Pastry chef fills macarons

  1. Introduction

  2. History of Macarons

  3. Ingredients and Tools Required for Baking Macarons at Home

  4. Preparation Steps and Detailed Baking Instructions for a Portion of Macarons

  5. Final Cooking Touches

  6. Tips and Tricks for Ideal Macaron Baking

  7. Macaron Recipe Variations

  8. Most Common Problems During Macaron Baking and How to Solve Them

  9. Closing Thoughts


Macarons are delicate and delicious French desserts that have taken the world by storm. These small, colourful treats are made with egg whites, almond flour, and sugar, and are filled with various flavorful fillings. They are perfect for any occasion, from tea parties to weddings, and can be customized to suit any taste. However, baking macarons can be a daunting task for beginners, and many people are intimidated by the process. In this blog post, we will guide you through the process of making macarons step by step, so you can create these sweet treats at home with confidence.

History of Macarons

The history of macarons is a fascinating one that dates back to the 16th century. The French term "macaron" is derived from the Italian word "maccherone," which means "fine dough." The first recorded macaron recipe was created by the chef of Catherine de Medici in the 16th century. It wasn't until the 20th century, however, that the macaron as we know it today became popular.

In the 1930s, the famous French pastry chef Pierre Desfontaines, who was the grandson of the founder of the famous Ladurée pastry shop in Paris, invented the double-decker macaron, which is now the standard form of the dessert. Macarons quickly became a symbol of luxury and refinement in France and have since spread to become a worldwide phenomenon.

Ingredients and Tools Required for Baking Macarons at Home

Before we dive into the recipe, let's talk about the essential ingredients and tools needed for making macarons. Here's a list of the necessary ingredients:

  • Almond flour: The primary ingredient in macarons, almond flour is a finely ground powder made from blanched almonds. Its texture is critical to achieving smooth and delicate macaron shells.

  • Powdered sugar: Powdered sugar, also known as confectioner's sugar, is used to sweeten the macaron shells and create a smooth texture.

  • Large egg whites, at room temperature: The egg whites provide the structure for the macaron shells, and they are whipped to a stiff peak to create the characteristic lightness of the shells.

  • Granulated sugar: Granulated sugar is used to sweeten the egg whites and stabilize the structure of the shells.

  • Flavouring extracts (Optional): Adding a few drops of flavouring extract to your macaron batter can give your macarons a unique and delicious flavour.

  • Gel Food Coloring (Optional): You can add a small amount of gel food colouring to the batter to create vibrant, colourful macarons.Cream of Tartar (Optional): Cream of tartar is used to stabilize the egg whites and prevent over-whipping.

Now let's talk about the essential tools required for making macarons:

  • Sifter: You will need to sift the almond flour and powdered sugar together to remove any lumps and ensure a smooth texture.

  • Mixer (stand or hand-held): A stand mixer or handheld electric mixer is necessary to whip the egg whites to stiff peaks.

  • Spatula: A spatula is a necessary tool for making macarons because it allows you to properly mix the ingredients together without over-mixing the batter. Over-mixing can cause the batter to become too runny and not hold its shape when piped onto the baking sheet. A spatula also helps you to scrape the sides of the bowl and ensure that all ingredients are incorporated evenly. Overall, a good quality spatula is a crucial tool for macaron baking success.

  • Piping bag and Piping tip (round or star): A piping bag and round tip are used to pipe the macaron batter onto the baking sheet in uniform circles.

  • Baking paper or Silicone mat: These non-stick liners prevent the macarons from sticking to the baking sheet while baking.

  • Mixing bowls: You will need two mixing bowls, one for the almond flour mixture and one for the egg whites.

  • Oven thermometer: An oven thermometer is needed to ensure the accuracy of the oven temperature. It is common for oven temperature to be different from the temperature setting on the oven, which can affect the baking time and result in unevenly cooked macarons. By using an oven thermometer, you can adjust the temperature accordingly to achieve the perfect temperature for baking macarons.

Each ingredient is essential to prepare a macaron. Almond flour provides the structure and delicate texture of the shells, while powdered sugar sweetens and smooths them out. Egg whites create the lightness of the shells and provide structure, and granulated sugar sweetens the egg whites and stabilizes the structure. Gel food colouring is optional, but it adds a fun touch of colour to the shells. Cream of tartar is optional but helps stabilize the egg whites and prevent over-whipping. All of these ingredients work together to create the perfect macaron shell.

You can find a lot of these ingredients at our online store, you can find a wide range of high-quality ingredients and tools specifically designed for backers.

Macaron shells on a baking parchment

Preparation Steps and Detailed Baking Instructions for a Portion of Macarons

Once you have all your ingredients and tools, it's time to start baking! There are many different macaron recipes out there, but we recommend starting with a basic recipe and then experimenting with different flavours and fillings. Some popular macaron flavours include chocolate, raspberry, and lavender.

  • (100g) 1 cup powdered sugar

  • (75g) ¾ cup almond flour

  • 2 large egg whites, at room temperature

  • (25g) ¼ cup granulated sugar

  • Food colouring (optional)

  • Flavouring extracts (optional)

Step-by-Step Instructions:

Step 1: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2: Sift ¾ cup (90 g) of almond flour and 1 cup (120 g) of powdered sugar together into a mixing bowl. Set aside.

Step 3: In a separate mixing bowl, beat 2 large egg whites (at room temperature) with an electric mixer on medium speed until foamy. Add ¼ cup (25 g) of granulated sugar and continue to beat on high speed until stiff peaks form.

Step 4: Fold the almond flour mixture into the beaten egg whites in three additions, using a spatula. Fold gently but thoroughly, making sure to scrape the sides of the bowl and incorporate all of the ingredients. Be careful not to overmix, as this can cause the batter to become too runny.

Step 5: If desired, add a few drops of flavouring extract to the batter and mix gently.

Step 6: Transfer the batter to a piping bag fitted with a round or star tip. Pipe the batter onto the prepared baking sheet in uniform circles, spacing them about 1 inch (2.5 cm) apart.

Step 7: Tap the baking sheet on a flat surface a few times to release any air bubbles in the batter.

Step 8: Let the macarons rest at room temperature for about 30 minutes or until a skin forms on the surface. This helps to create the characteristic feet of the macaron shell.

Step 9: Bake the macarons in the preheated oven for about 15 minutes, or until the shells are set and just starting to brown.

Step 10: Remove the baking sheet from the oven and let the macarons cool completely on the baking sheet.

Step 11: Once cooled, carefully remove the macarons from the baking sheet and fill them with your desired filling. Enjoy!

It's important to note that accurate measuring of ingredients is crucial for the success of macaron baking. Using a kitchen scale to weigh your ingredients is highly recommended to ensure that the proportions are correct.

Pastry chef makes macarons

Final Cooking Touches

Once the macarons are baked, remove them from the oven and let them cool down completely. If you try to remove them from the baking sheet while they are still hot, they might break or stick to the sheet.

While waiting for the macarons to cool, you can prepare your filling. Some popular filling options are buttercream, ganache, or jam. To fill the macarons, pipe a small amount of filling onto one macaron shell and then sandwich it with another shell. Gently press the two shells together until the filling spreads to the edges.

Tips and Tricks for Ideal Macaron Baking

  • Measure your ingredients carefully. Macarons require precise measurements and ratios.

  • Use room-temperature eggs. Cold eggs will not whip up properly.

  • Let your macarons rest before baking. This helps to form a crust on the surface of the macarons, which helps them to rise evenly.

  • Use a kitchen scale for accurate measurements.

  • Tap the baking sheet on the counter a few times to release any air bubbles.

  • Use parchment paper or a silicone mat for easy removal.

  • Experiment with different flavourings and fillings to create your own unique macaron creations.

Macaron Recipe Variations

Once you have mastered the basic macaron recipe, you can experiment with different flavours and fillings. Here are a few ideas to get you started:

  • Chocolate: Add 2 tablespoons of cocoa powder to the almond flour mixture.

  • Vanilla: Add 1 tablespoon of vanilla extract to the egg-white mixture.

  • Coffee: Add 1 tablespoon of instant coffee granules to the almond flour mixture.

  • Lemon: Add 1 tablespoon of lemon zest to the almond flour mixture and fill with lemon curd.

Most Common Problems During Macaron Baking and How to Solve Them

  • Hollow shells: This can be caused by overmixing the batter or using too low of an oven temperature. Try reducing the mixing time and increasing the oven temperature.

  • Cracked shells: This can be caused by undermixing the batter or overbaking the macarons. Try increasing the mixing time and reducing the baking time.

  • Sticking to the sheet: This can be caused by using a baking sheet that is not lined with parchment paper or a silicone mat. Always use one of these two options.

  • Uneven feet: This can be caused by unevenly sized macaron shells or baking in a hot spot in the oven. Try measuring your shells carefully and rotating the baking sheet halfway through baking.

Closing Thoughts

Baking macarons can be a bit tricky, but with some practice and patience, you can master this French delicacy. Remember to measure your ingredients carefully, let your macarons rest, and experiment with different flavours and fillings. And don't forget, you can purchase all of the ingredients and tools you need for baking macarons at our online store

So, what are you waiting for? Grab your apron and get baking!