skip to Main Content

French Macaron with Jolanta – Macarons shell


Serving 70


250 g almond flour (ground almonds)

250 g icing sugar (MELIS)

100 g egg whites

1,5-3 g appr. food colouring

225 g white sugar (regular)

60 g mineral water

80 g egg whites




  • Measure all ingredients in separate bowls.
  • Sift together the icing sugar and almond flour.
  • Stir the food colouring into the first portion of egg whites (100g).
  • Pour the water into a small saucepan then add sugar stir good together. 
  • Cook over medium heat and as soon as the sugar reaches 115°C, start to whisk the second quantity of egg whites (80g) to soft peaks at high speed.
  • When the sugar syrup reaches 118°C, pour it over the egg whites, continue whisking at high speed for another few minutes. Reduce speed to medium and continue whisking the egg whites for about 2 minutes more. You have just made an Italian meringue.
  • Allow the meringue to cool down to 50°C (4-5 minutes).
  • Pour them over the mixture of icing sugar and almond flour egg whites with colors and stir.
  • Fold meringue in 3 times into the almond-sugar mixture and stir it. Continue stirring and when the batter is just starting to turn glossy, it is ready. The batter should resemble slightly runny cake dough.
  • Pipe rounds of batter about 3,5 cm in diameter.
  • Leave the shells to stand for at least 30 minutes until they form a skin. The batter should not stick to your fingers.
  • Preheat the oven to 180°C. The cooking temperature in the oven may vary between 150-190°C. 
  • Cooking time 10-12 minutes.
  • Out of the oven, slide the shells on to the work surface.



This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top