Use a Mat: If you can, buy a Moule Macaron, a silicon mat designed specifically for making macarons
Coloured Macarons: For coloured macarons, use food colouring paste not a liquid; using a liquid alters the macaron texture
Chocolate macarons are slightly different find a good recipe for it
Be Prepared: Weigh and measure all your ingredients before you start and always sieve the icing sugar and the ground almond
Clean and Sparkly: Use egg whites that are a few days old and at room temperature. Before whisking make sure your whisk and bowl are sparkling clean and grease free
Slowly Does it: Don’t add all the sugar to the egg whites in one go, in three parts is usually best. Whisk the egg whites really, really well, they should be so stiff you can turn the bowl upside down, and they will not fall out
Do not be heavy-handed: When mixing the almond / icing sugar to the beaten egg whites, use a slim spatula and fold quickly and gently
Less is More: Use a simple round nozzle in your piping bag, anything fancier is a waste of time
Tap and Wait: Once piped, tap the baking sheet sharply on the work top to remove any air bubbles and to help the mixture settle
Waft, Waft: Half way through cooking, open the oven door and quickly waft it a few times to allow any steam to escape
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