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Macarons are a French biscuit that are everywhere right now. This is a basic method for making the almond biscuit, the filling is up to you.
Makes: 60 macaron halves
100g egg whites (about 3-4)
25g white sugar
1 1/2 cups finely ground almonds
1 1/3 cups icing sugar
- Beat the egg whites until soft peak stage with an electric beater. Add the white sugar and beat until very thick, about 10 minutes. Preheat oven to 170 degrees C.
- Fold in the almonds and icing sugar. Line baking trays with baking paper. Place the mixture in a piping bag and pipe 4cm flat circles on the baking paper.
- Bake 10-12 minutes until firm but still pale. Cool before filling.
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