Macarons Basic Recipe

Separate the eggs. Beat the egg whites in an absolutely fat-free bowl with fat-free mixing sticks with a pinch of salt. When the egg whites begin to change color, gradually add the granulated sugar and continue to beat until firm.

Finely chop the almonds together with the powdered sugar in a moulinette and then pass through a sieve.

Gently mix the snow mixture with the almond-sugar mixture.

Pour the mixture into a piping bag and pipe onto a baking sheet lined with baking paper. There are already macarons silicone mats on which the right size for a macaron is molded. If you don’t have these, simply draw even circles on the paper and use them as a template. The circles should be about 3 inches in diameter. Now pipe the macaron mixture evenly into the circles.

Very important: leave the macarons to stand for about 15-30 minutes. This forms the important crust that keeps the moisture in the pastry and prevents cracks from forming on the surface.

Preheat the oven to 160 °C bottom heat.

Bake the macarons for about 15 minutes. They are ready when so-called “feet” have formed on the bottom.

Remove the macarons from the oven and pull them off the baking tray together with the baking paper onto a moistened work surface. The macarons absorb this liquid and can be easily removed from the paper after cooling.

The macarons can then be further processed (filled).

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