It's been a while since I posted my macarons essential tips until now to post the basic macaron recipe. I've drafted the post a while ago but I was having problem writing this intro paragraph. Like I mentioned in my previous post , I used the Italian merengue (IM) method to make my macaron. I've done the french merengue (FM) method because I read on other blogs that it was a less fussier way to do it but I never seem to get the perfect macarons, it was always hollow and I tend to overmix the mixture in the end and fail. I did about 5 batches of failed FM macaron until I decided, maybe I should switch to IM. Not all is a loss though, during those times I also learnt about my oven best temperature, should I use baking mat/paper, drying the macaron, etc..

In this post I am only posting macaron recipe, I'm not posting the recipes of the filling. Usually, I use basic buttercream or chocolate ganache.