About this recipe:Macaron is the French word for macaroon, but they are nothing like the coconut macaroons that we know. They are made with ground almonds and a meringue mixture. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You can colour them with pastel shades and fill them will all kinds of fillings such as buttercream, ganache or jam.
4 extra large egg whites
210g icing sugar
165g ground almonds
1/8 teaspoon salt
50g caster sugar
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Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
Preheat oven to 140 C / Gas 2. Line baking trays with baking parchment.
Whisk icing sugar and ground almonds in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in caster sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
Gently fold ground almond mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 1cm (3/8-inch) nozzle.
Pipe 2.5cm discs of meringue onto the prepared baking trays, leaving 5cm of space between each macaron - they will spread a little. Lift the baking trays just slightly above the work surface and hit them lightly on the work surface several times to remove any air bubbles. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
Place the baking trays in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let them cool completely on the trays before peeling parchment off.
Spread half the macarons with any desired filling, top with remaining macaron to make sandwiches, and refrigerate at least 2 hours to overnight before serving for the best results.