Best Macaron Recipe by Mimi

Complete all the PREP WORK as listed in post. In a big bowl, Sift together the almond flour and powdered sugar to eliminate big pieces and aerate the mixture.

In a separate bowl with a handheld or counter top mixer, whip egg whites on slow-speed until foamy (see photo in Step By Step #2), then add cream of tartar. (Further reading: How to make perfect meringue for macarons.)

Once the beaters start leaving tracks inside the egg whites and the foam bubbles have reduced in size (see photo #3), add granulated sugar ⅓ at a time while continuing to whip. Increase speed to medium.

Once all the sugar has been fully incorporated and the meringue is at soft peaks stage add 1-3 drops of gel color to your liking. This stage is characterized by soft points that fall back onto itself when the beaters are pulled out (see photo #4).

Whip until stiff peaks. This stage is characterized by points in the meringue that point upwards when the beaters are pulled out. Test the meringue by flipping the bowl COMPLETELY upside down. The whites should not slip or fall.

Pour ⅓ of the almond mixture into the egg whites. Gently fold this dry ingredients into the egg whites, then add the rest of the dry ingredients ⅓ at a time. Do not mix or stir.

Stop folding once the batter has reached a honey-like consistency. To check the consistency, occasionally, pick up the batter and see how it runs. You should be able to write a "figure-8" pattern with it (see photo #7), stop folding immediately once it reaches this point. (Watch video: How to Macaronage for No Hollows)

On parchment paper or silicone mats, pipe the batter to the size of the circle on the template.* (Further reading: Proper macaron batter consistency while piping.) Remove the paper template from underneath the parchment paper or mat.

Rap the tray several times on the counter to rid of excess bubbles. Before the batter dries, pop any remaining bubbles with a toothpick.

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: Do I need to rest the macaron shell?)

Preheat oven to 320 F. (Further reading: How to use your home oven for baking macarons.) Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.

Take them out and test doneness. The feet should not push back and the shell should not be wobbly. Let them cool off on the pan (or off if they are over baked).

Fill macarons with an easy 3 ingredient chocolate filling or your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)

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

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!