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- Dish type
- Biscuits and cookies
Macarons are a very picky sort of biscuit. The process itself isn't too difficult, though you need to get just the right amount of everything for these to succeed. However, once you have mastered it, the end result is worth it and you will be making macarons with ease!
25 people made this
- 255g icing sugar
- 120g ground almonds
- 3 egg whites (at room temperature)
- 50g caster sugar
- 2 teaspoons pink food colouring
- For the buttercream
- 200g icing sugar
- 100g softened butter
- 1 teaspoon vanilla extract
MethodPrep:30min ›Cook:20min ›Extra time:30min resting › Ready in:1hr20min
- Sift icing sugar and ground almonds together, then mix thoroughly. Discard larger lumps. The mixture should be a very fine powder; place in a food processor if needed.
- With an electric mixer, beat room temperature egg whites and caster sugar for 10 minutes at a high speed. It should be very stiff and be able to stand on its own.
- Add food colouring to the egg whites until you get your desired colour. Make the mix roughly two shades darker as it gets more pale as it bakes.
- In thirds, fold in the almond mix to the egg whites. It roughly takes you 50 to 60 folds. You do not want to over beat it, they need the exact amount of air in it. If mixture is too thick, use a spatula and push the mixture down into the sides of the bowl. This gets out some air. If lifted and dropped back into the bowl, it should be running down smoothly like a ribbon.
- Using a 1cm round tip, pipe out 3cm circles of the mix onto a tray lined with parchment.
- Leave for roughly 30 minutes to 1 hour, depending on how warm the room is. You know when they are ready when you lightly touch one and nothing sticks to your finger. There should be a 'film' around them.
- Bake on the top shelf in a preheated 150 C / Gas 2 oven for 20 to 25 minutes. If using more than one tray, do not bake at the same time, bake in batches. Leave to cool. They should come right off the parchment.
- For the vanilla buttercream, beat together the butter, icing sugar and vanilla extract til smooth, then pipe on half of the macarons. Sandwich together with the remaining macarons.
These macarons can last up to a week in an air tight container, and actually taste nicer as the days go on! To make your eggs room temperature quickly, leave them in a bowl of warm water for 5 minutes.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Great recipe. Took a couple of goes to get it right, but that was me. Follow it to the letter and you will have perfect macarons!-22 Sep 2014
Basic Macaron Recipe
This basic macaron recipe is perfect for beginners. In this post, you’ll find all my tips and tricks for perfectly full shells with pretty little feet and smooth tops, as well as my detailed video tutorial to walk you through the entire process!
I’m not holding anything back!!
These dainty little almond cookies are simply divine! And I’m here to help you find your groove with these finicky cookies!
Now, a fair warning… This’s a long article! I wanted to cover all the details in making a perfect batch of macarons. And my hope for this post is to be your go-to resource for perfecting these iconic little treats.
What makes this classic macaron recipe foolproof?
Years ago, I had the honor of making macarons with the amazing pastry chef Alon Shabo. He taught me a new technique for making macarons and I haven’t looked back since. Instead of making a French meringue (uncooked egg whites) you make a Swiss meringue (warmed egg whites). The result? A much more stable base for otherwise finicky macarons.
This base is also more forgiving when it comes to the folding stage. Instead of painstakingly counting the number of times you fold the almond flour into the egg whites, you mix everything in a stand mixer. Of course you still have to watch the batter, but it comes together in a flash and is incredibly reliable.
What inspired this Macaron Recipe?
I am so happy that we figured it out because after hearing about these things constantly from my daughter, I finally located a place that sold them and boy were they overpriced. I couldn’t believe the price tag on a pack of nine macaroons, coming in at around ten dollars a pack.
I just can’t imagine regularly paying someone that kind of money to make pastries, I would much rather whip up my own. As soon as this French treat cost me money, that is the exact moment when I decided to attempt to create my own Macaron Recipe.
That's macarons, as in light-as-air French almond cookies — don't confuse these with our American-style coconut macaroons. Sandwiched around your favorite filling (jam, icing, ganache. Nutella?), these make a pretty, elegant dessert.
- 1 1/2 cups (113g) almond flour, sprinkled lightly into a dry measuring cup and leveled with a straight edge (if measuring by volume)
- 1 cup (113g) confectioners' sugar
- 3 large egg whites
- pinch of salt
- pinch of cream of tartar or Bakewell Cream
- 1/2 cup + 2 tablespoons (124g) granulated sugar
- 3 tablespoons + 1 teaspoon (46g) water
Process the almond flour and the confectioners' sugar in a food processor for 20 seconds. Sift to remove any large pieces and to aerate the mixture.
Separate the eggs and put the whites in the bowl you'll use to whip them. Don't start whipping yet, but add a pinch each of salt and cream of tartar (or Bakewell Cream).
Combine the water and granulated sugar in a small saucepan. Stir over medium heat until the sugar dissolves, then bring to a rapid boil.
Boil for 2 minutes the temperature of the syrup should reach between 235°F and 240°F. Take the syrup off the heat. Immediately start whipping the egg whites, using an electric mixer. When they hold a curved peak on the end of the beater, stop, grab the pan of hot syrup, resume beating, and pour the syrup steadily into the whites as you beat.
Perfect your technique
Make French macarons at home
Continue beating until the meringue is smooth, glossy, and forms soft peaks.
Fold in the almond flour/sugar until everything is evenly combined, then start stirring. This will thin the mixture. Stir until the batter runs in ribbons that disappear back into the mass in 10 to 20 seconds. Test frequently, and stop stirring when you reach this point.
Use a teaspoon cookie scoop or a pastry bag to deposit a generous teaspoon-sized round blob of batter onto a parchment-covered baking sheet. The cookie should flatten out, rather than remain in a tall blob. If it doesn't spread, stir the batter some more your goal is a disc-like, fairly flat cookie.
Repeat with the remainder of the batter. Since the cookies won't spread as they bake, you can position them fairly close together.
Allow to rest in a dry place with good air circulation (a counter top is fine) until you can gently touch the tops and come away with a clean finger, about 2 hours. Towards the end of the resting time, preheat the oven to 275°F.
Bake the cookies for 25 to 30 minutes, till firm on the top.
Remove them from the oven, and cool completely on sheet. Use a thin spatula to carefully separate them from the parchment or foil.
Spread half the cookies with jam, ganache, frosting, nut butter, or any combination of fillings your heart desires. Top with the remaining cookies.
- 125g/4½oz icing sugar
- 125g/4½oz ground almonds
- 90g/3½oz free-range egg whites
- 2 tbsp water
- 110g/4oz caster sugar (optional)
- desiccated coconut, for sprinkling (optional)
- 150ml/5fl oz double or whipped cream, whipped
Preheat the oven to 170/C/325F/Gas 3 and line a large baking tray with baking paper.
Put the icing sugar, ground almonds and 40g/1½oz egg whites together in a large bowl and mix to a paste.
Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to go syrupy and thickens - I don’t use a thermometer but if you prefer to use one, it should read 115C/239F at this stage.
Whisk the remaining 50g/2oz egg whites in a small bowl until medium-stiff peaks form when the whisk is removed from the bowl, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of food colouring. Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again.
Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them. At this stage, sprinkle with desiccated coconut if you want.
Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes with the door slightly ajar until firm. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
When cool, sandwich the macaroons together with whipped cream. They can be kept for a couple of days, if they hang around that long!
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Recipe: my version of crème caramel, by Jean-François Piège
When things are a bit hectic, cooking can be a good way to take your mind off things! We asked chefs to share an easy recipe of their choice that can be made at home. Today, discover Jean-François Piège's crème caramel.
Recipe: Don Angie's Prosciutto and Papaya Salad
From One Star Don Angie is this salty-sweet recipe for a prosciutto and papaya salad with feta and hazelnuts
- 1 1/4 cups almond meal
- 1 3/4 cups confectioner's sugar
- 1/4 teaspoon salt
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon almond extract
- Strained jam or other desired fillings
Whisk together almond meal and confectioner's sugar and sift over a large bowl.
Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
Let dry 30 minutes to an hour and a half until tops are firm and dry. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before filling and sandwiching cookies together.
This easy macaron recipe creates elegant cookies in soft, sherbet-toned hues for a beautiful dessert presentation. Our French macarons recipe, often served at Jordan Winery events, includes a basic macaron filling and ingredients for an array of flavors and colors.
Preheat oven to 325 degrees. The key to this recipe is in the preparation – have all ingredients measured and ready before you begin. Separate the eggs whites and keep at room temperature until ready to incorporate.
In a food processor, pulse powdered sugar and almond flour. Sift combined mixture 2 times. Whip the room-temperature egg whites on high with a mixer until foamy and then add cream of tartar. Slowly stream in superfine sugar and whip until stiff and shiny, about 2 minutes on high.
Gently fold in desired food coloring and/or flavor extract, sugar and flour mixture into egg white mixture. Fold the ingredients as little as possible until it is smooth, shiny and slightly runny. If it holds its form, it is under mixed. Scoop into piping bag fitted with a small round tip.
Pipe onto a cookie sheet lined with parchment paper, holding the piping bag in one place while applying pressure. Release pressure when a 1” cookie has been formed and gently swirl the tip out of the mixture without forming a peak. This will allow the cookie to remain smooth on top. Let stand at room temperature 30-40 minutes.
Bake in preheated oven at 325 degrees for 5-10 minutes, until cookies are firm and crisp. Be sure to keep a close eye on the cookies – they should not brown on top. Remove cookies from oven and cool.
For a basic meringue filling, place egg whites and sugar in a heatproof bowl over a pan of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees on a candy thermometer. Remove from heat, whip on high speed until mixture is cool and stiff peaks form, approximately 6 minutes. Beat in vanilla extract. Use immediately.
Sandwich 2 same-size macaroons with 1 teaspoon meringue, flavored buttercream or other desired filling. Serve immediately, or stack between layers of parchment, wrap well in plastic, and freeze for up to 3 months.
The ultimate macaron recipe
These French delights have a reputation for being tricky to make, but use this easy-to-follow macaron recipe to master the technique.
Macarons have a reputation for being tricky to make. But you can follow our step-by-step video on how to make macarons if you need some extra guidance.
Macarons need precision so make sure you measure ingredients exactly beforehand. Don't substitute ingredients and also don't be tempted to take shortcuts. Top tip: set a timer when beating egg whites, so you can get it just right.
If you're looking for a festive twist on a macaron, we recommend our candy can macarons recipe or if you want something more savoury, how about walnut and stilton macarons?
vanilla bean paste, optional
Flavouring and colouring of your choice
Preheat oven to 170°C (150°C fan) mark 3. Line two large baking sheets with baking parchment. Draw 4cm (1½in) circles on the parchment, spacing about 2.5cm (1in) apart. Flip so ink is underneath.
Work the ground almonds through a fine sieve until you have 115g, then sift over the icing sugar and a pinch of salt. Set aside. In a freestanding electric mixer, beat egg whites, granulated sugar and vanilla bean paste (if using) at medium speed for 3min. Increase to medium-high for 3min, then turn up to maximum for 3min. Add any flavour or colour (see Tips). Beat at full speed for 1min more.
Add almond mixture in one go and use a silicone spatula to fold together, counting the folds - be firm, the aim is to knock the air out of whites. After about 40 folds, it should move like lava. Transfer half the mix to a piping bag with a 1cm (½in) plain nozzle and pipe it inside the drawn circles. Repeat with remaining mixture.
Bang baking trays down hard against your counter a few times to burst any bubbles, then bake for 18min or until you can peel macarons from parchment. Cool completely on trays.
To make the buttercream, beat together the butter, icing sugar, milk and any flavouring until combined (see GH tips). Use to sandwich together the macaron, piping for a neat finish.
Have a look at our macaron tips for macaron perfection - how to make macarons.
Before you start: Measure ingredients exactly (we've used metric amounts only, which are more accurate).