1. Name:_________________________
Blk:_____Date:___________________
Macarons
Ingredients:
30g egg white
27g granulated sugar
36g almond flour
59g icing sugar
Couple drops of gel food colouring
Equipment:
4cm round stencil Sifter Spatula
Parchment paper Bowl(s) Piping Bag
Baking Sheets Electric Mixer Scale
1. Preheat oven to 350 F with rack in the centre of the oven.
2. Trace stencil around parchment paper, making sure rounds are at least 1 inch apart.
3. Sift almond flour and icing sugar together into a bowl.
4. With an electric mixer, beat egg whites until foamy.
5. SLOWLY add white sugar one spoonful at a time. Adding the sugar in slowly will prevent
your eggs from deflating.
6. Add a couple of drops of food colouring.
7. Beat egg whites until stiff, glossy peaks form.
8. Add dry ingredients all at once to egg mixture.
9. CAREFULLY fold mixture with a spatula. Be careful not to over mix or under mix the
batter. Should flow like small ribbons.
10. Add mixture to a piping bag.
11. Pipe batter onto pre-marked 4cm rounds, making sure that pen/pencil traced side is
faced down.
12. Tap baking sheets firmly against counter 2 or 3 times to release air bubbles.
13. Let sit for around 15 minutes. Finger comes back clean when cookies are touched. This
will help in the creation of feet.
14. Bake 1 sheet at a time, rotating halfway through, until risen and set, 11-13 minutes. Let
cool
15. Pipe with desired filling on flat side of half of cookies. Top with remaining half.