112 g almond powder

225 g icing sugar

125 g egg white

50 g caster sugar

A pinch of salt

Set the oven at 155 deg


Mix (in a mixer) the almond powder and the icing sugar, sift it after mixing, set aside,

Pour the egg white in a mixing bowl with a pinch of salt

Always start mixing at a very low speed the egg white, then increase the speed when it starts bubbling

Then add the caster sugar in 3 times

Then put the max speed

Till thicker and brighter

It is the same as to prepare meringue

It is a rather long process about 7-10 mn

Except that here we do macarons not meringue it is fine after 5 mn from the moment you start mixing the egg white

The simple test to check if the egg white are done is to reverse upside down the bowl if they do not fall they are ready

Add to it the previous dry mixture gently with a spatula

Pour the preparation in a piping pouch, on a silicone mat or a parchment paper,,the quantity if for 18 macarons so 36 halves selves

Let them crust for 30 minutes at room temperature. Bake for 14 minutes. Let cool completely and set aside

You shake the tray on the kitchen surface to let them sit down, Prior to the baking

Then after 30 mn you will bake at 155 degrees Celsius for 14 minutes

Do not try to remove them from the silicone mat or the parchment paper before they totally cool them they are too fragile and will break

If you want you can put dry colour powder to colour them, never gel it will wet the egg whites

You put a pinch of colour on the edge of a knife and put them while doing the meringue egg white and sugar when they stay being whiter

Macarons in the oven

Now let’s talk about the ganache as I am aware that you all have plenty of bananas let’s make a banana chocolate ganache 🙂

By Symphonie by Sylvie

A passionate baker, loving trying and sharing new recipes

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