Shopping list for making macarons

Making macarons isn't difficult, but it has to be precise. And sometimes they can be a little finicky, so trial and error is key. Also, KNOW YOUR OVEN. The correct temperature is essential as is timing. Here is a collection of tools and ingredients I use for the basic macaron. (Food coloring and flavors are added to the basic recipe). SIFTER (not pictured). OVERN THERMOMETER (not pictured).

I use a regular Zip-loc bag for piping. I do not have a special sized nozzle or a store-bought piping bag, though I hear that nozzle nr 7 is best to use.

The scale is essential. I found that measuring by weight gives me the best mixture rather than measuring by cups. Any kitchen scale will do.

I grind my sugar using the bullet. The Bullet is also handy with making fillings.

I do not have a KitchenAid mixer. The hand mixer that I do have overwhips the egg whites so I just use a regular glass bowl and a hand-powered mixer. :) After all, the nuns who made the first macarons in the 1400s could not plug an electric KitchenAid anywhere near their kitchen.

And finally, the baking sheet. I like the double sheet or one with aluminum, but any should do as long as the over temperature is monitored. INGREDIENTS: These are the basic ingredients that I use:

Almond flour. I have ground my own (organic) almonds once before and the macarons turned out just fine. As long as the flour is not too moist and sifted very well it will work. And this also works with grinding pistachios.

Confectioner's sugar. I have read that the confectioner's sugar is best by itself, but it is nearly impossible to find it without starch. I am still searching.

EGGS and egg protein powder is what I like to use. After I age 4 egg whites I still like to add a little bit of the protein powder. It seems to make the egg whites' protein bind better.