French Macarons

Aqua Sea Salt Carmel , Café Ole & Red Velvet flavors

Nice

I HAVE TRIED MANY TIMES TO MAKE THESE, AND MINE NEVER TURN OUT. I THINK THEY ARE THE PERFECT COOKIE FOR ANY TIME. IF THEIR IS A TRICK TO THEM PLEASE SHARE. I WOULD LOVE TO PUT SOME IN MY COOKIE BOXES I GIVE OUT.  I HAVE TRIED COUNTING THE FOLDS, I MADE SURE THERE WERE NOT ANY BIG PIECES OF ALMONDS IN THE FLOUR. AND THEY STILL CAME OUT FLAT.  

THANK YOU. I THINK YOURS LOOK AWESOME. 

Yummy!!!

Angela Saxon posted:

I HAVE TRIED MANY TIMES TO MAKE THESE, AND MINE NEVER TURN OUT. I THINK THEY ARE THE PERFECT COOKIE FOR ANY TIME. IF THEIR IS A TRICK TO THEM PLEASE SHARE. I WOULD LOVE TO PUT SOME IN MY COOKIE BOXES I GIVE OUT.  I HAVE TRIED COUNTING THE FOLDS, I MADE SURE THERE WERE NOT ANY BIG PIECES OF ALMONDS IN THE FLOUR. AND THEY STILL CAME OUT FLAT.  

THANK YOU. I THINK YOURS LOOK AWESOME. 

Hi Angela, thank you for the complements, here is my list of ingredents( 1.cup powder sugar, 3/4 cup superfine blanched almond flour,1/4 cup granulated sugar,1/8 teaspoon cream of tarter, 1/8 teaspoon salt, 2 Grade AA large egg whites at room temp.( Pre heat oven to 300 degrees) ok tip # 1. make sure all bowls & measuring cups , spoons ,are dry. tip # 2. sift almond flour in to bowl, then add your powder sugar in to that, then mix together then sift that mixture into a bowl, set it aside. I use a hand mixer, start beating room temp. egg whites till frothy, stop beating add in salt & cream of tarter, beat till foamy , keep beating & pour in granulated sugar all at one time, keep beating until soft peaks form, stop beating add in food color of choice* use gel food color not liquid*beat until stiff peaks form. Ok now put all your dry mixture of powder sugar & almond flour into your stiff egg whites all at one time, start folding scraping from bottom , then around sides , do this motion until the mixture looks mostly incorporated * no traces of dry mixture * , then start scraping from bottom of bowl pulling mixture in up ward motion watch it fall down off spatchula  until you get what I call a luscious ribbon or molten lava texture that pools back down into bowl, ok now pour mixture into prepared bag of choice I use 1gallon zip lock bag with tip cut off. pipe your circles on cookie sheets lined with parchment paper I have 3 sheets ready to go, now give each sheet a taping on counter to release air bubbles, let them dry out until shell forms on top about 30 min. bake 15 to 17 min rotate pans half way thru , they should come right of parchment if they are still sticking bake a few more min. cool on wire rack, fill with filling last tip # 3 place in air tight container for 24 hours before eating, I know they look so good , but they will texturize properly with light crisp & tender melt in your mouth goodness .

Angela Saxon posted:

I HAVE TRIED MANY TIMES TO MAKE THESE, AND MINE NEVER TURN OUT. I THINK THEY ARE THE PERFECT COOKIE FOR ANY TIME. IF THEIR IS A TRICK TO THEM PLEASE SHARE. I WOULD LOVE TO PUT SOME IN MY COOKIE BOXES I GIVE OUT.  I HAVE TRIED COUNTING THE FOLDS, I MADE SURE THERE WERE NOT ANY BIG PIECES OF ALMONDS IN THE FLOUR. AND THEY STILL CAME OUT FLAT.  

THANK YOU. I THINK YOURS LOOK AWESOME. 

Hi again, I forgot to mention you should start to see lacy feet forming about half way into the baking of these, it is exciting to see it happen, if you have any more questions let me know.

These look yummy - but, as I mentioned to you earlier, please use descriptive main titles on your images, not the photo number from your camera. I deleted it from this title, but I don't have the resources to edit members' images on an ongoing basis. The reason we have this rule is to ensure that your photos can be searched and found later. Please review the site posting guidelines (in a link at the top and top right of every Clips page) before posting again. Thank you!