up the almond flour for a different nut flour, whatever you'd like once you master this base!

Macaron Recipe
3 large egg whites 
1/4 cup white sugar 
1 1/2 cups icing sugar 
1 cup and 2 tablespoons almond flour
pinch of salt
Optional: food colouring

1. Preheat oven to 350 degrees F.
2. Beat egg whites till it holds soft peaks, and gradually add in white sugar until it forms stiff  peaks (aka you can hold it upside down without it falling on your head!)
3. In a separate bowl sift together almond flour, salt, and icing sugar.
4. Add sifted mixture gradually into egg whites, FOLDING into the whites. (it should be molten, but DO NOT OVERMIX). Optional: Add food colouring.
5. Pipe circles onto parchment paper and let them dry out for 15-20 minutes. (till you can touch the top without them being sticky)
6. Bake the macarons in the oven (WITH THE DOOR SLIGHTLY AJAR**) for 13 minutes.
7. Fill your macarons! You can use buttercream, jam, nutella, whatever you'd like!


Fingers crossed they'll work for you too! If not, curse under your breath, eat the still-delicious failures and try, try again.

Good luck!

k.