Easy Strawberry Macarons

Are you intimidated by these little cuties? I really was, especially after reading everywhere how fickle they are, how important technique is, etc. I’ve now made these well over a dozen times and each batch gets better than the last. I think the key is the batter consistency more than anything else. Here are some things I DON’T do, as I haven’t found them necessary for making macarons (macs for short!):

– aging the egg whites (I only separate them an hour or 2 ahead of time to get them to room temp so they whip up better)

– using cream of tartar (I used this for several batches and then left it out, and haven’t seen a difference in my macs)

As we speak I have close to a dozen egg yolks in my fridge leftover from my macaron-making extravaganza, so I’m open to suggestions on what to do with those!

Here are some step-by-step pics to help you along.

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