learn how to make french macaroons at home the simplest way possible and this is what you'll need you'll need a standing mixer with a whisk attachment the whites of two eggs 200 grams of regular sugar that's about one cup about a fifth of cup of water about 200 grams of almond meal that's about two cups if you don't have almond meal you can pulse two cups of almonds in your food processor 200 grams of powdered sugar two more egg whites you'll also need some kitchen tools you'll need a good sturdy cookie sheet one that won't warp in the oven you'll need a kitchen thermometer a large gallon bag a spatula and a spoon a glass to stand up your plastic bag in some parchment paper make sure it's not wax paper you need parchment paper and a large mixing bowl you'll also need a filling for your macaroons in my case i used a mixture of dulce de leche and guava cream which i picked up from a mexican market so the first step preheat your oven to 320 degrees fahrenheit or 160 degrees centigrade then you'll place two of your egg whites in your standing mixer giving them enough time to get up to room temperature if they're not already then you'll put your almond meal and powdered sugar in a bowl and mix them together until they're well mixed you'll then put your sugar and water into a small saucepan or pot and start cooking it you'll then begin beating your egg whites into soft peaks make sure not to overbeat them cook the sugar and water until it reaches 245 degrees fahrenheit or 118 degrees celsius if you do not have a thermometer uh bring it up to a boil and wait keep on cooking it for another minute or so while your standing mixer is still beating your eggs on medium slowly drizzle the molten sugar into the egg whites after you've finished drizzling all the sugar in you're going to put your mixer up to high and continue beating the eggs until you have a meringue that's very bright white glossy and has a bird's beak when you pull the whisk out of the meringue add the other egg whites into your almond sugar mixture and mix it until you have a stiff dough add about a quarter of your meringue into this stiff dough and mix it together until you have a softer more wieldy batter then add the rest of the meringue into your batter and slowly and gently fold in the meringue into your batter this is a step called macaroni in french you'll probably have to do it about 30 times to fully incorporate all the meringue into your batter you'll know the resulting batter is ready when you pull up a little bit and drop a ribbon of the batter back into the bowl it takes about 20 seconds or so for that ribbon to be reincorporated into the batter line your cookie sheet with parchment paper cut a corner in the gallon bag so that you have a resulting hole of about a half an inch across open up the bag and put the open bag inside of your glass fill the bag about halfway with batter there's no need to overfill it at this point since you can always fill it again later gather up your filled bag and carefully dispense the batter onto your parchment paper what you're looking for are half dollar sized dollops that are perfectly round when you're done pick up your cookie sheet and give it a good tap on the counter this will help flatten your macaroon shells and knock out any air bubbles place your macaroon shells in the oven set your oven timer for 15 minutes and make sure that there are a couple extra cookie sheets below they will help shield your macaroon shells as they're baking to make sure they don't overcook when done baking allow your macaroon shells to cool uh carefully peel them off your parchment paper what you're looking for are ruffly bottoms called feet and a smooth underside finally pair up similarly sized and shaped macaroon shells and put in your desired filling you