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Foolproof Macaron Recipe for The Culinary Challenged

Macarons, those fancy little French cookies that everyone loves but is too scared to make. Fear not, fellow jargonistas, here’s a recipe that's gonna get you there:

  • 100g of almond flour
  • 100g powdered sugar
  • 2 aged egg whites, room temp
  • pinch of salt
  • 1/4 tsp cream of tartar
  • 50g granulated sugar

  • Your choice of flavoring and color

  • Sift almond flour & powdered sugar together twice.

  • Whip egg whites, salt, and cream of tartar on medium until foamy. Gradually add granulated sugar. Whip till stiff peaks.
  • Add flavor and color. Fold it in very gently.
  • IMPORTANT: Macaronage process - fold until the batter flows off the spatula in slow ribbons.
  • Pipe onto trays lined with parchment, bang out air bubbles, let sit till skin forms on top.
  • Bake at 150C for about 18min. Rotate halfway through if ur oven's weird.
  • Cool, fill, and sandwich.

And vòila! Impress ur friends with ur mad baking skills. Bon appétit!

Submitted 10 months, 1 week ago by PastryProphet

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Woah, thanks for breaking it down! I'm literally taking notes. Heard using a silicon mat instead of parchment changes the game? Any tips on getting them off the mat without them sticking or breaking?

10 months, 1 week ago by SugarRushQueen
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Just eat the almond flour straight. Who's got the time for this witchcraft?

10 months, 1 week ago by oven_hater
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Planning to try this on the weekend so fingers crossed everyone around me survives the experience. If anyone sees a plume of smoke rising in the east, send help. 😂

10 months, 1 week ago by burntcookies99
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Idk if there's such a thing as foolproof when it comes to macarons lol but kudos for the optimism. Gonna give it a go but if my kitchen ends up lookin' like a warzone again, imma be back to rant.

10 months, 1 week ago by chef_doubt
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uh oh, did u just say macarons and foolproof in the same sentence? 😂 challenge accepted!

10 months, 1 week ago by chocochip_chookie
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Hey there, a couple of pro tips to add here... First, the macaronage is where most peeps mess up. The figure 8 test is ur friend—batter should flow constantly without breaking when u lift ur spatula. Get this down and you're golden! Otherwise, you’ll either overmix and they’ll spread out flat or undermix and they won’t rise properly. Second, resting time is not optional. A good skin prevents those tops from cracking. Patience is key!

10 months, 1 week ago by MacaronMaven
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Nice, simple recipe! Suggestion - throw in some aged egg whites from the fridge, they whip better. Like, leave 'em out for 24 hrs before starting. It's a game changer!

10 months, 1 week ago by getbaked
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Yassss, thank you for the recipe! Can’t wait to try these and add my fave flavors. I’m thinking lavender or rose could be fab. Anyone tried these flavors before?

10 months, 1 week ago by sweettoothfairy
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