French Meringue Macarons

I’ve made these lovely little delicacies a few times now and I’ve come to realise that there are a few key things to remember when making Macaron’s.

1) Use Caster Sugar not Granulated Sugar

2) Weigh the Egg whites

3) Powdered Sugar means Icing Sugar.

4) Sieve the Icing Sugar and Ground Almonds together.

5) Leave the Macarons long enough to air dry before baking. This will help form the ‘Pied’ or Feet during baking.


Makes approx 54 small Macaron halves or 27 Full Macarons when sandwiched together with Buttercream.

150g  Egg Whites taken from approx 4 or 5 Medium Eggs.

75 g Caster Sugar

300g Icing Sugar (Powdered Sugar)

165g Ground Almonds


Combine the Ground Almonds and Icing Sugar together and sieve as much of this as you can. Persevere with this, although you will have a few ground Almond pieces left that just will not go through. No need to discard these, just add them to the, already sieved, ingredients.

Glossy Meringue with added Caster Sugar and Powdered Colouring.

In a very clean bowl, mix the Egg Whites together until peaks are formed, then add the caster sugar and whisk again until the sugar is desolved and the Meringue looks glossy. At this point add your favourite Powdered colouring.

Add the sieved Ground Almonds and Icing Sugar to the Meringue mixture. Slowly begin to combine the ingredients together. This should not take more than 50 strokes of your spatula before the mixture is combined to the consistency of a larva flow. DO NOT OVER MIX.

Fill a plain tipped piping bag with the Meringue mixture and pipe small  rounds onto baking parchment. Then tap under the tray to knock any trapped air in the mixture. Flatten any peaks with a damp finger.

Let the Macarons sit out for at least 30 mins, 1 hour or longer is better depending on how large you pipe the Macarons.  This process forms a slight crust on the top, which, at the time of baking, helps to create the ‘feet’ and avoids any cracked Macarons. A finger test will help to decide the firmness of the top before baking.

Preheat the oven to 300 deg Celcius/150deg Fah.  Electic Fan Oven. Bake the Macarons for 12 mins.

Remove from the oven. They will have a soft squidgy centre but will be firm on the outside. Leaving them to cool completely will make it much easier to remove from the baking parchment.

When completely cooled add your favourite Buttercream/ Cream Cheese filling and sandwich 2 Macarons together.

Dust with Icing sugar. Enjoy.


5 thoughts on “French Meringue Macarons

  1. Oh, what sweet little Macorons! They look delicious. Nice description of the consistency of the mix, being that of a larva flow. Looking forward to having a go at making these.

  2. Wow, these look yummy! I will need to try leaving them to air before baking as when I tried to make some previously they didn’t puff up nicely.

  3. Wow!….Now I tried Chocolate Macaroons last weekend, and they were hard work to get right…first batch was way too sloppy!
    The tips here are just FAB….I am going to try your recipe this week : )
    You are a gem not to be missed! – I can’t WAIT to come to tea with you!
    MSF xxx

  4. I have always wanted to make these, but I have an AGA which has an oven temperature of 180 and 120 only. I will try these in the 120 oven and bake for a little longer and let you know how they come out, in case anyone else has this problem. Thanks for the blog.

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