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How to make macaron – super tips for making this French classic

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How to make macaron – super tips for making this French classic

Have you ever thought about learning how to make macarons? We teach you! But I’ll warn you right away, it’s not such a simple recipe, as it requires patience to get it perfect, but it’s certainly worth it.

If you love this French delicacy, come and learn all the tips for making the perfect macarons.


If you don’t already know, the macaron is a French cookie based on egg whites and almond flour and comes with a filling. You can find this sweet in different flavors and color variations.

It is a thin dough, very delicate and melts in the mouth. However, it has a more neutral flavor, leaving the filling with the greatest dose of flavor.

Coloring is generally achieved by adding dyes to the dough. But, here you will learn the chocolate version that will bring color and flavor much easier.

In fact, I believe this is one of the easiest versions for beginners.

How to make homemade macarons

Making macarons definitely requires patience. Not only will you have to follow several steps while preparing, but you will also need to wait 1 to 2 days to achieve the perfect flavor and crunchiness of your cookie.

But don’t worry, I’ll help you with some essential tips to try making this delicious treat for the first time.

Macaron making equipment

First of all, it is essential to have some items to help you make macarons, such as:

Digital scale: To begin with, there is no way to venture into the bakery without a scale. But even the simplest models will help you, okay?Mixer: Without a doubt, you can prepare your dough by hand. But a mixer will help a lot to beat the egg whites and make your dough very aerated;Whip: If you don’t have a mixer, my suggestion is to prepare your dough using this tool. This way, you will be able to incorporate air into the mixture;Pastry bag: After finishing your dough, you will need to transfer it to a pastry bag to make your cookies, as the dough is softer than the cookie doughs we are used to;Silicone Baking Mat: Without a doubt, this is the best way to make macarons. There are even some mats with shape markings that can help a lot. But, if you don’t have it, you can use non-stick paper (not baking paper);Low edge board: This is a tip for any cookie you make. Choose a pan with a low edge, this way the heat will pass through the entire dough, baking evenly. If you don’t want to invest, you can use an upside-down tray. Tips on how to prepare the macaron

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With all the equipment provided, it is essential that you read these tips before starting to prepare your macaron:

Weigh all the ingredients: Macaron is the pinnacle of classic French confectionery. Therefore, don’t try to do it by eye or even convert the measurements to cups and spoons;The right point of the meringue: As I said before, the macaron is based on egg whites beaten with sugar, in other words, meringue. It is essential to beat until it forms firm peaks, that is, when pulling with the whisk, the mixture forms a peak without falling to the side;Let your dough rest before baking: For your macaron to come out perfect, after putting the dough into the shape, it is essential to wait a little time for it to create a film around the dough (still raw);Bake at low temperature: The macaron has an extremely delicate dough. Therefore, the lower the temperature when baking, the greater the likelihood of a good result. The ideal is to bake at 130 to 150º. If your oven’s minimum temperature is higher than this, leave the oven door open a little. A good tip is to have a thermometer inside the oven to confirm the temperature;Let it cool well before filling: Like all biscuits, it is essential to let them cool well before starting to add the filling. In the case of macarons, this care is even more important. Even to be able to unmold the cookies without breaking them;Wait up to 48 hours to serve: Yes, you can eat it right after filling, but trust me, your macaron will be even drier and crispier 24h to 48h after you finish preparing it. Store in an airtight container and be patient for an even better experience.

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How to fill your macaron

As I said previously, the macaron is an extremely delicate cookie. That’s why it’s important to be a little careful when choosing the filling.

My suggestion is, if it’s your first time making this recipe, choose creamy, easy-to-spread options that don’t require great pastry skills to get it the way you want.

For this recipe we used nutella, but this creamy brigadeiro can also be a great option.

Chocolate macaron recipe

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

A classic of French cuisine, the macaron is a delicate and delicious cookie that melts in your mouth.


90 g of egg whites; 110 g of shelled almonds; 40 g of unsweetened cocoa; 40 g of refined sugar; 200 g of icing sugar; Filling of your choice.


Start by adding the almonds and cocoa and process until it forms a very fine flour, but not too much so that it starts to turn into a paste. If you want, use almond flour, just make sure it is very fine. In this case, just mix it with the cocoa; then, preferably in a mixer, beat the egg whites until they start to form a foam. Then, little by little, add the refined sugar and beat your meringue until it forms firm peaks; Then, by hand, mix the icing sugar, as well as the mixture of almonds and cocoa, passing these ingredients through a sieve to make your dough very smooth. You don’t need to stir much, just enough to make the dough homogeneous; Then, transfer the dough to a pastry bag, and divide your dough into approximately sized portions using a silicone mat or non-stick paper. Don’t forget to leave space between the masses; Give the pan a few taps to remove possible air bubbles and let the dough rest for a few minutes until it forms a thin layer that, when you touch it with your finger, doesn’t stick to your hand; Bake your cookies in a preheated oven at a low temperature (approximately 150º) until they are crispy. Depending on the oven, the time can vary from 15 to 20 minutes; Let your macarons cool well and carefully, add the filling you want; For an even better result, wait at least 24 hours for the dough to dry and become very crispy.

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More Classic French Recipes

Eclair is another super classic sweet of French cuisine and here I will teach you how to make this delight without mistakes; And I couldn’t leave out the chocolate mousse, in the original version, super creamy and melts in the mouth; Who loves baguettes French? We’re going to teach you a super easy recipe to make! And of course, anyone who has a trip to Paris planned will love these tips we’ve put together here.

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