Light, crisp, chewy, vanilla macarons.
This is a great basic macaron recipe.
I have listed some tips for making macarons at the bottom of the page.
I recommend reading those before you start.

Macarons

Ingredients

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• 1 ½ cups powdered sugar
• ⅔ cup ground almonds or almond flour
• 3 large egg whites
• A pinch of salt
• 3 tablespoon sugar

Instructions

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1. Preheat our oven to 325℉.
2. Draw circles on parchment as a guide for the shape of the macaron.
3. Put the powdered sugar, salt, and almond flour into a food processor and pulse them together.
4. In a separate metal or glass mixing bowl beat the egg whites until they have soft peaks.
5. Slowly add in the sugar and continue to beat until you have stiff peaks.
6. Take the powdered sugar/almond mixture and pour ⅓ of it into the egg whites and carefully fold it in.
7. Continue to add the rest of the flour by ⅓’s until it is fully incorporated.
8. Pour macaron batter into a piping bag.
9. Pipe the macaron batter onto prepared parchment paper.
10. Let sit for 15 mins to 1 hour to form the feet on the macarons.
11. Bake for 10 mins in preheated oven one sheet at a time.
12. The tops should be crisp when they are finished baking and they should easily lift off of the parchment.
13. While macarons are cooling, prepare filling.
14. Put it in a piping bag with a star tip and pipe it onto macarons and put two of them together, making a little sandwich.
15. Enjoy!

Filling

Ingredients

• 2 tablespoons butter
• ¾ cup powdered sugar
• 1 ½ tablespoons milk

Instructions

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Beat the butter until it is smooth.

Add in the powdered sugar and beat, add in the egg nog and it should come together to form a frosting.

Mix it until it is smooth, and then pipe onto macarons.

French Macaron Guide

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French Macarons have always been know to be a difficult thing to make.
They are very temperamental and you must make sure to measure exactly and carefully.
Here are some tips to help you to be successful.

1. Make sure to use a fine ground almond flour.
2. I prefer Bob’s Red Mill almond flour.
3. If I don’t use almond flour and I grind my own this is how it should be done to avoid making the almonds into a paste:
   Put the almonds and half of the powdered sugar into the food processor and pulse until it is very finely ground,
   then add the rest of the powdered sugar and continue with the recipe.
4. Make sure that the ingredients are measured properly, carefully, and exactly.
5. If you overmeasure then the macaron feet will be giant, if you under measure then you will know because the batter will be too liquid and not set up well.
6. Make sure the oven is preheated properly before putting the macarons in–uneven or insufficient heat can lead them to slide and not set up properly.
7. Make sure to use a metal or glass bowl when beating egg whites and that no fat gets into the mixture.
8. Plastic binds to fat and will therefore ruin egg whites used in a plastic bowl.
9. Fat will ruin everything so be very careful.
10. Make sure egg whites are properly beaten to stiff peaks, and be careful while folding not to ruin them.
11. Make sure to let the macarons set up for at least 15 mins to an hour.
12. This is what allows those little feet to develop, which is the ruffle around the bottom of the cookie
    Make sure that your macarons are properly baked.
13. You should be able to lift them right off of the parchment paper without any trouble.
14. If the cookie separates and sticks then they didn’t cook long enough.