• 150 g Icing sugar

  • 150 g Almond powder

  • 55 g White eggs

  • 55 g White eggs

  • Powder colouring

  • 150 g Granulated sugar

  • 38 g water


  • Eggs 

  • Almond 

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Italian Meringue

  1. Weigh the sugar & water into a CLEAN thick based saucepan

  2. Place on to the stove on a LOW heat & allow to boil, remove the syrup at 118°C

  3. Weigh the egg white into a CLEAN mixing bowl

  4. Whisk until it turns white

  5. Carefully begin to pour the syrup at 118°C into the whipped egg whites whilst is on medium speed

  6. Leave to whisk for about 10 minutes, a good sign of it being ready is when the bowl has cool down, the meringue should be glossy & holds it shape.

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Macarons dough

  1. Sieved Almond powder + icing sugar with fine mesh

  2. Add the egg white to the powder mix

  3. Use powder coloring and add a little at a time to get a desired color

  4. Add the Italian meringue to mix

  5. Make sure the mix is perfectly homogeous

  6. Pour into the piping bags

  7. Pipe your macaron discs

  8.  Remove air bubbles by tapping them on a tea towel

  9. Let the macarons dry and rest for  15 minutes

  10. Cook the macarons for 12-14 minutes at 160 C°

  11. Wait for them to be cool and then fill them with the ganache