Making macarons is soooo satisfying when it works just right. But then it fails due to one little step going wrong and you want to pull your hair out. I have messed up so many times and figured out how to troubleshoot these issues. I have written down to the detail each and every step to ensure they turn out perfectly.
I tried to make macarons ten times before I had the first perfect bunch.
1 cup confectioner‘s sugar
3/4 super fine almond flour
2 egg whites (left room temp for an hour)
1/4 extra fine regular white sugar (can still use regular if no extra fine)
Gel food coloring