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Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts.
This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available for each stage. You will also find a page dedicated to fillings for macarons.
This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available for each stage. You will also find a page dedicated to fillings for macarons.
Last modified on: October 3rd 2019
For 20 macarons, you will need:
- 1
2 egg whites - 2
150 g icing sugar - 3
80 g ground almonds - 4
1 tablespoon caster sugar - 5
½ teaspoon lemon juice - 6
10 drops food colouring (optional) - 7
70 g jam sugar - 8
100 g fruit coulis (fruit purée) - 9
1 pinch salt - Total weight: 480 grams
Times for this recipe
Preparation
1 hour 25 min.
Resting
55 min.
Cooking
20 min.
All in all
2 hours 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Sieve 80 g ground almonds into a bowl, and discard any bits of almonds or skin which remain in the sieve.
You can use "white" ground almonds (without skin) or "grey" (with skin), it's a question of taste and appearence of the finished macarons. In my opinion, "grey" almond macarons have more flavour, but less clear colour (natural, green, yellow, pink, etc...).
You can use "white" ground almonds (without skin) or "grey" (with skin), it's a question of taste and appearence of the finished macarons. In my opinion, "grey" almond macarons have more flavour, but less clear colour (natural, green, yellow, pink, etc...).
Stage 2 - ⌛ 3 min.
Sieve 150 g icing sugar into the same bowl.
These siftings (and that which follows) are to obtain a fine mixture of ground almonds and icing sugar, without any small lumps.
These siftings (and that which follows) are to obtain a fine mixture of ground almonds and icing sugar, without any small lumps.
Stage 3 - ⌛ 1 min.
Then mix almonds and icing sugar with a whisk, to avoid lumps reforming.
Stage 4 - ⌛ 10 min.
Put 2 egg whites, a few drops of lemon juice and a pinch of salt in a mixer bowl.
Note: If you have several egg-whites in a bowl, and don't know how many, remember that one white egg is about 35 g.
It is also very important to respect the ratio sugar-almonds-egg white with 35 gr of egg white must imperatively 75 gr of icing sugar and 40 gr of almond powder, if you use a weight of egg whites different from those shown, you can use this little calculator:
Beat on high speed until stiff adding the tablespoon of sugar halfway through.
Note: If you have several egg-whites in a bowl, and don't know how many, remember that one white egg is about 35 g.
It is also very important to respect the ratio sugar-almonds-egg white with 35 gr of egg white must imperatively 75 gr of icing sugar and 40 gr of almond powder, if you use a weight of egg whites different from those shown, you can use this little calculator:
Beat on high speed until stiff adding the tablespoon of sugar halfway through.
Stage 5
Add 10 drops food colouring, and beat a few seconds more to mix thoroughly.
Stage 6 - ⌛ 1 min.
We do this, instead of adding colouring before beating, to keep the colour stronger.
Stage 7 - ⌛ 2 min.
Sieve the icing sugar and almonds mixture onto the egg-whites.
Stage 8
Stage 9
This is the first tricky stage: you should work the mixture, the aim is not to obtain a light mixture (as for a mousse for example)...
Stage 10 - ⌛ 15 min.
...but something slighly runny and shiny.
This process is called "macaroner" in French(to macaron, perhaps?).
This process is called "macaroner" in French(to macaron, perhaps?).
Stage 11 - ⌛ 20 min.
With a forcing bag (or a teaspoon, but it's much more difficult), form small heaps of mixture on cooking parchment or silicon paper on a baking sheet about the size of a 2 euro coin (1").
Leave a reasonable space between heaps, because they will spread out a little.
Leave a reasonable space between heaps, because they will spread out a little.
Stage 12 - ⌛ 1 min.
Tap the baking sheet gently on the work surface to spread out the heaps, and to round them (to remove the small point left by raising the forcing bag).
Stage 13
See the photos for what happens after tapping the baking sheet.
Stage 14 - ⌛ 30 min.
Leave at room temperature for 30 minutes to one hour, for the heaps to "form a crust".
This is the 2nd tricky stage: this time of "forming crust" is important for macarons which are well rounded, and do not split during cooking.
This is the 2nd tricky stage: this time of "forming crust" is important for macarons which are well rounded, and do not split during cooking.
Stage 15
To test if your macarons are sufficiently "crusted", touch a top lightly with your finger: if the dough does not stick to your finger, the macarons are ready.
Stage 16 - ⌛ 15 min.
Then preheat the oven to 160°C or 320°F, and cook for 12 to 15 minutes.
For some mysterious reason I have found that macarons rise best if they are on two baking sheets (one on top of the other) instead of a single one.
Turn the baking sheets (front to back) after 6 minutes for even cooking.
For some mysterious reason I have found that macarons rise best if they are on two baking sheets (one on top of the other) instead of a single one.
Turn the baking sheets (front to back) after 6 minutes for even cooking.
Stage 17 - ⌛ 20 min.
Leave to cool completely before removing the macarons, and place on a wire rack to await filling.
This is the 3rd tricky stage: You should not overcook the macarons, which should stay moist in the middle. Watch the coloration: if you have used food colouring, they should stay that colour and not become brown.
This is the 3rd tricky stage: You should not overcook the macarons, which should stay moist in the middle. Watch the coloration: if you have used food colouring, they should stay that colour and not become brown.
Stage 18 - ⌛ 5 min.
Pair-up the macarons, i.e. by putting together a "top" and a "bottom" of about the same diameter.
Then place "top" and "bottom" beside each other.
Then place "top" and "bottom" beside each other.
Stage 19 - ⌛ 2 min.
The filling
Example: Raspberry macaronsMix 70 g jam sugar with 100 g fruit coulis (fruit purée) in a small pan.
Stage 20 - ⌛ 5 min.
Bring to the boil on high heat, and boil for 3 minutes, stirring continuously.
Stage 21 - ⌛ 5 min.
Leave to cool, and begin the assembly when the filling starts to thicken.
Stage 22
Spread a teaspoonful of filling on "bottoms".
Stage 23 - ⌛ 20 min.
Then place a "top" on each one, and press together lightly so that filling is squeezed just a little beyond the edge.
Stage 24
The macarons are ready. Keep in the refrigerator.
Remarks
Recipe is for 20 macaroons, that's 40 half shells.
For more precise calculations, according to the number of egg-whites you have: please note that for 1 egg white (35 g) you should use 75 g icing sugar and 40 g ground almonds. Allow me to insist on using precise measures for the ingredients in this recipe. I suggest you really weigh everything rather than using volumes, even if you are unused to doing this.
Macarons are always better (smoother) after a night sealed in a box in the fridge.
This recipe can be varied ad infinitum with different fillings and/or colours. For fruit for example, following the basic principles of the recipe you can try: apricot, lime, blackcurrant (mmm!), strawberry, etc... On this page you will find some ideas. I have noticed that to get the full "macaron effect", you need to serve several colours and flavours at the same time. Your guests (and you) will be delighted.
I think nevertheless that macarons are improved when their filling is a little tangy, fruity, to contrast strongly with their very sweet taste.
If you encounter problems, here are some mistakes which all beginners make (and me most of all):
For more precise calculations, according to the number of egg-whites you have: please note that for 1 egg white (35 g) you should use 75 g icing sugar and 40 g ground almonds. Allow me to insist on using precise measures for the ingredients in this recipe. I suggest you really weigh everything rather than using volumes, even if you are unused to doing this.
Macarons are always better (smoother) after a night sealed in a box in the fridge.
This recipe can be varied ad infinitum with different fillings and/or colours. For fruit for example, following the basic principles of the recipe you can try: apricot, lime, blackcurrant (mmm!), strawberry, etc... On this page you will find some ideas. I have noticed that to get the full "macaron effect", you need to serve several colours and flavours at the same time. Your guests (and you) will be delighted.
I think nevertheless that macarons are improved when their filling is a little tangy, fruity, to contrast strongly with their very sweet taste.
If you encounter problems, here are some mistakes which all beginners make (and me most of all):
- Not sieving ground almonds and icing sugar => macarons with blisters, lumps of almonds or sugar.
- Poor mixing of egg-whites and dry ingredients => uneven macarons, almond cakes rather than macarons
- Not waiting the 30 minutes to "form crust" => macarons cracked, insufficiently risen or rounded
- Undercooking => macarons too soft, impossible to remove from baking sheet
- Overcooking => dry macarons
- Trying to remove macarons from baking sheet before completely cooled => macarons break up or split in two
- My macarons are brown despite my green (or other) food colouring => overcooking
Keeping: Some days in the fridge.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 4 g RDI=6 % | 189 g RDI=71 % | 9 g RDI=13 % | 855 kcal RDI=43 % | 3,582 kJ RDI=43 % |
| Per macarons | 0 g | 45 g RDI=17 % | 2 g RDI=3 % | 204 kcal RDI=10 % | 855 kJ RDI=10 % |
| Whole recipe | 19 g RDI=30 % | 903 g RDI=341 % | 44 g RDI=60 % | 4,085 kcal RDI=204 % | 17,106 kJ RDI=204 % |
How much will it cost?
For 20 macarons
3.00 €
Per macarons
0.15 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Icing sugar
Like these other recipes: Armagnac marzipanCoconut "croute à thé"ArdéchoisSweet pastryCoconut paste See all 65 other
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantinesFillings for macaroonsCoupe AugustinFramboisierEuropean glass See all 11 other
Ground almonds
Jam sugar
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The 20 last comments already published on this recipe:
And have you test the crust with your finger?
Note that macarons mixture should be strongly coloured, more than a meringue for example, because of the loss of coloring during cooking.
I picked '10 macarons'
Will that make 10 shells or 10 made macarons
1)I did followed your receipt and it worked good with me thanks for your receipt and your follow up as well.
2)Can I use 2 racks (2 pans , one at top and other at bottom) and the same time? If so, should I switch them after 6 minutes?
3)After I finish them and finish filling as well, right?
4)When should I keep them in freezer and when should I keep them in fridge?
Thanks again and again for your nice efforts which added a lot of smiles for all of us.
2) Yes, and yes, it will be better
3) First make all your macaroons, then only fill all
4) For 1 to 2 days before => fridge, more than 2 days => freezer (a good idea is to make a test with some macaroons in the fridge and some others in the freezer to see how they are after some days)
You're welcome...
Thanks again for everything
1) If this is your firsts macarons, first make a (or some) test to improve your skill.
2) Make your macarons in different flavours and colours (maybe 3 or 4), this will be more pretty to your guests eyes
3)Transform your kitchen in a macarons factory the day before, make them all in a day, and store the macarons in the fridge once finished.
4) Keep smiling...