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Macarons love never dies, those aristocratic cookies are always in Vogue, and still make a good income as a work from home! so, let’s start with the first recipe for Macarons, the basic one, using the French method, not the Italian one, like in Pierre Hermé Macarons. You should master the basic Macarons recipe to find out mistakes, troubleshoot, and how to cook them depending on your oven, climate, or utensils. After that, you can proceed to the second step, the funniest one: Add your beautiful colours, and your preferred flavours, and make “two by two” shells stick together with Ganache, jams, cream cheese, Mascarpone, etc…An endless choice of macarons recipes.
YIELD: about 40 shells
French Method Macarons Shells
- 110 g ground almonds (Almonds meal)
- 200 g icing sugar
- 50 g granulated sugar
- 100 g aged egg whites (about 3 large eggs)
- A pinch of salt
- A piping bag, fitted with a 1/2-inch nozzle tip
- 2 solid baking sheets, lined with non-stick baking parchment
2- Using an electric handheld whisk, beat the egg whites with salt into a dry mixing bowl, until they will only just hold a stiff peak.
3- Continue to whisk at medium speed while adding the caster sugar a teaspoonful at a time. Mix well between each addition. The mixture should be thick, white, and glossy. At this point, you should add any food colouring paste you are using.
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