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Macarons filled with strawberries and mascarpone

Macarons filled with strawberries and mascarpone

Beat egg whites until they stand in soft peaks. Put the egg whites in a large bowl and pour the almond mixture on top. Use a silicone spatula to fold the almonds into the egg whites. The macarons are ready to bake when they are no longer sticky upon touching them with your finger. Bake the baking trays one after the other (never two at a time) in the preheated oven for 13 minutes.