Follow this step-by-step video for perfect looking and tasting macarons. Note: It is important to “age” your egg whites by leaving them room temperature for 3 days. The use of tapioca starch provides more body to the macaron shells. The measurements of this recipe is only in grams as that is the most accurate scale.

- Ingredients –
☑ 3 egg whites – aged at room temperature for 3 days (measure 57 g after 3 days)
☑ 70g ground almond – process in food processor for a finer texture
☑ 113 g icing / confectioners’ sugar
☑ 21 g) caster sugar
☑ 7 g tapioca starch
☑ 10 g cocoa powder (dutch processed or natural)
☑ 1/8 tsp cream of tartar
Chocolate Ganache Filling:
☑ 125 g dark chocolate (I’m using 66% Valrhona)
☑ 75 ml heavy whipping cream


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Song credit: “Some (썸)” – SoYu & Junggigo

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