These egg-free macarons use a combination of MSK Eggless, UltraWhip and Silk Gel for a superior result.  The UltraWhip aerates the mix, and the Silk Gel emulsifies it.  The Eggless provides structure to prevent the baked macaron collapsing, and gives it a characteristic texture which is often missing with other approaches.

  • 150g Water
  • 7.5g MSK UltraWhip
  • 4g MSK Egg-less
  • 2g MSK Silk Gel
  • 150g Caster Sugar
  • 170g Ground Almond
  • 200g Icing Sugar
  • 2g Cornflour

Place the ground almonds, icing sugar and cornflour into a thermomix and blend until you have fine powder and sieve.

Put the water, UltraWhip, MSK Egg-less and Silk Gel into a kitchen aid and whisk for 3 minutes until fully aerated. Add the caster sugar and a colour as required then whisk for a further 2 minutes. Fold the almond mix into the aerated mix, making sure it’s fully incorporated. Pipe onto a silpat mat and leave for between 30 and 45 minutes.

Bake at 110°C with the fan set to its lowest speed. Turn the tray after 20 minutes, then bake for a further 50 minutes.