UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F. Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date. More macarons yay!
macarons
UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F. Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date. Same recipe that I use for all my macarons.
UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F. Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date. This was my first time 1.
UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F. Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date. Saw some awesome friuts in the supermarket and did a quick Google search.
UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F. Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date. To be honest, I have better luck with no hollows using the Italian meringue method.
Macarons are dumb. But here’s the recipe I use that produces mostly okay ones (slightly adapted, though mostly taken from Bottega Tinnie). UPDATE: 2023, I have been using 55 g almond flour and 55 g powdered sugar. Shells are slightly more stable.
- Macaron Shells: For about 12-14 1.5 inch macarons 55 g almond flour (sift, no big almond pieces) 55 g powdered sugar 45 g egg whites (room temp) 45 g granulated sugar for white shells, 1 g titatanium dioxide Heads up, oven will need to be at 300F(~150C) in a bit.