How to Make French Macarons

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Perfect for any special occasion such as Mother's Day or Valentine's Day, these are definitely a special little treat, Your mum will be delighted to receive a beautifully wrapped gift box of French macarons.

Alternatively, they look great wrapped up as wedding favours, or added to the tables for the lucky guests on your big day!

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You will need

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How to make

You Will Need:

For the macaron mixture:

175 g (6 oz) icing sugar

110 g (4 oz) ground almonds

75 g (3 oz) caster sugar

Three egg whites

Pinch of salt

For the lemon buttercream filling:

50 g (2 oz) butter

110 g (4 oz) icing sugar, sifted

One tbsp lemon juice

For the rose buttercream filling:

50 g (2 oz) butter

110 g (4 oz) icing sugar, sifted

One tbsp milk

Rosewater

For the white chocolate and pistachio ganache filling:

60 ml (2 fl.oz) double cream

40 g (1 ½ oz) white chocolate, chopped

10 g (½ oz) pistachio kernels

One tbsp caster sugar

Equipment:

Sieve

Whisk (manual or electric)

Step 1

Preheat the oven to 150°C / fan 130°C / 300°F / gas mark 2. Sift the icing sugar and ground almonds into a bowl to remove any lumps.

Step 2

In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy.

Step 3

Using a spatula, fold half the almond and icing sugar mixture into the meringue. Add the remaining half then cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula.

Step 4

To make assorted colours as I have, divide the mixture into three small bowls. For rose flavour macarons, in one bowl add ¼ tsp rosewater and mix in a little pink food colouring using the tip of a cocktail stick. For the white chocolate and pistachio ganache macarons, add a little green food colouring. For lemon flavoured macarons add ½ tsp lemon juice and mix in a little yellow food colouring.

Step 5

Line 2–3 baking trays with baking parchment. Pipe 4cm (1½ inch) rounds of the macaron mixture, about 1cm across, onto the baking trays. You can draw around a round cutter onto the baking parchment to make an outline to help you. Give the baking trays a sharp tap on the work surface to make sure they don’t go flat in the oven. Leave to stand at room temperature for 30 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15–20 minutes. Remove from the oven and cool. Meanwhile, make the fillings....

Lemon Buttercream Step 1

Cream the butter and icing sugar until combined, incorporating the lemon juice. Add a little yellow food colouring using the tip of a cocktail stick. Mix until soft and creamy.

Step 2

Fill a piping bag fitted with a round 1cm (½ inch) nozzle and pipe the lemon buttercream filling onto half of the yellow macaron shells. Sandwich the other half of the yellow macaron shells on top.

Rose Buttercream Step 1

Cream the butter and icing sugar until combined, incorporating the milk. Add ¼ tsp rosewater and mix in a few drops of pink food colouring using the tip of a cocktail stick. Mix until soft and creamy.

Step 2

Fill a piping bag fitted with a round 1cm (½ inch) nozzle and pipe the rose buttercream filling onto half of the pink macaron shells. Sandwich the other half of pink macaron shells on top.

White Chocolate and Pistachio Ganache Step 1

Heat the cream in a saucepan until it is steaming. Put the white chocolate into a bowl and pour the cream over it. Grind the pistachios and caster sugar in a food processor until fine. Add the ground pistachio and sugar mixture to the white chocolate ganache and mix until combined.

Step 2

Refrigerate for half an hour until cold.

Step 3

When cold remove from the fridge and whisk with an electric whisk to form stiff peaks (take care not to over whisk)

Step 4

Fill a piping bag fitted with a round 1cm (½ inch) nozzle and pipe the filling onto half of the green macaron shells. Sandwich the rest of the green macaron shells on top.

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