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Macaron (French Macaroon)
Reviews:
August 22, 2012

I am the original submitter of this recipe, so here are some tips to follow, since All Recipes changes the recipe a bit when they approve it. 1.) You have to measure the ingredients by weight. They've put the weights in the footnotes. If you measure out, say, three egg whites instead of 50g of egg whites, you might be off enough to mess up the cookie, and it won't puff up correctly (or at all). 2.) YES YOU DO HAVE TO SIFT THE INGREDIENTS! I'm so lazy. I've tried to do it without sifting. It never works out, trust me. Sift that powdered sugar and almond powder together. You won't regret it. 2.) The "silicone baking mat" in step one was originally a Silpat. I have tried making these on every surface known to man, including my cookie favorite, parchment paper. You need the Silpat or you won't be able to get the cookies off the sheet. 3.) People debate on whether it's necessary to let them set for an hour before baking. We tried setting them from 1 to 240 minutes. One hour is perfect. 4.) It is possible to mix it too much, and the cookie won't puff up when baked. Use as few strokes as possible when folding the almond into the egg whites. 5.) I highly recommend finding already-ground almonds, rather than grinding them yourself. It was our experience that grinding our own almonds resulted in an inferior cookie. They have to be ground to a very fine powder, and it's nearly impossible to do with regular kitchen equipment. Good luck!

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