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.


13 thoughts on “French Meringue Macarons

  1. Sorry to have to say this…but your batter was undermixed…and this is why you have these lumps on your baked macarons. No offense but yours are not lovely at all….I know you will not publish my comment and that<s OK because I just wanted you to know so you can improve on them. THere are dozens and dozens of VERY GOOD blogs, recipes and tutorials on the net and I suggest you go over them before you bake another batch and post what you consider to be pretty macarons. I find this kind of message disruptive and misleading to those out there who are searching to make very very good macarons. Good luck

    • Well Craig, you underestimate me, I have printed your comments. I’ve been waiting for such a negative remark ever since I started this blog. I feel as though I’ve arrived in the Blogging world. I was so envious of other bloggers having negative comments, I was feeling a little left out.

      But I have a very thick skin and have not taken offence at the way you’ve written your constructive criticism. There is a right way and a wrong way you know.

      There are dozens and dozens of VERY GOOD blogs and tutorials on the net and I suggest you go for them before you write another comment. 🙂

      Joking aside and on a more serious note, I have taken on board what you’ve said and really appreciate you taking time out to read my blog and even more so for taking time out to leave a comment. I did troll the internet for recipes and tutorials, in fact it was an online tutorial that gave the reference …. “not take more than 50 strokes of your spatula before the mixture is combined to the consistency of a larva flow”.

      I doubt very much that you’ll read my reply, I hear that people who leave negative comments rarely do. I just wanted you to know so you can improve on them.
      But I like to turn a negative into a positive. I have to say the macarons were delicious and the proof of the pudding as they say is in the eating.

      Thanks for stopping by, all the best with your baking 🙂

  2. I for one think your macarons look gorgeous and will definitely be trying your well written and user friendly recipe sometime 🙂

    Glad I’ve found your blog, I never knew you had one!

  3. Who is this Craig and why does he give a damn if your butter is undermixed. It’s not like you support the final solution or think children should have their fingers cut off if they’re naughty.

    Your blog is very well written and very clear for people to understand – plus it looks good to the eye, which is more than can be said for a lot of those VERY, VERY GOOD blogs about cookery that Carig is most probably alluding to.

    Keep up the good work!

  4. Lynn, you are always such an inspiration to all
    who use the internet. More of this please.

    I agree that a non-positive comment can be great, but something actually constructive would have been nice. Personal experience, web addresses to relevant blogs or recipes that they feel would improve your results.

    Excellent blog. Macaroons are on my to do list, i’ll be back for this recipe


  5. I’ve been eating macarons my entire life, being a complete Francophile and when making them in either the French or Italian style, the only way I have ever been able to get the batter smooth is by sieving everything ruthlessly. Even so, a little texture doesn’t make a difference when eating them, only for the aesthetics and personally I’d rather they taste good than look immaculate, which having tasted Lynn’s baking before I am positive that they did. These look absolutely beautiful and worthy of Laduree. x

  6. An interesting trail of comments. I would add the following to your suggestions above. 1. Don’t just mix the icing sugar and ground almonds – food process them until you’ve got the fine powder. Then you will have less chance of the lumps Crag mentioned. 2. Also, slamming your tray will flatten and remove air bubbles and thus smooth macarons. By slamming I mean pick the tray up to about a quarter of a metre and then let it drop onto your work surface. 3. sprinkle some chopped nuts or almond flakes over the top to disguise the lumps.
    In my view these are temperamental little buggers and don’t need to look perfect to taste amazing and satisfying. xx

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