Hi everyone! I got this recipe from the food network and I thought I would share it with you and include some of my tips so that you can also have some delish french macarons.

Here's the link to the recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/french-macarons-3362691

I think its really easy to follow and I've used it a lot! I've made s' mores flavored, cinnamon and apple cider flavored, ones that looked like Santa and ones shaped like little mickey heads.

But I wanted to share some pointers with you that aren't on the recipe! The numbers I use below will coordinate with the number of the step on the recipe! I'll put my recommendations for the brands of ingredients I like to use at the end.

1.) Okay, so I know the recipe says silicone mats, but I've used parchment paper and it works great. You just need to be careful when you're removing the cookie from the paper.

2.) What I do for this is measure out the sugar and almond flour and then mix them together completely. Then I sift the combination TWICE. I found that it really helped make it nice and fine. I never have any almond flour left over.

3.) Okay, this part confused me my first few times so I didn't mix it enough. You want it to look white and fluffy, like a meringue. (Go ahead and taste it, it's really sweet lol).

4.) This part is really tricky. You can't over mix because then it will ruin the cookie and you can't under mix because then it just isn't mixed. I don't have a tip for this, just good luck.

5.) I add the food coloring at the same time as everything else so that I don't have to worry about over mixing. Only add one or two drops, any more than that is too much.

6.) "Firmly tap" should say "slam that thing on the counter until you get every damn air bubble out or else the cracks will form".

7.) Let it sit for 30 minutes to 90 minutes. Go watch Netflix while you wait.

8.) its 10 to 20 minutes for baking time, depends on your oven.

FINAL.) Let your cookies cool completely before removing them from the parchment or silicone. Then, VERY carefully remove the cookie from the sheet.

Then fill it with whatever you want! I find that buttercream is one of the best fillings, but a nice jam would be good too. Feel free to message me if you want the link to the buttercream recipe I use!

Now for my ingredient recommendations!

CONFECTIONER'S SUGAR: Domino Confectioner's sugar

ALMOND FLOUR: Bob's Red Mill Superfine Almond Flour from blanched whole almonds