Macarons
Macarons
Everyone gets a bit intimated from making macarons…and I don't blame you! Out of everything I bake, these French delicacies are the most technical and tricky to master. Even after ten years of making them frequently, I can still get a batch that doesn't go perfectly! However, it shouldn't be the reason not to try making them…especially because when you get a good batch, there's no better feeling in the world!
There are a few different methods for making macarons. In my experience, the Italian method (making a hot sugar syrup) is the most reliable and has a higher success rate. Hopefully my recipe and method will make macarons that little bit less scary to try out!
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
Everyone gets a bit intimated from making macarons…and I don't blame you! Out of everything I bake, these French delicacies are the most technical and tricky to master. Even after ten years of making them frequently, I can still get a batch that doesn't go perfectly! However, it shouldn't be the reason not to try making them…especially because when you get a good batch, there's no better feeling in the world!
There are a few different methods for making macarons. In my experience, the Italian method (making a hot sugar syrup) is the most reliable and has a higher success rate. Hopefully my recipe and method will make macarons that little bit less scary to try out!
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
Everyone gets a bit intimated from making macarons…and I don't blame you! Out of everything I bake, these French delicacies are the most technical and tricky to master. Even after ten years of making them frequently, I can still get a batch that doesn't go perfectly! However, it shouldn't be the reason not to try making them…especially because when you get a good batch, there's no better feeling in the world!
There are a few different methods for making macarons. In my experience, the Italian method (making a hot sugar syrup) is the most reliable and has a higher success rate. Hopefully my recipe and method will make macarons that little bit less scary to try out!
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
Can I half the recipe?
Yes, you can half this recipe however I find that the whisk in most stand mixers doesn't catch a smaller amount of egg white so you're less likely to achieve a solid meringue to use for the macarons.
Undercooked macarons
If you find that the bottom of your macarons are sticky, or even sticking to the baking paper after baking, it means you need to leave them in the oven for 2 minutes longer. Every oven acts slightly differently so don't worry if you need to add on extra baking time than the one written in the recipe
No feet on the macarons
If the macaron shells don't have that signature pattern around the bottom known as "feet", it's most likely down to not allowing them to fully dry out before baking, allowing them to dry too long or the oven isn't hot enoughHow long can filled macarons last for?
Ideally, up to one week in the fridge. Make sure the macarons are stored in an airtight container to avoid any contamination from other smelly foods in the fridge!
FAQs and Troubleshooting
FAQs and Troubleshooting
FAQs and Troubleshooting
Can I half the recipe?
Yes, you can half this recipe however I find that the whisk in most stand mixers doesn't catch a smaller amount of egg white so you're less likely to achieve a solid meringue to use for the macarons.
Undercooked macarons
If you find that the bottom of your macarons are sticky, or even sticking to the baking paper after baking, it means you need to leave them in the oven for 2 minutes longer. Every oven acts slightly differently so don't worry if you need to add on extra baking time than the one written in the recipe
No feet on the macarons
If the macaron shells don't have that signature pattern around the bottom known as "feet", it's most likely down to not allowing them to fully dry out before baking, allowing them to dry too long or the oven isn't hot enoughHow long can filled macarons last for?
Ideally, up to one week in the fridge. Make sure the macarons are stored in an airtight container to avoid any contamination from other smelly foods in the fridge!
Can I half the recipe?
Yes, you can half this recipe however I find that the whisk in most stand mixers doesn't catch a smaller amount of egg white so you're less likely to achieve a solid meringue to use for the macarons.
Undercooked macarons
If you find that the bottom of your macarons are sticky, or even sticking to the baking paper after baking, it means you need to leave them in the oven for 2 minutes longer. Every oven acts slightly differently so don't worry if you need to add on extra baking time than the one written in the recipe
No feet on the macarons
If the macaron shells don't have that signature pattern around the bottom known as "feet", it's most likely down to not allowing them to fully dry out before baking, allowing them to dry too long or the oven isn't hot enoughHow long can filled macarons last for?
Ideally, up to one week in the fridge. Make sure the macarons are stored in an airtight container to avoid any contamination from other smelly foods in the fridge!
Practise makes perfect. From the piping to the actual recipe, it takes a long time to understand the process of making macarons and the environment you're working so patience is everything
You can freeze the unfilled shells for up to 3 months, then you can defrost however many you need at one time and flavour them accordingly
To make chocolate macaron shells, simply replace 20g of icing sugar with cocoa powder and follow the same method
Match your colours to your flavours! Fill your yellow macarons with lemon curd, pink with jam, green with pistachio etc. It gives the person eating it a clue as to what flavour they're expecting!
Practise makes perfect. From the piping to the actual recipe, it takes a long time to understand the process of making macarons and the environment you're working so patience is everything
You can freeze the unfilled shells for up to 3 months, then you can defrost however many you need at one time and flavour them accordingly
To make chocolate macaron shells, simply replace 20g of icing sugar with cocoa powder and follow the same method
Match your colours to your flavours! Fill your yellow macarons with lemon curd, pink with jam, green with pistachio etc. It gives the person eating it a clue as to what flavour they're expecting!
Top Tips
Top Tips
Top Tips
Add one of the 70g egg whites into the stand mixer bowl with a whisk attachment
Add the sugar and water into a saucepan and start heating on a high heat until “soft ball” stage (118°C/245°F).
When the sugar reaches 110°C/230°F start whisking the egg white on a high-medium speed until it’s thick and foamy
When the sugar reaches 118°C/245°F, turn the speed of the mixer down to a medium speed and carefully pour in the sugar syrup down the side of the mixer bowl
Once all the sugar is in turn the speed back up to full and whisk until a thick meringue has formed (about 5 minutes)
Whilst the meringue is whisking, in a separate bowl sift together the ground almonds and icing sugar
Add in the other 70g egg white and mix into the almonds and sugar until a thick paste has formed
When the whisking meringue is thick and cooled, add about ⅓ of the meringue into the almond mix and fold through until fully incorporated
Add in half of the remaining meringue and fold in until everything is incorporated
Add the remaining meringue into the almond mix and fold in until the meringue has only just incorporated
Add in your chosen colour and continue folding the macaron batter until the it’s looser and slightly shiny
Prepare a piping bag with a round piping tip and fill the piping bag with the macaron mix
Prepare a baking tray with baking paper and secure the paper down using some magnets or piping some macaron batter in-between the paper and the tray
Pipe the macarons flat onto the tray, keeping them about 2-3cm in diameter and as equal in size as possible
Repeat until the whole tray is full, leaving a gap between each macaron
Once the tray is full, bang the tray on the surface to allow any air bubbles in the macarons to come to the surface
Leave the macarons to form a skin at room temperature for about 10-20 minutes, depending on your environment
Preheat the oven to 135°C/275°F fan or 155°C/310°C without fan
Once the macarons are dry, bake in the oven for 14-18 minutes until they have formed feet around the bottom of each shell and have cooked through
When the macarons are no longer soft i.e. feel firm to the touch instead of wobbling side to side, remove the tray from the oven
Carefully remove the paper from the tray and leave the macarons to cool on the surface
Leave to cool completely before taking the shells off the baking paper
Fill with your chosen filling and refrigerate for one day for best results
Method
Method
Method
Small saucepan
Thermometer
Stand mixer with whisk attachment
Bowls
Sieve
Spatula
Piping bag
Round piping tip
Baking tray
Baking paper
Small saucepan
Thermometer
Stand mixer with whisk attachment
Bowls
Sieve
Spatula
Piping bag
Round piping tip
Baking tray
Baking paper
Equipment
Equipment
Equipment
200g ground almonds
200g icing sugar
140g egg whites (weighed in 2 separate bowls of 70g)
200g caster sugar
50ml water
Food colouring
200g ground almonds
200g icing sugar
140g egg whites (weighed in 2 separate bowls of 70g)
200g caster sugar
50ml water
Food colouring
Ingredients
Ingredients
Ingredients
The quantity below is enough to make about 50 sandwiched macarons
The quantity below is enough to make about 50 sandwiched macarons
The quantity below is enough to make 12-15 large cookies or 25-30 mini cookies
Add one of the 70g egg whites into the stand mixer bowl with a whisk attachment
Add the sugar and water into a saucepan and start heating on a high heat until “soft ball” stage (118°C/245°F).
When the sugar reaches 110°C/230°F start whisking the egg white on a high-medium speed until it’s thick and foamy
When the sugar reaches 118°C/245°F, turn the speed of the mixer down to a medium speed and carefully pour in the sugar syrup down the side of the mixer bowl
Once all the sugar is in turn the speed back up to full and whisk until a thick meringue has formed (about 5 minutes)
Whilst the meringue is whisking, in a separate bowl sift together the ground almonds and icing sugar
Add in the other 70g egg white and mix into the almonds and sugar until a thick paste has formed
When the whisking meringue is thick and cooled, add about ⅓ of the meringue into the almond mix and fold through until fully incorporated
Add in half of the remaining meringue and fold in until everything is incorporated
Add the remaining meringue into the almond mix and fold in until the meringue has only just incorporated
Add in your chosen colour and continue folding the macaron batter until the it’s looser and slightly shiny
Prepare a piping bag with a round piping tip and fill the piping bag with the macaron mix
Prepare a baking tray with baking paper and secure the paper down using some magnets or piping some macaron batter in-between the paper and the tray
Pipe the macarons flat onto the tray, keeping them about 2-3cm in diameter and as equal in size as possible
Repeat until the whole tray is full, leaving a gap between each macaron
Once the tray is full, bang the tray on the surface to allow any air bubbles in the macarons to come to the surface
Leave the macarons to form a skin at room temperature for about 10-20 minutes, depending on your environment
Preheat the oven to 135°C/275°F fan or 155°C/310°C without fan
Once the macarons are dry, bake in the oven for 14-18 minutes until they have formed feet around the bottom of each shell and have cooked through
When the macarons are no longer soft i.e. feel firm to the touch instead of wobbling side to side, remove the tray from the oven
Carefully remove the paper from the tray and leave the macarons to cool on the surface
Leave to cool completely before taking the shells off the baking paper
Fill with your chosen filling and refrigerate for one day for best results
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