Sift powdered sugar and ground almonds together in a bowl and mix. It is best to sieve everything 2 to 3 times.
Beat the egg white and salt and slowly pour in the sugar. Now beat the egg white until it is firm.
Now slowly fold in the powdered sugar and almond mixture. It should be a shiny, thick mass.
Pour the mixture into a piping bag with a large perforated nozzle and squirt circles onto a baking sheet covered with baking paper. Leave space between the circles.
Now let the macarons dry for 50 minutes. Then put all the trays in the oven at the same time and bake at 140 ° C for about 15 minutes.
After baking, let the macarons cool down and put them in a sealable can for 24 hours. Then they can be filled with ganache, buttercream etc. and placed on top of each other.
It is best to attach the baking paper to the baking sheet with butter so that it does not flutter. You can also weigh it down with cutlery.
This is the first macaron recipe where I succeeded in making macarons. You just have to stick to the recipe exactly.
Ingredients
Print Recipe
Pin Recipe