How To Make Macarons

michaelsdesserts How To Make Macarons 17 STEPS Made with

Almond Flour Confectioners Sugar Eggs Water Almond Flour Confectioners Sugar Eggs Water Sugar Candy Thermometer

We’re making a sugar syrup that will stabilize our meringue. 1 Made with

115C / 240F. Don’t stir this or you’ll get crystals instead of syrup. 2 Made with

While your syrup gets warm get your other ingredients ready. 3 Made with

Be sure to completely mix this so there are no streaks. 4 Made with

Get your egg whites going. 5 Made with

Carefully pour in your syrup. 6 Made with

Turn your mixer up to medium. 7 Made with

Don’t over mix your meringue. You want the peak to flop over. 8 Made with

Stir in half of the meringue. You don’t have to be gentle. 9 Made with

Fold in the second half. Be gentle! 10 Made with

You want ribbons. Stop folding as soon as you have ribbons. 11 Made with

Add to a piping bag with an open tip. 12 Made with

Use a guide to get your shells the same size. Shout out to Reynolds Wrap for sending me these! 13 Made with

Pipe straight up and down and keep the tip low so you’ll get an even and smooth shell. 14 Made with

Slam the pan to remove air bubbles and flatten them a little. Then let them sit to develop a skin. 15 Made with

Once you have a skin they are ready! 300 degrees for 15 minutes. 16 Made with

Tap to test doneness. Let them cool on the sheet. 17 Made with

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