1,422 easy and fully explained recipes, with 33,930 photos and 78 videos

Macaronade mixture

Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked.

57K 12 3.5

Last modified on: November 25^th 2020

Keywords for this recipe:

For 230 g, you will need:

1 100 g ground almonds
2 100 g caster sugar
3 30 g egg white
Total weight: 230 grams

Change these quantities to make: 115 g 230 g 460 g 690 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
2 min.	2 min.

Step by step recipe

Stage 1 - 1 min.

In a bowl, mix 100 g ground almonds and 100 g caster sugar with a whisk.

Stage 2 - 1 min.

Add 30 g egg white and mix well with a soft spatula until it makes a fairly thick paste.

Your "macaronade" is ready for use.

Stage 3

Typical use: a thin layer on the surface of a cake (here a pistachio cake) before baking.

Remarks

Depending on the quality and age of your almonds, you may need to alter the quantity of egg white to get the right consistency. I suggest you start by putting half the stated quantity in the bowl, then add more as you need.

You can vary this recipe by using ground hazelnuts instead of almonds.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,047 Kcal or 4,384 Kj	21 gr	118 gr	55 gr
39 %	6 %	8 %	6 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
455 Kcal or 1,905 Kj	9 gr	51 gr	24 gr
17 %	3 %	4 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Nuts, Egg

How much will it cost?

For 230 g : 2.17 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Pistachio cake

Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
29K 1 hour 54 min.

Apple macaronade

This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.
23K 1 hour 15 min.

See all recipes that use it

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Muffin dough, Apple custard tart, Framboisier, Sugar syrup, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Crisp apricot and pistachio tart, Armagnac marzipan, Gâteau Nantais, Amandier (gluten-free almond cake), ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Spicy hot toasted cashew nuts, Meringues, Pistachio "Financiers", Pistachio madeleines, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
735K 313.7 36 min. January 27^th 2017

Parisian-style chocolate custard tart

You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
46K 1 hour 8 min. July 13^th 2022

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
513K 14.5 2 hours 55 min. February 21^th 2011

Special small breads

When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
375K4 6 hours 26 min. October 13^th 2010

How to prepare egg glaze

Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
293K4.3 2 min. October 17^th 2018

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.