I followed my friend's macaron's recipe (she adapted from http://ift.tt/22310AA )
Before this recipe, 4 out of my 5 batches ended up with cracked shells. This is what's been working for me pretty consistently.
Ingredients
90 grams almond flour
120 grams powdered sugar
70 grams organic egg whites, aged
1 to 2 grams egg white powder (cream of tartar)
1 grams fine sea salt (I just eye-ball it)
40 grams vanilla sugar (or regular sugar)
Directions
To age the egg whites, make sure that the egg whites have been separated from the egg yolks at least the night before. Or open egg white carton night before.
Take egg whites out of the fridge and let it come to room temperature.
In a food processor, pulse together the almond flour, powdered sugar and sea salt. Sift the mixture. You should have no more than maybe half a tablespoon of too-big almond grains - you can throw them out if you want a smooth shell. (You also don't have to use a food processor, I just find that using it gives me smoother shells)
Put the egg whites with the cream of tartar and vanilla sugar (or regular sugar) inside metal mixing bowl. You can leave it for a few minutes for the sugar to dissolve.
Place bowl on top of double boiler.
Whip very fast by hand or with a hand mixer until sugar is melted, no more than 2min. Mixture will look foamy. Do not step away or stop mixing because otherwise egg whites will cook.
Take bowl off double boiler, use electric mixer to whip to stiff peaks.
Add almond flour mixture to meringue mixer in 2 to 3 sessions, and fold with a spatula until a shiny mass forms. We want to achieve a batter that makes ribbons.
When you have the right consistency, place the mass in a pastry bag with a number 5 tip (or no tip is fine) and pipe small rounds onto sheetpans lined with parchment or silpat. Let them dry at room temperature for 1 to 3 hours.
Have the oven preheated to 325 degrees. Place one sheetpan in the oven at a time and reduce the temperature to 300 degrees. Bake for 5-7 minutes and rotate sheetpan and bake for another 5 minutes. Test to see if they are done by picking one up and seeing if it still sticks to the paper or not.
My macaron creations: http://ift.tt/1UNSpmQ
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