• 125 g almond flour
  • 125 g powdered sugar
  • 92 g egg whites (mixed with 46 g of almond flour)
  • A pinch of salt
  • 32 ml water
  • 125 g granulated sugar
  • Gel food coloring


Process the powdered sugar and almond flour in a food processor for 10 seconds a few times. Then, sift them.

Add half of the egg whites to the almond flour mixture and mix. You can add the food coloring at this stage, while beating the egg whites or during the final mixing stage. If you're making a single color, it's best to add it at the beginning to reduce the risk of overmixing.

Combine the water and sugar and bring to a boil over low heat.

Start beating the remaining egg whites at low speed when the temperature reaches 113°C.

When it reaches 118°C, remove from heat and slowly pour into the egg whites from the side. Continue beating at low speed while adding. Once all the syrup is poured, increase the speed until it stiffens. It should reach a whipped cream consistency.

Once it reaches the right consistency, add some to the almond flour mixture. When combined, add the remaining egg whites and gently fold without overmixing. If you can draw a figure 8, it's ready. Transfer to a piping bag.

Pipe onto a baking sheet.

Tap the baking sheet on the counter to release air bubbles. Burst any bubbles with a toothpick. Preheat the oven to 140°C. Once the oven is heated (after 20-25 minutes), place the macarons and bake for 20-25 minutes. Check if the shell is stable—it's done if it doesn't move.

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