Macarons

Name: Macarons
Total time: 2 h 17 min
Yield: 4 servings
Ingredients: 100 g Almond flour; 100 g Icing sugar; 100 g Caster sugar; 35 ml Water; 37 g egg white; 38 g egg white; 60 ml Double cream; 100 g Dark chocolate; 20 g Unsalted butter

2 hr 17 min · 17 min active · makes ~590 g · Trivial

Almond flour macarons with dark chocolate ganache filling and whipped double cream, delicate French confections for four.

See more →

Macarons

Almond flour macarons with dark chocolate ganache filling and whipped double cream, delicate French confections for four.

See more →

TOTAL TIME

2 hr 17 min

ACTIVE TIME

17 min

QUANTITY

~590 g

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/8

Tools0/16

Ingredients

0/8 gathered · 4 servings

100g

35ml

75g

60ml

100g

20g

#	Quantity	Notes	State
1	100g	—	—
2	100g	—	—
3	100g	—	—
4	35ml	—	—
5	75g	—	—
6	60ml	—	—
7	100g	—	—
8	20g	—	—

Tools

17 items

Serveware

1 item

Procedure

33 steps

1 of 33

Set the oven to 150 °C and allow it to heat fully before baking.

150°C

⏱ 10 min

2 of 33

Line the baking tray with a sheet of baking paper.

⏱ 20s

3 of 33

Tip the almond flour into the sieve set over a large bowl.

Almond flour · 100 g

⏱ 10s

ResultAlmond flour

4 of 33

Add the icing sugar to the sieve alongside the almond flour.

Icing sugar · 100 gAlmond flour · step 3

⏱ 10s

ResultAlmond flour and icing sugar

5 of 33

Sift the almond flour and icing sugar together through the sieve into the large bowl, pressing any larger pieces through, and discard any coarse remnants.

Almond flour and icing sugar · step 4

⏱ 30s

ResultSifted almond and icing sugar

6 of 33

Tip the caster sugar into the small saucepan.

Caster sugar · 100 g

⏱ 10s

ResultCaster sugar

7 of 33

Pour the water into the saucepan with the sugar.

Water · 35 ml

⏱ 10s

ResultCaster sugar and water

8 of 33

Bring the sugar and water to a boil over medium heat, swirling the pan gently, and cook until the syrup reaches exactly 118 °C on a thermometer — do not stir once it is boiling.

⏱ 4 min

ResultSugar syrup at 118 °c

9 of 33

Pour the first portion of egg white into the stand-mixer bowl.

Egg white · 37 g

⏱ 10s

ResultEgg white

10 of 33

Whisk the egg white on medium speed until it just holds soft peaks.

Egg white · step 9

⏱ 1 min

ResultSoft-peak egg white

11 of 33

With the mixer running on medium-high, pour the hot syrup in a thin, steady stream down the inside of the bowl, avoiding the whisk, then increase to high speed and whisk until the meringue is stiff, glossy and the bowl feels barely warm to the touch.

Soft-peak egg white · step 10

⏱ 30s

ResultItalian meringueused in step 14

12 of 33

Add the remaining egg white directly to the bowl of sifted almond and icing sugar.

Egg white · 38 g

⏱ 10s

ResultSifted almond and icing sugar and egg white

13 of 33

Stir the egg white into the almond and icing sugar mixture until it forms a thick, even paste with no dry pockets.

⏱ 30s

ResultAlmond paste

14 of 33

Add the Italian meringue to the almond paste in three additions, folding firmly with the silicone spatula using a cut-and-press motion — scrape around the bowl and cut through the centre — until the batter flows like lava, falls off the spatula in a thick ribbon and a trail disappears back into the mixture within about 10 seconds.

Italian meringue · step 11

⏱ 2 min

ResultMacaron batter

15 of 33

Scrape the macaron batter into a piping bag fitted with a plain 1 cm round nozzle.

Macaron batter · step 14

⏱ 20s

ResultMacaron batter

16 of 33

Hold the piping bag vertically just above the baking paper and pipe rounds of about 3 cm diameter, spacing them 3 cm apart, finishing each one with a quick flick to avoid a peak — you should get around 24 shells.

Macaron batter · step 15

⏱ 2 min

ResultPiped macaron shells

17 of 33

Leave the piped shells to rest at room temperature until they are dry to the lightest touch and a thin skin has formed on the surface — this takes 30 to 60 minutes depending on humidity.

⏱ 30 min

ResultRested macaron shells

18 of 33

Slide the baking tray into the oven.

⏱ 10s

ResultRested macaron shells

19 of 33

Bake for 13 minutes, until the shells have risen on their characteristic frilly feet and feel just firm when lightly touched.

150°C

⏱ 13 min

ResultBaked macaron shells

20 of 33

Lift the tray out of the oven using oven gloves and set it on a wire rack.

⏱ 10s

ResultBaked macaron shells

21 of 33

Allow the shells to cool completely on the tray before attempting to lift them — they will release cleanly from the paper once fully cold.

⏱ 20 min

ResultCooled macaron shellsused in step 31

22 of 33

Pour the double cream into the small saucepan.

Double cream · 60 ml

⏱ 10s

ResultDouble cream

23 of 33

Warm the cream over medium heat until it just begins to steam and the edges are barely simmering — do not let it boil.

⏱ 2 min

ResultHot Creamused in step 25

24 of 33

Finely chop the dark chocolate and place it in the heatproof bowl.

Dark chocolate · 100 g

⏱ 1 min

ResultDark chocolate

25 of 33

Pour the hot cream over the chopped chocolate and leave to sit for 1 minute without stirring.

Hot Cream · step 23

⏱ 1 min

ResultDark chocolate and hot cream

26 of 33

Stir slowly from the centre outwards until the chocolate has completely melted and the ganache is smooth and glossy.

⏱ 1 min

ResultChocolate ganache

27 of 33

Add the butter, cut into small pieces, to the warm ganache.

Unsalted butter · 20 g

⏱ 10s

ResultChocolate ganache and unsalted butter

28 of 33

Stir until the butter is fully incorporated and the ganache is silky and evenly shiny.

⏱ 30s

ResultGlossy chocolate ganache

29 of 33

Place the bowl in the refrigerator and leave the ganache to set until it is thick enough to pipe — at least 1 hour.

⏱ 1 hr

ResultSet chocolate ganache

30 of 33

Scrape the set ganache into a clean piping bag fitted with a plain 1 cm nozzle.

Set chocolate ganache · step 29

⏱ 20s

31 of 33

Lay the cooled macaron shells flat-side up on the serving plate, pairing each shell with one of similar size.

Cooled macaron shells · step 21

⏱ 1 min

ResultCooled macaron shells

32 of 33

Pipe a generous mound of ganache onto the flat side of one shell of each pair, then press its partner gently on top, flat-side down, and rotate slightly until the filling reaches the edge.

⏱ 2 min

ResultFilled macarons

33 of 33

Refrigerate the assembled macarons for at least 1 hour to allow the shells to soften and the ganache to meld with them, then bring to room temperature for 20 minutes before serving.

⏱ 1 hr

ResultMacarons

Total Time2 hr 17 min

#	Product	Tool	Action
1	—	150°C	Set the oven to 150 °C and allow it to heat fully before baking.⏱ 10 min
2	—		Line the baking tray with a sheet of baking paper.⏱ 20s
3	100 g		Tip the almond flour into the sieve set over a large bowl.⏱ 10sResultAlmond flour
4	100 g		Add the icing sugar to the sieve alongside the almond flour.⏱ 10sResultAlmond flour and icing sugar
4	Almond flourstep 3
5	Almond flour and icing sugarstep 4		Sift the almond flour and icing sugar together through the sieve into the large bowl, pressing any larger pieces through, and discard any coarse remnants.⏱ 30sResultSifted almond and icing sugar
6	100 g		Tip the caster sugar into the small saucepan.⏱ 10sResultCaster sugar
7	35 ml		Pour the water into the saucepan with the sugar.⏱ 10sResultCaster sugar and water
8	—		Bring the sugar and water to a boil over medium heat, swirling the pan gently, and cook until the syrup reaches exactly 118 °C on a thermometer — do not stir once it is boiling.⏱ 4 minResultSugar syrup at 118 °c
9	37 g		Pour the first portion of egg white into the stand-mixer bowl.⏱ 10sResultEgg white
10	Egg whitestep 9		Whisk the egg white on medium speed until it just holds soft peaks.⏱ 1 minResultSoft-peak egg white
11	Soft-peak egg whitestep 10		With the mixer running on medium-high, pour the hot syrup in a thin, steady stream down the inside of the bowl, avoiding the whisk, then increase to high speed and whisk until the meringue is stiff, glossy and the bowl feels barely warm to the touch.⏱ 30sResultItalian meringueused in step 14
12	38 g		Add the remaining egg white directly to the bowl of sifted almond and icing sugar.⏱ 10sResultSifted almond and icing sugar and egg white
13	—		Stir the egg white into the almond and icing sugar mixture until it forms a thick, even paste with no dry pockets.⏱ 30sResultAlmond paste
14	Italian meringuestep 11		Add the Italian meringue to the almond paste in three additions, folding firmly with the silicone spatula using a cut-and-press motion — scrape around the bowl and cut through the centre — until the batter flows like lava, falls off the spatula in a thick ribbon and a trail disappears back into the mixture within about 10 seconds.⏱ 2 minResultMacaron batter
15	Macaron batterstep 14		Scrape the macaron batter into a piping bag fitted with a plain 1 cm round nozzle.⏱ 20sResultMacaron batter
16	Macaron batterstep 15		Hold the piping bag vertically just above the baking paper and pipe rounds of about 3 cm diameter, spacing them 3 cm apart, finishing each one with a quick flick to avoid a peak — you should get around 24 shells.⏱ 2 minResultPiped macaron shells
17	—		Leave the piped shells to rest at room temperature until they are dry to the lightest touch and a thin skin has formed on the surface — this takes 30 to 60 minutes depending on humidity.⏱ 30 minResultRested macaron shells
18	—		Slide the baking tray into the oven.⏱ 10sResultRested macaron shells
19	—	150°C	Bake for 13 minutes, until the shells have risen on their characteristic frilly feet and feel just firm when lightly touched.⏱ 13 minResultBaked macaron shells
20	—		Lift the tray out of the oven using oven gloves and set it on a wire rack.⏱ 10sResultBaked macaron shells
21	—		Allow the shells to cool completely on the tray before attempting to lift them — they will release cleanly from the paper once fully cold.⏱ 20 minResultCooled macaron shellsused in step 31
22	60 ml		Pour the double cream into the small saucepan.⏱ 10sResultDouble cream
23	—		Warm the cream over medium heat until it just begins to steam and the edges are barely simmering — do not let it boil.⏱ 2 minResultHot Creamused in step 25
24	100 g		Finely chop the dark chocolate and place it in the heatproof bowl.⏱ 1 minResultDark chocolate
25	Hot Creamstep 23		Pour the hot cream over the chopped chocolate and leave to sit for 1 minute without stirring.⏱ 1 minResultDark chocolate and hot cream
26	—		Stir slowly from the centre outwards until the chocolate has completely melted and the ganache is smooth and glossy.⏱ 1 minResultChocolate ganache
27	20 g		Add the butter, cut into small pieces, to the warm ganache.⏱ 10sResultChocolate ganache and unsalted butter
28	—		Stir until the butter is fully incorporated and the ganache is silky and evenly shiny.⏱ 30sResultGlossy chocolate ganache
29	—		Place the bowl in the refrigerator and leave the ganache to set until it is thick enough to pipe — at least 1 hour.⏱ 1 hrResultSet chocolate ganache
30	Set chocolate ganachestep 29		Scrape the set ganache into a clean piping bag fitted with a plain 1 cm nozzle.⏱ 20s
31	Cooled macaron shellsstep 21		Lay the cooled macaron shells flat-side up on the serving plate, pairing each shell with one of similar size.⏱ 1 minResultCooled macaron shells
32	—		Pipe a generous mound of ganache onto the flat side of one shell of each pair, then press its partner gently on top, flat-side down, and rotate slightly until the filling reaches the edge.⏱ 2 minResultFilled macarons
33	—		Refrigerate the assembled macarons for at least 1 hour to allow the shells to soften and the ganache to meld with them, then bring to room temperature for 20 minutes before serving.⏱ 1 hrResultMacarons
Total Time			2 hr 17 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	618kcal
	11g
	35g
	13g
	68g
	58g
	5g
	42mg

Ingredients0/8

Tools0/16

Recipe

Macarons

Almond flour macarons with dark chocolate ganache filling and whipped double cream, delicate French confections for four.

What you’ll doYou will make an Italian meringue by heating sugar syrup to exactly 118 °C and whisking it into egg white until stiff and glossy, then fold it into sifted almond flour and icing sugar to create a batter with the right flow. You will pipe this into rounds, leave them to form a skin, then bake until they develop their characteristic feet. While the shells cool completely, you will make a chocolate ganache by pouring hot cream over chopped chocolate and stirring in butter, then pipe it between paired shells and refrigerate before serving.

Serves4

Total2 hr 17 min

LevelHard

Ingredients

Almond flour100 g
Icing sugar100 g
Caster sugar100 g
Water35 ml
Egg white75 g
Double cream60 ml
Dark chocolate100 g
Unsalted butter20 g

Tools

Stand mixerSieveServing plateOvenSmall saucepanChef's knifeSilicone spatulaLarge bowlPiping bagWhiskWooden spoonBaking trayCooking thermometerBaking paperOven gloveHeatproof bowlThermometer

Method

Set the oven to 150 °C and allow it to heat fully before baking.

150°C10 minOven

Line the baking tray with a sheet of baking paper.

20sBaking tray, Baking paper

Tip the almond flour into the sieve set over a large bowl.

10sSieveAlmond flour · 100 g

Add the icing sugar to the sieve alongside the almond flour.

10sSieveIcing sugar · 100 g

Sift the almond flour and icing sugar together through the sieve into the large bowl, pressing any larger pieces through, and discard any coarse remnants.

30sLarge bowl, SieveAlmond flour and icing sugar · step 4

Tip the caster sugar into the small saucepan.

10sSmall saucepanCaster sugar · 100 g

Pour the water into the saucepan with the sugar.

10sSmall saucepanWater · 35 ml

Bring the sugar and water to a boil over medium heat, swirling the pan gently, and cook until the syrup reaches exactly 118 °C on a thermometer — do not stir once it is boiling.

4 minSmall saucepan, Thermometer

Pour the first portion of egg white into the stand-mixer bowl.

10sStand mixerEgg white · 37 g

Whisk the egg white on medium speed until it just holds soft peaks.

1 minStand mixer, WhiskEgg white · step 9

Result · Italian meringue · used in step 14

30sStand mixerSoft-peak egg white · step 10

Add the remaining egg white directly to the bowl of sifted almond and icing sugar.

10sLarge bowlEgg white · 38 g

Stir the egg white into the almond and icing sugar mixture until it forms a thick, even paste with no dry pockets.

30sLarge bowl, Wooden spoon

2 minLarge bowl, Silicone spatulaItalian meringue · step 11

Scrape the macaron batter into a piping bag fitted with a plain 1 cm round nozzle.

20sPiping bagMacaron batter · step 14

2 minBaking tray, Piping bagMacaron batter · step 15

Leave the piped shells to rest at room temperature until they are dry to the lightest touch and a thin skin has formed on the surface — this takes 30 to 60 minutes depending on humidity.

30 minBaking tray

Slide the baking tray into the oven.

10sBaking tray, Oven, Oven glove

Bake for 13 minutes, until the shells have risen on their characteristic frilly feet and feel just firm when lightly touched.

150°C13 minBaking tray, Oven

Lift the tray out of the oven using oven gloves and set it on a wire rack.

10sBaking tray, Oven, Oven glove

Allow the shells to cool completely on the tray before attempting to lift them — they will release cleanly from the paper once fully cold.

Result · Cooled macaron shells · used in step 31

20 minBaking tray

Pour the double cream into the small saucepan.

10sSmall saucepanDouble cream · 60 ml

Warm the cream over medium heat until it just begins to steam and the edges are barely simmering — do not let it boil.

Result · Hot Cream · used in step 25

2 minSmall saucepan

Finely chop the dark chocolate and place it in the heatproof bowl.

1 minHeatproof bowl, Chefs knifeDark chocolate · 100 g

Pour the hot cream over the chopped chocolate and leave to sit for 1 minute without stirring.

1 minHeatproof bowlHot Cream · step 23

Stir slowly from the centre outwards until the chocolate has completely melted and the ganache is smooth and glossy.

1 minHeatproof bowl, Wooden spoon

Add the butter, cut into small pieces, to the warm ganache.

10sHeatproof bowlUnsalted butter · 20 g

Stir until the butter is fully incorporated and the ganache is silky and evenly shiny.

30sHeatproof bowl, Wooden spoon

Place the bowl in the refrigerator and leave the ganache to set until it is thick enough to pipe — at least 1 hour.

1 hrHeatproof bowl

Scrape the set ganache into a clean piping bag fitted with a plain 1 cm nozzle.

20sPiping bagSet chocolate ganache · step 29

Lay the cooled macaron shells flat-side up on the serving plate, pairing each shell with one of similar size.

1 minServing plateCooled macaron shells · step 21

Pipe a generous mound of ganache onto the flat side of one shell of each pair, then press its partner gently on top, flat-side down, and rotate slightly until the filling reaches the edge.

2 minServing plate, Piping bag

Refrigerate the assembled macarons for at least 1 hour to allow the shells to soften and the ganache to meld with them, then bring to room temperature for 20 minutes before serving.

Result · Macarons

1 hrServing plate

Printed 7 October 2026