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French Macaron Cookies (dried eggs)

French Macaron Cookies (liquid eggs)

Yield: 96 finished cookies, 2 per portion

Ingredients for Cookies

  • 2.3 oz. almond flour
  • 4.7 oz. confectioner's sugar
  • 1.6 oz. liquid egg whites
  • 0.0 oz. vanilla extract
  • 0.9 oz. granulated sugar
  • filling, as needed
  • 1.4 oz. water

Total approximate weight: 9.6 oz

Directions for Cookies

  1. Preheat oven to 275°F, lightly oil a baking sheet and line with parchment paper.
  2. Sift the almond flour and powdered sugar. Stir in one third of egg whites and vanilla extract.
  3. Combine remaining egg white powder and waters Whip on low speed until foamy.
  4. Slowly increase the mixing speed to medium. When soft peaks form gradually add the granulated sugar.
  5. Increase the mixer speed to high and continue to whip until egg whites are glossy and stiff peaks form.
  6. Fold 1/3 of the whipped egg whites into the almond batter (add any coloring or flavors at this time).
  7. Gently add the remaining whipped whites. Fold gently to maintain as much air as possible.
  8. Transfer the mixture into a piping bag, place quarter-sized dollops of batter on baking sheets. Batter should be soft and pliable, and hold shape on sheet.
  9. Lightly tap baking sheets on counter to allow any large air bubbles to escape.
  10. Allow baking sheets to sit at room temp for 15 minutes until batter forms a crust.
  11. Bake for 5 minutes then rotate the sheet halfway and then bake an additional 5 minutes. Repeat as needed until cookies can be removed without sticking (approx. 3 rotations).
  12. Allow the cookies to cool at room temperature.
  13. Fill with desired filling, and/or dust with confectioner's sugar.

Ingredients for Orange Curd Filling

  • 0.1 oz. egg yolks, spray dried - enzyme modified
  • 3.2 oz. sweetened condensed milk
  • 1.4 oz. orange juice
  • orange zest
  • 0.2 oz. water

Total approximate weight: 4.8 oz.

Directions for Orange Curd Filling

  1. In a large bowl whisk together yolks, then add condensed milk and orange juice/zest.
  2. Slowly heat the mixture on the stove top until just begins to thicken (approx 5 minutes or 1 minute after bubbling begins).
  3. Remove from heat and allow to cool completely. Refrigerate for 2 hours. Fill macaron cookies as desired.

Ingredients for Mixed Berry Filling

  • 1.2 oz. granulated sugar
  • 0.4 oz. raspberries, frozen
  • 0.4 oz. blueberries, frozen
  • 0.4 oz. blackberries, frozen
  • 2.4 oz. water

Total approximate weight: 4.8 oz.

Directions for Mixed Berry Filling

  1. Over medium heat, heat sugar, berries and water.
  2. Bring to boil and allow to simmer for 20 minutes, or until water has fully reduced.
  3. Blend mixture until smooth with immersion blender.
  4. Transfer to a plastic-lined sheet tray; cover and allow to cool until use. Fill macaron cookies as desired.

Ingredients for Dark Chocolate Filling

  • 0.1 oz. egg white solids, high whip
  • 0.6 oz. water
  • 1.3 oz. granulated sugar
  • 0.2 oz. emulsified shortening
  • 2.1 oz. sweet butter, softened
  • 0.3 oz. dark chololate
  • 0.3 oz. cocoa powder

Total approximate weight: 4.8 oz.

Directions for Dark Chocolate Filling

  1. Combine the water, egg white solids and sugar. Heat over double boiler to 110°F until sugar dissolves. Whip on high speed until mixture forms stiff peaks.
  2. Slowly add the shortening and soft butter until combined. Continue whipping on high speed for 10 to 15 minutes. Set aside.
  3. Melt dark chocolate over a double boiler. Fold into reserved mixture.
  4. Fold in cocoa powder just before filling macaron cookies.

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