French Macarons

French Macarons

Makes approximately 30 mini or 20 medium-sized macarons

You need to weigh your egg whites and use sifted almonds tamiflu for kids.

You will get the best results from egg whites that have been separated and aged in the fridge for a few days. You need to bring them back to room temperature before use.

  • 75g egg whites, at room temperature
  • 50g caster sugar
  • 90g ground almonds (sifted weight) or almond flour
  • 135g icing sugar
  1. Line two baking sheets with baking parchment.
  2. Whisk the egg whites, slowly adding the caster sugar, until glossy and stiff.
  3. If you want to colour your macarons, now is the time to add a little jel or paste food colouring.
  4. Mix together the sifted almonds or almond flour and the icing sugar.
  5. Using a large spatula mix the beaten egg whites into the dry ingredients until well incorporated (there is no need to fold the mixture).
  6. Using a plastic scraper work the mixture by pressing down using a backwards and forwards motion. Do this for no more than 5 minutes until you have a smooth mixture that is not too liquid or too thick. You want to press out any air bubbles from the mixture.
  7. It should form a soft and shiny mixture that forms a ribbon on the scraper.
  8. Pour or spoon the mixture into a piping bag fitted with a 1cm plain round nozzle.
  9. Pipe the desired sized mounds, about 3cm for the medium ones and leaving space between them.
  10. Leave them to set for about 30 minutes until the top is firm to the touch.
  11. Preheat the oven to 180C/160C fan.
  12. Bake them in the centre of the oven and one tray at a time, for about 10 – 12 minutes.
  13. Test the macarons for doneness after 8 minutes by touching the top and gently moving your finger from side to side. The macarons are done when they feel firm. If there is still a bit of a wobble, bake them for a further 2 minutes.
  14. Leave the macarons to cool on the tray. Once cooled, carefully remove them with a pallet knife.

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