Macaron

powdered sugar (150 g) • almond flour (150 g) • granulated sugar (150 g) • water (50 g) • heavy cream (about 200 ml) • baking chocolate (100 g) • pear • tonka beans • egg whites

egg whites • granulated sugar (150 grams) • almond flour (150 grams) • powdered sugar (150 grams) • Brown powdered food coloring • heavy cream (200 grams) • granulated sugar • milk chocolate (250 grams) • butter (40 grams)

For the shells: • egg whites (about 75 grams) • extra-fine blanched almond flour (about 200 grams) • powdered sugar (about 200 grams) • food coloring (optional) • For the Italian meringue: • egg whites, beaten to stiff peaks (about 75 grams) • granulated sugar (about 200 grams) • water (about 50 grams)

egg whites (about 3 large egg whites) • salt • powdered sugar (200 g) • almond flour (125 g) • granulated sugar (65 g) • sweet red pepper spread (about 7 oz / 200 g) • Espelette pepper

large egg whites (about 56 grams) • granulated sugar (75 grams) • almond flour (75 grams) • powdered sugar (75 grams) • pink powdered food coloring

almond flour (100 g) • powdered sugar (100 g) • egg whites (about 80 g) • granulated sugar (80 g) • Food coloring

water (30 g) • granulated sugar (80 g) • almond flour (80 g) • large egg whites (about 2 oz or 60 g) • powdered sugar (90 g) • granulated sugar for caramel (80 g) • salted butter (40 g) • heavy cream (about 3.5 fl oz or 100 ml)

powdered sugar (240 grams) • hazelnut flour (75 grams) • instant coffee • boiling water • egg whites • granulated sugar • heavy cream (80 ml) • white chocolate (180 grams)

For the shells: • powdered sugar (205 grams) • almond flour (125 grams) • large egg whites (about 100 grams) • granulated sugar (65 grams) • red powdered food coloring • white chocolate (100 grams) • edible gold sprinkles • For the filling: • chocolate or hazelnut spread (200 grams) • or 3/4 cup speculoos cookie butter (200 grams)

almond flour (60 g) • powdered sugar (100 g) • large egg whites (about 2 oz or 60 g) • granulated sugar (25 g) • matcha (green tea) powder (5 g) • red bean paste for filling

Recipe: 60 French meringue macarons • large egg whites (about 140 grams) • granulated sugar (about 187 grams) • almond flour (about 187 grams) • powdered sugar (about 187 grams) • powdered food coloring • Passion Fruit Milk Chocolate Ganache: • milk chocolate (about 165 grams) • passion fruit puree or coulis (about 65 grams, from 2-3 passion fruits) • unsalted butter (about 37 grams)

For the yellow macaron shells: • powdered sugar (150 g) • almond flour (150 g) • large egg whites, divided (about 110 g, split into 2 portions of 55 g each) • mineral water (37 g) • granulated sugar (150 g) • small amount of yellow food coloring • For the white macaron shells: • powdered sugar (150 g) • almond flour (150 g) • large egg whites, divided (about 110 g, split into 2 portions of 55 g each) • mineral water (37 g) •

powdered sugar (125g) • large egg whites (about 90g) • granulated sugar (125g) • Red food coloring • fresh or frozen raspberries (300g) • granulated sugar (180g) • pectin (4.5g) or 1 tablespoon plus 1 teaspoon Vitpris (18g) • lemon juice (15g) • almond flour (125g) • Raspberry jam:

macarons • large egg white at room temperature (about 1.25 oz or 35 grams) • granulated sugar (about 45 grams) • Yellow powdered food coloring • powdered sugar (about 40 grams) • almond flour (about 40 grams) • lemon curd • fresh lemon juice (about 2 lemons, 150 ml) • large egg • granulated sugar (about 75 grams) • cornstarch • unsalted butter, softened (about 40 grams)

Ingredients for the macaron shells: • almond flour (about 200 grams) • powdered sugar (about 200 grams) • water (about 50 milliliters) • granulated sugar (about 200 grams) • x 1/3 cup egg whites (about 75 grams each, total 150 grams) • Red food coloring • Ingredients for the cherry ganache: • pitted sour cherries (about 400 grams) • granulated sugar (about 20 grams) • good quality white chocolate (about 300 grams) • Kirsch (or less, to taste)

powdered sugar (150 g) • almond flour (90 g) • unsweetened cocoa powder (15 g) • large egg whites (about 2.5 oz or 75 g) • Red food coloring • dark chocolate (125 g) • heavy cream (about 3.5 fl oz or 100 ml) • unsalted butter (35 g)

large egg whites (about 100 grams), • granulated sugar (100 grams), • powdered sugar (120 grams) • almond flour (120 grams), • heavy cream, 30% fat (100 grams) • mascarpone cheese (100 grams), • vanilla extract, • powdered sugar (70 grams)

For the shells: • egg whites (about 130 g) • plus 1 tablespoon sugar (90 g) • almond flour (150 g) • powdered sugar (210 g) • coral pink powdered food coloring (2 g) • For the filling: • smoked salmon • lemon • fresh dill • plain cream cheese (about 150 g)

✔️ For the shells • 🔸 1 cup almond flour (100 grams) • 🔸 1 cup powdered sugar (100 grams) • 🔸 1/3 cup granulated sugar (80 grams) • 🔸 1/3 cup egg whites (about 80 grams) • 🔸 Pink food coloring (preferably powder) • ✔️ For the jam • 🔸 1 1/3 cups frozen raspberries (200 grams) • 🔸 3 tablespoons granulated sugar (40 grams) • 🔸 1 teaspoon pectin (4 grams)

large egg whites, at room temperature (about 120 g) • granulated sugar (150 g) • almond flour (150 g) • powdered sugar (150 g) • Red food coloring • heavy cream, 35% (185 g) • white chocolate, chopped (130 g) • raspberry purée (60 g)

large egg whites (about 90 g) • granulated sugar (125 g) • almond flour, gluten-free (125 g) • powdered sugar (125 g)

white baking chocolate • heavy cream • honey • Gingerbread spice mix (to taste)

almond flour (100 grams) • powdered sugar (100 grams) • egg whites • vanilla bean • Yellow food coloring • granulated sugar (80 grams) • heavy cream (about 200 ml) • powdered sugar (30 grams) • vanilla extract

plus 2 tablespoons sugar (90 g) • egg whites • powdered sugar, sifted (180 g) • almond flour, sifted (100 g) • salt • cocoa powder, sifted

egg white • powdered sugar (74 grams) • granulated sugar (10 grams) • almond flour (42 grams) • gel food coloring • seedless raspberry purée (100 grams) • unsalted butter (60 grams) • cornstarch • granulated sugar (15 grams) • vanilla sugar • small egg • gelatin

heavy cream (60 g) • white chocolate, chopped (100 g) • butter (10 g) • powdered sugar (225 g) • almond flour (125 g) • egg whites • salt • granulated sugar (25 g) • pistachio paste

white chocolate (200 g) • heavy cream (about 130 ml) • pistachio paste • Green food coloring • almond flour (200 g) • powdered sugar (375 g) • egg whites • granulated sugar (100 g) • Green powdered food coloring • almond extract

almond flour (150 g) • powdered sugar (150 g) • large egg whites • granulated sugar (5 g) • water (50 g) • granulated sugar (150 g) • large raw egg whites • white chocolate (100 g) • heavy cream (50 g) • unsalted butter (10 g) • frozen raspberries (200 g)

Macaron shells • red currant purée (250 ml) • gelatin • aloe vera gel (20 ml)

almond flour (100 g) • powdered sugar (100 g) • granulated sugar (80 g) • egg whites (about 80 g, from 2-3 large eggs) • Food coloring (optional, if you want colored shells)