Recipes – Macarons shells 

The recipes in this page are shells recipes only
click here if you need recipes for fillings and ganaches. You can find some more recipes in this site posts.

If this is your first time of macarons baking, I recommend you to wach video recipes on youtube , you can find some of them here. It's important to watch the videos, because this cookies are very tricky for beginners.

for more information about the Italian meringue and french meringue, click here

 Macarons shells recipe (French meringue method) :

ingredients:

2 egg whites (size L, room temperature)
65g white sugar
1 cup / 115g powdered sugar
¾ cup / 75g ground almonds
gel food colouring (optional)

Instructions:
first make sure that water or dirts cannot enter the macarons batter, it can ruin the macarons.
* sift the ground almonds with the confectioners sugar twice in a bowl. big chuncks cannot get inside the mixture.
* mix the egg whites in a mixer, add white sugar gradually
* mix until it gets stiff peek
* add food coloring to the egg batter.
* the tricky part – fold the ground almonds with the confectioners sugar  with the egg whites. do not overfold and don't underfold.
* insert the batter into a piping bag and pipe the macarons on the baking sheets.
* rap each baking sheet firmly on the counter two times.
* wait at least 20 minutes or until the macarons top become dry when you touch it,
*i nsert the baking sheet to the oven (one baking sheet at a time) .it should be bake for 12 minutes in  150 c.

Macarons shells recipe (Italian meringue method) :

ingredients:

Ingredietnts:
100g white sugar
100g ground almonds
35g egg whites on room temperature
gel food colouring (optional)
-For the syrup-
25ml water
100g white sugar
-For the meringue-
35g egg whites on room temperature

Instructions:
first make sure that water or dirts cannot enter the macarons batter, it can ruin the macarons.
* sift the ground almonds with the confectioners sugar twice in a bowl. big chuncks cannot get inside the mixture.
* add the first 35 g of egg whites and blend it together with the almonds and the confectioners sugar. add the food coloring at this step.

for the syrup and the meringue:
in a small pan insert the white sugar and the water. at this step use the candy thermometer.
when the syrup gets 110 c start to mix the other 35 g egg whites. when the syrup is 118 c, insert it gradually and slowly to the egg white mixture into the mixer bowl. stop the mixer when it stiff peek.

* fold the meringue together with the almonds an the confectioners sugar.  do not overfold and don't underfold.
* insert the batter into a piping bag and pipe the macarons on the baking sheets.
* rap each baking sheet firmly on the counter two times.
*wait at least 20 minutes or until the macarons top become dry when you touch it,
*insert the baking sheet to the oven (one baking sheet at a time) .it should be bake for 12 minutes in  150 c.

Chocolate macaron shells (french meringue method)

ingredients:

* 2 egg whites (size L, room temperature)
*  5 tablespoon of white sugar.
* on cup confectioners sugar
* 1/2 cup of ground almonds
* 2 table spoons of cocoa powder

Instructions:
just like the basic recipe in the french meringue method, in a sieve, sift the cocoa powder together with the ground almonds and the confectioanl sugar.

Coffee macaron shells (french meringue method)

ingredients:

* 2 egg whites (size L, room temperature)
*  5 tablespoon of white sugar.
* on cup confectioners sugar
* 1/2 cup of ground almonds
* 2 table spoons of instant coffee powder

Instructions:
just like the basic recipe in the french meringue method, in a sieve, sift the instant coffee powder together with the ground almonds and the confectioanl sugar.


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6 comments


  • Nicole דצמבר 24, 2016 at 18:29

    Hi, thank you for sharing your beautiful creations and recipes with us. Your pictures of those beautifully made macarons are truly inspiring…would really appreciate if could you please of
    state the weight of 2 large egg whites in grams too? In my country, 2 large egg whites weigh around 70 to 72grams. Thank you so much. Nicole

    REPLY


    1. חןחן דצמבר 24, 2016 at 18:40

      Hi Nicole
      yes, 70-75 g are 2 large egg whites

      REPLY


  • Karen Shore נובמבר 20, 2016 at 23:23

    In the recipes that you put volume measurements (cups, tablespoons, etc.), do you by any chance have the weight measurements for those recipes? I am too nervous to make them by volume, in case the amounts vary too much from the way you measured them (yours are beautiful.)

    REPLY


    1. חןחן נובמבר 24, 2016 at 11:46

      Hi Karen
      thank you! I've updated the recipes as you can see, now it's with the weight measurements

      Chen

      REPLY


  • tracey אוקטובר 20, 2016 at 20:18

    Hello your websites has really helped me can you please tell me if I can use dried strawberry powder to flavour the macaroons thank you

    REPLY


    1. חןחן אוקטובר 21, 2016 at 15:15

      Hi Tracey
      I think there'll be no problem with adding dried strawberry powder, but i've never tried it,
      I usually flavour the macarons through the filling or ganache
      Chen

      REPLY


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