RECIPE: Home-made macarons


Welcome back, guys! Today I’ve prepared a very requested recipe – the macaron one. These are the adorable and always beautifully-looking confections that orginate from France. What I’ve also learned is that, like any other speciality, it requires a lot of skill, practice and knowledge in order to achieve the desired results. So don’t give up even if the first or several times  you don’t get the same macarons as the ones on instagram – there’s a reason why they are not the cheapest dessert ;) I’ve seen a lot of recipes on the web but this time I was particularly inspired by Dishin’ with Di – go and check out her website, she’s definitely one of my favourites! Let’s get started and good luck!



  • 2/3 cup almond flour
  • 1 or 1 & 1/2 cup powdered sugar
  • 3 large egg whites, room temperature and preferably aged up to 3 days
  • 5 tablespoons granulated sugar
  • food colouring 
  • 1/4 tsp salt


_DSC0536Separate 3 egg whites from the egg and put them into a bowl. Add a tiny bit of salt. Then, using a mixer, beat the substance until you get this foam dislpayed above. Then add the sugar little by little when you alternate mixing and adding until you get even stiffer foam but don’t overdo it!


Meanwhile, add the powdered sugar and the flour – but don’t forget to sift them because lumps will appear on the macarons once they are baked!


After that add the powders to the egg whites and add some food colouring – I chose red which appears to be pink when you add a small amount.


Mix the whole thing together and then prepare to put it in a piping bag for a precise application of the substance into the pan._DSC0550


One of the most important things is to add baking paper or your macarons will stick to your pan!

Apply a generous amount of the pink mixture making a circle with a peak._DSC0555


After you’re done drop your pan a few times on a sofa to get rid of bubbles and to even the macarons out. Let them stay for an hour. Then in a preheated oven of approximately 150 degrees C bake them for 15-20 minutes while you constantly check what’s happening inside.

DSC_0886You can add anything you like between them – cream, chocolate, whatever you come up with. And don’t foget to keep practising and send me pictures – your macarons may turn out much better than mine! :)


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