Macaron Recipe

It’s Macaron Day and thespruceeats.com explains that Macarons are notoriously known for being difficult to make but actually, they’re not as tough as they seem! Check out the recipe from them below, for these sweet and decadent treats…

Cooking Time: Preparation time 10 mins, cooking time 16 mins

Serves: 12, medium difficulty


For the Macarons:

3/4 cup/100g of icing sugar

3/4 cup/100g of ground almonds

2 medium free-range egg whites

Small pinch of salt

1/4 cup/55g of caster sugar

For the Filling:

2/3 cup/150g of unsalted butter (softened)

2/3 cup/75g of icing sugar

Equipment Needed: Sieve, 2 x large mixing bowls, wooden spoon, whisk, piping bag, silicon cooking mat, baking sheets, wire cooling rack

Preheat the oven to 300 F/140 C. If your oven happens to have a fan in it, we recommend not to use it if possible. But do not worry if you have no alternative, the results will still be good!

Sieve the icing sugar and ground almonds into a large mixing bowl. Throw any lumps left behind away. Mix the two together.

In a separate, scrupulously clean bowl whisk the egg whites and salt until they form soft peaks. Add the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out—go on, we dare you!)

Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose, don't worry, this is the way it should be.

Using a piping bag with a 1/3-inch (1 cm) nozzle, fill with the macaron mixture.

Place the silicon mat or paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.

Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes—the surface of the macaron will become smooth and shiny

Bake the macarons in the preheated oven for 7 to 8 minutes, open the door to release any steam, close the oven door and cook for a further 7 to 8 minutes. The macarons are cooked when they feel firm and are slightly risen.

Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool thoroughly. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.

Make the Filling 

Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can add any flavorings, you may choose..

Place approximately half a teaspoon of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons.

The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours (that's if you can resist them for that long) as this will make them even more chewy and tasty.


Macarons need a steady, lowish temperature to cook properly. Too high, and they quickly burn. Too little and they don't cook through. These temperatures are a guideline, adjust to suit your oven.