French Macarons: Simplified, Part 1

The tools, ratio, and small-batch, basic recipe.

I became insanely frustrated when I first began baking French macarons in 2011. For three weeks straight, I baked a batch daily in our tiny New York kitchen with unpredictable success.

No consistent feet on my shells. 
Bumps galore.
Batter everywhere.

So I sought the best teachers possible, including a chef at Le Cordon Bleu in Paris, France. This series is what I learned from him, my baking and pastry teacher at the Culinary Institute of America, and my own experience.

Let’s dig in. Spatulas at the ready.