Modest Macaron… I think not!

It seems lately that macarons have shot into popularity with them being featured frequently on TV cooking shows like Masterchef & Zumbo. My first taste of a macaron was in Singapore with my husband. I had no idea what to expect, I bought a chocolate macaron. I bit into it’s crisp shell and soft, luscious inside just melted into my mouth with the creamy ganache filling. YUM!

I have been determined ever since to recreate these little treasures. After a lot of research, I realised it wasn’t going to be an easy task. Macarons are notorious for being temperamental and hard to master. That shattered my spirits a little but hey, why not give it a go. Well, I did, my first 3 attempts were complete failures. But I kept going. Plucked up the courage to try once more and finally achieved my first decent macaron. Pistachio!

Here’s my recipe (taken from various sources, cookbooks & websites)

Ingredients (this has to be precise and measured as accurately as possible)

35 g Egg whites (approx 1 egg white)

55g Pure icing sugar (pure icing sugar without any corn flour/starch)

45g Almond meal (blanched-skins removed)

30g castor sugar

This recipe makes about 10 macarons once sandwiched (20 halves)


Combine almond meal and icing sugar, grind until it becomes a fine powder. Sieve the almond meal and sugar mixture and discard any big bits, set aside. In a clean stainless steel or glass bowl, with an electric whisk, whick the egg whites until soft peaks form. Slowly drop in castor sugar until the egg whites are stiff and glossy. If using food colouring add it into the egg whites now and give it a quick whisk once more (a gel colouring is recommended). I used a little blue and yellow colouring to make a green shell, next time I think I’ll go darker. Sieve the almond and sugar mixture onto the egg whites and fold it in. Keep folding until the mixture is just incorporated into the egg whites. The mixture needs to be firm but loose enough that it settles back into itself if you make a line through the centre.

Line a tray with baking paper, then fill a piping bag with the mixture and pipe into 3cm rounds. Leave aside for 30 minutes to form a skin and pre-heat the oven to 150°C. The cooler weather in Australia at the moment is ideal for macarons, the humidity during summer can really affect the formation of a skin (Tip – You know the macaron is ready for the oven when you touch it with your finger and it does not stick)

Put it into the oven for 15 minutes. By definition a macaron must have that cracked, airy crease at the bottom (known as feet), you should see this after 5-10 minutes of baking. Let the macarons cool and remove them from the baking paper. If they’re having trouble lifting off, sprinkle some water under the paper. Set aside to cool, ideally leave the macarons for a day in the fridge in an airtight container. Fill macarons with buttercream or ganache filling. I filled my macarons with buttercream that I had added crushed roasted pistachios to.

0 comment on Modest Macaron… I think not!

  1. abdullah0sman
    June 29, 2011 at 1:16 pm (7 years ago)

    looking good… very impressive!


3Pingbacks & Trackbacks on Modest Macaron… I think not!

  1. […] This was a new macaron recipe that I tried. I must warn you: TRY AT YOUR OWN RISK.  This batch turned out well, but the 3 batches I tried after this flopped miserably. It was really disheartening for me, I haven’t flopped macarons since I started making them and I’ve made so many batches since then. I’ll admit my macarons are never 100% perfect, but I’ve never had them completely fail on me like those 3 batches did. Here you go, hope they work better for you, if you do try them, please let me know how they turn out. Or you could try my pistachio macarons. […]

  2. Pistachio cupcakes « Modest Munchies
    July 2, 2012 at 9:47 pm (6 years ago)

    […] texture while still keeping the cupcakes moist and fluffy. If you love pistachios, try my pistachio macaron recipe. Share this:Like this:LikeBe the first to like […]


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