Macarons have become quite popular over the last few years...there is a reason for this: they are delicious and absolutely beautiful.

I have been making them for a while and have cycled through the same emotions that I imagine many people experience while making the infamous macaron shell:  utter delight, anticipation, I-fail-as-a-baker frustration, coming-to-terms-as-a-failed-baker disappointment, and extreme joy.

Why, you may ask?  Because they can be extremely hard to make.  The following are a handful of reasons why they will fail: batter consistency, kitchen temperature, kitchen humidity, oven temperature, time in oven, air pockets, dark magic.

BUT they can also turn out wonderfully, look and taste delicious, and make your year.  As it is almost Valentine's Day, I decided to make a batch of red, white, and pink macarons to get in the spirit of the holiday.

I have tried a number of recipes but have had the most success with one of Ms. Humble's.  The ingredients are simply egg whites, sugar, and almond flour.  Some recipes add a stabilizer, as you will see in this one.  In terms of baking temperature and time: this is trial and error as every kitchen is entirely different...

French Macarons
adapted from Ms. Humble

5g Dehydrated Egg White Powder
28g Baker's Sugar (finely ground granulated sugar)
225g Powdered Sugar
125g Almond Meal (either purchase or grind yourself)
100g Aged Egg Whites (lightly cover and leave out at room temperature/in refrigerator for a few days)

1. Sift baker's sugar and egg white powder in a small bowl.
2. Sift almond meal and powdered sugar in another small bowl.
3. Whisk egg whites in mixer until foamy. 

4.  While on medium speed, slowly add baker's sugar/egg white mixture until firm/glossy peaks.

5. Remove from mixer.  Add 1/3 of the almond/powdered sugar mixture.  Fold gently until combined.  Repeat with the next 1/3...and the last 1/3.
6. Fill a piping bag with batter and pipe small circles onto a silpat or parchment lined baking sheet.  Let macaron shells rest for 30-60 minutes [the tops need to harden].

7. Bake one sheet at a time at 280° for 15 minutes.
8. Let shells cool completely [read: a few hours] before removing them from the pan.

9. Fill with ganache, fruit preserves, buttercream, etc.  I filled a few of mine with strawberry jam and the rest with a strawberry rhubarb buttercream.

10. This step is super important: fill the shells and refrigerate for at least 24 hours.  During this time, the filling will add moisture and flavor to the shells.  This is a great step if you over bake them...

Ms. Humble's post has fantastic directions, troubleshooting tips, etc.  I would HIGHLY recommend checking it out if you are interested in making these yourself.