Macarons — French almond meringue cookies

i. Origin & history

Macarons in their current sandwich form were created at the Parisian patisserie Ladurée in the early 20th century. The single-disc almond meringue cookie they descend from is much older — from at least the Renaissance.

ii. Ingredients

Makes 24 servings · scroll the side panel to adjust

• 150 g ground almonds
• 150 g icing sugar
• 100 g egg whites
• Pinch salt
• 100 g caster sugar
• 30 ml water
• Food colour
• 100 g dark chocolate
• 100 ml double cream
• 20 g butter

iii. Method

1. Sift ground almonds and icing sugar three times. Mix with 50 g of the egg whites and colour.
2. Make Italian meringue: cook caster sugar and water to 118 °C. Whip remaining 50 g whites; pour in syrup while whipping; whip to stiff glossy peaks.
3. Fold meringue into almond mixture in three additions to a thick, lava-like flow.
4. Pipe 3 cm discs onto lined trays. Tap trays to settle. Rest 30 min until skin forms.
5. Bake at 150 °C for 12-14 min. Cool fully.
6. Make ganache: warm cream; pour over chocolate; stir to a smooth ganache; cool to spreading consistency. Sandwich pairs of shells. Rest 24 hours in fridge before eating.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Pistachio macarons, raspberry, salted caramel, rose, vanilla — endless flavours. Modern macarons include yuzu, matcha, ube, and savoury combinations.

vii. More from French

• Baci di Dama — Italian hazelnut cookies
• Ricciarelli — Sienese almond biscuits
• Religieuse — French nun pastry
• Paris-Brest — praline cream choux ring
• Mont Blanc — chestnut-cream meringue
• Kourabiedes — Greek almond shortbread