Mini Violet Macarons

Preparation info
  • Yield:

    485 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Egg whites 100 g 3.53 oz 20.62%
  • Powdered egg whites


  1. Combine the egg whites with the powdered egg whites by stirring in the powdered egg whites in a slow cascading motion with a whisk.
  2. Grind the sugar in a coffee grinder until very fine.
  3. Combine the almond flour with the confectioners’ sugar and then mix in a Robot Coupe for 30 seconds; pass through a drum sieve.
  4. Whip the egg whites on high sp