I have my own recipe and I can honestly say that I have perfected the Macaron. Once you have learned it, it i s quite easy. I do not use someone else’s recipe because tha ones I have tried did not work for me. Also the recipe might not be the cause of a flop. It can be other reasons usually. But here is my recipe:
2 egg whites
1/2 cp granulated sugar
2 cup almond flour
1/3 cup powdered sugar
Pulse the almond flour and powdered sugar if you want your Macaron very smooth looking. Otherwise they will look like they have goose bumps w/c to me looks horrid.
Whip the eggwhite , then add the regular sugar grduall until VERY stiff. FLod in the ALmondflour half at a time until you have the consistency of “ketchup”.. Pipie using large round tip on baking sheet lined w/ parchment paper. Let it rest for at least 45 mins. to develop a “skin”.. baked at 315 degrees for 16 minutes.. The filling can be anything. I do not go for preserved fruit since they are wet unlessit is eaten right away.
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