This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
96 K 3.6/5 (15 reviews)581571
Last modified on: November 25th 2020
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
Times for this recipe
Preparation
2 min.
Step by step recipe
Stage 1 - ⌛ 1 min.
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.
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.
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
How much will it cost?
- For 230 g : 2.20 €
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 other recipes using this recipe
Apple macaronade
This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.
47 K 1 hour 15 min.
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
55 K 1 hour 55 min.
This recipe uses (among others)
Ground almonds
Like these other recipes: Crisp apricot and pistachio tart, Chocolate madeleines, Amandier (gluten-free almond cake), Brioche royale, Gâteau Nantais, ... See them all 47
Caster sugar
Like these other recipes: Tatin apples with mascarpone cream, Grapefruit cake, Crêpes Suzette, Angevin plum pâté, Shortbread tart with sweet apricots and rosemary, ... See them all 378
Egg white
Like these other recipes: Armagnac marzipan, Peach and verbena feuilleté, Walnut paste, Piped petits-fours, Pistachio powder or paste, ... See them all 55
Other recipes you may also like
Papadums
Papadums (pronounced "poppadoms") or papad are very thin, crisp Indian crackers. They are often served as an aperitif snack in Indian restaurants. The tricky part of making them at home is rolling them out thinly enough. June 26th 2014122 K4.5 25 min.
Chestnut moelleux
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little melt-in-the-mouth treat. February 11th 201867 K 15 1 hour 15 min.
Clafoutis-style plum financier
The classic French "financier" is normally a little cake, but it can also be made clafoutis-style over fruit in an oven-proof dish. May 17th 202049 K 1 hour 2 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011330 K3.8 25 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011782 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a 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.