Recipe by: Fukiko Mann

Source: Adapted from Pierre Herme

Makes 20 macaroons (40 biscuits, 2 go into making one macaroon), Recipe for Fillings (See PDF below) is enough for 40 macaroons

Ingredients (Italian Meringue)

• 40 g (scant 1½ oz) egg white (left in a fridge for 2-3 days)
• 100 g (½ cup) sugar
• 25 ml (scant 2 Tbsp) water
• 40 g (scant 1½ oz) egg white
• 100 g (1 cup) extra fine almond flour
• 100 g (heaped ¾ cup) icing sugar

Ingredients (Optional Flavours/Colours)

• A few drops of food colouring
• 3-4 g (2 tsp) matcha green tea powder
• 5 g (1 heaped tsp) cocoa powder
• 1 g (large pinch) freeze dry fruits


• Roast icing sugar and almond flour for 5-10 mins at 120 C (250 F) in the oven to dry them. (For a smooth finish, grind them further in a food processor.) Then sieve them into a large bowl. For cocoa, matcha and other flavouring powders, sieve them together. Leave it in a fridge for keep them dry.
• Start whisking 40g of egg white in a small bowl until half whipped.
• Add sugar to the water in a small saucepan. Boil until it reaches 118 C (245 F). Then start adding the syrup to half whipped egg white very slowly while whisking it further, until the egg white is very firm. Italian Meringue is made.
• Add 40g of egg white (if using food colouring, mix food colouring into this egg) into almond and icing sugar mix.
• Add half of Italian Meringue into the above almond flour mix. Mix them very well gently, then add another half of meringue. After they are well incorporated, start macaronage. Try scraping the side of the bowl with a spatula and gently bring it into the centre, until the dough start flowing down like magmas or a soft cake dough.
• Pipe them with a 8 mm round tip onto a baking sheet on a oven tray. 3 cm circle and 2 cm apart from each other, as it will spread out to 3.5-4cm. Lightly tap the oven tray to remove air bubbles.
• Leave them to dry until you can touch and feel the surface firm and not sticking to your finger. In Singapore, in the air conditioned room for about 1 hour.
• Preheat the oven at 170 C (340 F) and bake for 3-4 mins, then open the oven to let out the humidity and cool the oven temperature a little, then close the door and cook further 10-15 mins at 120 C (250 F) . When the shell is firm and does not move when touched, they are baked.
• Once cooled down, remove from the sheet and store in the airtight container.
Download PDF here. For the fillings, see pages 2 and 3 of this PDF. There are many more photos in this PDF than in this blog post.  French Macarons (Italian Meringue Method) with Four Filling Flavours