Best Macarons Recipe: Guaranteed to be a success - your domain (2024)

'I just love everything about macarons. They are beautiful and taste so delicious. They will be perfect with this macarons recipe.

Unpaid advertising. I usually bake macarons to make someone happy, although I also make myself very happy every time.

ButBaking macarons is not that easy.There are a lot of things you can do wrong and things you have to keep in mind, and at the same time there are a lot of complicated recipes. Before I baked my first macarons, I read books and blog posts for ages and everything said something different. When I baked the macarons, they were never perfect. Either they were soggy, stuck to the baking paper or didn't rise properly.

For this reason, I took a macarons baking course in what was then the Genusswerkstatt in Düsseldorf. It was really fun, I learned a lot and best of all:I baked perfect macarons for the first time. Juhu!

Of course I would like to share my knowledge with you now.It's best to read the macarons recipe completely before you go shopping so that you are perfectly prepared. Let's go.

Ingredients for the macaron halves

Best Macarons Recipe: Guaranteed to be a success - your domain (1)

You can find the ingredients for the fillings below. For the halves you need:

  • 125 g sifted almonds*
  • 125g powdered sugar
  • 2 x 45g egg whites
  • 125g sugar
  • 30 ml water
  • Food coloring (coloring powder or paste)

You also need baking paper (not a silicone baking mat) and piping bags (affiliate link) with 5-9 mm piping nozzles.

*The almonds must be very finely ground. If you buy the almonds in the supermarket already ground, there will always be a little bit left over that is too coarse to sieve. This is completely normal. You can use this leftover later as decoration for the macarons, for example.

The macarons recipe

  1. Pour the water into a pot with the sugar and bring it to the boil. It is important that the sugar dissolves completely. As soon as the sugar water has reached a temperature of 119°C, the pot can be removed from the heat (this looks like the picture below).
  1. Beat the first 45g of egg white in a tall container (e.g. a measuring cup) until stiff. It is very important here that not a drop of egg yolk gets into the egg white, otherwise it will not become really stiff. The egg whites should be beaten with the mixer on turbo mode until they appear almost hard and do not run out when the bowl is turned over.
  2. Now gradually add the warm sugar water to the egg whites in a thin stream, stirring constantly. This results in a still stiff and shiny mass.
  1. Set the measuring cup aside and in another bowl, mix the powdered sugar with the ground almonds and add the second 45g (not beaten) egg white and a pinch of food paste or powder. Mix everything until the food coloring has evenly colored the entire mixture.
  2. Now add the egg white and sugar mixture and mix both carefully with the spatula. Under no circ*mstances should you use a mixer, otherwise the bubbles in the egg white will be destroyed and the macarons will no longer be fluffy.
  • Now place the piping bag with a 5 - 9 mm star-shaped nozzle in a glass so that the nozzle is bent over and the macarons mixture cannot run out. Now fold the upper edge of the bag over the edge of the glass so that it is fixed in the glass and add the mixture. Then take the bag out of the jar and twist the top end closed.
  • Now pipe circles about €2 in size onto the baking paper.
  • The macarons now have to rest. This can take between 30 and 60 minutes depending on the weather and humidity. They are finished drying when a light skin has formed on the surface of the macaron half. If you touch it with your finger, it barely deforms and no longer sticks. In addition, the surface becomes matt, initially shiny.
  • Now preheat the oven: fan oven to 125° – 130° (depending on the oven).
  • Bake the macarons between 12 and 14 minutes. They are ready when they have risen like in the following photo, have not yet turned brown on the bottom and they almost come off the baking paper on their own.
  • Now let the macarons cool for about 20 minutes. You can then fill them. If you would also like to have beautiful roses for decoration, I can give you these rose petalsBest Macarons Recipe: Guaranteed to be a success - your domain (2)recommend on Amazon.

Now let's move on to the filling. I would recommend making both of the fillings listed below and creating an outer circle of chocolate ganach on the macaroon and piping some caramel in the middle. Nom nom nom.

Macarons filling 1: chocolate ganache


  • 200 ml Sahne
  • 400 g white or dark chocolate (bar, not couverture)


Heat the cream slowly in a saucepan. Be careful not to burn it. Break the chocolate apart, slowly add it to the hot cream while stirring regularly and let it melt. Once the ganache has reached a creamy consistency, it is ready. Let them cool briefly.

Then you can put them in the piping bag and pipe them onto one of two macaron halves. Leave some space in the middle so that some more caramel can be added straight away.

Macarons filling 2: (Salty) caramel


  • 120g sugar
  • 1 tsp water
  • 80 g Sahne
  • 40 g Butter *
  • 1 tsp sea salt (optional)

* Shouldn't come out of the fridge, it's best to put it out an hour beforehand or warm it up briefly in the microwave.


Put the water in a pot with the sugar, heat both and let it brown until it gets the typical caramel brown. Then add the cream while stirring constantly. Now add the butter and, if necessary, the sea salt.

Here too, the consistency must be very creamy. When it's ready, let it cool down. Now it can be filled into one of the macarons halves with a spoon, either alone or together with the chocolate ganache. Then 2 halves, one with and one without filling, are folded together -Complete.

I hope you enjoy the macarons too. If you have any questions or suggestions, I would be very happy to receive a comment under this article.Otherwise, I hope you enjoy making it and enjoy it!

Best Macarons Recipe: Guaranteed to be a success - your domain (2024)


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