How to Make Macarons
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In a food processor add the almond meal and powder sugar. Process for 20 seconds until finely ground
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Sift the almond meal, powdered sugar and cocoa powder into a bowl
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In a small pot add the sugar and water for the sugar syrup. Set it on the stove
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Add half of the room temp whites and a little cream of tartar to the mixer and turn on medium low
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Whip the whites until foamy then slowly pour in the second sugar. Turn speed up to medium and whip
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When the whites have soft peaks keep beating and start boiling the pot of sugar on high until 240 F
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When it hits 240, slowly and carefully stream in the hot sugar syrup. Then whip on high speed
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While the whites whip, combine the other half of the egg whites with the dries to form a paste
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After about 4 minutes, the whites should look very stiff and fill the whisk
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Add 1/3 of the whites to the paste and mix vigorously until combined
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Continue with another 1/3 of the whites and fold it in gently. Then fold in the last 1/3
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Scrape the batter against the bowl then let it fall from the spatula. It should fall in slow ribbons
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On the back side of a sheet tray, lay a piece of flat parchment
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Pipe directly above the tray with a round tip just slightly above (not touching) the parchment
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Dab a small amount of batter in the corners so the parchment doesn’t move while baking
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Knock the tray against a table a few times on each side to release any air bubbles
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Pop any remaining holes and bubbles with a toothpick. Then leave to form a “skin” for 10-30 minutes
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The skin has formed when you can touch the shell and it doesn’t stick to your finger and looks matte
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Bake at 325 for 12 minutes! They’re done when the top of the shell moves just slightly when touched
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Fill and refrigerate overnight! Enjoy at room temperature
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Find the full recipe at http://www.instagram.com/cookingwcam
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