Recipes // Desserts // Macarons



By Dana Loia



  • 145 grams almond flour

  • 17.5 g cocoa
  • Pinch of fine sea salt

  • 3⁄4 packed cup (165 grams) confectioners’ sugar

  • 1 tablespoon (5 grams) powdered egg white

  • 3⁄4 cup (150 grams) granulated sugar

  • 1⁄2 teaspoon (3 grams) cream of tartar

  • 1⁄2 cup (115 grams) aged egg whites (from 4 eggs)
  • 4 drops (gel) Brown food coloring (optional)


  1. Preheat the oven to 325F. Pulse almond flour, salt and confectioners’ sugar in the bowl of a food processor 4 times for 4 seconds each time. Sift.
  2. Whip the powdered egg whites in an electric mixer bowl with 1 tablespoon (5 grams powdered egg white), the granulated sugar, cream of tartar and aged egg whites, on medium-high speed until glossy stiff peaks form.
  3. Fold the dry ingredients into the meringue until you reach the unique macaronnage stage (and add food coloring, if using it, when the dry ingredients appear to be just incorporated). It is important to fold the different components just enough, but not too much or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture about 1 inch above the bowl with the spatula. If it retains a three- dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous drip.
  4. Pipe the macarons 1 1⁄2 inches apart on a Parchment or silicon baking sheet lined (double) sheetpan. Slam the baking sheet down to remove excess air (slam 6 times, from 6” above the table). Let macarons sit to get a skin for 15-30 minutes. Bake for 15 minutes, until the macarons just come off the baking sheet when you lift them (the centers will have risen, and will not have any dark indentations). If the macarons darken too quickly, put a wooden spoon in the door of the oven to prop it slightly open. Cool completely before removing and filling.



  • 1 cup (200 grams) granulated sugar
  • 3 egg whites
  • pinch cream of tartar
  • ¼ teaspoon (1 gram) fine sea salt
  • 2 sticks (227 grams) cold unsalted butter, cubed


  1. Whip the egg whites, cream of tartar to soft peak.  Bring the sugar and ¼ cup (57 grams) water to a boil in a small saucepan, and cook syrup to 238°F (115°C).  Gradually pour the syrup down the side of the bowl, cool on medium speed about 8 minutes.
  2. Add in the salt, butter and whip on high speed until fluffy and emulsified, about 10 minutes.  Add dry seasonings (optional)



  • 408 g 66% Chocolate
  • 234 g Heavy Cream
  • 24 g Light Corn Syrup
  • 2 g Vanilla Extract


  1. Place chocolate in bowl
  2. Pour hot Heavy Cream over chocolate let sit for 4 minutes
  3. Stir with whisk from center towards outside of bowl mixing chocolate
  4. Once combined (with no breakage) add Corn Syrup.
  5. Let sit to cool or place in fridge.
  6. Whip until light and fluffy before using.
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