I’ve started a new chapter in my life. Excellence V is no longer my employer, great times and cooking I will remember. Family life has caught up with me and from now on I will offer my services on a freelance and temporary base. Please check out the updated site and info.

As promised a few times, I finally  share this Thomas Keller Macaroon recipe with you. I’ve tried several recipes and this is the most reliable that works with various colors and flavors. I promise you it will work out 7 out of 10 times. The quality of the almond flour and egg white is very important and the result can vary immensely with identical measurements.

Here’s what you need:

• 212 grams Almond flour
• 212 grams Powdered sugar
• 82 + 90 grams Egg white
• 1 Vanilla Bean
• 236 grams Granulated Sugar
• 158 grams Water

Mise en place

Step 1:

Place almond flour in food processor and pulse to grind as fine as possible

Don’t process to long, or the almond flour gets sticky

Step 2:

Sift almond flour and powdered sugar together in a large bowl. Pour in the 82 grams of egg white and combine with a spatula. Scrape the seeds from the vanilla and add to the mixture. Set aside

Only use fresh egg whites

This is the base for your batter

Step 3:

Combine the 236 grams sugar and water in a small saucepan and heat over medium heat until it reaches 120C.

While the syrup cooks place the remaining 90 grams egg white in a bowl of a stand mixer. Add a pinch of sugar and whisk at medium speed until soft peaks form. When the syrup is ready, slowly pour into the egg white mixture while whisking at medium slow speed. After increase to high speed and whisk until cold, about 5 mins

Make sure you pour the syrup on the side of the bowl and it doesn’t touch the whisk.

Step 4:

Fold one third of the meringue into the almond mixture, then adding more until you reach required consistency

The mixture should be slightly runny like a pancake batter

Step 5:

Pipe and let dry at least one hour. Bake at 160 C / 350 F for 10-12 minutes

I use Silplat because the Macaroons are easier to remove after baking

Fill with your favorite ganache or buttercream

Tips:

Omit the vanilla seeds when doing colored macaroons

If colored macaroons are needed, color the finished meringue before adding it to the almond mixture