French Macarons

Cooking Time

120 mins

Serving Suggestion

20 people


Allergy information


How to make French Macarons


Mix the broyage with 900g of icing sugar.  


Whip up the egg whites until they form stiff peaks.


Gently fold in half of the icing sugar and tartaric acid into the egg whites until it has the consistency of a biscuit Careful not to make the mixture too frothy; it must be firm enough to be piped


Pipe small amounts of the mixture - depending on the size you'd like the macarons to be - onto some baking paper or a baking tray. Bake them for 10 - 12 minutes in the oven at about 170°C.

Notes & Variations

Additional ingredients to create variations of these macarons:

100g cocoa powder

Red food colouring

400ml strawberry coulis

Instructions for these variations:

For chocolate macarons, add 100g of cocoa powder to the broyage and add a few drops of red food colouring to the egg whites.

For strawberry macarons, add 400ml of strawberry coulis as you whip up the egg whites. To make the macarons a more vivid colour, add some red food colouring.

Try also making pistachio macarons, mocha macarons, and coconut) macarons

Ingredients used

Vandemoortele Ingredients

Other Ingredients

500g of pure broyage
900g icing sugar
400g egg white​
60g sifted icing sugar
2g of tartaric acid​​

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