Macarons
Originating in Italy and brought to France in the 16th century by Catherine de' Medici, Macarons have evolved from simple almond cookies to the iconic, ganache-filled meringue treats we know today. Their popularity soared in the early 20th century, thanks to Parisian patisseries that elevated them to their current status as a symbol of haute patisserie. With a luscious filling sandwiched between almond flour shells, macarons are celebrated for their vibrant colours and eclectic flavours. From classic vanilla, chocolate, and strawberry to innovative creations like matcha, salted caramel, and lavender, macarons offer a palate-pleasing adventure that is as delightful as it is diverse.
"Bite-sized luxury dessert"
"Bite-sized luxury dessert"
Prep Time
30 mins
Cook Time
15 mins
Serving Size
4
Ingredients
For the Macaron Shells:
- 1 cup Confectioners’ Sugar
- ¾ cup Almond Flour
- 2 large Egg whites, at room temperature
- ¼ cup Granulated Sugar
- Pink gel food colouring (optional)
- For the Strawberry Filling:
- 100 ml Strawberry Syrup
- 1 cup Unsalted butter, softened
- 2 cups Confectioners Sugar
- Pink gel food colouring (optional)
Method
For the Macaron Shells:
- Line two baking sheets with parchment paper.
- In a medium bowl, sift together confectioners’ sugar and almond flour. Discard any larger almond pieces that don’t pass through the sieve.
- In a separate bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add pink gel food colouring if desired.
- Gently fold the sifted dry ingredients into the whipped egg whites until just combined. Be careful not to deflate the egg whites.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets.
- Allow the piped macarons to rest for about 30 minutes to 1 hour or until a skin forms on the surface.
- Select the top and bottom heater program to preheat the oven to 150°C.
- Bake the macarons for 18 minutes or until they lift easily from the parchment paper. Let them cool completely.
For the Strawberry Filling:
- In a large bowl, beat softened butter until creamy. Gradually add confectioners; sugar and continue beating until well combined. Add strawberry syrup and pink gel food colouring if desired.
Assemble Macarons:
- Match up similar-sized macaron shells. Pipe or spread a small amount of strawberry buttercream on one shell and sandwich it with another.
- Place the filled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavours to meld.
- Bring the macarons to room temperature before serving.
