French Macaron Meringue

    40 minutes

    The French technique for making meringue for macaron biscuits is quite different from the Italian one. Make sure your measurements are exact.


    Queensland, Australia
    1 person made this

    Makes: 70 macaron halves

    • 125g almond meal
    • 225g icing sugar
    • 100g egg whites (about 3 1/2)
    • 2 tablespoons white sugar

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

    1. Preheat oven to 170 degrees C.
    2. Combine the almond meal and icing sugar in a food processor and whizz about 30 seconds until fine. Sift into a mixing bowl.
    3. Place the egg whites in the bowl of an electric mixture and beat until the soft peak stage. Add the white sugar and beat until dense and very white, about 10 minutes.
    4. Add the almond mixture to the meringue and fold in with a spatula. Then give it a quick stir to deflate. Spoon the batter into a pastry bag.
    5. Line two sheets with baking paper. Pipe 4cm rounds on the baking paper about 3cm apart. Try to keep them the same size. Tap the bottom of the tray with your hand to smooth out the surfaces.
    6. Bake 1 tray at a time for 10-12 minutes, until just firm but still pale. Let cool completely before sandwiching together with your favourite filling.

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