Sift the almond flour and powdered sugar twice and set aside.
SifterBowl
2
Whip' the egg whites with the sugar', into a stiff, glossy meringue.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
3
Fold' the almond mixture and the food coloring'' into the meringue' gently, until the batter flows slowly and is glossy.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
4
Transfer the batter to a piping bag and pipe even rounds onto a baking sheet lined with parchment paper.
Piping bagBaking panParchment paper
5
Leave the rounds at room temperature for 30–60 minutes, until a skin forms that isn't sticky to the touch.
💡Test with a gentle touch of a finger: when the round no longer sticks, the skin has formed and they're ready to bake.
6
Preheat the oven to 150°C (300°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7
Bake 12–14 minutes, until the shells are set.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Let the shells cool completely on the baking sheet.
9
Finely chop the chocolate and put it in a bowl.
KnifeCutting boardBowl
10
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
11
Stir gently from the center outward, until you get a smooth, glossy cream.
💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
12
Add the butter and stir until it melts.
13
Cool the ganache until thick, pipe it onto half of the shells and top each with another shell.
Piping bag
14
Chill the macarons in the fridge for overnight before serving.
Refrigerator
296calories
4 gprotein
36 gcarbs
16 gfat
● protein 6%● carbs 48%● fat 46%
Per serving (73 g), of 8 servings
To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Piping bag· Also works: Zip-top bag (Zip-top bag with a corner cut off, no tip)· 💡 Workaround, changes the dish: Spoon / teaspoon (regular) (With a spoon, uneven)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer or Whisk· one of them
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
