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Laurapackham

Macaron recipes - 21 recipes

By Laurapackham

The very first macaron I tried was a rather large macaron framboise, two crispy sweet shells around a sweet cream and raspberries.
I remember walking along the Seine on the outskirts of Paris and biting down into this sweet puff of pleasure. That was it. Hook, line and sinker and became a macaron groupie.
While I have tried in vain, to perfect these delightful French biscuits, I am yet to succeed. But I can still, on occasion, enjoy going into a boulangerie and taking home a selection to ‘share’ with a hot cup of Earl Grey. For some great advice on how to make macarons see our Macaron Master Competition to see how the experts do it. The art of macaron making is a long journey, but with a little persistence you’ll be able to high-five yourself in the kitchen in no time.
Tips: Silicone mat, tap the tray of uncooked macarons and open the oven door at least once to circulate the air.
Try: Foie gras macarons. A oddly successful marriage of salty and sweet.

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Top rated Macaron recipes

By

Crisp macarons with a rich dark chocolate ganache filling

  • For the macarons:
  • 155g Ground almonds
  • 200g Icing sugar
  • sifted
  • 3 Egg whites
  • Red food colouring paste ( I used Sugarflair paste Christmas Red)
  • Chocolate Ganache Filling:
  • 100g Dark chocolate (55% cocoa solids is sufficient)
  • 100ml Double cream
3.6/5 (153 Votes)

By

My version of a piña colada cocktail in a macaron: coconut and almond shells filled with a fresh pineapple, lime g

  • For the shells:
  • 75g ground almonds
  • 75g desiccated coconut
  • 150g icing sugar
  • 135g caster sugar
  • 105g egg whites at room temperature yellow
  • few drops of yellow food colouring (gel-based rather than water-based)
  • Filling:
  • 200g white chocolate
  • chopped into smallish chunks
  • 100g pineapple
  • pureed
  • juice of 1 lime
  • 60g unsalted butter
  • splash of rum
  • Topping:
  • desiccated coconut
3.5/5 (158 Votes)

By

Easy to follow recipe for the best blood orange macarons ;)

  • 29 g ground almonds
  • 63 g icing sugar
  • 36 g egg whites
  • 18 g white granulated sugar
  • zest of 1 blood orange
  • orange food colouring - I used Sugarflair paste in apricot
  • 1 cup icing sugar + enough blood orange juice to make a thick palette-knife-able icing paste
4.5/5 (73 Votes)

By

Subtly floral earl grey with tangy cream cheese frosting! Without a doubt, perfect with a cup of earl grey tea

  • For the Earl Grey macaron shells (A):
  • 53g egg white
  • 25g granulated/ caster sugar
  • 100g icing/superfine sugar
  • 60g ground almonds
  • 1 earl grey tea bag
  • For the cream cheese filling (B):
  • 100g full fat cream cheese
  • 30g butter
  • 150g icing sugar
3.4/5 (138 Votes)

By

For the macarons line 3 baking sheets with baking paper sieve together the icing sugar, ground almonds and ground

  • For the macaron
  • 160g icing sugar
  • 100g ground almonds
  • 60g ground pistachios
  • 4 medium egg whites
  • separated into two egual batches
  • 160g caster sugar
  • few drops of green food colouring
  • For the pistachio buttercream
  • 100g unsalted butter
  • very soft
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract
  • 50g ground pistachios
  • green food colouring
4.2/5 (68 Votes)

By

Lovely Macaroons filled with a peanut butter cream

  • Ingredients:
  • For the Italian Meringue
  • 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
  • 400g (14oz) caster sugar
  • 100ml (3 fl oz)water
  • Add food colouring to the meringue if required.
  • For the Almond Mixture
  • 150g (5oz) fresh egg white
  • 250g (8oz) almond meal / almond flour
  • 250g (8oz)icing sugar
  • Used the above ingredients to make the macaron shell.
  • For ganache:
  • 200 g (7 oz) dark chocolate
  • 1 1/3 cups of heavy cream
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter
  • 1 jar of creamy peanut butter
4.1/5 (71 Votes)

By

Matcha and bittersweet chocolate is a tried and tested combination

  • For the green tea macaron shells (A):
  • 53g egg whites
  • 25g granulated/ caster sugar
  • 100g icing/superfine sugar
  • 60g ground almonds
  • 1 Tbs good matcha
  • For the dark chocolate ganache (B):
  • 50g unsweetened chocolate (at least 70%)
  • broken into small pieces
  • 35g single cream
  • 20g unsalted butter
  • 0.5 tbsp caster sugar
3.3/5 (138 Votes)

By

This is a beginner's recipe guide to easy macaron making

  • 1 cup (100g) icing sugar
  • 1 cup ground almonds
  • 2 medium egg whites
  • Pinch of salt
  • 1/4 (55g) cup caster sugar
  • Ffilling:
  • 1 1/2 cups softened unsalted butter
  • 2/3 cup (75g) icing sugar
3/5 (153 Votes)

By

You will need 4 piping bags and, one nozzle with tiny head, 3 x 10 mm nozzles, toothpick and icing pen, some sugar ...

  • For the shells
  • - 2 egg whites (80g)
  • - 60g castor sugar
  • - 100g icing sugar
  • - 60g almond meal
  • For the Chocolate Ganache
  • -100g dark chocolate
  • -100g fresh cream (30% fat)
4.3/5 (41 Votes)

By

Macarons! I tried to make them over half a year ago but I did not succeed

  • Chocolate macarons
  • Makes about 35 whole
  • Ingredients
  • 100 grams blanched
  • ground almonds (make sure to grind more than 100 grams)
  • 100-110 grams egg whites aged 1 day at room temperature
  • 15 grams cocoa powder
  • 185 grams powdered sugar
  • 4 tablespoons sugar
  • Caramel
  • Ingredients
  • 100 grams granulated sugar
  • 150 ml heavy cream
  • 85 grams salted butter
  • A pinch of seasalt(optional)
4.4/5 (27 Votes)

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