So I finally bit the bullet and made macarons over the weekend. I kept pushing it off because I kept hearing how hard it would be.  And then I bought a bunch of eggs and turned them into a meringue and made me some macarons.

It’s actually much easier than I thought, although that being said, it’s still kinda labour intensive (and woah – so many eggs!)  I used this recipe and only modified it a little – more or less with oven time.  And guys, they taste even better after being in the fridge for a few days!

I tried a few fillings but I still haven’t found one with the chewy texture I’m craving… The recipe I’m sharing is pretty close.  I also tried some salted caramel spread I bought in NY and while very tasty, was a little overwhelming.

For recipe,

Classic Macarons

Recipe adapted from Cake Journal.  I suggest you take a visit because the pictures help :)

Yields approx 30 macarons.

  • 1 1/8 cups ground almond
  • 3 LARGE egg whites.  Let them warm up about 6-12 hours before using.
  • 1 1/2 cup icing sugar
  • 4 tablespoons extra fine sugar
  • Parchment paper + 2 baking sheets
  • Piping bag and tips
  1. Grind almond and icing sugar together using a food processor or washed coffee grinder.  What you want is a nice fine “almond and icing sugar flour”.  If you don’t have either just sift the two together a few times to remove any lumps.  The recipe will still work, but your macarons won’t be baby bum smooth.
  2. In a large bowl, whip the egg whites with a hand mixer (Or a stand mixer if you’re special)  Once the eggs start peaking, add the sugar one tablespoon at a time and continue whipping until the mixture is nice and stiff. Hint: You should be able to hold the bowl upside down without the meringue coming out.
  3. FOLD (don’t stir) the almond-icing sugar mixture into the meringue using a spatula. You can do half at first, fold a few times, and fold the rest after if you’d like. The meringue should deflate a little, so don’t worry if you see it losing body. It’s also going to look super lumpy, but keep folding and it’ll look nice and smooth soon enough.   I used ONE drop of food colouring (don’t use too much or you’ll thin out the mixture too much.
  4. Make sure to test the batter for good consistency: drop a teaspoon amount onto parchment paper and if it’s slow to flatten, you’re all set!
  5. Cover with lid and bake 30 minutes.  Mine had browned beautifully at this point, but they do recommend you taking the lid off and baking it for an additional 10-15 minutes.  If your loaf lacks colour, stick it in for longer, otherwise it should be ready to go :)
  6. Fill your piping bag and pipe the macarons onto baking sheets.  I ended up with two sheets with 3×5 rows. Remember that they will flatten once you’ve piped, so don’t make them too big.
  7. IMPORTANT: Let them set for 45-60 minutes to form a dry skin.
  8. preheat your oven to 300 degrees.
  9. Get your sheets ready and put them in the middle rack once the oven is hot.
  10. bake for 3-4 minutes and turn the pans around so they get rqual hear. bake another 3-4 minutes.  Most recipes call for longer (more like 5 minutes on each side)  but my oven cooks things funny.  You’ll want to keep a close eye on them because they brown very easily…
  11. Let the shells cool completely before removing them from the baking sheets.

Vanilla Swiss Meringue Buttercream

I originally used this recipe from martha stewart, but it totally fell flat and I wasn’t too pumped about using a whole pound of butter for icing.  This one (scroll down) turned out much nicer (From Cake Journal as well!)

  • 2 large egg whites
  • 1/2 cup super fine granulated sugar
  • 1/2 cup softened butter (cut in pieces)
  • 1 tsp vanilla extract or seeds from 1/2 vanilla bean
  1. Whisk together egg whites and sugar in a heat-proof bowl.
  2. Put the bowl in a double-boiler with simmering water. Keep whisking until the mixture is warm to the touch.
  3. Remove from heat. Start whipping the mixture with a hand mixer (or in a stand mixer) until it is white and fluffy, like meringue.
  4. Whip until cool, this can take up to 10 minutes.
  5. Add the butter slowly, piece by piece and keep whipping for another 3 minutes.
  6. If the mixture looks soupy and grainy, don’t give up! Just keep whipping and it’ll come together.
  7. Add the vanilla or any other type of flavoring and whip until fully combined.
  8. put a small dollop onto your macaron and sandwich between two shells. let rest before munching!


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10 Responses to Macarons

  1. Nimenos Masdelomismo March 7, 2012 at 2:11 pm #

    Congratulations, I’ve always been terribly afraid to make macarons

    • Noémie March 7, 2012 at 4:03 pm #

      Thanks so much Nimenos! I was too until I tried the recipe :)

  2. Patricia March 7, 2012 at 2:30 pm #

    You secret genius! WOW. My friend wanted to make macarons last year, but we decided not to because it seemed too stressful.

    • Noémie March 7, 2012 at 3:34 pm #

      Haha go for it and try it out! It wasn’t as scary as although now I’m eating wayyyyy too many of them!

  3. joyce March 8, 2012 at 2:25 am #

    *Shakes fists* I will master macarons one day! I’ve tried three times and all have been disasters. But thanks for these recipes! I’ll give them a go once I work up the courage. (I tried the Martha Stewart one too, and I’m convinced it works for no one but Martha Stewart…)

    • Noémie March 8, 2012 at 12:21 pm #

      Definitely give it one more try if you can! If I could do it you so so be able to as well!! And yes, I’ve resigned to think all those Martha Stewart recipes are out there just to make us feel bad about ourselves. tsk tsk Martha.

  4. Emily {The Best of this Life} March 8, 2012 at 12:50 pm #

    Yummy!! Looks so pretty Noemie – a perfect Spring treat :)

  5. Itanni March 11, 2013 at 6:36 pm #

    Hi!! They look awesome! Did you use a hand mixer? I have been wanting to make some but I did not think they would come out right if I used a hand mixer.

    • Noémie March 13, 2013 at 11:40 pm #

      I did use a handmixer! I don’t own a large mixer and the handmixer was wonderful! Just don’t try and whip them up by hand ;)

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