Macaroons with Stiff Egg Whites

Free recipe!
Credit: Mathilde de l'Ecotais
Ingredients

Making the batter

  • 8 3/4 ounces almond powder (250 g)
  • 1 pound confectioners’ sugar (450 g)
  • 7 ounces separated egg whites (200 g)
  • 2 1/4 ounces granulated sugar (60 g)
  • 1/4 teaspoon cream of tartar (1 g)

Adding flavors

  • Chocolate Macaroons:
  • 1 1/2 ounces cocoa powder (40 g)
  • 6 drops of red food coloring
  • Lemon Macaroons:
  • 6 drops of essential lemon oil
  • yellow food coloring (SQ)
  • Strawberry Macaroons
  • 3/4 cup strawberry juice (see p. 186) (20 cl)
  • 6 drops of red food coloring
  • Coffee Macaroons:
  • 3/4 cup reduced espresso coffee (Trablit coffee extract is too moist) (20 cl)
  • Coconut Macaroons:
  • 7 ounces almond powder (200 g)
  • 1 3/4 ounces dried powdered coconut (50 g)

Instructions

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There are several ways to make macaroons with two being the most common: one involves of cooking the sugar, the other of using whipped egg whites.

The cooking time may differ depending on oven type – traditional or convection oven – the quality of the egg whites, where the almonds are from, the type of confectioners’ sugar used (with starch or without).

Egg whites should be separated at least forty-eight hours prior to cooking.

Step 1: Making the batter

Put the almond powder-confectioners’ sugar mix in a food processor and mix thoroughly. This mix needs to be fine and dry. If necessary, remove moisture in a drying oven.

Beat the separated egg whites with cream of tartar. Use an electric mixer to gradually add the granulated sugar until stiff peaks form.

Fold in some of the stiff egg whites into the dry sugar-almond mix, and then add the rest of the egg whites until the mixture attains ribbon consistency.

Step 2: Adding flavors

When adding toppings and flavors: cocoa powder and powdered coconut should be added to the dry almond-sugar mix, while reductions, flavorings, and food coloring should be added to the beaten egg whites.

Step 3: Shaping and baking the macaroons

Spoon the mixture into a pastry bag fitted with a smooth nozzle (size No. 8). Pipe the macaroons out at regular intervals onto parchment paper or Silpat mat. Let harden for 20 minutes at room temperature.

Cooking temperature varies depending on your oven’s heating capacity.

Convection oven: 320°F (160°C).

Traditional oven: 410°F (210°C) then 340°F (170°C) (on insulated baking sheets).

Expect to bake for approximately 10 minutes.

Remove from oven; put some water between the parchment paper and the baking sheet to prevent macaroons from sticking. If using a Silpat mat, remove once cooled.

Add filling as desired and stick the macaroons together back to back.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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