Today I thought it would be good to go through the making of a macaron. These little guys are tricky because a whole lot of work goes into them. Before we even get to the parts shown in the pictures, The macaron batter (which is at this point only almond flour and powder sugar) must be blended in a food processor then afterwards be sifted so that it is a very very fine powder. Then come the egg whites and thus the little batter all dispersed in the 5 bowls that you see.

Then there comes the food coloring! You have to make sure you don’t put too much or you’ll get too much of a colored product. Also you have to be sure to delicately fold the color in. You don’t want to harshly mix in the color otherwise when you bake them, they will not form a nice smooth circle but will come out deflated and crooked. 

We used the bottom of a food coloring bottle to get the perfect little circle you see in the picture! Before you bake a macaron, you have to let it sit out and dry a little so that it forms a somewhat stiff outer shell. Then you pop them into the oven and watch them carefully so that they don’t over cook and bam, you have a macaron shell. Then filling is a whole ‘nother story which I will save for a different time because there are many different fillings. There is only one macaron shell.