Servings |
18serves |
| |
Macarons can be tricky and take a lot of patience. Results may vary depending on several factors such as temperature or freshness of eggs and humidity.
Some almond meal can be quite coarse. It’s best to process with icing sugar and double sieve it to ensure a super-fine consistency.
Egg whites are best used at room temperature. Separate eggs the night before and place in a bowl. Cover.
Macaron mixture should be smooth, but be careful not to over-mix it.
If macarons end up with peaked tops after piping, press down gently with your fingertip to flatten.
Filled macarons can be stored in the fridge for up to three days.