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Make Macarons Yourself – That’s How It Works

Make macarons yourself: step by step

Macarons consist of two halves of almond dough with a cream filling in the middle. Because of their size and sweet taste, they are particularly popular with coffee. Most macaron bakeries are located in the country of origin itself, but they are also very easy to make at home.

  • Ingredients for 25 macarons: 100g ground, blanched almonds, 120g icing sugar, 70g egg white, 1 pinch salt, 30g sugar, food coloring (optional)
  • Mix the ground almonds with the icing sugar and mix the ingredients finely. Then sift them through a fine hair sieve.
  • Add a pinch of salt to the egg whites and beat until stiff, 1 to 2 minutes. Then add the sugar and continue beating for 5 minutes until the sugar is dissolved.
  • If you want, you can color the egg whites with food coloring.
  • Fold the almond mass into 3 portions under the ice snow. The consistency should now be such that the thick mass runs down the spoon.
  • Fill the mixture into a piping bag with a perforated bag (diameter approx. 8 mm) and pipe small dots of about 3 cm onto a baking sheet with a little space between them. Tap the sheet once to spread the batter evenly and smooth it out.
  • Let the macarons dry at room temperature for 30 to 60 minutes and preheat the oven to 130 degrees Celsius.
  • Bake the mass in the oven at 130 degrees for 15 to 17 minutes.

Make macaron cream yourself: Here’s how

The cream provides the actual taste in the macarons. Depending on your preference, you can use different types of berries, such as raspberries or oranges and lemons. If you like, you can color the cream with food coloring.

  • For 90 macarons you will need: 150 g egg yolk, 100 g sugar, 250 g butter, 1 pinch of salt
  • Mix the egg yolks with salt and sugar over a hot water bath for 10 minutes. Meanwhile, cream together the butter.
  • Then remove the egg and sugar mixture from the water and stir again for 10 minutes until cold.
  • Mix the egg mixture with the butter mixture.
  • For a raspberry taste, stir in 150 g of raspberries, optionally you can color the cream with pink food coloring.
  • Place the cream in a piping bag and pipe the mixture onto the macaron slices. Leave the whole thing covered in the fridge overnight before eating.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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