Stéphane Reynaud

Macarons

Macaroons

Preparation info
  • Makes

    30

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Icing sugar 225 g
  • Ground almonds 125 g
  • Egg whites

Method

  1. Mix the icing sugar and the ground almonds. Sift the mixture.
  2. Beat the egg whites into stiff peaks and carefully incorporate the sugar-almond mixture with a rubber spatula.
  3. Pipe mounds of the same size onto a baking tray lined with baking paper. Allow them to dry for 10 minutes then bake for 15