Macaron recipe

(French meringue method)

Yields about 18 / 24 macarons. This can easily be scaled up or down.

Ingredients:

● 75g / 100g egg whites

● 68g / 90g granulated sugar, super fine
● 3g / 4g powdered egg whites
● 98g / 130g powdered sugar
● 98g / 130 g almond flour, extra fine

Method:

● Pre-heat the oven to 300F

● Add egg white powder to the bowl containing the granulated sugar and mix well.
● Sift the almond flour and powdered sugar. Do this two times if needed.
● In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until
foamy/frothy.
● Gradually add the granulated sugar/ powdered egg white mixture, continue whipping on
medium speed until medium peaks form.
● Add gel food coloring, keep whisking on medium speed until glossy stiff peaks form.
● Add half the almond flour / powdered sugar mixture to a bowl with the meringue.
o Add additional gel food coloring, if needed (in case the shade was not achieved)
● Mix gently with a spatula until the dry ingredients are incorporated
o If the dry ingredients are still visible as “streaks”, continue mixing gently.
● Add the remaining half of the almond flour/ powdered sugar mixture and combine as
described above.
● Once the dry ingredients are incorporated, start folding gently the batter until it becomes
glossy and falls off the spatula like ribbons.
● Pour into a piping bag fitted with a round tip (I recommend using either #2A or #12 from
Wilton)
● Pipe the macaron batter onto the tray with silicon mat or pre-printed template under a
piece of parchment. Tap the tray against the counter a few times. Pop any air bubbles
using either a scribe tool or a toothpick.
● Let the piped macarons rest on the kitchen counter until a skin is developed (15-45min
depending on the humidity). You will be able to gently touch them without batter sticking
to the fingers.
● Once the skin is formed, place inside the oven, bake at 300F for 15-17min.
● Let the macarons cool before removing from the baking surface.