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  • 50 g almond meal
  • 50 g icing sugar
  • 1 egg white room temperature (about 2 heaping tbsp or 40 g)
  • 40 g sugar


  • ombine almond meal and icing sugar, sift (in the end i had to throw 15 g of mixture as they didnt want to go through the sift)
  • beat egg white until frothy in low-medium speed
  • once frothy, add in sugar bits by bits and beat in medium high speed until glossy and stiff
  • turn off mixer
  • pour in 1/3 of almond mixture, fold to combine
  • add in the rest and fold to combine
  • then fold more slowly until at least 50 times folding
  • batter will be ready when drop on a surface, the top flatten by itself
  • pour batter into piping bag with regular round tip
  • pipe onto bake sheet with parchment paper or silpat, and let rest for 30 mins
  • meanwhile preheat oven to 350
  • bake macarons for 6 mins, turn the sheet around for even baking, for another 6 mins
  • macarons are ready when they develop "feet" and easy to come off from parchment paper
  • cool on rack
  • sandwich cookies with your favorite filling