Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Making Macaroons at home

This is a blog post on making macaroons at home. Macaroons are a lovely French dessert that has its reputation for being quite tricky to make. However, once you get the hang of making macaroons (like most baking and cooking skill), it becomes quite easy.

I must admit that it took me a while to master making macaroons. It’s the skill/art of making it that makes so expensive to buy in shops. When you look at the ingredients it’s not expensive or hard to find/ source.

This blog post does contain some affiliate links and banners which means that I will make a small commission at NO COST to you should you decide to click thru and make a sale. For more information here is my disclosure policy.



Many recipes available in cookbooks don’t go into detail of making macaroons a success. Till I stumble upon this little just on making macaroons. I would highly recommend read this book as it goes into great detail on making macaroons. It’s written by a Japanese woman who is passionate in making macaroons. The book is I love macarons, by Hisako Ogita. This recipe has been adapted and changed from the book. I have published lots of other types snacks or party finger food. Here is a link to a chocolate brownie.

All the tiny and in-depth details. Those days the internet wasn’t such a great source of information as it was today as well.

Macaroons are also great for people with gluten intolerance eg coeliacs. As it doesn’t use any gluten to make it.

it is definitely not as easy as making muffins as all you need to throw in all the ingredients together, spoon into muffin tin and then you are done.

Recipe

to make 20 macaroons.

Time to bake 15-18 minutes, prepping time 45-60 minutes

3 large (90 grms) egg whites

5 tbsp (90grns) caster sugar

180 grms ground almond

200 grms icing (powdered) sugar

1/2 teaspoon vanilla essence

Food colouring



Essential equipment

Baking sieve (large)

Silicon spatula

Silicon Mat (here a link to buy a  silicon mat) or baking parchment (here is a link to buy baking parchment as it took me ages to look for one)

Pyrex mixing bowl

2 Baking trays

Electric mixer

Piping bag with round nozzle about 0.5 cm in diameter.

Filling

Buttercream recipe

125 grms unsalted butter

250 grms icing sugar

food colouring

To make macaroon

Prepare the baking trays either with a non stick silicon pad or baking parchment. Mark how big of a diameter you want the macaroon to be with a pencil on other side. Pre heat the oven fan assisted to 180 degrees Celsius.

sifted icing sugar and ground almond
sifted icing sugar and ground almond

Measure out all the ingredients. Then mix the ground almond together with the icing sugar and sieve them together. Side aside. This is to create lightness in the mixture.

meringue with food colouring
meringue with food colouring

In a clean bowl add the egg whites beat with an electric mixer. Gradually add caster sugar till it forms a nice shiny peak. When the meringue is ready it mixture will hold when the bowl is tipped at near upside down position.



Then with silicon spatula fold in half of the almond and icing sugar mixture. At this point also add the vanilla essence and food colouring.

Once it’s half mixed (meaning with almond icing powder & meringue still visible add the rest of the almond icing mixture in. Fold in till the mixture is well mixed but not over mix it. This is so as to retain as much air in the mixture as possible.

piping bag and nozzle
piping bag and nozzle

Piping macaroons

Put the macaroon mixture into a piping bag with a round hole nozzle.

Then pipe onto the silicon mat evenly. After that leave the macaroons out to dry. This is an very important process as it helps to create a pied that seen at bottom of macaroon. It also means that macaroon is baked nicely.

One technique that a lot of macaroon bakers do is too knock the base of the baking tray against the worktop. This knocks done sir into the macaroons. In a wet raining it will take 20 minutes. You will know the macaroon mixture is ready when it doesn’t stick to you fingers when touch. It also looks dried out rather than wet.

Also to get rid of piped tip that is sticking out using a water-wet fingertip even out the tip by pressing on it. This do as to even the mixture out.

Once it’s dried out the macaroons are to go into the oven.

By double baking the macaroons it will help to create an all-around air. In which encourages even baking on the macaroons.

Do keep on eye on them as they bake as they can get burn easily. It all depends on the type and make of oven used. Turn the heat down to 150 degrees and cover with foil if it’s baking too fast.

macaron baked and unbake
macaron baked and unbake bottom

The macaroons are ready after 18 minutes in the oven. It’s well cooked when there is a pied and the bottom is well cooked. Not a hole in the middle. Serve with buttercream or custard.

To make the buttercream just cream the softened butter together with icing sugar. Using a electric mixer it makes life so much easier.

Making macaroons

How make macaroons at home from scratch.
Prep Time30 mins
Cook Time20 mins
total resting time1 hr
Total Time1 hr 50 mins
Course: Dessert, party food, Snack
Cuisine: Modern European
Keyword: macaroon, party food
Servings: 20 macaroons
Calories: 150kcal
Cost: £5-8

Equipment

  • silicon baking mat or baking parchment
  • round icing cone
  • icing bag
  • sieve
  • silicon spatula
  • 2 liters mixing bowl
  • electric mixer
  • 2 flat rectangle baking trays

Ingredients

  • 3 egg whites (90 grams)
  • 5 tbsp caster sugar (90 grams)
  • 180 grams ground almond
  • 200 grams icing sugar
  • 1/2 tsp vanilla essence
  • a few drops food colouring

Filling butter cream icing

  • 125 grams unsalted butter
  • 250 grams icing sugar
  • a few drops of food colouring

Instructions

  • Prepare the baking trays either with a non stick silicon pad or baking parchment. Mark how big of a diameter you want the macaroon to be with a pencil on other side. Pre heat the oven fan assisted to 180 degrees Celsius.

    Measure out all the ingredients. Then mix the ground almond together with the icing sugar and sieve them together. Side aside. This is to create lightness in the mixture.



  • In a clean bowl add the egg whites beat with an electric mixer. Gradually add caster sugar till it forms a nice shiny peak. When the meringue is ready it mixture will hold when the bowl is tipped at near upside down position.

    Then with silicon spatula fold in half of the almond and icing sugar mixture. At this point also add the vanilla essence and food colouring.
    Once it’s half mixed (meaning with almond icing powder & meringue still visible add the rest of the almond icing mixture in. Fold in TIL the mixture is well mixed but not over mix it.


Piping macaroons

  • PIPING MACAROONS
    Then put the macaroon mixture into a piping bag with a round hole nozzle.
    Then pipe onto the silicon mat evenly. Then leave the macaroons out to dry. This is an very important process as it helps to create a pied that seen at bottom of macaroon. It also means that macaroon is baked nicely.
    One technique that a lot of macaroon bakers do is too knock the base of the baking tray against the worktop. This knocks done sir into the macaroons. In a wet raining it will take 20 minutes. You will know the macaroon mixture is ready when it doesn’t stick to you fingers when touch. It also looks dried out rather than wet.


  • Also to get rid of piped tip that is sticking out using a water-wet fingertip even out the tip by pressing on it. This do as to even the mixture out.
    Once it’s dried out the macaroons are to go into the oven.
    By double baking the macaroons it will help to create an all-around air. In which encourages even baking on the macaroons.
    Do keep on eye on them as they bake as they can get burn easily. It all depends on the type and make of oven used. Turn the heat down to 150 degrees and cover with foil if it’s baking too fast.


  • The macaroons are ready after 15- 18 minutes in the oven. It’s well cooked when there is a pied and the bottom is well cooked. Not a hole in the middle. Serve with buttercream or custard. Do take care not burn the macaroons. If it's going brown too fast turn the heat down.
    To make the buttercream just cream the softened butter together with icing sugar. Using a electric mixer it makes life so much easier.




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