After having Thomas Keller’s macarons I decided that I should try making them. While Mr. Keller’s macarons were good, they were simply too large. Macarons should never ever be American sized. I made five batches and while none of them turned out PERFECTLY the last batch was good enough.
Lets go on this crazy ride, shall we?
The first try didn’t make it very far. When I went to mix the dry ingredients and the egg whites it turned out like this:
You have to grind the almonds to make the almond meal, then you throw in the powdered sugar so it doesn’t clump. Then you mix it with the egg whites and then pipe it out on to a parchment paper clad cookie sheet/jelly roll plan: