Macarons in the tummy

IMG_20150402_165823_resized 10805592_873689036009768_8050319908928084356_n 10422600_873703062675032_7588289645263738332_n2015-04-02 17 06 12

Been baking a little too many macaron’s lately, and have had my fair share of failures. 🙂 They are indeed finicky, and boy are they seriously a dessert that requires your 100% full attention. But once you’ve gotten the hang of it, the rest just falls naturally. 🙂 I think everyone has a recipe that works, and even though the ingredients are all the same, with very slight variations in the % of different ingredients mixed, the results always yield very extreme different results. I have not had 1 successful macaron made, until I used Mandy’s recipe, from Mandy’s baking journey. I’ve scoured the net for endless reasons to why my macarons were always failing, and even when I thought I’ve mastered the macarons, through Mandy’s recipe, and went on to other recipes, I’m met with failure.

So for anyone else who is interested, the recipe is below. If you need a step by step pictorial, head on over to her here

note* I’ve doubled her recipe, because I found it hard to whip with such small amount of egg white. Her recipe yields approximately 14 macarons only, which to me is too little, since I’m always giving it out. 🙂

Mandy’s recipe without pictorial

(doubled recipe)


100g Gound Almond

80g Icing Sugar

14g Cocoa powder (or replace with almond meal if you want to color your macarons)

90g Caster Sugar

80g Egg Whites


1. Sift the ground almonds, cocoa powder and icing sugar together and discard the large bits of almonds that do not pass through the sieve.

2. Whisk the egg whites till soft peak, then gradually add the sugar and whisk till you get stiff peaks.

3. add your dry ingredients into your meringue

4. for the macaronage technique, start folding carefully. Overfolding will result in a watery batter that does not bake up, and its really messy to pipe out. underfolding will result in peaks that cannot be knocked out even when you bang the tray to smooth the tops.

*you will need to mix the batter and spread it against the sides of the bowl to deflate some of the air in the meringue. keep mixing till you get a smooth, shiny batter that flows like the volcanic lava. This should typically take about 40-50 folds.

5. Fill your piping bag and pipe the macarons onto the baking paper.

7. let them rest for approximately 30 mins in an air conditioned room, if not, try to blow a fan directly over it. They need to form a layer of skin, so that these macarons are no longer sticky to the touch.

8. Bake in a preheated conventional oven at 160c for about 15 mins, or in a preheated fan forced oven at 130c for about 15 mins.

*the macaron feet should form at about the 7-8th minute.

*let the macarons cool before peeling them off the baking paper. They tend to stick to the baking paper when it is still hot.


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