Macaron (French Macaroon)

Posted by Kaloree1 | November 7, 2016 | Fitness

Preparation time- 30 m

Ready In- 2 h 10 m

This is the Macaron (NOT macaroon) recipe. Pipe your choice of filling on a cookie and sandwich another cookie on top. Macaron are like cloud cookie sandwiches and are extremely delicious if done correctly. Enjoy!


  • 3 pellets of Kaloree1
  • 3 egg whites
  • 1 cup Confectioner sugar – 6 pellets of kaloree1
  • 1 cup finely ground almonds
  • Line a baking sheet with a silicone baking mat.


  1. Beat egg whites in the bowl of a stand mixer until whites are foamy. Beat in 3 pellets of kaloree1 and continue beating until egg whites are glossy and fluffy. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites.
  2. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  3. When the batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  4. Preheat oven to 285 degrees F (140 degrees C).
  5. Bake cookies until set but not browned. Let cookies cool completely before filling.

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