![\"macaron\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2014\/03\/macaron.jpg\")
<\/a><\/p>\n<\/p>\n
I really don’t know what the problem was .. although i guess .. it could be the ones with no feet and cracked , was because it was on the bottom rack and it might be too hot ? Next time i might have to try to double the cookie sheet , to protect it from the heat better . But anyway , i am pretty happy with how most of the turned out .. 90% have feet and smooth top . I ended up making lemon curd for the filling , it was quick and easy and i happened to have the egg yolks , from making the macarons , i didn’t want to waste it .<\/p>\n
Here is the recipe that i use for macarons :<\/p>\n
100 grams of egg whites \u00a0, save the yolks for lemon curd<\/p>\n
200 grams powdered sugar<\/p>\n
50 grams of super fine sugar<\/p>\n
110 grams ground almond<\/p>\n
1. Preheat oven to 280 F<\/p>\n
2. Prepare everything , line baking sheet with parchment paper , if you need to make the circle to make sure your macarons are the same size , i suggest use a pencil on the back side of the parchment paper , so it won’t stick to your cookies once it’s done .<\/p>\n
3. Sift powdered sugar and ground almond .<\/p>\n
4. Beat the egg whites in standing mixer until it’s foamy , add the sugar little at a time , add the food coloring , keep an eye on the egg whites , keep beating until stiff peak reached .<\/p>\n
5. Once the stiff peak reached , add half of the sugar almond mixture , and FOLD using wooden spoon \/ spatula , whatever works for you . I used wooden spoon and it worked . CAREFULLY \u00a0, until just combined . don’t over fold , your batter will be too runny . Your batter should be a thick enough , and not too runny . You want to test it by using a spoon and it should fall off your spoon slowly .<\/p>\n
6. Transfer your batter into piping bag , use the round tip , about 1 cm . And start piping it on the parchment paper .<\/p>\n
7. Once you’re done , bang the cookie sheet few times on the counter , and then let it sit for an hour . Or elss .. depending how humid your area is .. you can touch the top of the cookie , and if it sticks to your finger , you need to let it sit longer , if it doesn’t stick then it’s time to bake it .<\/p>\n
8. Bake for 7 minutes then turn the baking sheet for even baking , and bake another 7-8 minutes until it’s done , but not brown on top . If you do this right , you should see the feet and smooth top . GOOD LUCK<\/p>\n