How to Make Perfect Macarons

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How to Make Perfect Macarons

Fifi Yee

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Step 1 of 23

Measure icing sugar (160g) and almond meal (160g).

Step 2 of 23

Mix icing sugar and almond meal thoroughly. There maybe lumps in the icing sugar. You can either sift it before use, or if you keep mixing they will eventually separate and disappear.

Step 3 of 23

When you see this, it is ready, set aside.

Step 4 of 23

Measure two equal portions (each 90g) of caster sugar. Set aside.

Step 5 of 23

Measure 140g of egg white (at room temperature). Put into mixer.

Step 6 of 23

Start beating the egg white at slow speed.

Step 7 of 23

Foam starts to form, you can increase the speed just a little.

Step 8 of 23

When some foam can stay on the beater, this is the indication, and you can start adding caster sugar.

Step 9 of 23

Start adding first 90g of caster sugar, pour in gradually.

Step 10 of 23

When the foam is a lot thicker and can form peaks, it is the second indication you can bring up the speed of the beater and also add second 90g of caster sugar.

Step 11 of 23

Like before, gradually pour in.

Step 12 of 23

Now the egg white is glossy, and very very thick, the egg white is ready.

Step 13 of 23

Add your choice of food colour to the egg white

Step 14 of 23

Add a few drops of your choice of flavour essence.

Step 15 of 23

Pour in the icing sugar/almond meal mix prepared earlier.

Step 16 of 23

Start folding in the almond meal.

Step 17 of 23

Drag your spatular across the surface every few folds.

Step 18 of 23

Keep folding until the mixture is slightly runny.

Step 19 of 23

Fill the pipping bag with the mixture. Rest the piping bag in a tall glass, or a plastic drink bottle with top part cut off, so it is easier to fill the bag.

Step 20 of 23

Pipe dooms of about 0.75" in diameter, they will slowly self-level to about 1". Let them sit and dry for about 15-20 minutes. When ready, a shell will form.

Step 21 of 23

As we wait for the shells to form, pre-heat the oven to 150 degrees Celsius.

Step 22 of 23

After the wait, check if the shell is formed. Carefully and lightly touch the surface.

Step 23 of 23

If it is dry to touch, it is ready for baking. Bake at middle slot or even lower inside the oven for around 11 minutes. Will provide the filling in another guide!

You're Done

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Fifi Yee

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180 Grams Caster sugar

140 Grams Egg white

160 Grams Icing sugar

160 Grams Almond meal

Food coloring

Flavor essence

It's a little more fine than granulated white sugar, but can usually be substituted. It's not as fine as icing/confectioners sugar.

Rane Body Decor 4 weeks ago

Is castor sugar the same as normal sugar?

Fashion Famous 4 weeks ago

Will try soon

Arinha Melo 4 months ago

Loved it!

Arinha Melo 4 months ago

Amazing guide, well done!

Alina Alina 5 months ago

Thanks :) I look forward to trying this out!

Bia P 7 months ago

Hi Bia! Yes definitely! One large egg white is about 33g, so you need about 4 and 1/4 large egg white.

Fifi Yee (author) 7 months ago

Hi :) Can the eggwhites be from actual eggs? If so, how many?

Bia P 7 months ago

Thanks! I've been scared to try making these but you break it down and make it so much more accessible!

Sharon Chua 8 months ago

I actually might be able to do this. Thx!

Lisa Hayes 8 months ago

Cool! Thanks

Ryan Dirajlal 8 months ago

I love macroons i always wanted to make it..

Kayla Kim 8 months ago

Really cool, can't wait to try!

Bryan Lee 8 months ago

Awesome. I'm going to try this.

Ly Nguyen 8 months ago

Well done

Leslie Mathiasen 8 months ago

Thank you Rane!

Fifi Yee (author) 8 months ago

Hope it will work out for you Nicole! It is not an easy one but let's keep trying!

Fifi Yee (author) 8 months ago

I can't wait to try these! Great guide

Rane Body Decor 8 months ago

Thanks a lot! I will try to make them as soon as I have the chance!

Nicole S. 8 months ago

Here is what went wrong: It got too hard - too little egg white or egg white was too cold (one thing I forgot to mention in my guide was that egg white must be at room temperature). Too soft: when the marcons are too soft, it is because the batter was too soft, and that is caused by not enough beating of the egg white, so take the time to beat it properly. When it got even softer - could be the cooking time was not enough, when you are baking them and is worried they turn brown, cook at 130 degree Celsius until you see the 'lace dress around the rim, then turn it even lower temperature to around 120 or 110 degrees to cook further. Hope these help!

Fifi Yee (author) 8 months ago

The first time: the macarons got too hard like biscotti. The second time: the macarons became too soft and the third time they were very eggy and even softer, you couldn't even hold them if you understand what I mean. Lots of thanks for your help and time!

Nicole S. 8 months ago

Hi Nicole! Can you describe how it failed?

Fifi Yee (author) 8 months ago

These are macaron. A coconut macaroon is completely different. Including the spelling.

Lini D 8 months ago

I have a question... Every time I have made macaroons I have failed, any ideas why?

Nicole S. 8 months ago

According to www.yumsugar.com: A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated and powdered sugar, then filled with buttercream or fruit spread. The delicate treat has a crunchy exterior, and a weightless interior with a soft ending that's almost nougatlike in its chewiness. To add to the confusion, it's often called a French macaroon. In contrast, the word macaroon is a generic phrase that is applied to a number of small, sweet confections. Mostly, the term is equated with the the moist and dense coconut macaroon, which is composed of egg whites, sugar, and dried coconut, piped with a star-shaped tip, and often dipped in chocolate. The coconut macaroon, or congolais, as it's known in France, is frequently served during Passover because it contains no flour. So you are correct - these aren't macaroons, my guide was, from the beginning, how to make perfect macarons.

Fifi Yee (author) 8 months ago