How to Make French Macarons

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Preheat oven to 280 degrees! Then you'll need to cut out the parchment paper to fit the trays to bake.

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Next, use a shot glass and outline circles on the parchment paper.

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Begin to sift your almond and powdered sugar mix. You'll need to sift through it twice and set aside for later.

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In your mixer bowl, put in 3 egg whites.

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Begin mixing on medium speed until the mixture gets frothy and white.

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Begin adding granulated sugar, 1 tablespoon at a time until well mixed. Keep mixing on medium speed until the mixture becomes thick and creates stiff peaks (should take a while!)

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In the meantime, begin to measure your mixture. You want to be sure that you have the exact measurements or else it won't turn out right!

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This is my process of sifting it the second time.

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Once the egg whites and sugar hit the right consistency, add the vanilla extract. Begin folding in with preferred food coloring.

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Add first half of almond-sugar mix. Be sure to fold the mixture in. Once it's thoroughly mixed, add the second half. Don't over mix! Stop mixing once the consistency is like lava! Put into piping bag.

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Begin piping onto the parchment paper. They should be about 1/2 inch apart.

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Let them sit for about 15 minutes or until the tops are dried and won't stick. It could take longer than 15 minutes (ours took about 30)

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Begin baking!! We added sprinkles on top before we baked them. That is up to you. The first 2 minutes, be sure to open the oven and shift the position to prevent burning. Try baking near the bottom!

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Take out once ready. Should be about 12 minutes and let cool. Pair them up!

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Begin adding filling. We used a typical sugar frosting recipe and just added blue food coloring.

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Press together! But be gentle!

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Enjoy!

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