This recipe is from Pati Versand. The filling and flavors of the Macarons can be found at the bottom of this post.
Serves: 60 halves
  • 10 g Egg white powder
  • 78 g water
  • 230 g powdered sugar
  • 100 g almond flour
  • food coloring
  1. Mix the egg white powder together with the water and let soak for 15 minutes stirring occasionally.
  2. Beat the egg whites while slowely adding the powdered sugar to stiff peaks.
  3. Fold in the almond flour and food coloring.
  4. Pipe out onto Macaron baking mat and let dry at 70 Celsius or 160 Fahrenheit for 15 minutes.
  5. Bake at 180 Celsius or 350 Fahrenheit for 6-8 minutes.
  6. Let cool completely, remove from baking mat, and fill with desired filling.
Recipe by Baking My Way Through Germany at