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Macarons
A basic macaron recipe - don't forget practice makes perfect!
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Recipe:
Recipe from Macarons: Chic & Delicious French Treats by Annie Rigg
- Serves 8+
- Gluten Free
Preparation
- Total time
- 1 Hr 40 Mins
- Preparation time
- 1 Hr 30 Mins
- Cooking time
- 10 Mins
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200g icing sugar (confectioners’ sugar)
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100g ground almonds
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125g egg whites (roughly 3 eggs)
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salt (just a pinch)
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3 tbsp caster sugar
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food colouring paste (choose whatever colour you fancy!)
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Tip the icing sugar and almonds into the bowl of a food processor and blend for 30 seconds until thoroughly combined - set aside
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Tip the egg whites into a spotlessly clean and dry mixing bowl
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Add the salt and, using an electric handheld whisk, beat until they will only just hold a stiff peak
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Continue to whisk at medium speed while adding the caster a teaspoonful at a time
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Mix well between each addition to ensure that the sugar is thoroughly incorporated before adding the next spoonful - the mixture should be thick, white and glossy
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At this point you should add any food colouring paste you are using
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Dip a cocktail stick into the paste and stir into the mixture, mixing thoroughly to ensure that the colour is evenly blended - scrape down the sides of the bowl with a rubber spatula
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Using a large metal spoon, fold the ground sugar and almond mixture into the egg whites
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The mixture should be thoroughly incorporated and smooth – this can take up to 1 minute
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When it is ready, the mixture should drop from the spoon in a smooth molten mass
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Fill the piping bag with the mixture and pipe evenly sized rounds – about 5 cm/2 inches across – onto the prepared baking sheets
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Tap the bottom of the baking sheets sharply, once, on the work surface to expel any large air bubbles
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You can scatter edible decorations, liquid food colouring etc. onto the unbaked macaron shells at this stage
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Leave the macarons for at least 15 minutes, and up to 1 hour, until they have “set” and formed a dry shell - they should not be sticky, tacky or wet when tested with your fingertip
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Preheat the oven to 170'C/325'F/Gas mark 3
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Bake the macarons on the middle shelf of the preheated oven, one sheet at a time, for 10 minutes - the tops should be crisp and the bottoms dry - leave to cool on the baking sheet for a minimum of 30 minutes and up to an hour
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Once baked, cooled and filled, cover the macarons and leave in the fridge or a cool place for 30 minutes before serving
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If your macarons aren’t perfect the first time, don’t give up – practice makes perfect!
You will need
Piping bag, fitted with a 1cm/1⁄2-inch nozzle/tip - We really like this set, which includes 27 different nozzles, two couplers, two reusable bags AND a cleaning brush. Yo u can get it at Amazon for £14.99.
2 solid baking sheets - We would highly recommend this handy, non-stick set of two. You can find it at Amazon for £9.99.
Non-stick baking parchment - This classic Bacofoil one is just perfect. You can get it at Amazon for £5.49.
Tips
Make sure all the ingredients are at room temperature before starting - this is really important
Reviews
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Alice W(250)
★★★★★Thanks for this simple recipe. Made me feel like a proper chef!
Reviewed on 02/04/20
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Guest
★★★★☆Complicated but worth the effort for a special occasion
Reviewed on 30/01/15
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