whip

Macaron recipe measured in cups and made without a mixer, scale, cream of tartar and other fancy tools or ingredients.

Making macarons without a scale, mixer, resting & fancy tools.

Measuring cups and spoons

Sifter

Flexible spatula

Piping bag or freezer Ziploc bags

Round piping tip*

Good quality baking pan

Template with macaron outline

Oven thermometer

Parchment paper or silicone mat

almond slices (78 grams)

+ 2 tbsp powdered sugar (78 grams)

egg whites, aged, room temperature*

tsp vinegar or lemon juice*

GEL color of your choice*

24 hours in advance, separate egg whites while...

24 hours in advance, separate egg whites while cold and place it in a clean cup. Cover with plastic wrap and poke a few holes on top and place it in the fridge, use at room temperature after 24 hours of aging. 

Carefully measure all the ingredients according to the...

Carefully measure all the ingredients according to the instructions in Step 1 in post.

Pre-heat oven to 325F.

Transfer the almond slices and powdered sugar into...

Transfer the almond slices and powdered sugar into a food processor and pulse until it becomes fine. Make sure to pulse the two ingredients together to prevent the almonds from becoming butter. Sift the mixture and discard any large pieces that cannot be sifted.

In a separate bowl, whip room temperature egg...

In a separate bowl, whip room temperature egg whites with a spatula until foamy (about 3 min.) Add vinegar or lemon juice and keep whipping.

Once the beater starts leaving tracks in the...

Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add castor sugar 1/3 at a time. It’s important to do this slowly so the sugar can be fully absorbed. Keep whipping.

Once all the sugar has been fully incorporated...

Once all the sugar has been fully incorporated and before reaching stiff peaks (about 6 min), add 1-3 drops of gel color to your liking. Keep whipping until stiff peaks (another 6 minutes).

Test meringue stiffness. It should have pointed peaks...

Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.

Pour a third of the almond/powdered sugar mixture...

Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.

Stop folding once the dry ingredients have been...

Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. Watch video in post.

On parchment paper or silicone mats, pipe the...

On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. Sign up to my newsletter to get free templates of various sizes.

Remove the paper template from underneath the parchment...

Remove the paper template from underneath the parchment paper or mat.

Rap the tray several times on the counter...

Rap the tray several times on the counter to rid of excess bubbles.

Before the batter dries, pop any remaining bubbles...

Before the batter dries, pop any remaining bubbles with a toothpick.

Bake them right away or if you're new...

Bake them right away or if you're new to macaron baking, let it rest on the counter for 30 min. AND until a “skin” has developed. This will help prevent the shells from cracking during baking.

Bake at 325F for 12-14 minutes on the...

Bake at 325F for 12-14 minutes on the middle rack.

Take them out and test doneness. The feet...

Take them out and test doneness. The feet should not push back and the shell should not be wobbly.

Let them cool off on the pan (or...

Let them cool off on the pan (or off if they are overdone).

Fill macarons with your own favorite filling. (Further...

Fill macarons with your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)

Leave them in the fridge in an airtight...

Leave them in the fridge in an airtight container and let them mature for 24 hours.

After 24 hours of maturation in the fridge,...

After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. They will remain fresh stored in an airtight container in the fridge for up to 4 days, depending on filling used. ENJOY!

https://mediavine-res.cloudinary.com/video/upload/cxx351sifkm877pfnaq7.mp4

Making macarons without a mixer (hand whipped meringue), scale, cream of tartar, pre-ground almond flour, convection oven & other fancy tools or ingredients. Measurements in cups. Learn how to whip a perfect meringue for macarons entirely by hand to prevent hollow macarons.

Making Macarons without a Mixer, Scale and Resting

Easy apricot galette

square Sweet short pastry, approx. 30cm x 30cm

Orange

Ground cinnamon

tsp Cornflour

Tbsp Raw sugar

Egg, beaten

tsp Thyme leaves, optional

Preheat oven to 190C. Line an oven tray with baking paper.

Sprinkle a little flour on the oven tray, and lay out the pastry (I used pre-rolled sheets).

In a small bowl, mix together the drained apricots, orange zest, cinnamon, cornflour and 1 Tbsp of the sugar. Drain any excess liquid, then place fruit in the centre of the pastry, leaving a border of about 5cm.

Fold the border of pastry over the fruit, leaving a large portion of the fruit uncovered, and gently make a few pleats. Brush the border with the egg, and sprinkle over the other tablespoon of sugar.

Bake in the oven for 12-15 minutes, until the pastry is golden.

Remove from the oven and leave to sit for a few minutes. Carefully transfer to a wooden board, using a cake or fish slice. Cut on the board and serve with icecream or cream.

Walnut-whip affogato

g chocolate

unsalted butter

unsalted walnut halves

vanilla ice cream

espresso

This is such an easy and refreshing dessert - just perfect for summer. The creaminess and the sweetness of the whip is offset perfectly by the tangy passionfruit swirl. It only takes about 15 minutes to prepare but you do need to allow four hours for chilling. It’s not essential to pipe this whip into the glasses, but it does make it look more special. We bought Coles’ Bake and Create Piping Bag Decorating Kit for only $3.50 which works a treat.

3-ingredient passionfruit whip recipe

tub Thickened Cream

(1¼ cups) Caster Sugar

Passionfruit

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5603829826001&=domain=taste

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Top 4 whip recipes from across the web

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Top Tags

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The most viewed whip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine