Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/4” diameter tip, or a Wilton 12. Set aside.
Wipe the tools such as bowls, spatulas, and silicone mats with vinegar if desired, this helps getting rid of any grease particles that might be in the tools.
Start pre-heating the oven. I pre-heat my large oven to 310ºF for 60 to 90 minutes, this helps with temperature fluctuations. I pre-heat the countertop oven for 30 to 45 minutes.
Place a bowl over a pan with barely simmering water. Add the sugar and egg white powder to the bowl if using. If you’re not using egg white powder simply skip it, nothing needs to be changed in the recipe.
Let the trays sit for a while so the shells will dry out before baking, if you are resting the macarons. 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.
The no-rest method will depend on your oven and baking sheets you are using. Read the post above for more information.
On my large oven I bake the macarons at 310ºF, and on the small countertop oven I bake them at 290ºF. I pre-heat both ovens for quite a bit of time. I pre-heat the large oven for 60 to 90 minutes, and the small oven for 30 minutes or so.
I store the unfilled shells in an air tight container in the fridge for up to 5 days, and in the freezer for 1 to 2 months.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg white powder is not the same as meringue powder, but some people use meringue powder in the place of egg white powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster and add a layer of protein to the meringue. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. You can read more about Egg White Powder here.
Food coloring: Make sure to use gel or powder food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Read more about food coloring here.
Scale: Please use a scale when measuring the ingredients for accuracy.
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. Read more about oven here.
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 after 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.