FRENCH PASTRY.Choose your tools by recipe.
Cart 0

Macaron Reciepe And Tools

$44.90 $49.81

Here are the tools that you need:

1. Macaron Baking Sheet - buy here separately.

2. Tamaris 6 Nozzles Set Kit - buy here separately.

3. Bowl Bain Marie - buy here separately.

4. Silicon Spatula Set - buy here separately.

5. Mixer electrpnique.


  1. Tamaris Double Face Mat Macaron X 1pcs

  • Eco-friendly and non-toxic ice mold.
  • Made of durable silicone.
  • Two Sides Macaron Silicone Mat
  • Double Face Macaroon Mat 48 with 3CM Round Holes
  • Flexible to use and safe to freezer,oven and microwave.
  • Non-stick and easy to release from the mold.
  • Temperature:-40 to 260 Celsius(-40F to 500F).
  • Size:29*21.7cm.

2. Tamaris 6 Nozzles Set Kit X 1pcs

  •  Material: Food grade silicone
  • Dimension: as picture show
  • Temperature Resistance: -40C to 230C
  • Color: Purple Red ( Random Ship)
  • Package Includes:
  • 1x 6 Nozzles Cake Decoration Pen Set Kit
  •  Type: Cake Tools
  • Material: Silicone Rubber
  • Feature: Eco-Friendly
  • Certification: CE / EU,FDA
  • Cake Tools Type: Decorating Tip Sets
  • Type: Cake Tools
  • item: Decorating Tip Sets
  • sylte: cake tool

3. Tamaris Multi Functional Bowl Bain Marie X 1pcs

With this bowl, you will use every time that you want to melting chocolate, beurre, sugar and etc...

  • Type: Baking & Pastry Tools
  • Material: Stainless Steel
  • Certification: CE / EU,CIQ,EEC,FDA,LFGB,SGS
  • Type: chocolate melting pot

4. Spatulas Silicone Set

The Must Have Set, 2 Spatulas and 1 multifunction brush.

  • Type: Baking & Pastry Tools
  • Material: Silicone
  • Feature: Eco-Friendly
  • Kit Number: 3
  • Certification: CE / EU,CIQ,EEC,LFGB,SGS
  • Baking & Pastry Tools Type: Baking & Pastry Spatulas


Our recipe for Macarons

  • 4 large egg whites (or 5 small) approx 140g (4.94 ounces)
  • 1/3 cup or  70g (2.47 ounces) caster sugar [*US cups: 1/3 cup plus 1 tsp]
  • 1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups: 1 1/2 cups plus 4 tsp] .  IF you wish to use icing mixture INSTEAD of icing sugar you will need 1 3/4 cups or 230g (8.11 ounces) icing mixture [US cups: 1 3/4 cups plus 4 tsp]
  • 1 cup or 120g (4.23 ounces) almond meal [US cups: 1 cup plus 3 teaspoons]
  • 2g (0.07 ounces) salt (tiny pinch)

gel food colouring (optional)


This recipe makes approximately 40 shells or 20 filled macarons.

1.Preheat the oven to 150C (302 degrees Fahrenheit)

2.Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes.  How long this takes will depend on you mixer.  Add gel or powdered food colouring and continue to mix for a further 20 seconds.

3. Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.  The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top.  

Use the decorating tool trays lined with baking sheet, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or  the best will be silicon baking sheet, otherwise, they will stick).

Ganache Recipe
100g (3.53 ounces) chocolate
30ml cream

Bring the cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.





More from this collection