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5 from 2 votes

Recipe For Macarons

recreate the magic of pastry shops in Paris, in your kitchen, by making these macarons
Author: an original recipe from Lavender and Lime


for the macarons

  • 38 g blanched almonds
  • 63 g icing sugar
  • 36 g egg whites
  • pinch of salt
  • 18 g caster sugar
  • 2 drops food colouring of your choice

for the whipped ganache (Adapted From Larousse Gastronomique page 488)

  • 100 mls cream
  • 225 g dark chocolate cut into small chunks


for the macarons

  • Place the almonds and icing sugar into a food processor
  • Blitz until super fine
  • Place the egg white into a mixing bowl
  • Add the salt and whisk on a low speed until soft peaks form
  • Add the caster sugar one teaspoon at a time, mixing continuously, until the sugar has dissolved
  • Once all the caster sugar has been added, whisk until glossy white and stiff peaks have formed
  • Sprinkle the almond mixture on top of the egg whites
  • Gently fold the ingredients until combined
  • Add the food colouring and continue folding gently until the colour has mixed in
  • Place a 1cm round nozzle into a piping bag
  • Place the mixture into the piping bag
  • Pipe even, small round discs onto a lined baking tray using a simple squeeze method
  • Do not swirl the mixture into circles, and try and keep the top as flat as possible
  • Tap the baking tray twice, turn the top and bottom to be left and right, and tap twice again
  • Leave to stand for an hour
  • Preheat the oven to 135° Celsius
  • Bake for 18 minutes
  • Remove from the oven
  • Gently lift the baking and add a few drops of water onto the baking tray (this will make them easier to lift off)
  • Leave the macarons to cool completely on the tray before filling

for the whipped ganache

  • Place the cream into a small sauce pan
  • Bring to the boil
  • Remove from the heat and add the chocolate
  • Stir until the chocolate has melted
  • Set aside to cool
  • Once cool, whisk until thick

To assemble the macarons

  • Gently apply a decent layer of the ganache to the bottom of a macaron
  • Sandwich another macaron to this
  • Place onto a lined baking tray
  • Once you have assembled all of the macarons cover with cling film
  • Place into the fridge at least overnight, or for 2 days if you can wait! This allows the flavours to develop
  • Serve at room temperature