French Macarons can be TRICKY.
Thankfully there are a few tips and tricks in this foolproof recipe that will make your life easier!
Sift together the almond meal and powdered sugar a few times to aerate and remove any lumps
SIFT
Make the meringue and add food color if using. Whip until stiff peaks form, but do not overwhip.
MERINGUE
Fold in the sifted almond meal and powdered sugar, and mix until it reaches the right consistency.
FOLD
You want the batter to fall off the spatula like lava, and hold a figure 8 pattern without breaking.
MIX
Pipe out your macarons on your prepared sheet, then bang to flatten. Add sprinkles if using!
PIPE
Pipe buttercream between the shells, and sandwich them together to form the perfect macaron.
ASSEMBLY