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Macarons - The Swiss Meringue method

Posted on: December 31, 2015     |     0 comments

Part 1

110ml Egg whites

250g Castor sugar

Part 2

250g Ground almonds

250g Icing sugar

100g Egg whites

Vanilla essence


Mix together the egg whites and castor sugar until the sugar is fully dissolved. Place the bowl on a bain-marie and whisk until the meringue is warmed and smooth, until the mix reaches 65 degrees.

Place in a mixer & continue to whisk until a stiff meringue is formed and the mixture is cooled completely.

Sieve together the icing sugar and ground almonds. Repeat 3 times to ensure a fine mix. Mix with the egg whites and vanilla essence to form a paste. Add any colourings at this point. 

Using a spatula, fold the meringue into the paste ensuring the mixture is smooth.

Transfer the mix to a piping bag.

Pipe circles or other shape required onto a silicon mat. 

Place onto trays to dry out for 20 minutes in a cool place.

Bake at 150°C for 7-8 minutes for small macarons, 10-12 minutes for larger macarons.

Leave to cool completely before moving. They can be stored in an airtight container or frozen until needed.

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