Friday, June 8, 2012

Marvellous Macarons

This year my goal is to perfect the making of macarons. I have made a few batches and am still to perfect the skill, but it is fun to practice (and eat the results).

The recipe in Baked and Delicious magazine suggests:
3 large egg whites
25g granulated (caster) sugar
200g icing sugar
125g almond meal
food colouring (I like to use intense food colouring in a paste form although standard will work)

whip egg whites until stiff and then beat in the sugar until glossy. Combine almond meal and icing sugar and sieve over the meringue mix. Fold, along with food colouring, until mixture flows from spatula in a thick ribbon. Pipe 4cm circles of macarons onto baking paper and allow to rest for about a half hour. When the tops are not sticky and they have lost some shine, bake in a pre-heated oven at 150C for around fifteen minutes. Allow to cool and then gently peel from paper.

Fillings can be anything from chocolate ganache (my favourite) to flavoured custards or buttercreams.

caster sugar, icing sugar and almond meal

beat egg whites until stiff

gorgeous pink base

piped pink macarons
piped vanilla macarons

baked mauve macarons

pretty pink macarons
mauve with chocolate ganache filling

pistachio macarons


  1. I love these colours...they really do look divine! I've never tried making them, but I might follow this recipe and give it a try!

  2. Hi Alannah :)Hope all is well. Just thought i would stop by and share some bloggy love. Thanks for following my blog i have repaid the favour! The macarons look yummy! Are you still scrapping? Take care!

  3. Hi Alannah
    I'm glad you loved the layout and yes I do remember you saying that too. Milton and I are going to have a go at the Macaroons too, as they look so lovely and yummy.
    See you at School

  4. I'm always mega-impressed by people who bake their own macarons. It's great to have this tried & tested recipe, so I think it'll be on my to-do list this weekend, and see if hubby is impressed (what are the chances.....).

    A big high-five, they look delish.

    Erika @ xx