Real Macarons

Real Macarons

Macarons are probably one of the most difficult sweet treats to bake. Not only does it require a unique set of skills, but also the right equipment and weather.

In the video that is posted above, a broad explanation of every aspect is given thoroughly.

Macaron Recipe:
58g egg white
30g castor sugar
80g almonds
116g icing sugar
Gel food colouring of choice

Buttercream filling:
75g butter, softened
150g icing sugar
10 ml cream or milk
Few drops food colouring & flavouring/ essence of choice

Number of Macarons


  1. Weigh egg whites off in a clean, greaseproof mixing bowl and beat till soft peak
  2. Add castor sugar and beat to a shiny meringuesBlitz the almonds fine in a hand blender
  3. Add the icing sugar
  4. Add a few drops of the gel food colouring and fold in the almond and icing sugar mixture
  5. Fill the piping bag and pipe mixture onto a macaron baking mat or parchment paper
  6. Rest for 20-40 min until the surface has dried out slightly
  7. Bake in preheated oven for 15 min @ 150ºC or 135ºC in fan-assisted convection oven
  8. Take out and allow to cool before removing from the baking sheet
  9. Fill with desired filling

For the buttercream icing:

  1. Cream the butter and icing sugar till very light and fluffyAdd milk or cream if the mixture is too stiff
  2. Add desired food colouring
    Add any food flavouring or essence of choice


Comments: 1

  1. Adri Labuschagne Magda Schutte says:

    Die macarons wat ek al geproe het van jou is fantasties lekker!

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