Who else has been fighting several times with macarons, not being happy with the result and irritated to try again and again and again?

*I raise my hand REALLY high*

Macarons were for a while something that I wanted to master but felt like it was a waste of ingredients every time I tried (because they just wouldn't work with me).

The turning point in my macaron making was the Italian meringue technique (which I learned by staring The Scranline recipe videos for hours and hours...). With the Italian meringue, I started to get it right and the recipe started to take its shape.

If you want to see the process of making these macarons, head over to my Instagram IGTV - there is a macaron video there!

Pro Tip!

When using food colouring, make sure you use something that is not runny liquid. In the step-by-step pictures in this recipe I use gel color - it works really well!

For this recipe you will need:

A small sauce pan
A medium sized bowl
A silicone spatula
A sieve
A stand mixer (you can use an electric hand mixer too)
A baking tray and some parchment paper on top

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Macarons

130g icing sugar
120g almond flour
90g egg whites (45g+45g)
110g sugar
40g water
Food colouring (optional)

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Sift the icing sugar and the almond flour. Add 45g of the egg whites and mix.

Boil the sugar and the water together in a small sauce pan. When the syrup is at 105°C, start to whip the other half of your egg whites in a stand mixer. When the syrup hits 118-120°c start adding it slowly into the stand mixer bowl slowly as the egg whites are whipping. Avoid pouring too much at once, this will make your meringue runny and you will have to start making it again.

Whip the meringue until your bowl has cooled down and you have stiff peaks.

In case you want to use food coloring in your macarons, add the color to the egg white and almond paste. Then, fold half of the meringue into the sugar-almond mixture with a spatula. At this point, you can mix vigorously - make sure the everything is properly incorporated.

Add the rest of the meringue to the sugar-almond mixture and fold. This time aim to be gentle. Keep on folding as long until you have a texture where the batter falls off your spatula and melts back into the rest o f the batter in 5-10 seconds.

Pipe the dough onto a baking paper or silicone sheet and bang the tray against the table to release air bubbles. Let rest for 30min so that the macaron forms a shell.

Heat you oven into 160°C and bake your macarons for about 12 minutes.

Let the macarons cool completely before trying to take them off the baking paper or silicone sheet.

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When cooled down, fill with your preferred filling (in the picture I have used classic butter cream).

Enjoy!

I hope you love the recipe as much as I do!!