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Use aged egg whites for better results. Separate the egg whites and let them sit in a covered container in the refrigerator for 24-48 hours before using.
Be gentle when folding the almond flour mixture into the beaten egg whites to avoid deflating the batter.
If you don't have a piping bag, you can use a ziplock bag with a small hole cut in one corner for piping the macaron shells.
Experiment with different flavors and fillings, such as chocolate ganache, raspberry jam, or citrus buttercream, to create a variety of macaron delights.