If you’ve ever felt like macarons are more stress than they’re worth, you’re not alone. I’m a little embarrassed to admit the amount of times I’ve had breakdowns about these little guys. They are soooo finicky, but with this recipe, you’ll finally feel in control. It’s only taken me two years to truly perfect this one- so you’re welcome for saving you lots of time :,)
This is the macaron recipe I swear by: easy enough for a beginner, consistent enough for a seasoned baker. The key is precision and patience that results in perfection.
Ingredients- MUST WEIGH
Dry Ingredients:
100g almond flour (superfine, blanched)
100g powdered sugar
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