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Macarons with Jolanta: Macaron Shells

Serving 30


150 g almond flour (ground almonds)

150 g icing sugar

55 g egg whites

 food color

Sugar syrup:

150 g caster sugar (regular)

38 g mineral water

55 g egg whites


  • Sift together the icing sugar and almond flour.
  • Stir the food color into the first portion of egg whites.
  • Pour them over the mixture of icing sugar and almond flour but do not stir.
  • Pour the water into a small saucepan then add the sugar.
  • Cook over the medium heat and as soon as the sugar reaches 115 °C, start to whisk the second quantity of egg whites 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 minute. Reduce the speed to a 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).
  • Fold it into the almond-sugar mixture and stir it. Continue stirring still from the middle of the batter out to the sides of the bowl and rotating the bowl as you do. 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 finger.
  • Preheat the oven to 180 °C. The cooking temperature in the oven may vary between 160-190 °C. Cooking time 10-12 minutes.
  • Out of the oven, slide the shells on to the work surface.

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