A lot of my friends like my macarons~ and request the recipe, so I decide to upload it today.
I have to say firstly I thought it was not as hard as people says because I had a very good first attempt.

But after that first attempt, I kept failing one batch after another. I tried different recipe’s and different ratios, but the end result I was left with was nothing like the first little cute cookie with the feet. Until one day, all of sudden I just got it~ The ratios, mixing amount and cooking techniques. And ever since then, all my macaron turns out pretty good~

This recipe usually yields around 12-14 macarons for me
Ingredient:
Soft icing sugar 40g
Almond meal 40g
Egg white ( room temperature) 30g
Caster sugar 40g
Gel food color
( since I started to make macarons~ it’s surprising how many color’s I have collected~)

Tip: the ratio is very important, so make sure you measure precisely. And if you forget to take the egg out, you can put the egg into warm water for 5-10min to reach a room temperature
1.Blend the icing sugar and the almond meal together until very fine in a blender or food processor. My “champignon” normally does that for me 🙂
2. Using an electric mixer to beat the egg white until foamy, add caster sugar in three lots and continue to beat in high speed until stiff glossy peaks ( around 8min)
3. Add a few drops of the food coloring into the meringue and continue to mix until color is mixed in evenly
4. Sift the almond mixture into meringue , use a spatula to fold the powder mixture( usually 40 to 60 folds depending on strength used) until it has a lava like consistency. If you pick up the mixture and let it drop it back into itself, it should drop like a ribbon and it should take around 15-20 seconds to absorb back into itself. The mixture also should look smooth if the powder ground fine enough.
5. Put the mixture into a piping bag. Preheat the oven 150 degree fan force.
6. Prepare the baking tray with the parchment paper and pipe the mixture slowly into small even amounts ( usually a little larger than a 20c coin). I have to say my darling “champignon” is really good at that, and he doesn’t even need a template, he always makes the perfect shape and size. 👍
7. Once the tray is full you need to bang the tray against the bench to release any bubbles that may be in the mixture.
8. Leave the macaroon to rest for 20-30 mins until the top skin is formed. If the weather is too cold or humid, you can put the tray into a preheated warm oven to form the skin (around 2 min, but be carefully the oven temperature can not be too hot)
9. Bake the macaron in upper level of the over for 5min at 150 degree. The feet should have appeared now
10. Change the tray to lower level and use another tray in the upper level to prevent the heat darkening the color of the macaron. Keep baking for around another 10 min ( the cookie is cooked if you can take the cookie off from the tray easy and clean)
11. Leave the macaron to cool down and match the same size together.

Sandwich your preferred filling and put into the fridge to cool.