Macaronade mixture


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.
80 K 3.5/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: November 25th 2020
For 230 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 2 min.

Step by step recipe


Stage 1 - 1 min.
Macaronade mixture
In a bowl, mix 100 g ground almonds and 100 g caster sugar with a whisk.

Stage 2 - 1 min.
Macaronade mixture
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
Macaronade mixture
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=8 %120 RDI=10 %60 RDI=8 %1,050 RDI=50 %4,380 RDI: 50 %
Per 100 g8 RDI=3 %50 RDI=5 %20 RDI=4 %460 RDI=20 %1,910 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, egg
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
Pistachio cake
Pistachio cake

Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
45 K 1 hour 55 min.
Apple macaronade
Apple macaronade

This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.
39 K 1 hour 15 min.
This recipe uses (among others)
Other recipes you may also like
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015393 K3.3 55 min.
How to cook rice in rice-cooker
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".
February 21th 2011936 K 24.9 20 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...
October 3rd 20191.60 M 714.6 2 hours 40 min.
Sugar syrup
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 2011763 K3.5 8 min.
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018422 K4.8 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page