French Macarons

Prep Time:


24 macarons


  • 120g Egg Whites
  • 120g Sugar
  • 126 g Almond Flour
  • 126g Icing Sugar
  • Gel Food Colouring (optional)



  • Scale
  • double boiler
  • vinegar
  • piping bag
  • Wilton #10 or #12 tip
  • silicon mats or parchment paper
  • oven thermometer
  • sifter
  • spatula
  • wire whisk
  • electric mixer with whisk option

Created By

This recipe is brought to you by Polina Shadman | Polina's Nostalgic Treats | | IG: @polinas_nostalgic_treats_


  1. Wipe all bowls, mats, and spatulas with vinegar to ensure no trace of grease.
  2. Carefully separate egg whites into a clean glass or stainless steel bowl
  3. Measure out egg whites-set aside
  4. Using the weight of egg whites, measure out the sugar-set aside
  5. Using the measurement of egg whites plus 5% (i.e. 120 gr of egg whites plus 6gr = 126gr)-measure out Icing sugar and almond flour; sift the almond flour and icing sugar into a clean mixing bowl – set aside
  6. Bring some water to a low simmer(bottom part of double boiler)
  7. Carefully add sugar to egg whites in the top part of a double boiler(I use my mixing bowl as the top part of the double boiler) and place on the bottom part with simmering water- lower the heat
    and ensure water is not touching the top bowl.
  8. Whisk for about 2 minutes or until you think the sugar has dissolved. Turn the heat off and using an electric mixer whip up the egg white sugar solution on medium, if using colour, this is when you add (gel or powder) colour (colour should not be oil based). Continue whipping on a medium-high (6 -8 on KitchenAid) mixer until stiff peaks form. Check for bird beaks.
  9. Sift the almond/icing sugar mixture into the whipped egg whites
  10. Using a spatula fold (not mix) the batter until it flows like lava – this is called the Macron age stage.
  11. Preheat oven to 300C (use an oven thermometer to ensure heat is 300C)
  12. Transfer the batter to a prepared piping bag with Wilton tip 10 or 12; pipe out on prepared mats.
  13. Bang pans on a hard surface a couple of times- this allows air bubbles to dissipate.
  14. Rest piped batter (20-30 min)
  15. Bake each tray of macs for 18-22 min – this depends on your oven heat – have to watch them.

Created By

This recipe is brought to you by Polina Shadman | Polina's Nostalgic Treats | | IG: @polinas_nostalgic_treats_