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Recipe of French Merengue Macaroon

French Merengue Macaroon

1h 30 mins
12 mins
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It is a delicious French recipe that requires time and patience. Making a nice and delicious macaroni, requires time and passion for baking. Try it and you will be very nice.
Learn more about Monserrat Cornejo


30 portions
  • 140 grams egg white
  • 170 grams powdered sugar
  • 180 grams refined sugar
  • 170 grams almond powder
  • 1 pinch cream of tartar
  • to taste vegetal color additive
  • to taste coconut essence, or the flavor you want
  • to taste filling


Mix the icing sugar with the almond powder. Sink about 3 or 4 times, the idea is that the mixture is very smooth and uniform.
Beat the egg whites at medium speed, when you have foam made without liquid, add the cream of tartar and half of the feffinated sugar, continue beating to form smooth peaks. Add the rest of the sugar, raise the speed of the blender until it forms a hard peak in the egg whites.
Add the color and the essence, integrate the dry ones in an enveloping way, until it is homogeneous. The mixture should not be beaten in excess because it would be very liquid, and should not be too thick because we would not form macaroni. To know that the mixture is ready, you must take it with a spoon with a little mixture, drop it and it must take shape in a short time.
We precaletamos the oven to 150 ° C, while in a tray draws circles of about 5 cm in diameter, and a separation between each of 2 or 3 cm (so they do not stick).
Take the mixture and place it in a sleeve, fill the circles and let the mixture rest for 30 minutes.
Bake 10 to 12 minutes.
Once the macarron is ready, let it cool and add the filling of your preference.


Put the macaroni trays to rest in ventilated places.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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