Valentine Macarons

Valentine Macron Recipe

The macaron (or French Macaroon) is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. So you can be sure that this dainty cookie is nothing short of delicious! 

The more you make this one, the easier it gets to perfect it! 

Makes about 30


For the Macarons:
  • 100g egg whites room temperature (best to let it age for 24 hours in the fridge)
  • 140g Montagu almond flou
  • 90g granulated sugar 
  • 130 g powdered sugar 
  • 5ml tsp vanilla 
  • 1/4 tsp cream of tartar

For the filling: 
  • 1 cup unsalted butter softened
  • 100g granulated sugar
  • 5 egg yolks
  • 1 tsp vanilla
  • 30ml water
  • 1 pinch salt


For the Macarons:
  1. Sift the confectioners' sugar and almond flour into a bowl. (The more your sift, the better)
  2. Add the room temperature egg whites into a very clean bowl.
  3. Using an electric mixer, whisk egg whites.
  4. Once they begin to foam add the cream of tartar and then slowly add the granulated sugar.
  5. Add the food colouring and vanilla then mix in. 
  6. Continue to beat until stiff peaks form. (The meringue must be STIFF!)
  7. Begin folding in the 1/3 of the dry ingredients and fold gently.
  8. The final mixture should be able to fall into a figure eight without breaking.
  9. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping. 
  10. Pipe the same sized dollops onto a baking sheet. *
  11. Bake at 140 degrees* for 12-15 minutes. 
  12. Allow cooling. *
- Tap on the counter several times to release air bubbles. Allow sitting for about 35 minutes before placing in the oven.
- If the Macarons crack when you take it out; leave them to cool in the oven until completely cooled off. 
- If the colour of the Macrons change while baking it; rather bake at a lower temperature. 
- If they're too crisp, brush the bottom with milk before assembly to soften them up.

For the filling: 
  1. Combine sugar and water in a pot.
  2. Heat over low heat while stirring until sugar dissolves.
  3. Increase heat to medium-high and bring to a boil
  4. Beat egg yolks in a separate bowl until thick and foamy.
  5. Drizzle the hot sugar syrup into the bowl with yolks. 
  6. Continue mixing until yolk mixture has cooled to room temperature.
  7. Mix in the butter cubes, one by one. 
  8. Add vanilla and salt.
  9. Continue mixing until buttercream is smooth and creamy. 
  10. Add food colouring.

Assemble and decorate as desired. 
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