Macarons

Making macarons at home is easier when the ingredients and equipment are right. This category brings together everything for these delicate almond biscuits: ingredients for shells and fillings, decorations, tools, baking mats and packaging – more than 300 items straight from our own stock.

What do you need for macarons?

The shells are made from ground almonds, sugar and egg white. For consistent results, use pasteurised egg white powder, which can be weighed out exactly. Quantities and use are explained in our guide to egg white and egg yolk powder. Flavour pastes (such as raspberry, pistachio or passion fruit), fruit powders, fruit purées and couverture chocolate for ganache take care of taste and colour in the filling. If you prefer it simple, the FunCakes macaron mix (300 g) is ready to use.

Which subcategories are there?

• Macaron ingredients: ground almonds, egg white and yolk powder, couverture, flavour pastes, fruit powders and buttercream mixes.
• Decorations for macarons: edible flowers, glitter dust, sugar pearls, crunchy balls and sprinkles.
• Macaron accessories: piping bags, plain nozzles (8 and 10 mm), sugar thermometer and piping bag holders.
• Macaron baking mats: for example the macaron baking mat (39.5 × 29.5 cm) and the professional silicone mat for 48 macarons.
• Macaron packaging: boxes for 4 to 12 macarons, gift packaging and cool bags for transport.

For beginners and for professionals

If you are making macarons for the first time, start with a baking mat, a plain nozzle and either the ready-made mix or ground almonds and egg white powder. That keeps the variables manageable. Later you can add flavour pastes, fruit powders and your own ganaches. If you want to give macarons as gifts or sell them, the packaging range has boxes, cool bags and gift bag sets, and for decoration there is gold dust, glitter dust and edible flowers. For questions about recipes or equipment, our team in the Adliswil shop is happy to help: Monday to Friday 9:30 to 12:00 and 13:00 to 18:00, Saturday 9:30 to 12:00 and 13:00 to 16:00.

Tips from our kitchen

• Weigh precisely: macarons are unforgiving. Weigh every ingredient to the gram.
• Pipe evenly: with a mat marked with circles and a plain nozzle of 8 or 10 mm, the shells come out the same size.
• Let them rest: after piping, the shells dry until a light skin forms. Sprinkle decorations on straight after piping.
• Sugar syrup: if you boil sugar, a sugar thermometer is a great help.
• Maturing: filled macarons are usually best the next day. Keep them chilled until then.

Frequently asked questions

Do I need egg white powder or is fresh egg white enough?

Both work. The powder is handy because you can dose it exactly and the quality stays the same every time.

Which nozzle should I use for macarons?

Usually a plain nozzle of 8 or 10 mm. We stock both, see macaron accessories.

Can I learn macarons on a course?

Yes, on our macaron courses in Adliswil you learn shells and fillings step by step.