After many trials and errors, and a lot of research, I have found what works best to make the perfect macaron! Here, I share some of what I´ve learned making these tricky but so delicious dessert.

It was only a few years ago that I tried my first ever macaron. Since then, I could not get them out of my head, so of course I needed to make them. I´ve had many fails, but even the fails are delicious so don´t get discouraged. However, there is something very rewarding once you can get these cookies coming out perfect almost all the time (I say almost because I´ve learnt even the most seasoned bakers have the odd failed batch for no apparent reason).

The recipe I use in the video is by Borderlands Bakery and it can be found here: [ Ссылка ]

Her recipe is for purchase (for a very reasonable price), and I highly suggest it because it really works well, especially if you are a beginner.

The only thing that I do add to my macarons that the recipe does not call for is vanilla and salt. I add 1 teaspoon of vanilla and 1/2 teaspoon of salt per 4 egg whites.

A few tips shared in the video:

-Make sure your meringue is really stiff
-Try to underbeat your mixture by a few strokes, if you think you may be done, just stop there
-Make sure you tap your tray really well
-To get a really good skin, place your piped macarons on the stove, preaheat your oven and turn on your hood fan, this will dry out and circulate the air which helps a good skin form (good skin = less cracking and nice feet)

Hope you enjoyed the video and happy baking!

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