96 Macaroons

Preparation info
    • Difficulty


Appears in
The Chefs' Knowledge: The modern culinary repertoire

By Chandos Elletson

Published 2022

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Macaroon Shells

  • 170 g egg whites (room temp)
  • 500 g ground almonds
  • 500


Macaroon Shells

  1. Mix the almonds and icing sugar together.
  2. Blend in batches and put the mixture into a large bowl.
  3. Add the egg whites.
  4. Mix together to form a smooth paste.
  5. Mix water and sugar and gently heat until all the sugar has dissolved and then increase the heat to bring to a boil and heat