Macaron Recipe Kit Recipe

French cuisine · 870 calories

Macaron Recipe Kit recipe

About this recipe

Master the art of French patisserie with our Macaron Recipe Kit, perfect for both beginners and seasoned bakers! This kit includes all the essential ingredients and step-by-step instructions to create delicate, colorful macarons with a crisp shell and soft, chewy center. From sifting almond flour to piping the perfect batter, our guide ensures foolproof results every time. Add a touch of creativity with optional food coloring and fill your macarons with a rich, buttery frosting. Order Now on the AnyFeast website or app and bring the elegance of macarons to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 28 ml Vanilla Essence
  • 30 ml Liquid Food Colour - Red
  • Pcs Egg Loose
  • 100 g Unsalted Butter
  • 200 g Almond Flour
  • 200G Sugar (Powdered)

Instructions

  1. 1. Preheat the oven to 150°C and line a baking tray with parchment paper.
  2. 2. Sift 200g of almond flour and 200g of powdered sugar into a large mixing bowl.
  3. 3. In a separate bowl, beat 150g of egg whites until frothy, then gradually add 50g of granulated sugar and continue beating until stiff peaks form.
  4. 4. Gently fold the sifted almond flour and powdered sugar mixture into the beaten egg whites until fully combined.
  5. 5. Add a few drops of food coloring (optional) and continue folding until the batter is smooth and shiny.
  6. 6. Transfer the batter into a piping bag fitted with a round tip and pipe small circles onto the prepared baking tray.
  7. 7. Tap the tray gently on the counter to release any air bubbles and let the macarons rest for 30 minutes until a skin forms on the surface.
  8. 8. Bake in the preheated oven for 15-18 minutes, then let cool completely on the tray before removing.
  9. 9. For the filling, beat 100g of unsalted butter with 200g of powdered sugar and 1 tsp of vanilla extract until creamy.
  10. 10. Pipe the filling onto the flat side of half the macaron shells and sandwich with the remaining shells.