I use almond meal even though there's a bit of husk in it since it's cheaper and I'm only baking as a hobby)Įven though this is suppose to be a "beginner's" recipe, you still need a good amount of tools. 3/4 cup of almond meal (or almond flour.2 large eggs (you'll only use the egg whites, but you can save the yolk to bake something else!.like key lime pie.).The recipe I am using is pretty simple as far as macaron recipes go, since it only involves measuring things out as you would for cakes, or cookies, or other simple baked goods (no weighing out ingredients~). I find that these are perfect to make during the summer, since where I live (a nice, Chaparral/Mediterranean climate) it's not humid and also warm enough for the shells to dry out and get that smooth surface. I'm calling these "passable" macarons, because I feel like I'm always just bumbling around the kitchen while making these, but the cookies still manage to come out decent! Also I made a mistake during the macaronage step, and bumbled my way around it, so this instructable is very much more following me along as I attempt to make macarons for the first time in a year, and is in no way anywhere near any professional baking level. Then I found a video that used simple measurements and directions that weren't overly complicated - which is great for someone who bakes only sometimes and wanted take on a challenge! I gave the original some alterations from my own experiences. When I first started attempting to make macarons, I always felt that the precision and exactness in all the recipes made the experience much more stressful (and I ended up with many, MANY failed batches).
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