Making macarons without a scale, mixer, resting & fancy tools.

Step 1

24 hours in advance, separate egg whites while cold and place it in a clean cup. Cover with plastic wrap and poke a few holes on top and place it in the fridge, use at room temperature after 24 hours of aging.

Step 2

Carefully measure all the ingredients according to the instructions in Step 1 in post.

Step 3

Pre-heat oven to 325F.

Step 4

Transfer the almond slices and powdered sugar into a food processor and pulse until it becomes fine. Make sure to pulse the two ingredients together to prevent the almonds from becoming butter. Sift the mixture and discard any large pieces that cannot be sifted.

Step 5

In a separate bowl, whip room temperature egg whites with a spatula until foamy (about 3 min.) Add vinegar or lemon juice and keep whipping.

Step 6

Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add castor sugar 1/3 at a time. It’s important to do this slowly so the sugar can be fully absorbed. Keep whipping.

Step 7

Once all the sugar has been fully incorporated and before reaching stiff peaks (about 6 min), add 1-3 drops of gel color to your liking. Keep whipping until stiff peaks (another 6 minutes).

Step 8

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

Step 9

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 10

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 in post.

Step 11

On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. Sign up to my newsletter to get free templates of various sizes.

Step 12

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

Step 13

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

Step 14

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

Step 15

Bake them right away or if you're new to macaron baking, let it rest on the counter for 30 min. AND until a “skin” has developed. This will help prevent the shells from cracking during baking.

Step 16

Bake at 325F for 12-14 minutes on the middle rack.

Step 17

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

Step 18

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

Step 19

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

Step 20

Leave them in the fridge in an airtight container and let them mature for 24 hours.

Step 21

After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. They will remain fresh stored in an airtight container in the fridge for up to 4 days, depending on filling used. ENJOY!