French Macarons

Since a couple of years back, I’ve heard of my BFF’s complains about unsuccessful macarons, tricky feet is always the issue. Listening to her horror and multiple attempts have also made me steer away from baking macarons.

Fast forward to a few years later, as I started studying more recipes and reading up on other bloggers’ attempt, I finally mustered the courage to attempt it. I scoured through sites and comparing different methods, trying to find one that would turn out successful in our humid weather. But after several attempts, I still failed. And I gave up.

Fast forward again to the beginning of this year, I saw my friend and ex-colleague pretty macarons post on Facebook. I feel inspired! So after getting advice from them and researching more, I found this really good site (KitchenTigress) that gives very useful advice and tips for making a successful macaron using the French Method. I tested the recipe, made a bit of tweak on the oven temperature and baking time, and VIOLA!!! My lovely macarons are finally appearing with feet, I literally stood in front of my oven praying and watching the feet develop and squeal in excitement!

Raise feet! RAISE!!!

Helloooooo feet!

Presenting Rose Flavored Macarons!

And upon biting into them, it’s crunchy on the outside and chewy on the inside. Just the way I like my macaron to be.qbqd7077

Here’s the recipe from KitchenTigress, adapted slightly to get to the kind of texture I want.

Macarons, French Method


40 g superfine almond flour
50 g icing sugar

35 g egg white
25 g castor sugar
small pinch fine salt
1 drop gel food colouring

1. Cut parchment paper to fit bottom of 13″ x 10″ baking tray. Draw twenty 3.3 cm circles on paper with pencil, evenly spread out.

2. Place piping tip #802 in piping bag. Cut tip of bag to fit piping tip. Tie bag with rubber band just above piping tip.

3. Place almond flour and icing sugar in food processor. Blitz till mixture looks lump free, scraping down as necessary, then blitz a bit more (to be doubly sure all lumps are obliterated). Alternatively, sift almond flour and icing sugar

4. Whisk egg white on slow speed till thick foam forms. Gradually add castor sugar, still whisking. Reduce speed. Continue to whisk till firm peak stage, i.e. peak is hooked. Reduce to manual speed. Continue to whisk till just hitting stiff peak stage, i.e. peak is straight. (Meringue is now smooth, not grainy.)

5. Sprinkle half of almond mixture on meringue. Cut with spatula till almond mixture is wet. Sprinkle with remaining almond mixture. Cut as before. Fold till just evenly mixed.

6. Add food coloring and fine salt.

7. Fold batter till color is even and texture is smooth, pausing now and then to scrape down spatula.

8. Continue folding, pausing every 10-15 folds to drop batter from about 25 cm high. When batter moves ever so slightly after landing, it’s almost ready. Keep folding, now pausing to observe every 3-5 folds. When batter oozes slightly after you stop folding, it’s ready.

9. Transfer batter into piping bag. Remove rubber band. Twist top of piping bag tightly, squeezing batter downward.

10. Pipe small dollops of batter in corners of baking tray. Place parchment paper on tray, penciled side facing down. Press paper against batter so that it sticks well. Pipe using drawn circles as guide, avoiding batter that’s under parchment paper.

11.  Rap baking tray against worktop – hard, 4-6 times – till tips of batter disappear or almost disappear. Prick visible air bubbles with skewer. Smooth holes and remaining tips.

12. Set tray aside till batter isn’t sticky when touched lightly, about 30 minutes depending on the weather. (I put the tray in front of a table fan turned on low because Singapore is very humid.)

13. Whilst macaron batter is drying, preheat oven to 160°C. When batter is ready, bake on middle shelf of oven for 11-12 minutes.

14. Remove tray from oven. Drag parchment paper onto wire rack. Leave till macarons are cool. Carefully peel parchment paper from macarons.

15. Separate macaron shells into pairs that are same size. Pipe filling of choice on one shell and top with the other.

16. Place macarons in fridge, covered, for a few hours or up to a few days. Remove from fridge before serving and allow to come to desired level of softness.

Swiss Meringue Buttercream (source: KitchenTigress)


25 g sugar
15 g egg white
45 g unsalted butter, soft but not too soft
1/2 tsp of desired flavoring

1. Cook egg white and sugar over low heat, whisking constantly and checking from time to time if sugar is melted by rubbing drop of mixture between fingers.

2. When sugar is just melted, whisk on high speed mixture till thick, glossy and cold. Add half of butter. Whisk on high speed till well combined.

3. Add remaining butter. Whisk on high speed till mixture is stiff. Add flavoring and whisk a bit more to combine well.

4. Pipe onto 1 macaron shell and cover with another shell.

5. Recipe makes enough for 14 macarons.



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