French Macarons / Michael Lim 

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French Macarons
100 gr. Almond Flour
100 gr. Icing Sugar / Powdered Sugar
4 gr. Corn Flour / Corn Starch
60 gr. Fresh Egg Whites
60 gr. Fine Sugar.
Food Colouring
Around 42 half shells Macaron
Or 21 Macarons
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To be honest, I was hesitant to upload this macarons video because I know many will fail from their first attempt. This is one of the most problematic cookies to make according to most people. Most blame on the humidity, but I think more likely because they lack of patient to learn and know their oven well, so as for their folding skills. There is no secret behind making French macaron, but it definitely needs lots of patient and discipline to execute it. Although, it uses only a few ingredients, the ingredients are expensive. This is not for beginners and occasional bakers.
You need patient to fold the batter. You need to be observant enough to know when to stop folding because batter consistency is very important when baking this goodies. Discipline enough to keep an eye on the condition the macaron is in (humidity and temperature wise), and also learn how your oven operates. Once you mastered all this, it will be so easy to make macarons anytime on any day.
So if this is your first time making macarons, please think carefully what you getting yourself into. Watch the video carefully without skipping so you won’t miss any important information.
Recipe given to you with the exact measurements. The baking temperature and time works on my oven. You should use it as a guideline to find out which temperature and time that works with your own oven. Learning how your oven functions work is out most important. The second important is your folding skills.
How long it takes for the egg whites to reach stiff peaks depend on the quality and temperature of your eggs and the speed of you hand mixer. For example, medium speed on my hand mixer can be high speed for some other brands of mixers.
I know someone will ask how long it takes to fold the batter, and how many folds. I find it a nonsense and ridicules, because when folding with hands, it can gives inconsistent speed from person to person. You just need to figure it out yourself when to stop folding by paying attention to the batter consistency. That is why I always said be observant. Compare your batter consistency that shown in the video. That is what baking tutorial videos are there for.
All that said, I wish all of you good luck and success. Happy baking everyone.