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How to make macarons

Updated on September 26, 2012

How to make macarons

Because I like to bake unusual sweets I easily spotted this pastry. At first I did not know what it is. It just attracted me the different colors...but when I taste the macron I was determined I will make macrons. But how to make macarons? Is it difficult? All that remains to be discovered.

This page will be dedicated to macarons. First a little about origin of macarons and then my experience with how to make macrons.

Macarons
Macarons

What are macarons?

When I searching for a recipe for macarons I encountered on two explanation who invented macarons. According to first source Catherine de Medici ordered to her pastry chef to make a special confection for marriage with Henrikom II. Second version says that macarons were created in an Italian convent.

Regardless who invented this treat, the first shape of macarons was different than nowadays however the ingredients are the same - almonds, sugar and egg whites. Typically you recognize macarons by round shape, bright colors and unique flavors. The name macaron (presumably) came from word "ammaccare ", which means crush or chairs. Word macaron was first used in 1611, but first receipt for macarons, as we know it today, was published in 1830 by Pierre Desfontaines.

Today macarons must be round, consist of two "shells" and filling in between the shells. For filling you can use jam or butter cream variation of flavors. As far as concerns the filling  you can be creative as much as possible. The main stream should be to create daring flavors of filling, which is colorful as well.

Quality ingredients are essential

Making macarons can be challenging also for those who are more experience in baking. However everything starts with quality ingredients. First you should have quality almonds and good grounded. Secondly powdered sugar should contain at least 2,5 percent starch. As regards egg whites they should have room temperature and humidity should be just perfect. Before filling "shells" place them in refrigerator for one day. These are few tips I found on different places. And as you can see the secret how to make good macarons is in the details. The more practice you have with making macarons the better they will be.

How to make macarons
How to make macarons

Basic recipe for macarons

Well I do not know if this is basic, but you have to start with some recipe...and then you can work on improvement. Because I love the chocolate the filling will be chocolate cream.

Recipe for macaron batter (around 25 macarons)

3 egg whites

30g sugar (granulated)

125g ground almonds

210g powdered sugar

powder food color

Before you start making batter prepare tray, baking paper, food processor, bowls, pastry bag, round tip, hand mixer, strainer, spoon and spatula.

Preheat the oven to 150C. Prepare tray with baking paper.

One or two days before we are going to bake macarons separate egg whites from yolks and placed them in closet container and left in the refrigerator. Few hours before baking remove them out of the refrigerator to get the room temperature.

Grind together almonds and powdered sugar in a food processor until you get a fine almond meal. You can sift almond meal in order to get rid of lumps.

Beat the egg whites with hand mixer in a large bowl. When egg whites start to foaming add granulated sugar. Whipping until the mixture is dense and stiff.

If you would like to color than add food coloring and with spatula gently stir until the mixture is colored. Then carefully add one thirty of almond meal, gently fold and then add the rest and gently fold again. If you do not see streaks of egg whites then stop folding.

Then fill the pastry bag with the batter and pipe the batter on the baking paper.

Let them stay on the tray for 20 to 30 minutes. At that time it will form a dry skin.

Bake for 15 minutes. After they are baked, let cool them completely before removing from baking paper

Chocolate cream

100g dark chocolate

50ml heavy cream

100g butter

First heat the cream almost to boil. Then remove the saucepan from heat and add (chopped) pieces chocolate. Stir it until is smooth. Meanwhile mix butter foam and stir in chocolate cream. Let cool completely before using it Then spread the cream on each shell (inside) and press two shells together like sandwich.

Let macrons one day in refrigerator so the flavors meld.

My first attempt

Click thumbnail to view full-size

Guestbook Comments

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    • Amy617 profile image

      Amy617 4 years ago

      Thank you for the recipe! Great lens!

    • Stacy Birch profile image

      Stacy Birch 4 years ago

      Cool and very pretty looking.

    • Jo-Jackson profile image

      Jo-Jackson 4 years ago

      Anything with almonds is is yummy!

    • missmary1960 profile image

      missmary1960 4 years ago

      These are so colorful! Love it

    • kiratalley profile image

      kiratalley 4 years ago

      Macarons are so delicious, yummy!

    • Rangoon House profile image

      AJ 4 years ago from Australia

      These seem to be the current rage. You have convinced me to try!

    • profile image

      RinchenChodron 4 years ago

      They look yummy.

    • GrimRascal profile image

      GrimRascal 4 years ago from Overlord's Castle

      looks delish *yum

    • profile image

      anonymous 4 years ago

      After watching Masterchef Australia, I thought these macarons are really tough to master, however; the recipe looks quite simple.

    • profile image

      sailor_man 4 years ago

      nice tips

    • profile image

      MarcellaCarlton 4 years ago

      I kept waiting for the coconut, then it hit me. These are different. They do sound delicious. Nice try.

    • Teapixie LM profile image

      Tea Pixie 4 years ago

      This is a great recipe! And so easy to make. :) Did you know there is a difference between a macaron and a macaroon? I didn't, but I had to look it up while reading your piece. here's the link, in case you want to put a little piece about it: http://theresnoplacelikeoz.com/foodlove/macaron-vs...

    • casquid profile image

      casquid 4 years ago

      Wonderful! Yummy lens and a great start on your Squidoo journey. Keep writing.

      Thank you for visiting and liking my lens.

    • pearls2cents lm profile image

      pearls2cents lm 4 years ago

      Macaroons are delicious!

    • Camden1 profile image

      Camden1 5 years ago

      I've never made (or eaten) macarons, but I've always thought they looked delightful.

    • profile image

      anonymous 5 years ago

      Uau! What a wonderful macarons ... I always weanted to make those but I never had enough courage. I guess it is time to try:).

    • decvamlada profile image

      decvamlada 5 years ago

      ..great lens, very creative...nice work...

    • ninakreativa profile image

      ninakreativa 5 years ago

      These macarons are easy to make, yet very delicous. Nice lens.

    • profile image

      spelaspela 5 years ago

      it looks delicious. yuammy:)I better not see my son (two years old)

    • LittleLindaPinda profile image

      Little Linda Pinda 5 years ago from Florida

      I never saw such colorful macaroons before. Thanks for sharing with us.

    • KateHonebrink profile image

      KateHonebrink 5 years ago

      Why do I read these yummy dessert articles when I'm hungry?! These look delish! Great lens!

    • vetochemicals profile image

      Cindy 5 years ago from Pittsburgh Pa

      Yummy!! now I want one:)

    • OrganicMom247 profile image

      OrganicMom247 5 years ago

      I love sweets. I will try this. Thanks for sharing.

    • ajgodinho profile image

      Anthony Godinho 5 years ago from Ontario, Canada

      These are some colourful treats. I've never heard of macarons before, though I've had macaroons.

    • Pam Irie profile image

      Pam Irie 5 years ago from Land of Aloha

      The macarons kinda resemble "americanas" which my mother in law used to bake. :)