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Recipe: Basic macaroon

Basic macaroon

A basic macaroon recipe which can be adapted to all sorts of flavours and fillings.
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Ingredients
Quantity for 35 piece(s)
  • Icing sugar : 350 g
  • Ground almonds : 250 g
  • Egg white(s) : 215 g
  • Caster sugar : 150 g
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Recipe method

Preheat the oven to 160°C.
Sift the ground almonds and the icing sugar together.
Whisk the egg whites until stiff. Add the caster sugar to the the egg whites and continue whisking until you have stiff, glossy peaks of meringue.
Fold the ground almonds and icing sugar into the meringue mixture. Cut and fold the mixture with a spatula until it is smooth, shiny and has reached the ribbon stage.
Use a piping bag to pipe this mixture on to a baking mat or lined baking tray. Allow the macaroons to rest at room temperature for 10-15 minutes until the macaroon shells are no longer sticky to touch. Bake in the oven for about 10 minutes. Allow to cool before filling.

Add a splash of colour to your macaroons - simply add a little powdered food colouring to the macaroon mixture and mix well.

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  • Un Chef de l'atelier
    Hi Christina, the oven temperature has been added as above - we find that our macaroons come out best when cooked at 160'C. Enjoy!
  • CHRISTINA - Comment on: Basic macaroon
    No oven temperature given. Sorry.

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