Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside.
Sift the powdered sugar and almond flour together.
Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
Also, don’t over heat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
Transfer the mixture to the bowl of a stand mixer.
With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing the speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise the speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending to the side.
Pour the sifted powdered sugar and almond flour into stiff whites.
How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
If the batter stays stiff, forming a point and doesn’t spread out, start folding a little bit more, about 3 folds.
When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
Place the piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
Before the macarons dried, I sprinkled some bee pollen on top of the shells. This will give the macarons a delicious honey fragrance and taste. And it has to be done before the shells have a chance to dry, or the pollen won’t stick.
Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
I bake each tray for about 15 to 20 minutes.
Food coloring: Make sure to use gel food coloring. I use Wilton Color Right Performance Food Coloring Set.
Scale: Please use a scale when measuring the ingredients for accuracy.
Cornstarch: sometimes I add about 5 grams of cornstarch along with the dry ingredients (powdered sugar and almond flour). I didn’t this time, but you might read this ingredient in some of my other recipes. That being said, the cornstarch is optional. You don’t have to use it. I like to add it often times because it does help with obtaining fuller shells. Make sure not to add too much, or might make the shells too soft, and fragile. If your shells are becoming too soft, consider not using cornstarch anymore.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Storage: This is the Storage Container I use to store my macarons.