I have made these now about half a dozen times and they come out a little better each time I try it. I have a few suggestions to make them fool proof. Start with room temperature eggs, add 1/4 tsp Cream of Tartar when whipping the eggs, (it stabilizes the mixture). I used superfine sugar or Castor sugar to make the meringue smooth, and sifted the almond meal and powdered sugar through a sieve to get out the pieces of almond that were larger. (A hand sifter cannot sift the meal properly.) When making slightly larger Macarons, add extra minutes to the time. I have even turned off the oven and cracked the door and left the cookies in the oven for 15 to 20 minutes to assure they come off the pan easily. I used a Silpat for some and parchment for others. Both are good! Once you see the results? you'll be hooked! :)
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I have made these now about half a dozen times and they come out a little better each time I...