The Perfect Macaron Recipe

Finding the perfect macaron in Paris can be one of the hardest things ever, especially with so many options nearby. But once you find the perfect ‘mac’ and get addicted, it can be hard to keep paying over 1€ each time you want one of those delicious merengue cookie with perfectly delectable fillings from humble vanilla and chocolate, to fruity and even savory flavors.

Chocolate and Lemon Fillings

So I decided to learn how to make them on my own and attended some cooking workshops [aka. “ateliers”] and studied how to make these enchanting sweets. I first took a class at ‘Le Cordon Blue’ with about 10-15 other students and we made three different fillings and one style of macs (the French style) but when I got home and tried to recreate them according to the recipe (And videos I took) I couldn’t make them survive! I was so disappointed! I tried to make them a couple of days and weeks later but nothing! Just like a bad soufflé, they dropped lower than a granny’s bust when they needed to stay perky.

His and Her's

So I decided to take another class, but at another place I had read about a couple of times, ‘Le Foodist’ and this place was small yet quaint, the owners knew English (Cordon Bleu had a translator for the Chef), and the owners of Le Foodist were very nice and helpful. In class we learned 3 different fillings and two different merengue styles, the French and the Italian with the Italian being the most reliable for beginners. But since none of those fillings were my favorite, the basic vanilla flavor, they actually gave me a sheet with about three more flavors including vanilla, orange and lemon. I was ecstatic! It was hands-on training, times two as you get to try the two different styles and make the fillings yourself. After class we got to taste them with some tea and hear the history of the macaron (and a little bit of French history as well). It was very entertaining and I definitely recommend this workshop for people who want to learn how to make macarons, or tourists visiting that want to do something “French” and different from the regular tourists.

Capture d'écran 2015-03-13 01.43.04

Recipe for Macarons (French Merengue)


270g powdered sugar

180g ground almond powder

100 granulated sugar

Separating egg whites

Separating egg whites in a clean, dry container

150g egg whites

Food coloring (optional)

  1. Sift almond and powdered sugar together 
    Sifting Almond

    Sifting Almond

    Sifting almond

  2. Whisk egg whites on medium speed and slowly add granulated sugar until they form a glossy, stiff merengue and the sugar has dissolved.
    Whisking egg whites and sugar

    Whisking egg whites and sugar

    Stiff and glossy

  3. Add the colouring. (I suggest powdered coloring to not mess with the other ingredients because it is a very exact and sensitive recipe)

    Almond and sugar with coloring

    Almond and sugar with powdered coloring

  4. Carefully fold the dry ingredients a little at a time into the merengue. Be careful not to over mix!
  5. Put the mix into a piping bag and pipe small disks on parchment paper. (You can trace a circle on the other side of the paper to make a guide)Piping macs
  6. Bake at 160C for about 12mns. (Every oven is different and with practice you shall see how much it really takes you.)Almost done piping
  7. Remove from oven when done and let cool before adding the filling.
  8. Add filling and store in an air-tight container.
  9. Macarons taste best the next day as the filling has entered the ‘cookie’. They can keep for up to a week, but I’ve never had them for that long so I’m not sure!
  10. Enjoy!
Playing with the extra mix

I like to play around with the extra mix and make cute & funny shapes

As for the filling; you can find nice and easy recipes online or take the class as I did! 🙂

Ideal for: Entertaining, gifts and personal obsession.

By: Yessika Mármol

Le Foodist:


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