Macarons Recipe

Macarons – Recipe & The History Of Macarons

Quite simple to achieve, but for the perfectionists you have to experiment with the quality of almond powder, the texture, oven heat and other parameters. 


  • 3 egg whites
  • 210 gr icing sugar
  • 30 gr of caster sugar
  • 125 gr almonds
  • 1 small teaspoon of red food coloring
  • 150 grams of white chocolate
  • 225 gr of strawberries


  1. Preheat the oven gas mark 6 (180 ° C)
  2. Mix 210 grams of sugar and 125 grams of almond powder. Sift the mixture
  3. Beat the 3 egg whites until they are “stiff” (must support a raw egg placed on top)
  4. Add 30 grams of powdered sugar gradually
  5. Add the red food coloring in the whites and mix gently with a spatula
  6. On the stove, spread parchment paper
  7. Create small domes with a teaspoon or a piping bag (recommended)
  8. Let stand 30 minutes
  9. Bake 10 minutes in convection oven
  10. Let the macarons cool down completely by turning them over on the paper

Preparing the ganache for macarons

  1. Heat 225 grams of strawberries, chopped, into a small saucepan.
  2. Mix everything in a blender and pour it back in the saucepan
  3. Add 150 grams of white chocolate and melt over low heat
  4. When the mixture is homogeneous, remove the pan from the fire and
  5. Cool down your strawberry ganache

Finish your macarons

  1. Fill a piping bag with your ganache
  2. Spread the half of macarons only
  3. Superimpose a second half of macaron
  4. Your macarons are made. Put them in the fridge!

Keywords: macarons