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The classic macaron can be tricky to make. The shine especially, can be very difficult to achieve. I used many recipes, but the following is the one I find to be the most consistent. But beware, this little french biscuit is a nasty little beast and will bake slightly differently from oven to oven. So don’t be too surprised or disheartened if your first batch doesn’t turn out perfect.

  • 160g ground almond (for chocolate macaron shells, reduce 5g ground almond and replace with 8g coco powder)
  • 160g icing sugar
  • 140g egg white
  • 130g + 60g caster sugar in separate containers
  • 4 drops colour paste of choice (you may need slightly more than 4 drops to reach a brighter colour)
  • 100g dark chocolate (70% coco)
  • 150g double cream
  1. Mix ground almond and icing sugar together (and coco powder if you are using it)
  2. Beat egg white with electric whisk until it is foamy
  3. Add 1 tbsp of caster sugar from 130g bowl to the egg white and continue whisking
  4. Continue adding sugar to egg white until the 130g has been added
  5. Continue whisking egg white until it forms stiff peaks
  6. Add 1/3 of egg white to the ground almond
  7. Mix the egg white in vigorously
  8. Add 1/2 of the remaining egg white to the almond and gently fold it in
  9. Add and gently fold in the remaining egg white (and food colouring if using) to the almond
  10. Put the mixture into a piping bag
  11. Pipe circular mixture onto a clean baking parchment on a baking tray (about 3-3.5cm in diameter), make sure it has good height as well (about 1.5-2cm)
  12. ALWAYS pipe an odd number of macaron shells (1 extra for testing the dryness of the shell)
  13. Tap the baking tray (with the macaron mixture on) gently on the table top to remove the air bubbles within the mixture
  14. Let it stand at room temperature on a dry surface top for about 60-120 minutes (dependent on temperature and humidity of the room) until a dry skin has formed
  15. 60 minutes into drying process, use a dry finger and gently poke the side of the extra shell. If it is ready, it should not stick to your finger
  16. Once the shells are dry, pre-heat oven to 170°C (338°F) or 150°C (3202°F) in a fan assisted oven
  17. Bake the shells in the oven for 12-16 minutes
  18. Take the baking paper off the tin and allow the shells to cool down on the baking parchment for 30 minutes
  19. To prepare the filling, add 60g caster sugar to double cream
  20. Heat cream over medium heat and stir in the sugar until it starts to bubble
  21. Break the chocolate into small pieces
  22. Add the hot cream to the chocolate and stir until it has completely melted
  23. Allow the chocolate to cool down completely and firm up to piping consistency (i.e. it can hold its shape)
  24. Lift the shells off the baking parchment
  25. Pipe the chocolate onto a macaron shell and place another shell on top
  26. Very gently press the two macaron shells together

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