# Macarons

The video shows how to make macarons without fancy baking equipment.

- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 67 grams egg whites
- 67 grams granulated sugar
- 3 grams meringue powder
- 80 grams almond flour
- 80 grams powdered sugar

## Instructions

1. Separate egg whites and let them come up to room temperature.
2. Weigh out an equal amount of granulated sugar.
3. Weigh out meringue powder.
4. Multiply the egg white weight by 1.2. That is the amount of almond flour and powdered sugar that you need.
5. Sift those two dry ingredients into a bowl and whisk them together.
6. Line the baking tray with parchment paper and a macaron template.
7. Mix the egg whites on a low speed.
8. Once you start to see frothy bubbles, slowly start adding the granulated sugar.
9. Gradually increase the speed of your mixer until you get to a medium high speed.
10. Continue mixing until you get stiff peaks.
11. Add in half of your dry ingredients and gently fold them into your meringue.
12. Add in the rest of your dry ingredients and repeat that process.
13. Start to deflate the batter by pressing the spatula against the inside of the bowl.
14. Fill a piping bag with batter.
15. Pipe a small amount of batter on the corner of your tray and press the parchment paper down to help glue it in place.
16. Hold the piping tip vertically in the center of the circle and squeeze the bag until enough batter has come out to reach the edges of the circle.
17. Carefully remove the template.
18. Use a toothpick or scribe tool to pop the air bubbles that you see on the surface.
19. Let them rest until you can touch the top of a macaron without any of the batter sticking to your finger.
20. Bake them at 300 degrees Fahrenheit or 150 degrees Celsius for 18 to 20 minutes.
21. Let them cool completely before removing them from the baking tray.

## Equipment

- kitchen scale
- bowls
- whisk
- baking tray
- parchment paper
- hand mixer
- spatula
- ziploc bag
- piping tip
- toothpick
- scribe tool

## Tips

- Use a kitchen scale to accurately measure ingredients.
- Separate egg whites and let them come up to room temperature.
- Use parchment paper if you don’t have silicone baking mats.
- If you don’t have a piping tip, just cut the corner of the bag.
- Let macarons rest until you can touch the top without any of the batter sticking to your finger.
- Bake at 300 degrees Fahrenheit or 150 degrees Celsius.

## Source

- Original video: https://vm.tiktok.com/ZGd5KT23a/
- Recipe page: https://www.cliprecipe.com/recipe/5e27b538-8ac0-4e85-95c6-2bae489bcaf0
- Extracted: 2025-06-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt