French Macaron Recipe

French Macaron Recipe

At Mademoiselle Macaron we believe everyone deserves that moment of luxury and what better way to celebrate the arrival of a little one, than with macarons at your baby shower.

Follow our recipe below to make the perfect macarons.

 Makes approx 40 Macarons 

Step 1: Measure out all the ingredients 

110g ground almonds

50g caster sugar

225g icing sugar

125g egg whites (approx. 4 eggs) at room temperature

For the filling: Buttercream, Chocolate Ganache, Lemon curd etc.

Optional: Food colouring if you want your macarons to be a specific colour.

  

IMPORTANT: Weigh out all the ingredients, in particular the egg whites. This is a crucial element of getting the perfect macarons, so make sure you pay attention to the scales.

broken eggs on marble macarons

Step 2: Whip the egg whites 

In our Macaron Classes, we always tell everyone that you need to whip the egg whites to within an inch of their life, to get as much air into the mixture as possible.
You can use a normal electric hand whisk or a stand mixer to do this.
It is important that the egg whites are solid, so that when you start introducing the icing sugar and almonds, the meringue doesn't quickly become liquid and the air is removed from the mixture.

Step 3: Add the dry ingredients

After your eggs whites have become solid from whisking, add your almonds and icing sugar gradually in two batches without folding. Mix gently until you can't see any icing sugar hiding at the bottom of the bowl and the dry ingredients are completely absorbed by the meringue.
IMPORTANT: Be careful when doing this as you don't want to remove all of the air, as you will be left with a runny mixture that won't stay in a circle shape once you have piped it. 

Step 4: Pipe the macarons

Pipe the mixture onto a flat silicone tray that has circles cut out or you can create you own with baking parchment. We do not recommend the trays that have cut outs for macarons shells, as they don't tend to give a flat bottom to your macaron and will be more of a concave shape. 

After piping, leave the mixture alone and do not put it into the oven until the macarons have developed a 'skin' on them. You will know when this has occurred, as when you touch the macaron no mixture will come off on your finger.

Step 5: Cook the Macarons

Once the macarons have developed a skin, put them in an an electric fan assisted oven between 155-160 degrees for 6 minutes. After this time, rotate the tray and place them on a different level. This will ensure a more even bake, as the top tray can be too hot or too cold. 

Once rotated, cook the macarons for another 6 minutes. In total the macarons are baked for 12 minutes. 

mademoiselle macaron making shells 

Step 6: Cool and fill the macarons 

Once your macarons have been taken out of the oven and have cooled down, you can pair them up and fill them with anything from flavoured buttercream to chocolate ganache. 

Step 7: Leave to rest

Once assembled, place the macarons in the fridge or freezer so that the filling can settle into the shell. This helps to give the macarons a more mallow like consistency rather than a hard biscuit. As much as it is hard to resist, store the macarons in the fridge for 24 hours before eating.

The macarons should remain fresh for up to 7 days if kept refrigerated. They are best served at room temperature.

If you want to learn more tips on how to make these french fancies, why not come along to one of our Macaron making class. In our three hour class at Macaron Kitchen HQ, you will learn how to make five different flavours and walk away with enough macarons for you and your friends.

You can also buy our award winning macarons in a variety of different flavours - take a look at our baby shower tower and  gift boxes.  All of our macarons are piped by hand and we ship nationwide.