Monthly Archives: March 2013

Macarons 101 (revised 2)


Here is a recepi to make 32 Macarons.

Macarons Ingredents
2 Large Eggs
115g icing sugar
75g ground almonds (for pistachio flavour swap 25g of almonds for 25g of pistachios)
50g Caster sugar
1/2 tea spoon Vanilla extract


To make the Macaron mix the Almonds and icing sugar into a bowl. I sifted them together. Whisk the egg whites into a bowl (Note don’t over whisk) and the Vanilla until soft peaks can be made. Then fold the Almond and icing sugar mix into the egg whites. Pipe out onto a oven tray with grease proofe paper and leave for 30 minutes. When you can just touch them without any sticking to your finger put them in oven 210 degrees C for 10 to 15 minutes. They may go slightly brown then there done, Voir La

Make the butter icing filling

55g butter
1/2 tea spoon Vanilla extract
115g icing sugar
1 tea spoon Vanilla extract

Mix these 3 ingredents into a bowl and then use it to stick between two of the cooked Macrons.