Macarons
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

 Ratio Formula (by weight)
[ 5 Parts Almond Flour : 10 Parts Icing Sugar : 1/4 Part Salt ] : [ 4 Parts Egg Whites : 2.5 Parts Sugar ]

​YIELD: 250mL Macaron Batter
  • Almond Flour       [ 25 g ]
  • Icing Sugar          [ 50 g ]
  • Salt                      [ 1 g ]
  • Egg Whites          [ 20 g ]
  • Sugar                   [ 12 g ]
​YIELD: 500mL Macaron Batter
  • Almond Flour       [ 50 g ]
  • Icing Sugar          [ 100 g ]
  • Salt                      [ 2.5 g ]
  • Egg Whites          [ 40 g ]
  • Sugar                   [ 25 g ]
​YIELD: 1000mL Macaron Batter
  • Almond Flour       [ 100 g ]
  • Icing Sugar          [ 200 g ]
  • Salt                      [ 5 g ]
  • Egg Whites          [ 80 g ]
  • Sugar                   [ 50 g ]
Step 1
In a food processor, pulse together almond flour, icing sugar and salt.  Sift and set aside.
Step 2
​In a bowl, whisk egg whites to soft peaks. Slowly add sugar until fully incorporated and firm peaks are formed. Add flavour and colour ingredients at this point.
Step 3
​Fold dry ingredients into wet ingredients using a spatula until very firm pancake batter is formed.
Step 4
Pipe into disks on parchment paper lined sheet tray & set aside for 30-60 minutes until firm texture is formed on top of piped disks.
Step 5
Bake @ 275-300 for 15-17 minutes or until fully risen and set.  Remove, set aside until slightly cooled and slowly transfer to cooling rack.
MACARONS
​Finish with flavoured buttercream
and enjoy with dessert or by
​themselves as a sweet treat.