Macarons

Ingredients

• 300 gground almonds
• 300 gicing sugar
• 220 g (2 × 110 g)egg whites, at room temperature
• 5 ggel food colouring
• 300 ggranulated sugar
• 75 gwater

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 140°C.

2. 2

   Sieve the almonds

   Blitz the ground almonds and icing sugar in a food processor, then sieve them into a mixing bowl.

3. 3

   Froth the whites

   Put the first 110 g of egg whites in a stand mixer and whisk on its lowest speed until lightly frothy.

4. 4

   Make the meringue

   Boil the granulated sugar and water until the syrup reaches 118°C. Once it reaches temperature, turn the mixer to full speed and slowly pour in the syrup. Add the gel colouring and whisk on full speed until the meringue is glossy and has cooled.

5. 5

   Mix the whites

   When the almond and sugar mixture has cooled slightly, add the remaining 110 g of egg whites.

6. 6

   Fold the mixtures

   Add the cooled, coloured meringue to the almond mixture and fold until combined.

7. 7

   Pipe the shells

   Pipe the mixture onto flat trays lined with parchment paper. Leave it for 20–30 minutes to form a skin.

8. 8

   Bake and cool

   Bake for 13 minutes. Remove the trays from the oven and slide the parchment, with the shells on it, onto a work surface. Leave the shells to cool before trying to remove them.

What are macarons?

Macarons are French-style almond meringue shells, typically paired in twos around a filling. This version uses a hot sugar syrup to make an Italian meringue, which is folded into ground almonds, icing sugar and additional egg whites.

The method produces shells rather than finished filled macarons, so choose and add a filling only after they have cooled completely.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1045 calories, 16g protein, 167g carbs, 38g fat.

The almonds contribute most of the fat and some of the protein, while the icing sugar and granulated sugar provide most of the carbohydrates. Egg whites add protein, and the recipe has no filling to account for. For a more balanced plate, serve a smaller portion alongside fresh fruit and a source of protein.

The almond and sugar base

Fine texture: blitzing and sieving the ground almonds with the icing sugar helps remove larger pieces, giving the piped shells a smoother surface.

Keep the proportions: the almond and icing sugar mixture provides the shells’ structure and sweetness, so measure both carefully.

The cooked meringue

Syrup temperature: bring the sugar and water to 118°C before pouring it slowly into the lightly frothy whites. A sugar thermometer makes it easier to check this point accurately.

Slow stream: pour the syrup into the running mixer rather than adding it all at once. Whisk until glossy and cooled, as directed, before folding it into the almond mixture.

Folding and piping

Gentle folding: combine the meringue and almond mixture without stirring vigorously. Stop once they are evenly mixed, taking care not to knock out more air than necessary.

Even rounds: pipe shells of a similar size on the lined trays so they bake at roughly the same rate. Leave space between them rather than letting them touch.

The drying stage

Form a skin: let the piped shells stand for 20–30 minutes before baking. The recipe’s cue is a skin on the surface; the time needed can vary with the room conditions.

Wait before lifting: after baking, slide the parchment off the hot tray and let the shells cool on it. Trying to remove them while warm can make them break or stick.

Serving and filling

For a finished macaron, pair cooled shells of a similar size with a filling of your choice. The recipe does not specify a filling, so keep the shells plain until you are ready to assemble them.

Serve them with tea or coffee, or alongside fruit for a contrast to their sweetness.

Recipe notes & tips

• Bring the egg whites to room temperature before starting.
• Use a thermometer to check that the syrup reaches 118°C.
• Pour the syrup slowly while the mixer is running.
• Sieve the almond and icing sugar mixture to catch coarse pieces.
• Leave the piped shells undisturbed for the full 20–30 minutes.
• Cool the shells on the parchment before lifting them.

Variations

• Change the colour: use a different gel colouring while keeping the amount at 5 g.
• Leave them uncoloured: omit the gel colouring for plain shells.
• Add a filling: sandwich cooled shells with a filling of your choice.
• Make smaller shells: pipe smaller rounds and check them carefully, as their baking time may differ.

Common mistakes to avoid

• Adding syrup too quickly: pour it in a slow stream while the mixer runs.
• Skipping the sieve: sieve the almond and icing sugar mixture to remove larger pieces.
• Under-whisking the meringue: continue until it is glossy and cooled, as the method specifies.
• Folding too forcefully: fold gently and stop as soon as the mixture is combined.
• Skipping the skin: allow 20–30 minutes for the piped shells to form one before baking.
• Removing shells while warm: cool them on the parchment first to reduce sticking and breakage.

How to store

Store the cooled, unfilled shells in an airtight container at room temperature and use within 3–4 days. Keep them dry, and add any filling close to serving time.

Frequently asked questions