Macaron (With Tips and Tricks)? This recipe in thousands of people's notebooks and.
Ingredients
- 110 g egg white
- 150 g almond powder
- 150 powdered sugar (prefer additive-free)
- 40 g water
- 150 g sugar
- Food coloring or cocoa (depending on the macaron type)
- 150 g white chocolate
- 50 g cream
- 1 piece lemon zest
- 1 dessert spoon lemon juice
- 140 g dark chocolate
- 10-15 mint leaves (do not use if you want to make it plain chocolate)
- 1 dessert spoon coffee (espresso powder or nescafe)
Preparation
- Let the egg whites 24 hours sit.
- Sift the almond powder and powdered sugar.
- Whisk (half of) the 55 g egg white in a mixer until it turns white as snow (add the food coloring at this stage).
- At the same time, boil 40 g water and 150 g sugar until 118 degrees.
- Perform the mixing process only until the sugar dissolves.
- Add the syrup very slowly like a very thin thread to the egg whites you have whisked (let the mixer continue whisking).
- 55 g egg white (the other half) without whisking! add to the sifted almond powdered sugar mixture.
- Add the whipped egg whites to the almond mixture 3 times with a spatula and start mixing from top to bottom.
- The consistency should be neither like water nor so thick that it won't fall from the spatula (It should flow very slowly from the spatula)
- With a piping bag, squeeze 2 finger intervals apart 1 liter size onto a tray lined with parchment paper.
- By the way, with a 2 drops from macaron dough, stick the paper to the tray so you can pipe more easily.
- Tap the tray on the counter a few times so that air bubbles come out (or tap from underneath with your palm)
- Wait for the trays until 20 minutes or until the tops lightly form a skin.
- This prevents these cracks.
- Bake 150 degrees in a preheated oven without fan 14 minutes. (This is the hardest part because everyone's oven is different. My advice is 14. Open minute as well and check one; if it is not raw, take it out, if it is raw, find the ideal time for you by checking every 2 minutes)
- Remove from the oven and let cool on the paper for 15 minutes.
- Ganaches: The recipe is the same for all. Bring the cream to the boiling point (for lemon, add lemon zest and bring to the boiling point; for mint, with very finely chopped mint; for coffee, with coffee)
- Remove from the stove and melt the Chocolate inside. Cool 30 minutes- 1 hour.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 20 min
- Cooking: 15 min
- Servings: 9
- Published: 22.10.2026
Recipe Images
Recipe Author
Ömer Arslan
12 recipes
