Course Pastry
Servings 50 pieces


  • 200 g Almond flour
  • 200 g Powdered sugar
  • 160 g Egg white In two equal parts
  • 200 g Sugar Fine sugar
  • 8 cl water


  • Sieve the almond powder to remove all lumbs.
  • Mix almond powder and icing sugar very well.
  • Make a sirop of the sugar and water. Heat until 110ºC.
  • Whisk half of the egg whites foamy, using a blender.
  • Blend in the the sirop with the egg whites by pouring in slowly in the blender.
  • Blend the other half of the egg whites with the almond powder/icing sugar mixture. Blend until a paste. This is the moment to bring colour to the paste.
  • Mix a small part of the meringue with the paste to make it a little more fluid. Blend the other part of the meringue with the paste very carefully, but quickly.
  • Fill up a piping bag with the mixture. Make small rounds of the paste on baking paper. Smash the plate on the table to remove excessive air from the rounds.
  • Let it rest for 1 hour until the surface is not sticky anymore. Bake in a preheated oven on 145 ºC for 15 minutes.
  • After baking, let the baking paper shift off the plate on a cooled surface. This makes it easier to loosen the macarons and stop them from baking. Cool down.
Tried this recipe?Let us know how it was!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating recept