After MANY fails of trying different macaron recipes, I was browsing pinterest today and came across a step by step page that showed you how to do everything. You do not know how many times I have tried making these before. I’d be so disappointed when the cookie didn’t turn out and get their famous little bottom they’re known for. They were still good and I would still eat them.
The key to making macaron cookies like these is to let the batter rest before you bake them. The first batch only half of them turned out and I followed the recipe and let them sit out on the cookie sheet for 20 minutes. The second batch was more successful and the cookies all turned out! Think it was because the batter was resting while the first attempted batch of cookies were being baked in the oven. I’m definitely saving this recipe and the great part about it is that it doesn’t require the use of scale. Most macaron recipes I’ve tried, the weight was all in grams. My food scale just recently broke and that is so irritating. It won’t even work with new batteries in it. Might have to go and buy a new one.
Oh yah, I have to laugh too. The first time I made these on my page someone corrected me for the spelling of macarons. I had macaroons down and in the last issue of Food Network’s magazine there was a step by step recipe that I tried (by the way) and it didn’t work out of course. Go figure! Food Network even spelled macaron wrong on their main page. Shame on them! So happy I finally found a good macaron recipe, this recipe is a keeper for sure.
For the rest of the recipe and step by step photos please visit momsdish.com!
- 3 Egg Whites; kept in room temperature for 24-48 hours
- ¼ cups White Sugar
- 2 cups Confectioners Sugar
- 1 cup Almond Flour
- Food Coloring; (peach or red & yellow)