French Macarons seem tricky but are ually pretty simple! With these tips and tricks youll be making perfect Macarons every time! AND its easy to personalize the color and flavor!\rbr↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓ \rbr\rbrSubscribe to my channel \rbr\rbrTip 1 - WEIGH your ingredients rather than measure - Kitchen scales are cheap and easy to use \rbrTip 2 - Age your egg whites - 3 days room tempurature is perfect!\rbrTip 3 - use dried egg whites, NOT meringue powder \rbrTip 4 - grease free bowl - copper, metal or glass\rbrTip 5 - dont over mix the batter - once its together stop\rbrTip 6 - use parchment paper - not silpat mats\rbrTip 7 - let the cookies rest for 45-60 mins after piping before baking\rbrTip 8 - wait 3 days to eat them so they can emulsify\rbr\rbrMacaron Template \rbr\rbrMACARON RECIPE \rbrCookie Shells\rbr5g (1 Tbsp) dried egg white powder (not meringue powder)\rbr28g (2 Tbsp) sugar\rbr225g (1 34 C) powdered sugar\rbr125g (1 C + 2 Tbsp) fine almond flour\rbr4 lrg egg whites (120 g) set out at room temp (at least 24 hours, better at 3 days)\rbr14 tsp cream of tarter\rbrFlavored syrup\rbrganache\rbr8 oz cream\rbr16 oz white chocolate\rbr3 drops candy oil for flavor\rbrStir the sugar and egg white powder into a small bowl.\rbrIn another bowl sift together the almond meal and powdered sugar at least twice.\rbrIn a copper or grease free bowl add the cream of tarter to your egg whites, beat them on low speed until foamy (with a hand mixer or by hand - not a big machine mixer).\rbrSlowly add the sugaregg white powder mixture as you beat the eggs (this is also when you add dye if you want colored shells)\rbrIncrease the speed to medium and beat until almost stiff egg whites, still glossy, but more firm that soft peaks.\rbrGently fold in 13rd of the almond mixture.\rbrOnce its combined, add another third of the almond mixture, fold, and so on.\rbrAdd your batter to the piping bag\rbrPipe into the smaller circle they will spread to the larger circle.\rbrPick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies for you to pop (with a toothpick)\rbrLet the cookies rest between 45-60 minutes\rbrThis is a great time to make the ganache - in a small pot bring the cream to a simmer\rbradd the flavored oil and stir\rbrpour the cream over the chocolate, let it sit for 5 mins\rbrstir it until its smooth (if its still chunky you can melt it over a double broiler)\rbrLet it cool, it will thicken so it can be pipped\rbrPre-heat your oven to as close to 290°F as possible, a little over is better than a little under.\rbrBake the cookies for 16-18 minutes. One sheet at a time.\rbrLet the shells cool, then pop off the parchment paper\rbrLIGHTLY brush some of the syrup to the bottom of the shells\rbrPipe the ganache onto half of the shells\rbrTwist the other half of the cookies onto the ganache to create the sandwiches\rbrRefrigerate the cookies and let them maturate, 1-3 days\rbrBring to room temperature then enjoy\rbr\rbrPRINTABLE MACARON RECIPES\rbrPeppermint \rbrChocolate Mint \rbrSmores \rbrPink Raspberry Chocolate \rbr\rbrMORE DESSERT VIDEOS\rbrHomemade egg nog \rbrHomemade Andes Mints \rbrFlourless Chocolate Cake \rbrSmore truffle pops \rbrHomemade Choco Taco \rbr\rbrASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. Im self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts youve always dreamed of making\rbr\rbrCONTACT ME - Id love to work with you\rbrashlee@ashleemarie.com\rbr\rbrYOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE\rbrBlog: \rbrFacebook: \rbrPinterest: \rbrInstagram: \rbrTwitter: \rbr\rbrMY FILMING EQUIPMENT\rbrFRONT - Nikon D610 \rbrNikon 50mm f1.8G Lens \rbrOVERHEAD - Nikon D5100 \rbrTameron AF 28-75mm f2.