I am often asked why have my macarons failed?! Why are there no feet?! Why have the macaron shells cracked? And which recipe do you use for your macarons? So here it is… french macaron recipe and troubleshooting.
On a recent holiday I found a 200 year old cookbook on my mums bookshelf, it tells that King Henry VIII granted an estate in Leadenhall Street to a Mistress Cornewallies in reward for the fine puddings that she presented to him. Follow these easy steps to make macarons (pronounced macaroons) fit for a king. You will aquire such indulgence that is pleasing to the palate and if your lucky enough perhaps you too will be granted an estate.
The picture above shows the 200 year old macaron recipe, they called them almond puffs. Personally I prefer to make them using my electric mixer using the recipe below.
French Macaron Recipe Ingredients
4 large egg whites (or 5 small) 140g (4.94 ounces)
1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp]
1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp]
1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons]
2g (0.07 ounces) salt (tiny pinch)
gel food colouring (optional)
(*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.).
Macaron Recipe Directions
Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top – see the macaron troubleshooting post for examples.
Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).
PLEASE make sure you watch the macarons FAQ and troubleshooting video. This way you can learn from the mistakes and questions of those who have made them before you.
Filling your macaroons
100g (3.53 ounces) chocolate
Bring the cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.
more macaron recipes for you:
easy macaron recipe
Macaron trouble-shooting & FAQ
nut free macarons
orange choc macarons
macaron ice cream sandwich
fun with macarons
Salted Caramel Macarons