50g Egg Whites

50g Fine Sugar

52g Ground Almond

52g Icing Sugar

Gel Food Colour


1. Use a food processor to blend your ground almond and icing sugar for a smooth shell even if you’re using superfine almond. Thank me later.

2.Sift it using your finest sieve.

3.Macaronage until you can draw several figure 8 without the batter breaking. ♾

4.Set aside your piped macarons for 45 mins to set. I do it in an aircon room. You should be able to touch without it sticking to your fingers.

5.Bake in a preheated oven at 160°C for 18 mins based on my oven. You need to find what works for you.

6.Let it cool on the tray for 10-15mins before removing.

Watch video for method

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