is this the one!!!??

Could this be the fail safe recipe for macarons???  This blog is starting to look like my journey to achieving the perfect macaron.  Macarons is one of my favourite sweets and it is also the most frustrating dessert to make (for me).  Though I've had some successes, there's also been many failures even though following the same recipes and instructions.  It's been a while since I've baked due to my hectic "working mum" lifestyle but I came across this video from

So many tips which wasn't explained in many macaron recipes I've came across such as...
Tip 1: egg whites should be room temperature;
Tip 2: folding of the batter until you can make a figure 8 without breaking
Tip 3: THE MOST IMPORTANT is dropping the tray to get all the air out after piping and before allowing it to dry!!!!  Sure enough as you can see, the feet on these macarons are well risen!

The only trouble I had was my oven! I did invest in an oven thermometer to make sure it was 330F but with the fan force oven, it got hotter than 300F as specified and though I was attempting to make purple macarons, some turned out green as it started to burn.  This is no fault of the receipt I don't believe but rather me learning to control the heat of my oven.

Though this video suggested the silicon mats could make the macarons a little moist and parchment paper was preferred however, I did try a batch using the silicon mats since I'd purchased some a while back but never got around to using it.  The result, the macarons turned out perfect and had more of a solid flat base.  The only thing I found was that after piping, the mixture didn't flat out a little after dropping the tray as it did on baking paper.  The macarons seemed to keep its shape more using the silicon mats.  Nevertheless, I was pretty happy with results from both the silicon mat and baking paper.

Regardless of the recipe, I really think it's the techniques of the TIPS above which makes a successful macaron but these macarons tasted delicious too! :D

Okay, hope you're ready for a consistent successful macaron recipe... ;)

Ingredients - for 30 macarons

  • 1 ¾ cups
     powdered sugar(210 g)
  • 1 cup
     almond flour, finely ground (95 g)
  • 1 teaspoon
     salt, divided
  • 3 egg whites, at room temperature
  • ¼ cup
     granulated sugar(50 g)
  • ½ teaspoon
     vanilla extract
  • 2 drops pink gel food coloring
  • 1 cup
     unsalted butter, 2 sticks, at room temperature (230 g)
  • 3 cups
     powdered sugar(360 g)
  • 1 teaspoon
     vanilla extract
  • 3 tablespoons
     heavy cream

  • Preparation

Make the macarons: 

1. In the bowl  of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5. Transfer the macaron batter into a piping bag fitted with a round tip.

6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.

9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10. Preheat the oven to 300˚F (150˚C).

11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.  

12. Transfer the macarons to a wire rack to cool completely before filling.

Make the buttercream: 

1. In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. 

2. Sift in the powdered sugar and beat until fully incorporated. 

3. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

4. Transfer the buttercream to a piping bag fitted with a round tip.

5. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. 

6. Repeat with remaining macaron shells and buttercream.

Place in an airtight container for 24 hours to “bloom”.


  1. I like macarons but i never made it before.

    1. Thank for your comment Claudia! I just love macarons but they are time consuming to make and very testing in patients for me at times. However when they turn out, it is very satisfying! :D I hope you'll give this recipe a try and love to see how yours turned out, it's supposed to be fail proof!!! ;)


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