95 grams | 4 fresh eggs (you will lose some weight with evaporation) Sugar | 250 grams | Scant 1¼ cups Water | 63 grams | ¼ cup Corn syrup | 50 grams | 2 tablespoons Liquid food coloring | 15 grams | 1 tablespoon Aged egg whites | 95 grams | About 4 fresh eggs (you will lose some weight with evaporation) Filling of your choice, such as Ganache, Lemon Cream, or Raspberry Jam | 250 grams | 84/5 ounces ORGANIZING YOUR TIME The trick to making successful macarons is to allow your egg whites to age for at least 24 hours and your almond flour to dry out When you make this recipe, organize your time so that you give the flour 48 hours to dry before you mix up the batter Once made, the macarons require a minimum of 48 hours in the refrigerator before they are moist enough to consume METHOD DAY 1 (AND 2) Forty-eight hours prior to making the recipe, sift the almond flour and confectioners’ sugar together onto 2 sheet pans lined with parchment paper Leave the mixture uncovered to dry for a minimum of 48 hours and up to several days Also, separate 8 eggs and place half the ... this recipe, organize your time so that you give the flour 48 hours to dry before you mix up the batter Once made, the macarons require a minimum of 48 hours in the refrigerator before they are moist enough to consume... Forty-eight hours prior to making the recipe, sift the almond flour and confectioners’ sugar together onto 2 sheet pans lined with parchment paper Leave the mixture uncovered to dry for a minimum of 48 hours and up to several... will lose some weight with evaporation) Filling of your choice, such as Ganache, Lemon Cream, or Raspberry Jam | 250 grams | 84/5 ounces ORGANIZING YOUR TIME The trick to making successful macarons is to