Blog Site, Written Instructions and Pictures: \rbr\rbrMACARON RECIPE\rbrINGREDIENTS\rbr120g egg whites, divided (60g60g)\rbr35g sugar\rbr150g finely ground almonds\rbr150g powdered sugar\rbr\rbrOptional: dash of cream of tartar to stabilize eggs \rbr\rbrSIMPLE SYRUP\rbrINGREDIENTS\rbr150g sugar\rbr50g water\rbr\rbr1. Start of by first whipping up your 60g of egg whites to soft peak in a mixer. Once it gets a little bubbly, add in a dash on cream of tartar to stabilize the eggs. Once it reaches soft peak, slowly sprinkle in your 35g of sugar a little bit at time. While your egg whites are whipping, make your simple sugar by heating up 150g of sugar with 50g of water in a pan until it reach 220F.\rbr2. On low speed, while the syrup is still hot, pour the syrup into the mixing bowl, make sure the syrup hits the bowl, before trickling down into your whipped whites. Continue whipping until have a strong shiny meringue.\rbr3. I would get one of the sifters that you just need to turn for this, to make the process more faster. But sift 150g of powdered sugar and 150g of powderedflour almonds together into a bowl. It is said it is best to use this in a food processor for better results, but I just sifted it twice, and that it was fine.\rbr4. Add in the remaining egg whites into the bowl, and fold. At this point if you want any food coloring, add them now.\rbr5. Fold in your meringuewhipped whites, but at first use only 14, very gently fold, and keep adding 14 at a time. The mix would be too stiff at first and would deflate your batter.\rbr6. I totally recommend using a sturdy half sheet pan, and a silpat mat over it. Pipe your macarons onto the mat, 1 inch in between, each a quarter size. They will flatten during the restingdrying period, so make sure there is space in between. If you want even sized cookies, either trace circles on a piece of paper and have it behind the mat. Thats a bit too much effort for me, so I just count to 3*depending on how hard you pipe* on each macaron you pipe. You want your piping tip perpendicular to the baking tray, and when you finish off piping, do a slight twitch-swirl so you dont get pointy ends. Give your macarons bear like features and pipe two small ears on the almost sides of the circles, and bit close to the circle for a natural or cuter bear look\rbr7. Tap the tray 2-3 times. Poke out any air bubbles with a tooth pick. Let the macarons dryrest for 1-2 hours. Or until when you touch it, it doesnt stick to your finger. This is so you can develop feet for you macarons by the skin they produce on the top of your macarons. *meaning very important that you leave your macarons until they dry outlook dull* But this is a Italian meringue method, you may or may not have to do this since the batter is so strong. Ive always done resting periods, regardless. Bake at 320F for 15-25 minutes depending on the size of your macarons. I sometimes change it up and use 285F for 20 minutes, if I realize my macarons are rising a bit too quickly and are cracking\rbr\rbrFilling: \rbrCan be any kind, it was left out of the video because I made Chocolate Concorde Cake the other day and had leftover filling. This is the recipe, but you do not need this much\rbr\rbrGANACHE FILLING RECIPE (VIDEO HERE:\rbr\rbrINGREDIENTS\rbr1lb chocolate\rbr1 pint heavy cream\rbr\rbrDIRECTIONS\rbrChop chocolate into tiny pieces and place into a bowl.\rbrBoil heavy cream in a pot.\rbrPour hot heavy cream into bowl of chocolate.\rbrWait 30 seconds. And then stir. \rbrEither cover and let it set overnight. Or to use it right away, pour onto a baking tray to let it cool, cover, and place it in the fridge.