Additional Allergens/Modifications
Nut: no subs for almond flour
Eggs: no subs for egg whites
Usually, I share measurements in cups; however, when it comes to baking a finicky cookie like a macaron, it is so incredibly important to have your weights accurate. Scales are a must with this recipe! Do not fret if it takes you a couple of rounds to figure out the texture on these! These are a tricky cookie to master, but the good news is, even if they aren’t pretty at the end, they always taste good. So give yourself grace with this recipe and have fun learning a new technique! | Storage: Filled shells can be stored in the refrigerator for a week or shells can be carefully stored in an air tight container in the freezer until ready to fill (as well as the icing) for up to 6 months. Thaw and fill when ready to serve