many excellent articles ~ even whole books ~ written on this topic, so I see no reason to reinvent the wheel here. If you want to experiment with making a few batches of macarons, you can do an online search for recipes or get your hands on a reputable pastry book. I've included a few links that I found helpful during my quest.
- Age your egg whites. Do NOT attempt to cut corners here. Age them for at least 24 hours (48 or 72 is even better) in the refrigerator, and leave the top partially off the container. You want some of the moisture to evaporate.
- Weigh your egg whites if you are taking them from a container holding multiple whites. (Do not use the "glug" method.) Each egg white will weigh about 30 grams.
- Let your baking trays of piped macarons rest for a good long time. I rested mine for about 4 hours, until the surface felt almost dry to the touch, before baking.
- Let the baked macarons sit on the cookie sheets for a good long time. The longer they sit on there, the drier and therefore the easier they will be to remove from the parchment. Mine rested for nearly 8 hours and came off without a hitch.
- Do NOT overmix at the macaronage stage ~ use a bowl scraper if you have one.
- Again, do NOT be discouraged or surprised if your first batch doesn't come out perfect. Consider this a bonus round and eat it while you are working on your next batch.