Macaron Masterclass - How to Make Perfect Macarons | Cupcake Jemma

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.

Add icing sugar and ground almonds to a food processor and pulse about 16 times until fine.

Sift the icing sugar and ground almonds to remove any large pieces.

Measure out 144 grams of egg whites, split into two batches of 72 grams each.

Mix the egg whites with the icing sugar and ground almonds to form a paste, adding blue food coloring at this stage.

Cover the mixture with cling film to prevent drying out.

Prepare a sugar syrup with 190 grams of caster sugar and 60 milliliters of water, heating it to 110 degrees Celsius.

While the syrup is heating, start whipping the egg whites in a mixer.

Once the syrup reaches 118 degrees Celsius, pour it into the whipped egg whites carefully.

Continue whipping the egg whites until they are glossy and cool to the touch.

Fold a small amount of the meringue into the almond mixture to loosen it up, then fold in the rest gently until it ribbons off the spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens