125 g almond flour  (for pistachio use 50 g pistachio + 75 g of almond)
210 g confectioners’ sugar (icing sugar)
for 1 minute in food processor

100 g egg white (about 3 eggs, but it needs to be 100g)
30 g sugar
whisk briefly by hand to combine
and then:
2 minutes (with timer) on medium
2 minutes (with timer) on medium high
2 minutes (with timer) on high
in stand mixer (or with hand mixer)

Add any coloring (paste or powder, no liquid) now and mix for another 30 seconds

Sieve almond/sugar into new bowl until no more than 1 tbsp is left.
Add almond/sugar mix to egg whites
Fold 30-35 times until it reaches flowing consistency, but not too flowing

(see here: The Science Behind French Macarons – Kitchen Conundrums with Thomas Joseph)

Print the template at the end of the post. Place template under baking paper.

Use pastry bag ( to pipe.

Drop baking sheet 3 times on counter top (removes air bubbles)

Let sit for 15-30 minutes to dry out top (when you touch the top, it should not stick to your finger)

Good time to preheat oven to 150C/300F normal (not convection)


Bake for 13-16 minutes, turn the baking sheet at 7 minutes.


Immediately remove from baking sheet to wire rack and let cool for 1 hour before filling.




Watch this video for process:

The Science Behind French Macarons – Kitchen Conundrums with Thomas Joseph

But don’t follow his amounts 🙂


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