This is a basic macaron recipe for unflavoured macaron cookies, as well as a recipe for a simple chocolate ganache.
Once you have gotten a feel for the technique of making macarons, you can move onto using extracts and other ingredients to try your hand at fancier flavour combinations.
For this macaron recipe, you will need:
- A large, flat-bottomed mixing bowl
- A spatula
- Sifter or fine mesh sieve
- An electric hand mixer, or Kitchen Aide mixer
- Baking sheets and parchment paper or a Silpat
- A piping bag with a round tip number 8-10, or a clean plastic food bag
- Optional: gel or powdered food colouring
225 grams powder (icing) sugar
125 grams almond flour, or almond meal
110 grams egg whites (approximately 3 egg whites)
30 grams of granulated sugar
For the ganache:
1 cup (128 grams) heavy cream
8 oz (227 grams) bittersweet or dark chocolate, chopped or grated
- Pre-heat oven to 150°C (300F). Prepare your baking sheets by lining them with parchment paper. A useful way to ensure evenly sized macarons, is to pencil in 2.5 cm circles spaced 5 cm apart on the reverse side of the parchment paper. You will use these circles as a guide when piping the macarons. An easier way is to use The Macaron Template.
- Measure and sift the almond flour and powdered sugar together, and set aside. If any clumps remain, sift the mixture again. This will ensure that your macaron shells are smooth and not bumpy.
- In the large dry clean bowl, beat the egg whites on medium speed until foamy. Increase the speed, and gradually add the granulated sugar. Continue to beat the egg whites on high speed until stiff white peaks form. The meringue should be opaque, and should not spill out of the bowl if turned over.
- Gradually fold the almond and sugar mixture into the meringue. Carefully observe the texture of the batter as you are mixing. Stop when the batter has softened, and the peaks dissolve slowly back into the batter. To test the batter, spoon a bit onto a plate. The spooned batter should gradually lose its peak, but should remain in a domed or coin-shape. If you are adding food colouring, add in as you fold in the almond mixture.
- Fill the piping bag or plastic bag half-full. If using a plastic bag, make a small cut in one corner to pipe the batter. Pipe batter into the circles, starting in the center and flicking your wrist up to end when it reaches the edge of the circles, or has a 2.5 cm diameter. The macarons will spread out a bit while resting.
- Tap all baking pans flat on the counter a few times to pop air bubbles.
- Allow the piped macarons to rest for 30 minutes, so that they form shells on top. When baking, these shells will force the liquid batter out the bottom creating the “feet” of the macaron.
- Place onto a center rack in the pre-heated oven for 10-17 minutes. Baking time will vary according to your oven. When the macarons are ready, they should wiggle a bit when touched, but not collapse or ooze.
- When they are finished cooking, allow the macarons to fully cool before peeling them from the parchment paper or Silpat.
- Pair macarons by size, and pipe or spoon about a teaspoon of prepare filling onto the center of one cookie. Connect and twist them slowly together until the filling comes up to the edge, but does not spill over.
To make the ganache:
- In a small saucepan, bring the heavy cream to a low boil. Pour over the chopped chocolate, and allow the mixture to sit for a few minutes so the chocolate softens and melts.
- Whisk the heavy cream and chocolate until it is smooth.
- Allow the ganache to cool before using.
The finished macarons can be stored in a sealed container in the refrigerator for up to a week.