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Follow these tips to help you make perfect French macarons every single time!

A couple of weeks ago, my daughter and I embarked on an epic food journey. We decided to try our hand at making one of the hardest cookies on the planet.

We wanted to learn how to make french macarons.

Now, making these cookies is not easy. The first time we made them — it was a total flop! We did not let them dry long enough, which resulted in very runny cookies.

So, the next day we got up and tried it again — with success! So I thought I would share with you all that we learned while making them.

Make Macarons Like a Pro with These Supplies

If you like making macarons or want to try your hand at it, here are some supplies you might want to invest in.

• Macaron Baking Kit
• Gel Food Coloring
• Cookbook on making macarons for beginners
• Macaron baking boxes
• Flour Sifter

How to make French Macarons

So, let's get started. To begin you need to gather your ingredients:

• 1 1/2 cups confectioners' sugar
• 1 cup almond flour
• 3 large egg whites, at room temperature
• 1 tablespoon of egg white powder
• 1/2 cup sugar
• 2 to 3 drops GEL food coloring

Preheat the oven to 315 degrees F. Line the baking sheets with parchment paper or silicone mats.

Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl. Toss the remaining bits into the trash can. If you want to be able to skip this step, then purchase the Blue Diamond Finely sifted almond flour on Amazon.

Beat the egg whites, with a mixer on medium speed until frothy.

Increase the speed to medium-high; gradually add the sugar and beat until stiff and shiny, about 5 more minutes.

Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold. Do this until the batter flows consistently to make a figure 8.

Add the food coloring (and please be sure to use GEL food coloring. If you use liquid — it will mess up — trust me).

Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon. This should take about 30-40 turns.

Pipe the Macaron Cookies

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets three times against the counter to release any air bubbles.

Let the cookies sit at room temperature until the tops are no longer sticky to the touch. We let ours sit out for about 20 minutes. The top should be dry and not sticky.

Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 12 minutes. Transfer to a rack to cool completely. You will know the cookies are done when you touch them and there is not much give.

Once the cookies are cooled, peel them off and flip them over. Match cookies by size. Then, sandwich with a thin layer of filling.

Once you get the filling made, then very gently, spread some in between two macaron cookies and place together. They will look beautiful and you will be proud of yourself for making such delicious cookies!

Have you ever tried to make these complicated and complex cookies?

Check Out Our Other Macaron Cookie Flavors

Be sure to try my other delicious macaron flavors —

• Hot Chocolate Macarons
• Coffee Flavored Macarons
• Strawberry Lemon Macarons
• Lemon Lavender Macarons
• Cinnamon Roll Macarons
• Cotton Candy Macarons