How to make French Macaroons -

Eat one and you will not want to stop – these macaroons are so very tasty.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Egg whites (अंडों की सफेदी), Castor sugar (caster sugar) (कैस्टर शुगर / बारीक चीनी)

Cuisine : French

Course : Snacks and Starters

For more recipes related to French Macaroons checkout Spanish Omelette, Eggwhite and Vegetable Omelette Sandwich. You can also find more Snacks and Starters recipes like Farali Chiwda Pavbhaji Bun White Dhokla - SK Khazana Jain Tostada

French Macaroons

French Macaroons Recipe Card


Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 41-50 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for French Macaroons Recipe

  • Egg whites (140 grams) 4 large

  • Castor sugar (caster sugar) (70 grams) 1/3 cup

  • Icing sugar (230 grams) 1 1/2 cups

  • Almond powder (120 grams) 1 cup

  • Blue food colour gel a few drops

  • For filling

  • Dark chocolate 1 cup

  • Fresh cream 1/2 cup


Step 1

Preheat oven to 150°C.

Step 2

Sift the almond powder, icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve.

Step 3

Place egg whites and castor sugar in a bowl and mix with electric mixer till stiff so that when bowl is turned upside down egg should not fall off. Continue to whip for one to two minutes more. Add gel or powdered food colouring and continue to mix for a further twenty seconds.

Step 4

Fold one third of the egg white mixture into the almond powder mixture, mix well. Mix together the remaining egg white mixture and mix well. It should take roughly thirty folds using a rubber spatula. The mixture should be smooth and very viscous, not runny. Do not over-mix because then your macaroons will be flat and have no foot. Under mix and they will not be smooth on top.

Step 5

Pipe onto trays lined with baking paper, tap tray on the table firmly (this prevents cracking) and leave it for half and hour.Bake in the preheated oven for twenty minutes. Check if a macaroon comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using non-stick baking paper or they will stick).

Step 6

Take the tray out of the oven, let them cool down to room temperature and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.