The macaron's easier to make and yummier cousin.
Servings 14 cookies


  • 120 g egg whites about 3 egg whites
  • 35 g sugar
  • 40 g almond powder
  • 20 g cake flour
  • 35 g powdered sugar
  • powdered sugar for topping
  • 100 ml whipping cream
  • 10 g sugar


  1. Preheat oven to 350 F. Sift together the almond powder, cake flour, and powdered sugar.
  2. Make the meringue: Whip the egg whites until foamy, and start gradually adding the sugar. Whip until stiff peaks form
  3. Fold the dry ingredients into the egg whites. Tip: add about 1/3 of the dry mixture each time.
  4. Pipe batter onto cookie sheet. Each cookie should be about 4 cm diameter.
  5. Sift powdered sugar onto cookies twice.
  6. Bake for about 15 minutes or until cookies are a light tan color.
  7. Whip the cream with the sugar, and sandwich between the cookies. Finish off with a final dusting of powdered sugar.

Recipe Notes

Using a silicone baking mat or parchment paper will yield the best results.