Macaron Recipe




A couple of weeks ago, I wanted to make some macarons and it had been so long since I made them, I thought I would refer back to this blog to remind myself of all my learnings and use my adjusted recipe.  I, then, realised how incredibly hidden the recipe I use is on my blog.  Time to rectify that.

My preferred recipe, comes from the amazing Australian Women’s Weekly baking compendium Bake. I know not très authentique, but hey it works…I’ve tweaked it a little, because that’s me!

3 egg whites

2 tablespoons of caster sugar

2 tablespoons of freeze-dried fruit powder of your flavour preference (In NZ “Fresh-As” brand is fabulous)

200g icing sugar

120g almond meal


Prepare your oven trays, grease & line with baking papers

Gently dry almond meal at a low temperature in the oven.

Beat egg whites with an electric mixer until soft peaks form, add caster sugar and fruit powder, beat until sugar is dissolved.

Blend almond meal and icing sugar in food processor, until well mixed.

Combine sifted almond meal and icing sugar with egg white mixture, gently folding until just combined.

Pipe into desired size rounds 3-4cm onto prepared trays. drop trays a couple of times from a small height.

Leave to rest a good 20mins to an hour or longer if need be.

Heat oven to 150C

Bake for 15mins approx in centre of oven

Leave to cool

Sandwich together with ganache or butter cream icing flavoured as you wish



All my hints, tricks and tips for making macarons can be found over on my macarons secrets page.





My Oven Light….

Yay! We have finally managed to remove the lightbulb in my oven that seemed stuck fast for sooooo long!  I now need to go and buy the replacement bulb, because the one I had already bought is the wrong size.  So excited, I will be able to watch my Macarons cooking very soon and not have to leave the final colour to chance.

On a totally different note, I have been out for three more walks since my getting tough on myself post. So I feel I have a lot to celebrate/be thankful for tonight.

More Macarons coming soon……..

Blackcurrant with White Chocolate Ganache

So these aren’t the best specimens I have produced, but they taste great!

I think the mixture must have been a little on the wet side as the macarons appeared to be undercooked and cracked when I removed them from the oven. To separate the ‘biscuits’ from the baking tray, I had to employ the masterchef trick of putting them in the freezer.

Filling them was also challenging as they were so soft that I broke many of the shells just holding them delicately while filling with ganache.

Macaron Monday

So…I’ve been threatening to for a while now…. to make some more Macarons….no excuse, just because they are yummy!!!  I do have one or two friends who have been wanting to sample my macarons for sometime.

On Saturday, I was reading the mag that comes with The Dominion Post and read about a freeze dried fruit powder, Ruth Pretty used in some icing.  I thought it sounded perfect for colouring and flavouring macarons.  I managed to track some of this marvelous stuff down from NZ company Fresh As° at Moore Wilsons Fresh…let’s just say the smell is amazing when you open a packet.  It is full on, intense and natural! It smelt like a pile of freshly crushed blackcurrants.

As I slightly overcooked the first tray of macarons and they have lost a bit of colour, I have indulged in one or two of the biscuits and have to say…they are divine, the blackcurrant flavour is intense as the smell!  Yay…can’t wait to try them in a day or two when they have matured.

Here are my ramblings about todays batch!

I think I may have got over keen with the hand miser and overwhipped the egg whites, but loving the colour and the smell. The egg whites should be able to form firmish peaks.  You want them to still be able to settle into nice smooth rounds when you put them on the tray and drop the tray, not stay looking like little presents left on the front lawn by neighbourhood dogs!

On the photo above, you can see the moisture I have extracted from the almonds by baking it in the oven for 2-3mins at 150°C.  I was really pleased to see this today, as I had been reading elsewhere that it wasn’t necessary. I think it all depends on where you buy your almonds from.  If your almonds are moist and you do not extract the moisture before putting through the food processor, you tend to end up with almond paste instead of finer almonds.  I always dry to ground almonds before putting them through the food processor with the icing sugar to obtain an even blend.

Today, I also decided to use a seive after processing just to see what was left after seiving.  I did turn up a few larger lumps of almond.

Above is the final mixture…check out that colour!!!  Thanks to Fresh As° Fruit Powders, that colour is all natural.

You can tell todays lot are overwhipped because they look like little you know whats!  And to top it off, they are now overcooked….I was too busy writing this!

Lesson of the day: wait till they are cooked to write the blog.