I have come across so many Macaron tutorials and they are all super wordy so I will keep this as short as possible. I find the Italian meringue method to be the most reliable Macaron method because I live in Missouri and we have a humid climate so the french method is not stable enough. I have gotten it to work but it's not consistent enough to recommend. I found this recipe a while ago and I will post the link at the end if you want it. However I tried to make this tutorial so that you could just start and go step-by-step. I gave you video where I thought it was necessary. (I love videos but hate stopping them when I am baking.) Good luck on your Macarons!
First of all I make every step as simple as possible and I try to use the least amount of dishes to make cleanup easier. I set my food processor bowl on my scale with the blade and I zero out the scale. Then I poor in my blanched ground almonds that I buy in bulk from Costco or Sams club.
I add the 212 grams of almond flour and then I zero out the scale and add 212 grams of powdered sugar. I pulse the two together and set this aside.
I do the same thing with the Granulated sugar by setting my pan on the scale then I zero it out and add 236 grams of sugar. Zero it out again and add the water 146 grams.
Place the pan on the stove and heat it to 148* F on a candy thermometer. Meanwhile...
Measure out 82 grams of egg whites and add this to the almond flour powdered sugar mixture. Mix to combine.
Measure 90 grams of egg white in the bowl of a stand mixer and add a pinch of sugar. Start whisking when the granulated sugar mixture reaches 220*F When it starts to form soft peaks slow it down but keep the egg whites moving. You want to pour the hot sugar syrup into soft and fluffy egg whites not stiff egg whites.
Once the sugar reaches 148*F Your going to poor the hot syrup in a steady stream down the inside of the mixing bowl.
Next I whip it until it is just stiff not dry. (I'm pretty amazed I could poor hot sugar in a steady stream while holding my phone)
Next I fold these together but I'm not super careful at first. The Italian meringue is really stable and I actually need to get some of the air out or the shells will be hollow. So I go around the bowl and down the middle pressing the air out as I go. I also added the food coloring to the mixture in this same step.
I think this is a little too thin but it needs to get to a lava stage where it runs off the spatula. Then I put it in a big Ziplock Freezer bag with a round tip like Wilton #12 and I pipe the macarons onto a sheet of parchment paper. You can use a Silpat I've just been using parchment lately because I have no time to clean.
Then you're going to pick up the cookie sheet and drop it a few times to release some of the air bubbles. I hit it pretty hard and then I pop the bubbles that have come to the surface. (Do this right away because as they sit they start to dry and then it is too late.) This is also when I turn the oven on to 320* F The macarons need to sit and dry for about a half an hour so there is no reason to have the oven on the whole time. After the shells are dry to the touch place them in the center of the oven and bake for about 12-15 minutes. I open the oven when the feet look like they are cooked. I touch one and if it doesn't move then it's likely that the center is cooked. They should come off the parchment when they are done but I find they are a little over done if I go with that method. I let them cool for a bit and then I fill them with all kinds of good stuff. These were filled with Cream cheese icing and blackberry jam. My favorite lately has been sea salt caramel though.
Here is a link to where I found the recipe for these macarons if you want