About this Dish
Delicate almond meringue sandwich cookies in a rainbow of flavors.
History & Origin
Though the macaron's origins trace to Italy, it was Parisian patisserie Ladurée that pioneered filling two shells with ganache in the early 20th century, creating the version the world knows today.
IngredientsServes 2
🌰Almond flour, 120g finely sifted
🍬Powdered (icing) sugar, 200g sifted
🥚Egg whites, 100g (about 3 large eggs), aged at room temperature
🍚Caster (superfine) sugar, 100g
🧂Cream of tartar, 1/4 teaspoon
🎨Gel food coloring, a few drops of your chosen color
🧈Unsalted butter, 115g softened (for buttercream filling)
🍬Powdered sugar, 230g sifted (for buttercream filling)
🥛Heavy cream, 2 tablespoons
🍓Vanilla extract or jam/flavoring of your choice, 1 teaspoon
Method
1
Sift the almond flour and powdered sugar together twice, then discard any large pieces that won't pass through the sieve. This step is crucial for smooth, lump-free macaron shells.2
Beat the room-temperature egg whites with cream of tartar on medium speed until foamy, then gradually add the caster sugar and beat on high until you get stiff, glossy peaks that hold their shape. Add your gel food coloring at this stage and mix briefly.3
Fold the almond flour mixture into the meringue using a spatula in a firm, sweeping motion — this is called macaronage. Keep folding until the batter flows like lava and falls off the spatula in a thick ribbon; it should take about 50–60 folds.4
Transfer the batter to a piping bag fitted with a round tip and pipe 3cm circles onto baking sheets lined with parchment paper or silicone mats. Bang the tray firmly on the counter 4–5 times to release air bubbles, then let them sit uncovered for 30–60 minutes until a dry skin forms on the surface.5
Preheat your oven to 150°C (300°F) and bake the macarons for 14–16 minutes, rotating the tray halfway through. They are done when they feel firm at the base and the signature 'feet' have formed around the edges. Let them cool completely on the tray before removing.6
For the buttercream filling, beat the softened butter until pale and fluffy, then gradually mix in the powdered sugar, cream, and your chosen flavoring. Pipe or spoon the filling onto the flat side of one shell and sandwich with another of the same size.7
Place the finished macarons in an airtight container in the fridge for 24 hours before serving — this 'maturation' step makes them perfectly soft and chewy inside. Bring them to room temperature for 20 minutes before eating.User Reviews
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