Macaron Shell Base Recipe

From the amazing pastry team at Michelin-recognized Born and Raised :)

Macaron Shell Recipe:

• 740 g Powdered Sugar

• 740 g Almond Flour

• 260 g Egg whites

• 740 g Sugar

• 300 g Egg whites

• 15 g flavoring

• 10 drops yellow food coloring

• 2 tsp purple food coloring

1. Sift dry ingredients twice to ensure large chunks of almond flour get sifted out.

2. In a saucepan add the sugar with enough water to get a “wet sand” texture. Heat up to 140 degrees.

3. While that is working, whip the 300 grams of egg whites in the stand mixer. Once the sugar is at 140 slowly add it to the egg whites and whip until the meringue is shiny and stiff.

4. While the meringue is whipping, add the dry ingredients and create a paste.

5. Take the meringue and add into the paste in increments until fully incorporated. Be careful not to over mix. You want the batter stiff but loose enough to leave “ribbons”.

6. With a round tip, pipe out 1.5 inch rounds, about 2 tbsp of batter. Once piping has been completed, bake on the meringue setting in the rationale.