Heeey Macaron-a!

What was I suppose to do? He was out of town, and these macarons were sooo fine.

Macarons are a classic Parisian treat. I find that they are absolutely scrumptious and they go perfectly with tea parties or coffee mornings. Macarons are actually a lot easier to make than people realise! I have included some extra pictures to this piece which I hope help. I will add that I stupidly did not add enough food colouring (as I got a little distracted) and this is why they are only tinted blue rather than a stunning bright blue. This recipe should make around 24 macarons (or 48 halves) depending what size you make them. Let’s jump right in!

Ingredients for meringue:

100g icing sugar

100 grams grounded almonds

2 egg whites

55g castor sugar

pinch of salt

2 tbsp food colouring

Ingredients for filling:

75g icing sugar

150g room-temperature butter

1 tbsp food colouring

1 tbsp vanilla essence (optional)


  1. sieve the grounded almonds and icing sugar into a large bowl and mix.

IMG_E4750.JPG2. in a different bowl, whisk the egg whites and sugar together until soft peaks are formed. This should take just a few minutes with an electric whisk. Then bit by bit, add the castor sugar until it is all blended and the mix is glossy and thick.

IMG_E4751.JPG3. combine the wet mix and the dry mix and stir well. You’ll know it’s well mixed as you could hold the bowl upside down and the mix will not fall out. This is where you should add any colourings or flavourings.

4.use a piping bag to pipe out your desired sized macarons onto baking paper.

IMG_E4755.JPG5. Remember to keep enough room between each macaron as they do rise and spread! Knock the tray so the air in the macarons goes out, this will leave the shell nice and smooth. Leave to set for 20 mins. In this time you may want to preheat the oven to 140C.

6. Pop them in the oven for 8 minutes. Then open the oven door to let the steam out, and cook for a further 7 minutes.

7. Whisk together the butter and icing sugar and combine with any food colouring you may fancy. Once the macarons are completely cooled you may pipe icing onto one, and then sandwich it to another. And now all there is left to do is enjoy!IMG_4757.JPG

I really hope you enjoyed this recipe and I explained it all okay! Macarons have a bad reputation as being difficult to make however I am sure that you guys will do really well and have fantastic results!


Lots of love, Evie x

Author: eviejrichards

Hello, I am a 21 year old English Student with a passion for writing. In my blog I will write about thoughts, recipes and advice. I hope to gain a better understanding of myself through writing, and even possibly grow a little community!

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