70 min
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: French cuisine
Allergens
Eggs
Eggs
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Icing sugar 0.025 kg
Ground almond 0.025 kg
Egg whites 0.333 ud
Sugar 0.025 kg
Water 0.017 l
Egg whites 0.333 ud
Elaboration
  • Sift the ground almonds and icing sugar until well combined. Mix and grind again.
  • Add the egg whites first. It is convenient to separate the whites from the yolks the day before.
  • Make a syrup at 121 °C and pour the Italian merengue over the stiff egg whites.
  • Once warm, add the blended ground almonds, icing sugar and egg whites.
  • Spoon the macaroon mixture into a piping bag fitted with a number 6 nozzle. Pipe circles onto the baking tray lined with grease proof paper.
  • Set aside for 45 minutes at room temperature. The outside of the macarons must be crispy.
  • Bake at 160 °C for approximately 8 minutes.
  • The middle should be soft, as if it is not completely cooked.

Notes:

  • You can fold in the food colouring and blended ground almonds, icing sugar and egg whites.
  • They can be used to decorate cakes or can be consumed individually by joining two units with a filling, usually buttercream.
Nutritional information (1 portion)
Fiber 0.01 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.33 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.59 ug
Salt (Sodium) 13.83 mg
Sugars 9.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.