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Parve
Medium
4 Servings
Allergens 
2 Hours, 50 Minutes
Diets
Yields 40 macarons.
2.65 ounces egg whites
7.05 ounces almond powder
7.05 ounces Gefen Confectioners’ Sugar
2.65 ounces egg whites
7.05 ounces white sugar
1.76 ounces water
.02 ounce food coloring (optional)
4 ounces good-quality chocolate
4 ounces soy milk or Gefen Almond Milk (for Passover, use almond milk)
Mix the almond powder and confectioner’s sugar together. Add the first egg white and mix well.
In a saucepan, combine water and sugar, and let the mixture come to 116°C (241°F).
In a stand mixer (or with a hand mixer), beat remaining egg whites until stiff peaks form, then lower the mixer speed and gradually add your hot sugar syrup.
Once the syrup is all poured in, return the mixer to maximum speed until the mixer bowl is warm. If adding food coloring, add here.
With a rubber spatula, fold in the almond powder mixture in three parts, adding a little at a time so as not to deflate the egg whites.
Transfer your macaron mixture to a large piping bag, and pipe small circles onto a baking sheet lined with Gefen Parchment Paper.
Bake for 18 minutes in oven preheated to 125°C (257°F). Let cool.
Heat soy milk over a medium flame, stirring frequently. Bring to a boil and remove from heat.
Pour a third of the soy milk over the chocolate at a time, gently moving the bowl to let the milk melt the chocolate. Stir gently to avoid adding air into the ganache, and add the remaining soy milk.
Cover with plastic wrap placed directly onto the surface of the ganache. Let set in the fridge for about two hours.
Fill a piping bag with the ganache and pipe onto cooled macaron shells.
How Would You
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Do I need to let the shells rest before baking?
Resting does benefit the feet of the shells. While rested macaron feet turn out wonderful, not resting has its benefits, like saving time, and making for shiny macaron shells.
is it good to make it on a silicon mat that has debossed circle (the outline of the circle is popped out) or just one that has the circles traced? thank you!
I would use a mat with the outline of the circle traced and then you will also know what size diameter to use.
How big should I pipe the circles of the macarons? (diameter?)
What other cream can I make instead of a ganache?
Any other filling you would like! Buttercream, caramel sauce, buttercream icing, jam, cream cheese frosting
Can i substitute…. Can i substitute flour for almond flour?
question how do I convert ounces to tsp. tbs. ect. thanks
Temperature Adjustment for Conventional vs. Convection Oven Are the recommended temperatures for this recipe intended for conventional or convection oven? What adjustment should be made?
All the recipes for Sarah Abitan were used with a conventional oven.
Convection Oven Setting Hi. I successfully made macarons using your recipe for several months but it’s been several months since I’ve made them and it seems my Mac Mojo is a bit off. Question one, what temperature in celsius do you recommend for a home convection oven? Also, do you have this recipe written for ingredients weighed in grams? Thank you!
The recipe says to preheat the oven to 125 Celsius. We do not have the recipe converted into grams but Google has a converter that you can convert any measurement into grams.
french macarons I also was trying to get almond powder in stores but there is not to be found, same with flour.
can i use instead ground almond?
At first glance I would say you need the flour not the powder. I am curious if anyone else will weigh in on this.
My friend who has a macaron business said that she uses almond flour, but be sure not to use almond meal. I wonder if each company calls it something else.
If you live in Israel, try Health Food stores, they tend to carry gluten free products, which include almond flour, as Chaia mentions, be sure it is flour and not meal. You could also try Better and Different, as they deal with this type of product. (Any one dealing with gluten free flour mixes should have this as well.
french macarons HI
I would love to try this recepe out , it looks easy and good for macaroons.
but is it possible to make this clear: 2.65 ounces egg whites ! , can you instead tell me how many regular london size egg whites to use?
Thank you
how can i make the ganach abit more firm ? and can i use whip instead ?
It should be pretty firm after it cools in the fridge for 2 hours. Yes, you should be able to use whip.
this is actually the Italian method when you cook the sugar syrup to add to the edd whites. Beautiful macs!