Simple Macaroons

Mark Chapman

Mark Chapman

12th September 2012
Mark Chapman

Simple Macaroons

Simple macaroon foundation. No sugar tempering, only controlling. works very well and is very efficient. It does work.


  • 115g egg whites
  • 65g sugar
  • Food colouring
  • 200g icing sugar
  • 180g almond flakes


Blitz the almond flakes and icing sugar till very fine. Pass through drum sieve and have ready. Whip the whites and sugar slowly add sugar, till shiny and med/firm. Once whipped, add in dfood colouring to reach colouring, then fold in almond mix. Fold together well. Have trays lined ready along with piping piece and nozzle. Pipe into the size of maccos wanted, allow to form a crust in dry cool place. Once a skin has formed. Bake in oven at 140min approx 13mins, with rotating.

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