Frédéric Bau

Macaron Batter

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Preparation info
  • Makes about

    40

    individual macarons
    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

These delicate little cookies can be found in all manner of flavors. The macaron batter itself is simply colored to harmonize with the filling.

Ingredients

  • 1 ¾ cups (5 ½ oz./150 g) blanched* ground almonds

Method

Preheat the oven to 300°F (140°C). If your oven has smaller Fahrenheit increments, heat it to 285°F.

Combine the ground almonds with the confectioners’ sugar, but mix only briefly so that the almonds do not exude their oil.

To prepare an Italian meringue, heat the granu