French Macarons


  1. Sugar and Crumbs Icing Sugar flavor of your choice – 200g*

2. Ground Almonds – 115g
3. Fresh Egg Whites – 115g
4. Cream of tartar – 1-3g
5. Granulated sugar – 150g
6. Gel Colors
7. Easy Ganache Filling
8. Liquid Glucose – 20g
9. Whipping Cream – 100g
10. Chocolate: Dark – 200g, or Milk – 225g, or White – 250g


1-Pulse the Icing sugar and ground almonds in a food processor or spice grinder until fine

2-Sieve into a bowl and set aside

3-Place the egg whites and cream of tartar in the bowl of the stand mixer and whisk on a medium speed until they look like a light foam, not liquid.

4-Slowly add the sugar while still whisking, then turn the mixer to medium high

5-Continue to whisk until the mixture looks soft and shiny like marshmallow fluff

6-Add the gel colour to the mixture (use a little at a time to get the colour you want)

7-Continue to whisking on medium high until the mixture dulls slightly and the whisk attachment makes tracks in the surface

8-Check the peak on the meringue, you are looking for a firm peak

9-Transfer to another bowl and fold in the almond/icing sugar mixture in three increments

10-Spread the mixture up the sides of the bowl, then scape back down. This movement knocks a little of the air out, repeat a few times until the mixture slides slowly down the side of the bowl

11-Scrape the mixture into a piping bag and pipe onto your mat/parchment paper on a baking tray, into similar sized blobs

12-Baking trays then need to be banged onto the counter to knock out air bubbles

13-Allow the macron shells to form a skin before baking. This could take anywhere from 20 mins to an hour but never more than an hour.

14-Preheat the oven to 170c

15-bake one tray at a time on the middle shelf of the oven for roughly 10 mins. before checking

16-If sticking to the parchment/mat bake for another 2-3 mins before checking again


1-Boil the cream and glucose together in a microwave safe bowl (approx 1 min)

2-Break up the chocolate into small pieces and pour into the cream mixture, making sure all the chocolate is submerged

3-Allow to sit for 5 mins before stirring until combined

Divide the macrons up so they are even numbers and spread half with the chocolate filling, attach a macron shell to each chocolate side

*Credits:  Carol Sugar and Crumbs Kitchen