Basics Macarons

Serves: 4


01H 15MIN


  1. Preheat the oven to 300°C (150°C).
  2. Sift together almond flour and icing sugar.
  3. Separate the eggs and, in food processor, beat egg whites on low speed, until frothy.
  4. Add the superfine castor sugar to egg whites and increase speed until stiff peaks.
  5. Gently fold almond flour mixture and icing sugar into whipped egg whites until thoroughly incorporated.
  6. Add natural cocoa powder.
  7. On a baking tray lined with parchment, shape circles through piping bag.
  8. Let rest 15 to 30 minutes until a skin forms on top.
  9. Place the baking sheet, door open, about 15 minutes.
  10. Break in lump the chocolate.
  11. In a small saucepan, bring heavy cream to the boil.
  12. Add chocolate in the saucepan and stir with wooden spoon.
  13. Incorporate butter and mix until complete dissolution.
  14. Beat the mixture until get foamy mixture.
  15. Put ganache on each macaron and join them two by two.


  • Macarons :
  • 4 large eggs whites
  • 1/4 cup superfine caster sugar
  • 2/3 cups almond flour
  • 3/4 icing sugar
  • 3 tablespoons natural cocoa powder
  • Ganache :
  • 4 ounces chocolate
  • 1/2 cup heavy cream
  • 2 tablespoon butter