Though everyone makes it sound like it is super hard to make them it is not that difficult to make perfect macaroons at home. Try this recipe out and you will realize how easy that is. If you are steady with a piping bag that is great, but if you are not purchase a silicon macaroon mat to get equally sized macaroons.
Ingredient
100g powdered sugar
100g almonds
2 egg whites
Pinch of salt
¼ cup raw sugar
For the filling:
150g softened butter
75 g icing sugar
How to make macaroons
The key is to use the right temperature. Macaroons require a steady and mild temperature to cook thoroughly. If it’s too low macaroons may burn and if it is too high macaroons will not cook thoroughly. Preheat the oven to 140C/ 300F that is the correct temperature. mix icing sugar and almond in a bowl. Beat the eggs separately in another bowl and add a pinch of salt. Add the raw sugar, little by little and continue to whisk until the egg whites are very thick and glossy. Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose, like the way it should be. Using a piping bag if you are skilled with your hands. with a 1 cm / 1/3″ nozzle, fill with the macaroon mixture. Place the silicon mat or paper template onto a baking sheet.
Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces. Gently tap the baking sheet a few times on the work surface to help the macaroon mixture to settle and to break any bubbles, then leave to dry for 20 minutes – the surface of the macaroon will look smooth. Bake the macaroons in the preheated for 7 – 8 minutes open the door to release any excessive heat or vapor, close the oven door and cook for a 7 minutes more. The macaroons are cooked when they feel firm and are slightly risen. Slide the mat or grease-proof paper onto a wire cooling rack and leave to cool thoroughly. Let the macaroons cool completely before you take them out otherwise they may break.
Make the Filling; Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can add in any flavorings, you may choose. Place approx 1/2 a tsp of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons. I prefer leaving them in the refrigerator for 24 hours before serving because it adds the texture and taste amazing.