Macaroons
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare the macaroon paste, keeping it firmer.
Add the egg whites to the paste and mix until well combined.
Pipe and bake
Fill a biscuit forcer with the mixture.
Pipe the macaroons onto the wafer paper.
Bake in a moderate oven at 350°F (175°C) until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Egg whites
- Provide moisture and structure, helping the paste hold its shape and set in the oven.
- Macaroon paste
- Forms the base of the macaroons, giving them their body and texture.
The step that matters
Keeping the paste firmer before adding the egg whites. A firmer paste loosens less when the egg whites are mixed in, so the piped macaroons keep their shape instead of spreading flat in the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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