Basic Macarons

    40 minutes

    This is a recipe for making the actual macaron biscuit, not the filling. It always works for me. Feel free to use any filling you like.

    4 people made this

    Makes: 70 macarons

    • 200g finely ground almonds
    • 1 1/2 cups icing sugar
    • 50ml water
    • 180g white sugar
    • 5 egg whites, lightly beaten

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 170 degrees C. Line a baking tray with baking paper.
    2. Combine the ground almonds and icing sugar in a bowl.
    3. Combine the water and white sugar in a saucepan and heat until the sugar dissolves, stirring constantly.
    4. In a stand mixer, beat 1/2 the egg whites to soft peaks. Carefully pour in the sugar syrup down the side of the mixing bowl and beat 10 minutes.
    5. Beat the remaining egg whites into the almond-sugar mixture. It should be thick.
    6. Add one third of the meringue to the almond paste and beat to lighten it. Fold in the remaining meringue.
    7. Pipe the mixture onto the baking paper into 4cm circles. Bake 10 minutes or until just firm. Let cool before filling.

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