- Aging the egg whites didn’t really matter.. but having them at room temperature makes all the difference.
- A pinch of salt in the egg whites along with the cream of tartar definitely helped to stabilize my egg whites and give them more shape. About 1/8 – 1/4 tsp will do.
- Triple sifting my almond flour and powdered sugar then running through a finer mesh sieve made all the difference in getting that smooth shell I was looking for.
Like with all things – practice makes perfect. I’m pretty happy with my French macarons but I’m always looking to improve. What are your tips and tricks to make the perfect macaron cookies?