Best Macaron Recipe by Mimi

Step 1

Complete all the PREP WORK as listed in post. These include: aging egg whites (done 24 hours in advance), wiping down the bowls with lemon juice, smoothing out parchment paper, printing out templates, setting out the piping bag, sifting the almond flour/sugar mixture and setting the humidifier.

Step 2

Set aged egg whites out on counter until it reaches room temperature.

Step 3

Whip egg whites with a handheld mixer until foamy, add cream of tartar. (Further reading: How to make perfect meringue for macarons.)

Step 4

Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.

Step 5

Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel colour to your liking. Whip until Stiff Peaks.

Step 6

Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.

Step 7

Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.

Step 8

Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. (Watch video: How to Macaronage for No Hollows)

Step 9

On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. You can sign up to my newsletter to get free templates of various sizes. (Further reading: Proper macaron batter consistency while piping.)

Step 10

Remove the paper template from underneath the parchment paper or mat.

Step 11

Rap the tray several times on the counter to rid of excess bubbles.

Step 12

Before the batter dries, pop any remaining bubbles with a toothpick.

Step 13

Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking. (Further reading: Resting the macaron shell.)

Step 14

Preheat oven to 320 F. (Further reading: How to use your home oven for baking macarons.)

Step 15

Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.

Step 16

Take them out and test doneness. The feet should not push back and the shell should not be wobbly.

Step 17

Let them cool off on the pan (or off if they are overdone).

Step 18

Fill with your favorite filling. (Further reading: Yummy Macaron Filling Ideas)

Step 19

Leave them in the fridge in an airtight container and let them mature for 24 hours. (Further reading: Can macaron shells be frozen?)

Step 20

After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. ENJOY!