I was inspired by my friend who loved french Macarons, (not the coconut type). The colors are so attractive, the flavors are delicious. There's barely any ingredients, but it has to be made just right or else they bomb.

I wanted to make a macaron that was easy to make and hard to mess up.If you fold the macaron batter (Step 4) for too long, the batter will weaken and you wont be able to use it. If you don't fold it enough, you wont get stiff peaks and a glossy appearance.If you don't dry the macarons enough, the macarons will break while baking. It's best not to make macarons on rainy or humid days.Check your oven to make sure it can heat at the correct temperature. Depending on your oven, you may need to modify how you bake your macarons. Recipe by flan*.

I personally am not fond of desserts, but I've never failed when making this. I've given them as gifts, and they are really well received, so I've uploaded the recipe.25 g of granulated sugar in the egg white worked fine. (I think it's best not to reduce it further.) The time it takes for the macarons to dry out in Step 8 may vary depending on the day. If you make these macarons following the recipe, they won't get cracked on the surface or shrink inside. Recipe by ko-ko

I prefer to make these myself at home and just play around with the flavors, as there's really nowhere to buy them where I live...not to mention they can be pricy when I do find them (anywhere from $2-$5 per cookie!) They can be finicky and they require patience. Once you master the basic recipe, you can make endless flavor variations. I'm by no means an expert, but this is the basic recipe that I use. To make them different colors, use 2-4 drops of gel food coloring and add it to the eggs once soft peaks have formed, then continue to whip them into stiff peaks. Keep in mind that they will turn out a shade or so lighter after baking than the batter is initially. You can also add up to 1/4 tsp. of a flavored extract at the same time as the food coloring.

My mom is allergic to nuts and almonds and have always wanted to try macarons. So after some experimenting I came up with this recipe, so that people with allergies still can enjoy this yummy little cookie. The filling can be whatever you like, but I went for a simple buttercream filling.

Using the recipe from Pierre Herme's book "Macaron" as a base, I added a few detailed steps so that no one will fail making this. This is a recipe which I made many times with many trials and errors, to make the ideal macaroon as imagined by Pierre Herme.●If you use fresh eggs, the shell might crack or will not have a "pied" or "foot", so make sure to use old eggs.●For making Italian meringue, the keys are the temperature of the syrup and when to add it to the egg white. When adding the syrup, add little at a time, but whip up quickly! The meringue will harden if you are too slow. For 12 pieces of 4 cm [1.6 in] macarons. Recipe by yukoz1

The syrup is made in the microwave so is easy as possible. I used a standard combination of ingredients and summarized everything into an easy to understand number of steps. I made this number of macarons based on the size of my oven.If you bake with twice the amount of ingredients, heat the syrup on a high heat for 3 minutes. If the syrup clumps together when dropped in water, it's good. If it looks like it will dissolve, its not hot enough.( Recipe by flan*)

My first attempt at making Macaroons. It's Over Mixed

Macarons here are sold rather expensive (4 bucks for one!). I used to beg and beg my dad to buy some for me but he never did, partly because of the price and partly because I had bad teeth as a kid. To be honest it made me craved them all the more, so when I found this recipe I was ecstatic. I substituted the almond flour for cereal because I don't like nuts.

I love macarons and have tried a number of macaron recipes. These are handy for Valentine's Day etc.The main tip is to pre-freeze your egg whites. Also be careful to follow the instructions when performing the macaronage. Also be sure to properly dry the macarons. If it's difficult to make them all the same size, before squeezing out the dough, draw small 2.5 cm circles on the underside of the parchment paper to make it easier. Recipe by kaorun92