French Macarons

Rehydrate 24g egg white powder with 180ml water. Stir gently and leave uncovered in the fridge for 24 hours. This reduces moisture content — the secret to perfect macaron feet.

Sift ground almonds and icing sugar together twice into a large bowl. This is your tant pour tant — it must be completely lump-free. Discard any coarse bits that won't pass through the sieve.

Whisk aged egg whites to soft peaks. Add caster sugar one tablespoon at a time, whisking continuously until you reach stiff, glossy peaks. The meringue should hold its shape completely — this is where our powder shines.

Add half the tant pour tant to the meringue. Fold gently with a spatula, pressing against the bowl sides. Add the rest and fold until the batter flows like lava — thick but pourable. It should form a ribbon that disappears in 30 seconds.

Pipe 3cm circles onto lined trays. Rap each tray firmly on the counter 3–4 times to release air bubbles. Leave to rest at room temperature for 30–60 minutes until a skin forms — touch gently, it shouldn't stick.

Bake at 150°C / 300°F for 12–15 minutes. They're done when the feet are set and the tops don't wobble. Cool completely on the tray before attempting to peel — patience here prevents cracked shells.

Pair shells by size. Pipe ganache, buttercream, or jam onto one shell and sandwich. Store in an airtight container in the fridge for 24 hours before eating — this matures the macaron, blending the filling with the shell for the perfect texture.