Word on the street these are quicker to get to go with less drying time, shiner, less finnicky and just more consistent than the French Meringue method. The kicker is you need to not be scared of making sugar syrup. I got a new thermometer so I’m less scared, or really more confident that my numbers are accurate.

This is a recipe that uses sugar syrup meringue, not granulated sugar beat into whites. 

212g almond flour

212g powdered sugar

82g egg whites, for almond mixture 

90g egg whites, for meringue

30g sugar for meringue

236g granulated sugar, for syrup

158g water, for syrup

Gel food coloring

Flavoring

In the bowl of the food processor add the almond flour and powdered sugar.  Pulse as much as you dare without getting to almond butter.

Add 82g of egg white to the almond/sugar mixture. Pulse to combine

In a small pot with a spout combine granulated sugar and water. 

At the same time start to whip the remaining 90g egg whites with 30g sugar until you get soft peaks. 

When the sugar syrup hits 238 degrees off the heat and go to the mixer with the meringue. 

As the motor is running, quickly but carefully pour the sugar syrup in a steady stream down the side of the bowl without hitting the whisk. Once all the sugar syrup is in, turn the mixture to high and whip for 8-10 minutes. Make sure the mixture is cool to the touch. 

Add the coloring now to the whites. Add any flavoring here too. 

Add the meringue to the almond mixture in 3 additions.

Add the remaining flour mixture.Macronage, stirring in the J fashion. Carefully do not over mix. 

Use the half bun pans, upside down, line with silicone baking sheet. Pipe the macarons. They don’t spread as much as French style macarons. 

Tap the pan and pop any air bubbles with a toothpick. 

Do not let rest, bake for 10-12 minutes at 350 (325 convection).

They were indeed less fussy, and look at those feets!

This recipes was revised on 8/26/23.