This is an easy macaron recipe without mixer. Yes, it’s possible. I beat egg whites and heavy cream with a hand whisk often. I made macarons for the first time in my life at cooking school in Paris. And I was one of a few students who made good macarons in my class. I’d say that was really a beginner’s luck. There are so many macaron recipes, I will not make my own one. Today I will use simple Cordon Bleu recipe (amount of ingredients) and I will make meringue with my hand.
First, whip egg whites and sugar until peaks.
This is French meringue.
Add in food color. Today I used ‘red’ one.
Sift almond flour and confectioners’ sugar.
And whisk the dry ingredients to combine.
Add in the dry mixture into meringue.
And fold to combine.
Then do macaronage until shiny.
Pipe on a parchment paper lined pan.
And dry.
Then bake at 300 degrees F. for 13 minutes.
Then fill with strawberry jam and make macaron sandwiches.
Happy cooking and good luck!
- 60 g egg white (2.1 oz; 0.22 cup; 3 tablespoons and 2 teaspoon)
- 30 g caster sugar (1 oz; 2 tablespoons and 1 teaspoon)
- 50 g ground almonds (1.7 oz; ½ cup)*
- 90 g confectioners’ sugar (3.2 oz; 0.72 cup)
- Pinch salt
- 40 g Strawberry jam (1.4 oz; ⅛ cup)
- 1 or 2 drops of red food coloring
- 1. In a mixing bowl, add in the egg whites. And beat it rigorously until foamy. You can opt for electric mixer. Then slowly add in caster sugar while whipping. Continue to incorporate the air into the egg whites until soft peaks form. This is called, French meringue.
- 2. Add a drop of red coloring in the meringue. Don’t add too much unless you want really vivid red. Whisk until combined.
- 3. In another bowl, sift ground almonds, confectioners’ sugar, and salt. And whisk together.
- 4. Pour the confectioners’ sugar mixture into the meringue and fold with a spatula (and/or a scraper). Stop folding when the surface of the batter starts to be shiny.
- 5. Fill a pastry bag fitted with 1 cm (3/5 inch) pastry tip with the batter. Then line the parchment paper on the baking sheet. Then pipe 2.5 cm (1 inch) disks on a parchment paper. Macarons should be 5 cm (2 inches) apart from each other. After finishing piping, bang the trays hard a few times to remove air bubbles out of macarons.
- 6. Preheat the oven to 150 degrees C. or 300 F.
- 7. Let stand macarons at room-temperture until the surface is dried. It takes somewhere between 30 minutes to one hour. Touch with a finger on a macaron to see if it’s dried enough.
- 8. Bake for 13 minutes. Out of oven, let cool on a wire rack. Once cooled, remove macarons carefully off the parchment paper. Well-cooked macarons should not have problems sticking too much to the parchment paper.
- 9. On the bottom side of a macaron, put a teaspoonful of strawberry jam and make a sandwich with another macaron.
– You can have it on the day you bake but the taste is the best the next day. Bon appetit!
– If you can’t find ground almonds, make your own. Pulse blenched and chopped almonds in a food processor until finely grounded.
Gina says
nom nom nom 진짜 맛있게 나왔어요~!! 레시피 감사해요~~ I didn’t use caster sugar though…so I was afraid they wouldn’t come out. I used normal sugar instead and added cream of tartar and they somehow came out. 다 Eugenie 덕뿐이에요. Thank you!
안녕하세요! cream of tartar was such a good idea! 잘됐다니 정말 기뻐요, 감사합니다 ^o^ 그럼 계속 Happy cooking! <3
Stella Chow says
Hi, how can we store the macarons? Can they be frozen?
I would like to make them ahead of time but I am not sure how to store them. Thanks!
Hi, macarons can be refrigerated for two days in an airtight container or frozen for one month. Good luck!
Alfred J Estoesta says
Hey Eugenie! It’s been my third try, and i fixed most of the problems but on the last two tries…i noticed that the macaron sticks on the bottom after it bakes. I don’t have parchment paper, but I use wax. and i heard they are the same thing, so which is the problem?
Hi, Glad to hear that you don’t have any prob. except this sticking problem. 🙂 Macaron is sticky because it wasn’t baked enough. Bake a little bit more or raise the oven temp. a little higher. Good luck!
Faye Leigh says
Hello Eugenie! Thanks for sharing this wonderful recipe. I’ve manage to make macaroons with feet but sadly on my second try, the macaroons doesn’t seem to dry during the drying period.May I know what’s the problem?
Hi Faye, was it rainy day when you baked macarons? Depending on circumstances, sometimes it takes more than 1 hour to dry.
wayne lin says
Hi Eugenie, i would like to ask you a few question regarding the recipe, hope you dont mind
1) Whats the Gram for almond+ icing sugar after it is sieve? is there any difference of using the sieve ( as in the size of the sieve )
2) The meringue beat until it become hard peak right? because after i combine the dry mixture into it its very runny
Hi Wayne, Thanks for your questions. 1) there should be no difference in weight btw before and after sieving. Sieving is necessary to make sure there is not lumps in almond grounds and sugar. And a regular sieve works fine. 2) it should be runny only when you did macaronage sufficiently. If you didn’t do enough macaronage and it was runny, then the meringue was not beaten enough. Better luck next time!
Rendy says
Hi Eugenie how many fold do we need when we mix the meringue and the dry ingredient
Rendy says
And when i bake it never have any feet i repeat this many times but it ends up with the same case please give me tips on baking this
Karina says
hay eugenie…. i try this recipe 2 time, and it didnt dry. and the three time it work but they didn’t have feet and too fluffy ,didn’t harder
Hi Karina, it depends on weather or climate as well. It might take upto 1.5 – 2 hours to dry. Better luck next time!
XF Ng says
Hi eugenie, I will like to ask if i use mixer to beat the egg whites, is it also soft peak will do? I saw most macaron recipe require stiff peak instead. Thanks for answering
Hi XF, this recipe says: stiff peaks first, then soft peaks. Good luck!
Preztelstix says
Lovely video, Ms. Eugenie! I can’t wait to try this recipe. What is the name of the piano music in the background?
Hi, it’s Sleepy away by Bob Acri.
Doreen says
hi ms eugenie, i tried the recipe of yours. my batter was dried before putting into the oven. but somehow, it keep having cracks and its really very difficult to remove the macarons from the paper. May i know whats the reason behind this? thanks!
Niña O says
Hi Ms. Eugenie! You make everything look so easy! I can’t wait to try this recipe 🙂 Thank you for sharing!
Lina says
Hi, Eugenie! I was using some leftover egg whites to make macaron but there was a bit of egg yolk that was combined with the egg white since I didn’t separate that egg properly. The egg whites didn’t come out the way it should: foamy. It became more liquid. There was some foam on top but it just wouldn’t come out the way it should. I was wondering if the bit of egg yolk influenced how the egg white wouldn’t become foamy? Is there any way to fix it? Or do I have to start over?
Thao Tran says
Hi, Eugenie 🙂 Thanks for sharing the recipe with us. I just tried baking the macarons this afternoon but unfortunately mine came out with very big feet. I noticed that when I mixed the batter it became very shiny and there were air bubbles. Did I overmix it, or what else could have gone wrong?
Thank you!
Sharon says
Hi Eugenie,
Love your recipe!
Could you show a few more macaroon recipes with different flavors? Perhaps pistachio or green tea flavored ones? Those are my favorite =)
Thanks for your suggestions. I was thinking about green tea macaron recently, too. 🙂
Fiorella says
I made those but something went wrong 🙁 they didn’t “crack” at the buttom but on the top. Inside is chewy and tastes so good. What do you think I made wrong?
Fiorella says
Well, I didn’t give up… I made this recipe for the third time by now and I made it. I stopped the macaronage when it started to shine..and I put the macarons to dry under the kitchen’s light. They dried up so nice after 30 minutes. Now I need to work on the size, I want them smaller.
Fiorella says
By kitchen I meant, stove….
Guest says
Hello, I plan on making macaroons when I have time, because I never made them before, but tasted them. I do not want to use food coloring in my macaroon and so is there like a substitution for that or no? like fruit puree or something?
– When you make the macaroons don’t you have to bang the tray of uncooked macaroons to let out the air bubbles or something? (I know this because I saw a lot of people doing it on Youtube)
Thanks Eugenie!
P.S.: I love Paris too and I only love it, because they have so many sweet pastries and stuff there. It is also, because of this anime I watched called Yumeiro Patissiere that get me to love it a lot.
Rila Kuma says
Hello, I plan on making macaroons when I have time, because I never made them before, but tasted them. I do not want to use food coloring in my macaroon and so is there like a substitution for that or no? like fruit puree or something?
– When you make the macaroons don’t you have to bang the tray of uncooked macaroons to let out the air bubbles or something? (I know this because I saw a lot of people doing it on Youtube)
Thanks Eugenie!… and it seems like you were the only one that did not use a mixer on Youtube and use a whisk instead (I do not have a mixer, but probably my parents do)
P.S.: I love Paris too and I only love it, because they have so many sweet pastries and stuff there. It is also, because of this anime I watched called Yumeiro Patissiere that get me to love it a lot.
Hi, You can buy it. There are natural food coloring in the market. And yes you have to bang the tray.Good luck, Rila!
Mei Ting says
Hi eugenie..May i know is there any difference between almond flour and ground almond? Can i use almond flour to make macaron?
Essentially almond flour and ground almond are the same. If you are not sure, read the label. The ingredient should be just one: almond. Good luck!
Hi there, sorry but caster sugar doesn’t work for macarons. Also almond powder is an essential ingredient for macarons. Good luck!