Macarons (basic recipe)



90 gr. Egg white (room temperature)

25 gr. Sugar (granulated)

1 Pinch of salt

Powdered Food Coloring (½ Teaspoon)

120 gr. Almond Meal

200 gr. Sugar (confecioner´s)



Put the almond meal and the confecioner´s sugar together and sift at least three times.

Beat the egg whites with the pinch of salt until they foam. Add the granulated sugar bit by bit until firm. In the end add the coloring.


Give half of the almond mixture into the (colored) egg white and gently incorporate it with a spatula. Add the rest, when the mixture becomes homogenous. In the end it should be a shiny, smooth batter.


Fill your pastry bag with a 10 mm tip and place small shells on your baking sheet. Leave some room between them. Or better use a silicon-lined baking paper (which I prefer). So the shells are easily all the same size.

Leave the piped out shells for at least one hour aside (but not longer than two hours). They need to develop an outer crust for their typical look.


Heat up your oven to 140°C / 285°F (top- bottom- heat) and then put your shells in for approx. 12 – 14 min. Cooking times may vary according to the oven.

Let them cool down for approx. 15 min. and take then away from you baking form. Let them cool down completely and do your filling.



IMPORTANT: Please be true to the measurements.

The coloring must be powdered. No liquid ones, that will essentially alter the consistence of the egg White.

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