- 300g Ground Almonds
- 300g Icing Sugar
- 110g Egg Whites (room temp)
- 5g Gel Food Colouring
- 300g Granulated Sugar
- 75g Water
- 110g Egg Whites (room temp)
Macarons
Ingredients
Method
Preheat oven to 140'c
Blitz the ground almonds and icing sugar in robo coupe and sieve into mixing bowl.
Place first 110g of whites into kitchen aid and mix on lowest speed just to form a light froth.
Boil the sugar and water to 118'c. Once temp is reached turn mixer onto full speed and slowly pour on sugar syrup. Add the gel colouring of your choice and keep whisking on full until mixture is glossy and cooled down
When cooled slighty add the second 110g of whites to the sugar/almond mix.
Add the cooled coloured meringue mix to this and fold everything together.
Pipe onto parchment paper lined flat trays and leave to form a skin for 20-30 mins.
Cook in oven for 13 mins and take out and slide the 'rons and parchment off the tray onto a bench and leave to cool before trying to remove
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
