Macaron 101

Macaron 101



French vs Italian macarons – here are two recipes to help you perfect the two different types of macaron shells.

I’d recommend starting out with the French Macaron as it’s more simple, then advance to the Italian Macaron once you’ve nailed the technique!

French Macaron

I’d recommend this for beginners as it’s quicker and easier. The only watch out is it’s not quite as stable as the italian meringue, so be careful not to knock too much air out when folding. Flavour wise, French Macarons are less sweet and more almond forward. But they’re equally delicious!

Italian Macaron

These are slightly more difficult to make because of the sugar syrup, but as it’s a more stable meringue you have more time to fold the batter and less risk of it going wrong. You get a much shinier finish to the shell, and the foot is more even.

Give them both a go and finish them with your favourite flavour filling!

Ready to level this up into a full macaron? Check out my Chocolate Macaron recipe.


 


 

Ingredients


For the French Macaron
 180 g Ground Almonds
 130 g Icing/Powdered Sugar
 110 g Egg Whites (Aged*)*to age the egg whites simply crack the eggs and weigh the whites. Then leave them covered at room temperature overnight.
 Pinch of Cream of Tartar
 110 g Sugar
 Gel Colour
For the Italian Macaron
 180 g Ground Almonds
 150 g Icing/Powdered Sugar
 110 g Egg Whites (Aged*)*to age the egg whites simply crack the eggs and weigh the whites. Then leave them covered at room temperature overnight.
 Pinch of Cream of Tartar
 150 g Sugar
 35 g Water
 Gel Colour
Shop the equipment

Method


French Macaron
1

Blend the ground almonds briefly then sieve them to weigh 130g.

2

Add them to a bowl then sieve in the icing sugar and whisk them together.

3

In a stand mixer, whisk the egg whites and cream of tartar on a low speed until lots of small frothy bubbles form.

4

Slowly add the sugar - increasing the speed to medium. Once you’ve added it all, whisk for another 2-3 minutes until stiff peaks. Whisk in the gel colour.

5

Tip half the almond mixture onto the meringue and gently fold it to combine. Add the remaining half then gently fold until it reaches a ribbon texture.

6

Pipe the mixture into discs onto a silicon mat.

7

Leave the shells to rest for 20-30 minutes until dry to the touch.

8

Bake at 155C for 14-16 minutes or until they have a very slight wobble when you touch them.

9

Remove the shells from the oven, cool them to room temperature, then freeze them for 10 minutes (this makes it easier to pull them off the mat!).

Italian Macaron
10

Blend the ground almonds briefly then sieve them to weigh 150g.

11

Add them to a bowl then sieve in the icing sugar and whisk them together.

12

Add 55g egg whites and the gel colour to the mixture. Mix to form a sticky paste.

13

In a saucepan over a medium heat, heat the sugar and water to make a sugar syrup.

14

Meanwhile, in a stand mixer, whisk the remaining egg whites on a medium/low speed.

15

Once the sugar reaches 118C, slowly pour it over the whites. Then whisk for 7 minutes on high speed or until you have stiff peaks.

16

Fold the meringue in, in three parts until you have a ribbon texture.

17

Pipe the mixture into circles onto a silicon mat. Tap the tray to remove air bubbles and pop any with a toothpick.

18

Leave the shells to rest for 20-30 minutes - until dry to the touch.

19

Bake at 155C for 14-16 minutes or until they have a very slight wobble when you touch them.

20

Remove the shells from the oven, cool them to room temperature, then freeze them for 10 minutes.

Ingredients

For the French Macaron
 180 g Ground Almonds
 130 g Icing/Powdered Sugar
 110 g Egg Whites (Aged*)*to age the egg whites simply crack the eggs and weigh the whites. Then leave them covered at room temperature overnight.
 Pinch of Cream of Tartar
 110 g Sugar
 Gel Colour
For the Italian Macaron
 180 g Ground Almonds
 150 g Icing/Powdered Sugar
 110 g Egg Whites (Aged*)*to age the egg whites simply crack the eggs and weigh the whites. Then leave them covered at room temperature overnight.
 Pinch of Cream of Tartar
 150 g Sugar
 35 g Water
 Gel Colour
Shop the equipment

Directions

French Macaron
1

Blend the ground almonds briefly then sieve them to weigh 130g.

2

Add them to a bowl then sieve in the icing sugar and whisk them together.

3

In a stand mixer, whisk the egg whites and cream of tartar on a low speed until lots of small frothy bubbles form.

4

Slowly add the sugar - increasing the speed to medium. Once you’ve added it all, whisk for another 2-3 minutes until stiff peaks. Whisk in the gel colour.

5

Tip half the almond mixture onto the meringue and gently fold it to combine. Add the remaining half then gently fold until it reaches a ribbon texture.

6

Pipe the mixture into discs onto a silicon mat.

7

Leave the shells to rest for 20-30 minutes until dry to the touch.

8

Bake at 155C for 14-16 minutes or until they have a very slight wobble when you touch them.

9

Remove the shells from the oven, cool them to room temperature, then freeze them for 10 minutes (this makes it easier to pull them off the mat!).

Italian Macaron
10

Blend the ground almonds briefly then sieve them to weigh 150g.

11

Add them to a bowl then sieve in the icing sugar and whisk them together.

12

Add 55g egg whites and the gel colour to the mixture. Mix to form a sticky paste.

13

In a saucepan over a medium heat, heat the sugar and water to make a sugar syrup.

14

Meanwhile, in a stand mixer, whisk the remaining egg whites on a medium/low speed.

15

Once the sugar reaches 118C, slowly pour it over the whites. Then whisk for 7 minutes on high speed or until you have stiff peaks.

16

Fold the meringue in, in three parts until you have a ribbon texture.

17

Pipe the mixture into circles onto a silicon mat. Tap the tray to remove air bubbles and pop any with a toothpick.

18

Leave the shells to rest for 20-30 minutes - until dry to the touch.

19

Bake at 155C for 14-16 minutes or until they have a very slight wobble when you touch them.

20

Remove the shells from the oven, cool them to room temperature, then freeze them for 10 minutes.

Macaron 101