Macarons are not just desserts—they’re tiny colorful treasures that test our patience, skill, and creativity. Crispy on the outside and soft on the inside, with smooth shells and perfectly formed skirts, macarons look delicate, but with the right approach, we can make them at home.

Today, we’ll guide you through a detailed, step-by-step recipe, including ingredients, measurements, and practical tips, to help us bake perfect macarons together.

Ingredients Needed

For the Macaron Shells (makes about 20–24 macarons):

- 100g almond flour

- 100g powdered sugar

- 70g egg whites (aged in fridge for at least 1 week)

- 30g granulated sugar

- A pinch of salt

- Food coloring (optional)

For the Chocolate Ganache Filling:

- 100g dark chocolate, chopped

- 50ml heavy cream

- 10g unsalted butter, softened

These ingredients are simple, but proper handling is key to achieving crispy shells, soft interiors, and elegant skirts.

Step 1: Prepare the Ingredients

1. Age the egg whites: Separate and refrigerate for at least a week. Bring to room temperature before use.

2. Mix dry ingredients: Blend almond flour and powdered sugar in a food processor for 15 seconds, then sift to remove lumps.

3. Prepare food coloring if desired for a colorful shell.

A well-prepared ingredient base ensures smoother batter and more consistent results.

Step 2: Make the Meringue

1. Whip egg whites with a pinch of salt until foamy.

2. Gradually add granulated sugar, whipping until stiff peaks form—glossy and firm, but not dry.

3. Add food coloring gently, folding until evenly combined.

The meringue is the foundation of the macarons, so perfect peaks and a stable structure are essential.

Step 3: Fold the Batter (Macaronage)

1. Gently fold the almond-sugar mixture into the meringue using a spatula.

2. Use a folding and pressing motion to remove excess air without deflating the batter too much.

3. The batter should flow like lava, slowly dripping from the spatula—this ensures smooth, even shells.

Step 4: Pipe the Macarons

1. Transfer the batter to a piping bag fitted with a 12mm round tip.

2. Pipe circles about 3cm in diameter on a baking mat, leaving space between each.

3. Tap the tray lightly to release air bubbles and flatten the batter slightly.

4. Let macarons rest at room temperature for 30–60 minutes until a thin skin forms.

Proper piping and resting help the macarons form smooth tops and perfect skirts.

Step 5: Bake the Macarons

1. Preheat oven to 135°C (275°F).

2. Bake for 15–20 minutes, rotating the tray halfway for even baking.

3. Let macarons cool completely in the oven for at least 30 minutes before removing.

Slow and steady baking prevents cracking and hollow interiors.

Step 6: Prepare the Filling

1. Heat cream until it just simmers.

2. Pour over chopped dark chocolate and let sit for 1–2 minutes.

3. Stir until smooth, then add butter. Mix well and let ganache cool slightly to thicken.

We can experiment with other fillings like fruit jams or buttercream to match different flavors.

Step 7: Assemble the Macarons

1. Pair shells of similar size.

2. Pipe filling onto one shell and gently press the second shell on top.

3. Ensure the edges align perfectly without overfilling.

4. Store in an airtight container in the fridge for 24 hours to allow flavors to meld.

This resting period enhances flavor and texture, making the macarons more refined.

Tips for Success

- Keep oven temperature low and steady.

- Fold batter until it flows properly—too much or too little will affect texture.

- Dry conditions improve skin formation; high humidity may cause issues.

- Let shells cool completely before handling or filling.

Following these tips ensures more consistent results and beautiful macarons.

Sweet Ending

Lykkers, baking perfect macarons is a rewarding challenge. From aging egg whites to assembling the final treats, every step matters. By carefully following this recipe, we can create macarons that look stunning, taste amazing, and impress anyone. Let’s enjoy the process together and bring a touch of French sweetness into our kitchens!

Macaron Masterclass - How to Make Perfect Macarons | Cupcake Jemma

Video by CupcakeJemma