Macarons Made Simple! Recipe & Video
Updated: Apr 14
Macarons have been one of my most requested videos, and I've finally managed to put a recipe together that you guys are going to love! Macarons can seem a bit daunting to make, but I'll be sharing with you guys all my tips and tricks to get picture perfect macarons!
Before trying out this recipe, I would highly recommend watching my YouTube video below. This will allow you to get a visual idea of what each step should look like so you know you're on the right track :)
Prep time: 20 minutes │ Rest time: 30 minutes to 2 hours │Cook time: 16 minutes │ Total time: 1hr 6mins - 3hrs 6mins
Yield: 18-20 macarons
- 100g egg whites (approximately the egg whites from 3 eggs)
- 150g almond flour (1 & 1/2 cups + 1 tablespoon)
- 80g white granulated sugar (1/3 cup)
- 120g powdered/icing sugar (1 cup)
- 3.15g vanilla essence/extract or flavouring of choice (3/4 teaspoon)
- 2-3 drops of gel food colour
1) Separate your egg whites from your egg yolks and set them aside (ensure they are at room temperature).
2) Combine your almond flour and icing sugar in a food processor and process it on a high speed for 15 seconds. Mix with a spoon and then process again for another 15 seconds. Do not overmix.
3) Remove the almond flour and icing sugar from the food processor and sift twice, discarding any large pieces left at the end of sifting (see video demonstration for this). Set aside.
4) Add your egg whites to a stand mixer with the whisk attachment on. Whisk on a medium-high speed for 30 seconds until light and frothy.
5) Begin to slowly add in the granulated sugar. Once all the sugar is added in, keep mixing until soft peaks form (about 2 minutes).
6) Once at the soft peak stage, add in vanilla and gel colour. Mix again on medium-high speed until stiff peaks form (about 3-5 minutes).
7) Add in half of the almond flour and icing sugar mixture to the meringue, and gently fold in until almost combined.
8) Add in remaining almond flour and icing sugar mixture and fold in until batter is flowing. You know your batter is ready when you can make a figure 8 with it, without it breaking. Once a figure 8 can be made, stop mixing (see video demonstration for this as it is easy to get wrong!).
9) Line two baking trays with parchment paper.
10) Transfer the batter into a large piping bag with a large round tip nozzle on it (about 1/2 inch wide), and begin piping macaron shells onto the baking trays. The macaron shells should be about 1.5 to 2 inches wide. Remember to leave a space in between each macaron as they will spread a little.
11) Once all the shells are piped, drop the baking trays a few times on the counter you're working on to bring some of the large air bubbles to the top. Then use a clean toothpick/pin or anything with a small sharp tip to pop any of the large air bubbles that have rise to the top.
12) Now let the macarons sit for anywhere between 30 minutes to 2 hours (depending on the weather climate). You know they're ready when a film has developed on the tops of the macaron shells, so when you touch the top, the batter should not stick to your fingers. The macarons will also be more matte looking. In most cases this generally takes about an hour. 15 minutes into the macarons drying, turn on your oven to 140°C (284°F) on fan bake.
13) Once your macarons are ready, place one tray at a time in the middle of the oven, and place another empty tray on the top rack of the oven (this will prevent the tops of the macarons from browning). Bake the first tray for 16 minutes, remove, and then bake the next tray for 16 minutes. You know your macarons are ready when they easily come off the tray after cooling for 5 minutes. Allow to cool on a wire rack.
14) Once the macarons have cooled, put your chosen filling (in this case I used American buttercream) into a piping bag with a large round tip nozzle on it, and pipe dollops of filling onto the macaron shells so that they're 3/4 of the way covered. Then place another shell on top of the filling and press down until the filling is at the edge of the macarons. Continue to do this until all your macarons are done.
15) Macarons are best served the day after they're made, so place in an airtight container and allow the texture and flavour to develop overnight before eating them the next day :)
If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)