- 156 g Egg Whites - Room Temperature
- 88 g Granulated Sugar
- 249 g Powdered Sugar
- 205 g Almond Flour
- 1 tsp Clear Vanilla Extract
View Barb’s full Sweet Mac Shop Classic French Macaron Recipe, adapted for a Bosch Mixer Here.
- Measure room temperature egg whites into the bowl of the Bosch Mixer, attach the whisk wire beater, and add vanilla.
- Set a timer for two minutes. Beat on Level 1 for two (2) minutes total, slowly adding in the granulated sugar during the first minute of mixing.
- Increase the Bosch speed to Level 2, and continue beating for one minute. Stop the machine and scrape down the sides of the Bosch bowl, then resume speed and continue beating for another minute.
- Set a timer for 90 seconds. Add the food coloring, then turn up again to Level 3. Stop mixer after 30 seconds to scrape sides. Start again and beat 1 more minute.
This recipe varies from the original by one full minute. Here’s Barb’s advice:
Just like a KitchenAid mixer can vary between mixers with a slight variation in beating, there might also be a difference from one Bosch mixer to another. Her advice is to beat for one full minute on the last speed (Level 3), and beat the last 30 seconds at 10-second intervals.
Measure out the almond flour and the powdered sugar together (using a scale). Sift them together into a large bowl.
And here’s another difference: spoon the meringue into the dry ingredients, then fold and incorporate as is done in the original Sweet Mac Shop recipe. Because of the construction of the Bosch with its middle spindle, this was the only true way to achieve the perfect “macaronage”.
Do the No-Rest method and bake on an upside-down baking sheets for 20 minutes, using the timing of her original recipe.