Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 3 large egg whites, room temperature
- 75g granulated sugar
- 2 tbsp water
- 1/4 tsp cream of tartar
- 1/2 tsp violet or blue food gel (natural, color-stable)
- 1/4 tsp edible silver shimmer dust
- Small sugar snowflakes (edible or royal icing)
- Vanilla Swiss meringue buttercream (for filling)
Instructions
- Sift almond flour and powdered sugar together; set aside.
- Beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and water; beat to stiff, glossy peaks.
- Fold in sifted dry ingredients gently until smooth, ribbon-like consistency.
- Gently fold in food gel until evenly colored.
- Pipe 3cm circles onto parchment-lined tray; tap firmly to release air bubbles.
- Sprinkle lightly with edible silver shimmer dust before drying 30–45 mins (until skin forms).
- Bake at 140°C (285°F) for 14–16 mins; cool completely.
- Fill with vanilla Swiss meringue buttercream piped into shells, then top with sugar snowflakes.
Notes
- Use natural food gels—not liquid dyes—to avoid weakening meringue.
- Dry time is critical: tap shells should feel dry and non-sticky before baking.
- For best results, age egg whites 24–48 hrs in fridge before using.
- Storage: keep in airtight container in fridge up to 5 days; bring to room temp before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 macarons
- Calories: 145 Kcal
- Sugar: 12g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
