We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the hazelnut mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.
Great macaron! A bit time consuming as the comment below mine states, but well worth it. :)
Making these macaroons were too time consuming instead of adding your sugar with the egg whites right away you should whip up your eggs until a soft peek forms and then gradually add your sugar and then whip to form a stiff peak. Sugar prevents the formation of coagulation to occur. Noticed that temperature was too high for a fan forced oven it should be at least 110 -130 degree Celsius to prevent browning just like pavlova. But very flavourful and sweet which that is what I loved.