French Macarons

French Macarons


113 g icing sugar
63 g almond meal
50 g aged egg whites
14 g castor sugar
2.5 g dehydrated egg white powder
Food colouring
Raspberry & White Chocolate

? 3?4 C white chocolate
? 1 T cream
? 2 T blended raspberries


1. Grind icing sugar and almond meal together in grinder. Sift into bowl.
2. Stir castor sugar and egg white powder together.
3. Whisk egg whites until they start to foam.
4. Add sugar and egg white powder a spoon full at a time, stop to scrape down sides occasionally.
5. Add food colouring.
6. When eggs look glossy, check supple stiff peaks have formed. Do not overbeat.
7. Fold in 1/3 ground almond and icing sugar. Once combined, add another third and so on.
8. Test a spoonful on a plate to check the peak disappears on the top. If not, more mixing is required.
9. Pipe 3 – 4 cm rounds onto baking paper on trays
10. Leave for 20 minutes or more until the tops of the shells are dry
11. Preheat oven to 140°c, bake for 20 mins on Pizza/Biscuits setting
12. To make ganache, melt chocolate and cream in a small pot.
13. Once melted, add raspberry. Add food colouring if desired.

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