but I think i found the best way to make
since the first time I made it, it was Perfect- and apparently its hard so
btw I found this on a document on my computer- it's written in my own words but is from a website i can't remember :( so it's not really MY recipe
oh and they're not flavoured anything specific...
Ingredients
-100 gr (1 1/8 cup) ground almonds (make sure to grind more than 100 grams/1 1/8 cup)
-100-110 gr (3/8 cup) egg whites (about 3 egg whites), aged 1 day at room temperature covered with clingfilm (though doesn't have to be)
-200 gr (1 1/2 cup) powdered sugar
-4 tablespoons (about 45 gr) granulated sugar
- Grind the almonds in a food processor. Sift to get rid of any large pieces or lumps
- Mix the powdered sugar together with the ground almonds in a food processor.
In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out!
- Fold the dry mixture into the meringue using a spatula. Add food coloring if desired and fold until fully mixed. The mixture should flow like a ribbon when you hold up the spatula. Don’t overmix! If you want to test if the batter has good consistency, just dollop some batter on a piece of parchment paper. If the dollop slowly “flattens”, you’re good to go! If not, just keep folding
- I usually find that a slightly under-mixed batter is better than an over-mixed.
If you want to color your macarons, it’s generally better to use powdered food coloring, or pastes that are low in liquid
Let them set for 60 minutes to form a dry skin.
Let the shells cool completely before removing them from the baking sheets. If you have trouble removing them from the paper, put them back in the oven for a couple of minutes. Fill in your filling of choice on a shell and sandwich together with another shell.

