Macarons are one of the trickiest one to make in baking, but it isn't when you know how to make it properly! I said this tons of times do not over mix!!! if you get a perfect 8 with your batter stop there. also one thing you must do is tapping the tray it will get the air bubbles out.
I am really in to macarons these days so I guess that's why I am posting lots of macarons... It's best for you not to change amounts and just follow the recipe. You can double it, but else I recommend not to.
Ingredients
100g sugar powder
100g almond powder
83g egg whites
80g sugar
3g coffee
2gg yolks
48g sugar
50g warm milk
170g room temperature butter
5g coffee
Directions
1. whisk the egg whites and add in sugar. when it's almost meringue add the coffee and whisk until it makes a perfect meringue.
2. sift in the almond powder and sugar powder. mix with the spatula until you can make a perfect 8 with your batter. Do not over mix.
3. tap you sheet tray about 4 times and let it rest for 1 hour until the shells are smooth and there is no batter sticking on to your hand when you touch it.
4. bake it for 10-15 minutes in 150*C.
5. whisk the egg yolk and the sugar together.
6. Heat milk lightly in a pot and stir it in the yolk. (be careful not to get the yolk cooked)
7. Put it back in a pot and stir it with a spatula and boil it to 86-90*C. When it thickens, turn off the fire.
8. Cold it with a hand mixer. When it cools down, put in the butter and whisk until light and fluffy.
9. pipe it one to the macarons.