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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

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

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)

By

A slight twist on a standard macaron but delicious none the less

  • Macarons.
  • Egg Whites: 2
  • Icing Sugar: 120g
  • Hazelnuts: 90g
  • Caster Sugar: 2 Tablespoons
  • Salted Butter Caramel.
  • Caster Sugar: 100g
  • Condensed Milk: 150g
  • Butter: 50g
4.4/5 (11 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

These have a zesty lemon flavour and a sweet buttercream filling

  • MACARONS INGREDIENTS:
  • 3 large egg whites
  • 1 whole lemon, zested
  • 1.5 cup OR 4 ounces almond flour
  • 1 cup OR 8 ounces confectioners sugar
  • 2.5 ounces OR 1/4 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • lemon yellow food coloring paste
  • BUTTERCREAM INGREDIENTS:
  • 1/2 stick unsalted butter, room temperature
  • 1 ounce weight cream cheese, room temperature
  • 3 tablespoons lemon juice (or less to taste)
  • 1 teaspoon vanilla extract
  • 2 cups confectioner’s sugar
4.2/5 (22 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 (75 Votes)

By

For the shells: -Mix the ground almonds and icing sugar and then sift the powder obtained

  • For twenty small macarons
  • 120g icing sugar
  • 90g ground almonds
  • 30g caster sugar
  • 70g egg whites (about 2 whites)
  • For the white chocolate ganache
  • 100g white chocolate
  • 5cl cream
  • 10g butter
4.4/5 (22 Votes)

By

Preheat oven to 150°C. Beat the egg whites until they're light and fluffy, add salt, cream of tartar and white sug...

  • 3 egg whites
  • 1/4 cup white sugar
  • 2 cups confectioners' sugar
  • 1 cup almond flour
  • Pinch of salt
  • 1/4 tsp cream of tartar
  • Mango butter cream
  • 1/4 cup salted butter
  • 3/4 cup powdered sugar
  • 1/2 mango sliced and worked through a sieve to extract 3 tbsp of juice
4/5 (31 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
3.9/5 (88 Votes)

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
3.7/5 (158 Votes)

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