Macarons: the tiny French cookies that look like jewelry but can feel like rocket science. Fear not! Cooking macarons with egg white powder is easy! You’ll get the airy, chewy texture of perfect macarons with less hassle, more consistency, and zero cracked eggs. This recipe is friendly and fast because baking should never feel intimidating.


Why This Product Rocks:

  • Shelf-Stable & Convenient: No need to worry about egg freshness; perfect for impromptu baking sessions.

  • Clean ingredients: 100% egg whites, no additives, just clean baking power.

  • Consistent Results: Get those smooth, domed shells without stress.

  • Versatile: Ideal for macarons, meringues, royal icing and more.

Macaron Made Easy – No Fresh Eggs Needed!

Astrid

Servings

12

Prep Time

20 minutes

Cook Time

15 minutes

Calories

90

Cuisine

French / American Twist

Category

Desert

Think macarons are tricky? Think again! With Healthier Comforts Powdered Egg Whites, you can whip up light, chewy, and oh-so-pretty macarons without cracking a single fresh egg. Perfect for beginners, pantry bakers, or anyone who wants fancy-looking desserts without the drama.

Macaron Made Easy – No Fresh Eggs Needed!

Ingredients

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    • 3 tbsp Healthier Comforts Egg White Powder (equals 3 large egg whites)
    • 9 tbsp water (to reconstitute the egg whites)
    • 1 cup powdered sugar
    • 3/4 cup almond flour
    • Pinch of salt
    • Optional: food coloring

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    • 1/2 cup unsalted butter, softened (or reconstituted organic butter powder, if you prefer)

    • 3/4 cup powdered sugar
    • 1 tsp vanilla extract
    • Optional: 1–2 tsp milk or reconstituted whole milk powder for creaminess

    Directions

    1. Reconstitute the Egg Whites: In a clean, dry bowl, whisk 3 tbsp egg white powder with 9 tbsp water until smooth and slightly frothy.

    2. Prep Dry Ingredients: Sift powdered sugar and almond flour together. Set aside.

    3. Mix Wet & Dry: Fold the sifted mixture into the egg whites using a spatula. Add food coloring if desired. The batter should flow slowly like lava, not runny.
    4. Pipe the Macarons: Transfer batter to a piping bag and pipe small rounds (about 1.5 inches) onto a parchment-lined baking sheet.
    5. Rest the Shells: Let the piped shells sit at room temperature for 20–30 minutes until a thin “skin” forms on top.
    6. Bake: Preheat oven to 300°F (150°C) and bake 12–15 minutes. Let cool completely before filling.
    7. Prepare Filling: Beat butter and powdered sugar together. Add vanilla extract and milk as needed for spreadable consistency.
    8. Assemble: Pair macaron shells by size, pipe a small amount of filling onto one shell, and sandwich with the other.
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