1. TANT POUR TANT — Process 150g almond meal and 150g icing sugar for 30 seconds. Sift twice. Discard anything that will not pass through. 2. MERINGUE — Whisk 55g aged egg whites to soft peaks. Add 50g caster sugar gradually and 1g salt, beating to stiff, glossy meringue. 3. MACARONAGE — Add the TPT to the meringue in 3 additions. Fold with a wide spatula until batter flows like lava and falls in a continuous ribbon for 10 seconds. 4. PIPE — Pipe 3.5cm rounds onto silicone-mat-lined trays. Tap trays firmly 3 times. Pop surface bubbles with a toothpick. 5. CROÛTAGE — Rest at room temperature 30–60 minutes until a dry skin forms. 6. BAKE — 150°C fan, double-trayed, for 14–16 minutes. Shells are done when they slide cleanly off the mat. 7. MATURE — Cool completely. Fill and refrigerate assembled macarons 24 hours before service.
Yield: 24 portions · Prep 30 min · Bake 15 min
Ingredients
150 g Almond Meal (Blanched)
150 g Pure Icing Sugar
55 g Egg White (aged 24-48h)
50 g Caster Sugar
1 g Fine Salt
Method
Tant pour Tant (TPT) Blitz 150g almond meal and 150g pure icing sugar in a food processor for 30 seconds. Sift twice through a medium sieve. Discard all coarse particles. The TPT must be dry and powdery.
Meringue Française Weigh exactly 55g egg whites. Age them uncovered in the refrigerator for 24–48 hours. Whisk to soft peaks, then add 50g caster sugar gradually and 1g salt, whisking until very stiff, white, and glossy.
Macaronage — The Critical Fold Add the TPT in 3 additions, folding with deliberate pressure against the bowl wall to deflate the meringue. Stop when the batter flows like lava and a lifted ribbon dissolves back in 10 seconds. Under-mixed: cracked tops; over-mixed: flat shells.
Pochage & Croûtage Pipe 3.5cm rounds perpendicular to the tray using a 10mm tip. Tap the tray 3 times firmly. Rest 30–60 minutes until a dry, matte skin forms and the surface does not stick when touched.
Cuisson — Baking Bake at 150°C fan, using the double-tray method, for 14–16 minutes. The foot should appear between minutes 5–8. Shells are done when they slide cleanly off the mat.
Garnissage & Maturation Pair shells by size. Pipe ~8g filling onto one shell and gently press together. Refrigerate filled macarons in an airtight container for 24 hours minimum before service. This maturation step is not optional.
