Macarons are the most perfect, adorable and beautiful sweets ever. The idea of making macrons has always been scary for me. Although many blogger have said that they were intimidated by the idea of making them. It was still scary for me. But i have to admit, that i got intimidated too. These are the most wonderful sweets you can ever see or taste.



That's why i decided to share with you my recipe of them.

I am not and expert but like everyone of us, when i decided to make it first i went on online and started to compare recipes. Since the macrons are french, i decided to go for one of the french recipes and it actually did work well.
For a start i didn't get the best looking macarons but since then, every time they are getting better and better.



And the reason why i could beat my fear and make them is that they only need few basic ingredients: Sugar, egg white, icing sugar, almonds, fine sugar and food coloring.

Apparently if we haven't got the right tools then it is a little bit harder, but not everyone has scale in their kitchen for example. If we aren't really into cooking then our kitchen wouldn't contain more than the basics. And i have to admit, i am one of these people.

Therefore i tried to list the ingredients in kind of way that it is suitable for both types, who have the right tools and those who haven't got them.

For the start you will need :

 As usual while you are mixing the ingredients you will have to pre heat your oven to 140°C/ 300°F.

• Sieve the icing sugar and ground almonds into a large mixing bowl and mix them together.
• In a separate, scrupulously clean bowl whisk the egg whites and salt until they form soft peaks. Add the caster / fine sugar, a little at a time and continue to whisk until the whites are very thick and glossy, in an other way till it will look exactly like the snow and i dare you to flip the bowl without losing the mixture.
• Using a piping bag with a 1cm / 1/3" nozzle, fill with the macaron 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.
• leave to dry for 20 minutes - the surface of the macaron will become smooth and shiny.
• Bake the macarons in the preheated for 7 - 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 - 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
• Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely Do not be tempted to remove the macarons from the mat until they are cold or you will break them.

Next step will be the filling and for that you will need: 

• 150g / 1 ½ cups unsalted butter, softened
• 75 g / 2/3 cup icing / powder sugar

And it is so easy to make it. So you will have to : 

• Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can beat in any flavorings you may choose. 
• Place approximately 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.

And as a last trick, the macarons are so soft and nice crispy and to be more delicious will be better to leave them to cool for 24 hours.



I really enjoy making these they are most likely to be my favorite sweets. I am already a food lover and i don't mind to try anything but these are extremely beautiful.  And that's how they finally are looking.





And if you ever find my post and followed my recipe do not forget to tell me if you have ever made macarons? How did you do, and how were they? Is there anything that you’ve tried to make that you just can’t seem to defeat? I hope you all enjoyed it. Looking forward to hearing from you, and have a great week !