• Home
• Recipes
• Macarons

Macarons

• Good Food team

Save recipe

Makes 35

More effort

Prep: 35 mins

Cook: 14 mins

A star rating of 3.9 out of 5.91 ratingsRate

loading...

Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons

Gluten-free

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

English madeleines

A star rating of 5 out of 5.2 ratings

Fudgy fig roll

A star rating of 3.7 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

• 170g icing sugar

• 160g ground almonds

• 120ml egg whites

  from about 4 medium eggs, separated into 2 equal batches

• 160g granulated sugar

• ½ tsp red food colouring

  (see tip)

For the filling

• 120g double cream

• 110g dark chocolate

  finely chopped

• 25g unsalted butter

  room temperature

• 75g raspberry jam

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per macaron

• kcal110

• fat6g

• saturates2g

• carbs14g

• sugars14g

• fibre0g

• protein2g

• salt0.02g

  low

Ad

Method

• step 1

  Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined.

  

• step 2

  Sieve this mixture into a large bowl, discarding any particles that stay in the sieve.

  

• step 3

  Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.

  

• step 4

  Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready.

  

• step 5

  Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk.

  

• step 6

  Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm.

  

• step 7

  Add the colouring and whisk to combine.

  

• step 8

  Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.

  

• step 9

  Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment.

  

• step 10

  Transfer the batter to a piping bag fitted with a large round nozzle.

  

• step 11

  Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.

  

• step 12

  Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.

  

• step 13

  To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl.

• step 14

  Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine.

• step 15

  Add the butter and stir until smooth, then leave to set until thickened.

• step 16

  Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons.

• step 17

  Fill the centre with jam and sandwich with another macaron shell. Once finished, the macarons will improve with an overnight rest in the fridge.

RECIPE TIPS

TIP

For best results, use powdered food colouring. Water-based colours and oil-based gels will thin the mixture.

BLUEBERRY & CREAM MACARONS

Use 1 tsp violet food colouring instead of red to make the macarons. For the filling, whip 100ml double cream to stiff peaks and spoon or pipe onto half the macaron shells, top with a couple of blueberries and sandwich with a second macaron shell.

MINT CHOCOLATE MACARONS

Use 1 tsp green colouring instead of red to make the macarons. For the filling, make a double amount and add 1 tsp peppermint extract when adding the cream. Pipe or spoon onto half the macaron shells and sandwich with another shell.

Recipe from Good Food magazine, June 2011

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.91 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...