Love macaroons but afraid to try making them yourself? With a bit of practice and some helpful tips, you'll quickly realize that you can do it and have them on hand for loved ones, guests, and even as a well-appreciated host gift! We guarantee your guests will be delighted and impressed when you bring them out for dessert at your next get-together!

A few tips to succeed at making great macaroons:

1. Take your time. Preparing macaroons takes time and patience. Make sure to give yourself enough time so that you don’t have to rush through any steps!

2. Having the right tools is essential (e.g. a kitchen scale, a pastry mat (very useful!), a piping bag and tube, an electric mixer, a spatula and a timer).

3. You have to separate the egg whites from the egg yolks approximately 24 hours prior. However, if you use a pre-separated mix, you can use it immediately.

4. Make sure your meringue has the right consistency! (if your meringue is too 'liquidy', you will waste all your other ingredients).

5. Let the macaroons dry before putting them in the oven. Not only will this create a small coat that will prevent them from cracking, but they will also have a smoother exterior and a lace collar on the sides.

Recipe for Coconut Macaroons (makes about 20 macaroons)

For the macaroons:
100 g of ground almonds
50 g of grated coconut
200 g of icing sugar
3 egg whites (about 90 g)
75 g of sugar

For the ganache:
⅛ cup of 35% cream
250 g of grated white chocolate
30 g of grated coconut
1 tablespoon of butter

For the macaroons:
1. In a bowl, sift the ground almonds and the icing sugar and add half of the coconut.
2. In another bowl, beat the egg whites (while slowly adding the sugar) until you get a firm and smooth meringue.
3. Add the dry ingredients using a spatula.
4. Fill a piping bag with the mix and let a small amount fall on the mat.
5. Let air-dry for approximately 30 minutes.
6. Pre-heat the oven at 325 F. Bake for 13-14 minutes.
7. Remove from oven and let them cool off before lifting them from the pastry mat.
8. Using the piping bag, put ganache on half of the macaroons. Add the other macaroons on top.

For the ganache:
Heat the cream and pour it on top of the white chocolate. Mix while adding the coconut and the butter. Let it cool.

Tools You'll Need:

1) Kitchen scale
2) Pastry mat
3) Piping bag and tube
4) Bowl 
5) Spatula
6) Electrical mixer
7) Sifter
8) Timer