Delicate, crisp shells with soft, chewy centres. Macarons are the jewel of the patisserie world. This recipe is written for success, even for beginners. Follow it carefully for beautiful results worthy of Heriots’ name.
Ingredients (makes ~20 sandwiched macarons)
For the shells:
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110 g finely ground almond flour (blanched & sifted)
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200 g icing sugar (sifted)
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100 g egg whites, aged* (about 3 large eggs)
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30 g caster sugar
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Gel or powder food colouring (optional)
For the buttercream filling:
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150 g unsalted butter, softened
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150 g icing sugar
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1–2 tbsp milk or cream
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1 tsp vanilla extract (or flavour of choice)
Why “aged” egg whites?
Separate the whites and leave them loosely covered in the fridge for 24–48 hours before baking. Bring to room temperature before whisking. This reduces moisture and helps achieve stable peaks.
Equipment
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Electric mixer (stand or hand-held)
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Fine sieve
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Rubber spatula
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Piping bag + 1 cm round tip
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Baking trays + parchment or silicone mats
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Toothpick or skewer
Method
Prepare dry ingredients
Sift almond flour and icing sugar together into a bowl. Discard any coarse bits.
Make the meringue
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In a clean bowl, start whisking the egg whites.
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When foamy, gradually add caster sugar.
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Whip to stiff, glossy peaks.
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Add gel food colouring, if desired, and gently mix.
Folding
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Add half the dry mixture to the meringue and fold gently.
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Add the rest and keep folding until the batter flows in a thick ribbon. When dropped, it should sink back into itself within 10–15 seconds.
Pipe the shells
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Transfer batter into a piping bag.
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Pipe even circles (3–4 cm) on lined trays.
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Tap the trays on the counter to remove air bubbles.
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Pop surface bubbles with a toothpick.
Rest
Let shells sit at room temperature for 30–60 minutes, until a dry skin forms. You should be able to touch them lightly without sticking.
Bake
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Preheat oven to 150°C (300°F) (avoid fan setting).
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Bake for 12–14 minutes, turning the tray halfway if needed.
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They’re done when they lift off the paper easily with intact feet.
Cool & fill
Cool completely before removing. Pair up similar-sized shells.
Buttercream filling:
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Beat room temperature butter until fluffy.
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Gradually mix in icing sugar.
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Add milk & vanilla; beat until smooth.
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Pipe onto one shell and sandwich with another.
Heriots’ Tips for Success
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Weigh everything - accuracy is crucial.
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Don’t skip resting the piped shells.
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Use parchment or silicone mats — not wax paper.
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If shells crack, the oven is likely too hot or batter was overmixed.
Flavour Inspiration
Lemon Zest & Curd: Add zest to shells & fill with lemon curd
Pistachio Buttercream: Add ground pistachios to filling
Salted Caramel: Pipe buttercream + drizzle caramel
Raspberry & Vanilla: Fill with raspberry jam + vanilla buttercream
Troubleshooting FAQ
Why are my macarons hollow?
→ Usually caused by underbaked shells or too-hot oven. Lower temp slightly & bake longer.
→ Usually caused by underbaked shells or too-hot oven. Lower temp slightly & bake longer.
Why did my shells crack?
→ Batter was overmixed or shells didn’t rest long enough.
→ Batter was overmixed or shells didn’t rest long enough.
Why don’t my macarons have feet?
→ Usually from under-whipped meringue or skipping the resting step.
→ Usually from under-whipped meringue or skipping the resting step.
Storage
Macarons taste best after maturing for 24 hours in the fridge. Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
