There are 2 methods for making macaroons: French meringue (traditional way), or Italian meringue (modern way used by most pastry chefs and bakers as they are less fragile and more practical to use).
I’ve used the French meringue method here as it’s not hard to do and the macaroon shells are soft and chewy and can be filled and eaten right away (macaroon shells using Italian meringue are hard and need to be filled and placed in fridge for 24-48 hours to moisten).
See how easy it is to make macaroon shells
So easy to make!
1 hr, 20 Prep Time
15 minCook Time
1 hr, 35 Total Time
125g Ground Almonds
225g Pure Icing Sugar
3 each Egg Whites (about 120g)
20g Caster Sugar
Red food colouring or whatever colour you desire (few drops)
- Line baking tray with baking paper (stick paper down with weights to prevent it from moving when piping on).
- Blitz together the icing sugar and ground almond in a food processor for a few seconds then rub the mix through a sieve (NOTE: it is important that it is very fine and aerated, so if it’s not fine enough, you may need to reblitz it after sieving.)
- Using an electric mixer at medium speed (speed 5 on KitchenAid), whisk the egg whites, caster sugar and food colouring until a stiff peak forms – between 2 &1/2 to 3 mins. (NOTE: Stiff peak is when the tip of the peak stands straight up on a whisk turned upside down).
- Pour the egg whites over the sifted powders and fold gently with a spatula or metal spoon until combined and shiny.
- It’s important to stop working the mix when it starts to shine at the risk of overworking it. If it’s very runny and flattens out right away, the egg whites are overworked. And if it doesn’t flatten out almost completely after 30 secs it’s underworked.
- Fill a piping bag fitted with a 1cm diameter round plain nozzle (size 9 nozzle).
- On the baking tray lined with baking paper, pipe the macaroons in staggered rows. Hole the nozzle about 1cm above the tray and pipe to make 4cm rounds, leaving 3cm between each. The macaroons should soften slightly once piped, spreading to about 4.5cm. The peak should also soften, leaving a smooth top. If not, gently flatten the peak with a wet finger.
- Rest the macaroons for 1 hour at room temperature, until their tops start to dry and form a crust, before baking. Meanwhile, preheat oven to 150oC.
- Bake the macaroons on the top shelf of the oven for 8 mins, then turn the tray and bake for a further 7 mins according to the size of the macaroons. Cool on the tray.
Macaroons can now be filled with your choice of cream filling. Macaroon shells can be frozen in a container for 3 months.