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Next, weigh your ingredients using a kitchen scale for accuracy. This step is important because macarons are a precise recipe, and even minor variations can lead to unappealing results.
Egg Separation and Mixing Ingredients
Begin by separating your eggs, placing the whites into a mixing bowl. If you're nervous about egg separation, you can do this step in a separate bowl before transferring the whites. The yolks can be saved for other recipes, like pastry cream or French buttercream.
Once the egg whites are separated, prepare your dry ingredients: almond flour, powdered sugar, and cocoa powder. These ingredients should be sifted to remove lumps, which are common when working with such fine powders. This step is crucial for achieving a smooth macaron shell.