Sunday, 31 July 2011

Food Trends #2: Macaroons (Le Macaron)

This is my second post on a series of food trends; first I posted on cake pops, and today I am writing about macaroons.

What is a macaroon: A macaroon (or macaron in french) is a sweet confectionery made with egg whites, icing sugar, granulated sugar, and ground almonds. They are also often filled with buttercream, ganache or jam filling and are brightly coloured!


In recent years they have become much more popular, particularly in the United States and Japan! There are now specialist macaroon stores popping up in all of the major cities, as well as in traditional french patiseries.

Essential tools: You will probably have most of the kit you need to make these - a baking sheet, greaseproof paper, and a piping bag are all you need!

Method: You will need to make the macaroons in two parts. First the macaroon cookie, and then the filling to go inside. This is a basic recipe with a chocolate centre.

Ingredients for the basic macaroon recipe:

225g icing sugar
125g ground almonds
30g granulated sugar
Pinch of salt

Ingredients for the ganache centre:

230g chocolate (milk or dark whatever you prefer)
250g double cream
60g unsalted butter

Weigh out all of your ingredients and keep them all seperate and organised right from the start! This will make your life a lot easier!

First of all sieve the ground almonds and icing sugar into a bowl. They need to be really fine so sieve multiple times.







Next make the filling.

Bring the cream to the boil. Take off the heat and stir the chocolate in until it is melted. Then add the butter a little at a time.

Allow to chill (doing this is the fridge is a good idea but keep stirring it.)

When it is at a "squeezable" consistency pop it in the icing bag.

Find two macaroons of the same size pip the ganache on to one and sandwhich the two together.

You now have one completed macaroon!!!!! Repeat and you'll have 30!!!!!!!!

Tips and Tricks: lists a variety of different tips and tricks incuding:

sift your ingredients multiple times, use old egg whites, prop the oven door open with a wooden spoon for more even baking, let the macaroons rest for a day before eating!

I hope you've enjoyed this second post in the series! Come back soon for WHOOPIE PIES!


  1. I am 2 for 3 in making macaroons. But my single failure scares me off, it was such a spectacular bust. Love your details. may give it a try again soon.








  2. Ooo yours look nice!

    My attempt was a while ago now, they tasted amazing but looked so funny:

    Must try these again one day

  3. WOW you made macaroons perfectly on your first go! I am very impressed! I haven't attempted to make them yet as they scare me

  4. I have to admit I was so scared they'd go wrong (and had an "upcoming post" about them displayed on my page for so long I was extra careful when making them.

    I even made my boyfriend sit with me in front of the oven the whole time they were cooking in case something went wrong!!!!

    (And it did! They may look perfect, but they were all left on their own islands of greaseproof paper. Despite having the oven super low, the asda greaseproof paper randomly went up in flames half way through cooking lol)

    I believe with a little bit of patience anyone can do these so do give them a try!!! You will get better the more you pip out! Also cooking htem in batches allows for a small amount of trial and error!

    I look forward to seeing you post on them kerry ;)

  5. well done! Macarons are notorious to make, so congrats for doing them on your first go!



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