Alsjeisbdjw Oh no, honey! It gets worse the longer you look at it.

Ingredients: - 110 g super fine almond flour (Bob’s) - 35 g granulated sugar - 100 g room temp egg whites (3 eggs) - 200 g confectioner sugar

Obviously use a scale and measure everything out. 

Instructions:

1) Sift confectioner sugar and almond flour together in a separate metal bowl.

2) Whisk the egg whites, adding granulated sugar, until soft peaks form. Add food coloring or extract at this blending stage as well.

3) Slowly add the almond mixture to the egg mixture and fold in.

4) Put mixture into piping bag with a wide tip. On a silpat surface, pipe macarons into 1-1.5 in circles. They expand! This should fit onto 2 trays.

5) Slam the trays down to get the air bubbles out. Potentially use toothpicks to smooth the surface out/pop the bubbles. Let it sit for about 45 minutes to an hour to create a smooth top.

6) Preheat oven to 375 degrees. Put the racks second from the top and third from the top. Slide ONE tray into the top rack and bring down the temp to 325 degrees. Bake for 5 minutes.

7) Rotate tray and move to bottom rack. Place empty baking sheet on top level; this should prevent the macarons from browning too much while continuing to cook.

8) Take macarons out and cool completely. Use metal froster tool to lift macarons apart from the silpat. Should have smooth bottom. Repeat same steps for second tray, including raising temp to 375 at first.

NOTES: - I used a handheld Kitchenaid mixer. You dont NEED a standing one. - 3 eggs should be between 97 and 99 g. Doesnt have to 100 g exactly. - Next tests include using Trader Joes almond meal, different baking times, and flavors (chocolate, lemon, etc.)

My first attempt at macarons! I decided not to colour them since this was just a test round, and because I didn’t feel like going all the way to Michael’s for gel food colouring. A couple tips:

 - Sift the dry ingredients, buzz them in the food processor, then repeat until you lose patience. It should be p u l v e r i z e d. If you can, avoid doing this part when it’s really humid - I could tell it was sucking up a lot of moisture from the air. 

 - You have to really beat the shit out of your meringue. Like, when you think it’s done, go another couple of minutes. It should feel like thick marshmallow and the peaks should stick pretty much straight up. 

- Once they’re piped, you can’t really dry them too much. I kept mine under a fan for a good hour.