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Macarons

A basic macaron recipe - don't forget practice makes perfect!

★★★★★ Rated 4.5 out of 5 stars. 2 Ratings
Rate this recipe
  • 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
  • 200g icing sugar (confectioners’ sugar)

  • 100g ground almonds

  • 125g egg whites (roughly 3 eggs)

  • salt (just a pinch)

  • 3 tbsp caster sugar

  • food colouring paste (choose whatever colour you fancy!)

  1. Tip the icing sugar and almonds into the bowl of a food processor and blend for 30 seconds until thoroughly combined - set aside

  2. Tip the egg whites into a spotlessly clean and dry mixing bowl

  3. Add the salt and, using an electric handheld whisk, beat until they will only just hold a stiff peak

  4. Continue to whisk at medium speed while adding the caster a teaspoonful at a time

  5. 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

  6. At this point you should add any food colouring paste you are using

  7. 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

  8. Using a large metal spoon, fold the ground sugar and almond mixture into the egg whites

  9. The mixture should be thoroughly incorporated and smooth – this can take up to 1 minute

  10. When it is ready, the mixture should drop from the spoon in a smooth molten mass

  11. Fill the piping bag with the mixture and pipe evenly sized rounds – about 5 cm/2 inches across – onto the prepared baking sheets

  12. Tap the bottom of the baking sheets sharply, once, on the work surface to expel any large air bubbles

  13. You can scatter edible decorations, liquid food colouring etc. onto the unbaked macaron shells at this stage

  14. 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

  15. Preheat the oven to 170'C/325'F/Gas mark 3

  16. 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

  17. Once baked, cooled and filled, cover the macarons and leave in the fridge or a cool place for 30 minutes before serving

  18. 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. You 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

★★★★★ Rated 4.5 out of 5 stars. 2 Ratings
Rate this recipe
  • Alice W(250)

    ★★★★★ Rated 5 out of 5 stars.

    Thanks for this simple recipe. Made me feel like a proper chef!

    Reviewed on 02/04/20

  • Guest

    ★★★★☆ Rated 4 out of 5 stars.

    Complicated but worth the effort for a special occasion

    Reviewed on 30/01/15

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