God knows how many times I have tried and failed. When it hit me, I have not failed since. I think a food processor would work for the grinding, I just like the coffee grinder because it is smaller and easy to handle. I bake mine at 320 degrees for 16 mins… Here is my recipe. This is the one I always use:
1 cup powdered sugar
2/3 cup Almond flour/meal
2 egg whites at room temp. that have been aged on the counter for at least 8 hours.
1/2 cup super fine sugar OR regular granulated
Vanilla or any exttact you want. I use Vanilla and Rose Water (great combination). But try Vanilla also by itself.
Combine Almond flour & powdered sugar and grind in coffee grinder. I NEVER grind w/out the powdered sugar mixed in. It will turn to paste.
Sift and put aside. Whip the egg whites at medium speed until it gets frothy (like beer bubbles), then gradually add the sugar, and whip at fastest speed until very stiff. You may add your color when you fold in the Almond & powdered sugar. Fold the Almond flour by halves. Gently fold until consistency is like “Ketchup” or “Ranch” salad dressing. Pipe on prepared pan and tap the pan on the counter. Let it dry until it forms a skin. TIP: to make this process faster, I put a small electric fan in front of it and it will only take about 15 minutes or less. If not the drying time can take up to 40 minutes. Do not make Macarons when humidity is high or when it is raining.. it will crack during baking. This is like learning how to ride the bicycle. First you fall a few times, then when you learn it, you will never forget how to make them and becomes easy.
The Macaron tower is easy. It is just very time consuming. Depending on the size of your styro foam cone. 20 inches by 6 inches size cone will use at least 100 macarons. Ask me anything. I am very willing to help. no problem for me.