@sometimesimakecookies: 💕I made an updated macaron tutorial so I could address some of the most frequently asked questions from my original tutorial. I know I haven’t posted in forever but I have plans to make some more fun and helpful videos! Macaron Recipe: Measure in grams with a kitchen scale. Equal parts room temperature egg whites and granulated sugar Optional egg white powder = 0.04 x egg white weight 4 egg whites (130g) will yield 30-34 macarons. Egg white weight multiplied by 1.2 = almond flour and powdered sugar weights Wipe down your mixing bowl, whisk, silicone mat, spatula, and piping tip with white vinegar. This removes any oils or residue that can ruin your merengue. Separate your eggs and let egg whites come to room temperature. Weigh the granulated sugar. Add egg white powder (optional) and combine. Sift the almond flour and powdered sugar and combine with a whisk. Whisk egg whites on low speed until frothy bubbles form. Add in half of the sugar and egg white powder mixture and mix on low speed for a few minutes. Add in the rest of the sugar and turn the mixer up to speed 4 for 10 minutes. Add gel or powder color (no oil-based color) Increase the speed to 6 for 3-5 minutes. Remove the whisk and swirl it around the bowl to check for stiff peaks. Pour in half of the almond flour and powdered sugar mixture. Gently combine until the dry ingredients are incorporated into the merengue. Add the rest of the dry ingredients and continue to incorporate. Use your spatula to press the batter against the side of the bowl. Continue this process until the batter flows off the spatula like a ribbon. Pour the batter into a piping bag fitted with a #12 piping tip. Pipe the batter onto a baking tray lined with a silicone mat or parchment paper. If your tray has sides, flip it upside down to allow for better airflow. Tap the bottom of the tray to pop air bubbles. Use a toothpick to pop any bubbles on the surface. Leave the tray to rest at room temperature until the shells are dry enough to gently touch them without the batter sticking to your finger. Bake at 300F for 18-20 minutes. Cool completely before removing them from the mat. Pipe your filling. I like to use a Wilton 1A or 4B tip. Sandwich your macarons and put them in an airtight container in the fridge to mature for 24 hours. Enjoy!! #macaronsoftiktok #macarons #frenchmacarons #baketok #baking #macarontutorial #bakingtutorial

Tabitha Huddy :

my first attempt

A-li-si-uh 😩 :

Do you want a macaroon ?😏

Crystal H319 :

what kind of filling is this?

Rebekah Pike :

My macarons always lift when I cook them, how can I stop that

Zoja Sever :

How much is 300F in C

lounaaa :

my first ever macarons ! Thanks so much for the details in your recipe 💗

cakesbycayla08 :

This is my first time doing macarons and thanks to this video I was able to make them!

big_snafu :

I just made them and they cracked for some reason. what am I doing wrong?

Солодка Феєрія :

my macarons

wanissa :

Thank you soooo much i did them and they turned out amazing

Kayla Joy :

your recipe is what got me started 😊

ryanryz2 :

iamroxyness :

You are rare to mention the speed of the kitchenaid. That is very helpful. I am very intimidated by macaroons but your page is very encouraging. Thank you. 🥰

val_jii :

want a macaron?

Manar Ghazelle :

can I use corn starch instead of the dried egg white powder?

@francestheresee on ig •ᴗ• :

What if I need multiple colors? when do I add the food color?

edibleblissbyjamie :

I started with two egg whites as instructed and I’ve been mixing in my Kitchenaid for over 30 minutes without stiff peaks yet. I even turned up the speed and I’m still not there. 🤷‍♀️

Mandy Skalecki :

well this was an instant follow

Banh Mi788 :

I hate waste. Do you have a filling recipe using the yolks? Thank you!

bakenbyte :

please give me the written recipe

Jacob :

how do i make my macarons less sweet without losing the structure

Ben :

how do you fold it in?

organs :

my macarons keep cracking when i bake them.. why is that?

Astrid Termaat Artworks :

Finally found a good, clear recipe! It's especially easy to calculate the egg whites versus the dry ingredients! I haven't seen it anywhere else! I'm happy with how they turned out. I get a slightly smoother result with the Italian method, but I'll probably make them smoother next time if I macerate a bit longer. Thanks for sharing!

Chanté :

Where does one find fresh egg whites