Mother’s Day Macaron Recipe

50 mins

How to make macaron shells
Method:
1. In a bowl, mix the ground almond, icing sugar, food colouring and the egg whites from 2 eggs into a smooth paste.
Top Tip:
Avoid making your mixture too dark by adding the red food colouring gradually. We recommend using the end of a skewer to add your colour and mixing into your mixture to check the colour before adding any more.

2. Using a stand mixer on speed 2, whisk the remaining 2 egg whites until they form firm peaks.

3. In the meantime, place 100ml of water and caster sugar into a small saucepan on medium heat. Bring to the boil and cook until the syrup registers 122C - using a sugar thermometer.

4. Once the sugar syrup has reached the right temperature, remove from the heat and gradually pour into your egg whites whilst still whisking. Once all the syrup has been added , whisk on a high speed until your mixture has cooled completely.

5. Add the meringue to the almond paste in 3 additions, folding gently until smooth and at a ribbon stage. Once you’ve reached the ribbon stage, immediately stop mixing to avoid your mixture becoming too runny as your macarons will not hold their shape.
What is the ribbon stage?
The ribbon stage refers to the point at which your mixture has combined perfectly. Check you’re at the ribbon stage by lifting your whisk away from the bowl, the mixture should fall in strands like ribbons, rather than in clumps which would mean your mixture hasn’t been mixed enough.

6. Heat the oven to 142C. Line three baking sheets with baking parchment. Spoon the batter into a piping bag fitted with a medium round nozzle. Hold the bag vertically with the nozzle ~1 cm away from the tray and pipe 3 cm circles onto the baking tray.
Top Tip
To ensure your macarons are consistent in size, we recommend drawing circle stencils on the reverse side of your parchment paper to act as a guide for when you’re piping your macaron mixture.

7. Once you’ve piped the mixture on to your tray, bang your pan on the counter a couple of times to pop any air bubbles

8. Let them rest for around 30 to 60 minutes, this allows the top of the macaron mixture to firm up and form a skin, this helps the macaron rise up rather than out.

9. Bake at 142c for 17 minutes.
Top Tip
When your macarons are ready to come out of the oven, they’ll be firm to the touch, will not wobble and will have little ruffles around the edge of the shell that will be small and unbroken, these are known as macaron feet!

10. Once baked, remove from the oven and slide the parchment to a flat surface to cool before carefully peeling off the paper.
How to make the ganache
Method:
1. Bring the double cream to boil.

2. Pour over the chocolate, add the rose water and butter.
Top Tip
We recommend using organic rose water, rather than an organic flavouring. This will give you a better, fresher flavour.

3. Using a hand electric blender, blend to mix and emulsify the ingredients.

4. Ensure the ganache is room temperature before assembling your macaron. You can refrigerate for up to 2 weeks.
How to make the raspberry jam
Method:
1. In a saucepan, add raspberries, sugar, lemon juice and vanilla.

2. Cook on a low heat until the jam is thick

3. To test if the jam is at the right consistency, spoon a little bit of jam into a small bowl and place in the fridge for a couple of minutes. If the jam forms a skin and sets then it is ready. If not, return to the heat and continue cooking, repeating the test every 5 minutes.

4. Allow to completely cool before assembling your macaron. You can refrigerate for up to 1 month.
How to assemble macarons
Method:
1. Bring the ganache to room temperature by removing it from the fridge one hour before using.

2. Using a piping bag with the end snipped off, pipe the ganache on the flat side of the macaron shell around the edge in a circle motion, leaving space in the centre for the jam.

3. Spoon or pipe a generous amount of jam in the centre and gently sandwich the shells together.
How to decorate macarons
Method:
1. Place the white chocolate in the microwave for 30 seconds, remove, stir and repeat until melted.

2. Spoon the melted chocolate into a piping bag and snip a small opening at the end. Starting in the middle of the macaron, pipe thin white lines back and forth across the top, leaving the left hand side blank.

3. Sprinkle the crystallised rose petals on top of the white chocolate lines.

4. Allow the chocolate to cool and set before serving. We recommend enjoying your macarons the day after you’ve made them as they’ll be softer.

5. Bon Appétit!
Frequently Asked Questions
What is the difference between macaron and macaroon?
Macarons and macaroons are two delightful desserts with notable differences. Macarons are delicate French meringue-based cookies with smooth, crisp exteriors, sandwiched together with flavorful fillings like ganache or buttercream. On the other hand, macaroons are coconut-based cookies, often dense and chewy, with a sweet and moist interior.
How long do macarons stay fresh?
Macarons can be refrigerated for 5 days and frozen for up to 3 months.
Why is my macaron cracking?
Your macaron may be cracking due to overmixing the batter, which can deflate the structure and lead to a lack of stability during baking. Additionally, rapid temperature changes or uneven oven heat may cause uneven expansion and result in surface cracks.
Why do my macarons not have feet?
The absence of feet on your macarons may be attributed to undermixing the batter, preventing the development of a sturdy structure necessary for the characteristic "feet" formation. Not allowing your macarons to rest before baking may also prevent the formation of a protective skin on the macarons, preventing proper expansion and foot development during baking.