How to make Macarons | Jane’s Patisserie

almond flour

🥗Healthier: ground oats

💰Cheaper: sunflower seed flour

Ground oats are lower in fat, while sunflower seed flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat, while margarine can be more budget-friendly.

Start with ground almonds and icing sugar for the macaron mix.

Blend 100 g of ground almonds and 200 g of icing sugar in a food processor for a couple of minutes to remove lumps.

Sift the blended mixture twice using two different sieves to ensure no lumps remain.

In a stand mixer, add 100 g of fresh egg whites and whisk until stiff peaks form.

Gradually add granulated sugar one teaspoon at a time while whisking to achieve a glossy meringue.

Add a little dribble of pink food coloring to the meringue and continue whisking until the desired color is achieved.

Prepare parchment paper by drawing circles on the underside for guidance when piping the macarons.

Dab a little bit of meringue on the corners of the baking tray to stick the parchment paper down.

Fold the almond and icing sugar mixture into the meringue gently until combined, achieving the right texture for piping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens