Macarons are notoriously temperamental when it comes to baking them. However, they're also notoriously mouth-watering. My version of baking macarons mostly involves handing over cash to someone far more talented.
 
I love baking though, so if there was an easier way to get all that goodness without wanting to simply quit and cry on the floor (I've been there chicks, no judgment), I'd be all over that.

Luckily there is another option. Local Toronto bakery Le Dolci invited us to a workshop to teach us how to create crisp, sweet and tasty macarons. You can trust me when I say that you can totally replicate this recipe at home. The key to these macarons is keeping an eye on your ingredients and testing to see that everything is the right consistency. The end result will only taste like you slaved away all day on them (feel free to allow everyone to assume so). Your secret is safe with me. 
 
So, ready to try your hand at macarons? 

Here's the spark notes version of the process and in the full recipe below, I'll separate it into sections as well. 

(1) Make the meringue, (2) fold flour and sugar into the meringue, (3) pipe and (4) bake. (5) Create the filling - we love chocolate ganache but Nutella will also do in a pinch - and (6) sandwich them together! 



Macaron Recipe

Step 1: 

Meringue 
65g (about 2/3 cup) Water
250g (approx 1 cup + 2 Tbsp) Sugar 
90g (about 3 eggs) Egg Whites, room temperature 
Food Colouring 

In a sauce pan over medium heat, bring water and sugar to a boil. Allow to cook until it reaches 115C (approx 240F) on a candy thermometer.

Beating the eggs and food colouring at medium speed, slowly pour in the boiling syrup. Increase speed until moderately fast and beat until cool. The egg whites should form stiff, shining and upstanding peaks. 

Flour Mixture 
250g (approx 2 1/2 cups) Almond Flour 
250g (approx 2 cups) Icing Sugar
90g (about 3 eggs) Egg Whites 

Combine the almond flour and icing sugar in a food processor and pulse until thoroughly incorporated. Sift into bowl and set aside. When the meringue is just about ready add the egg whites. 

Step 2: 

Fold the meringue into the wet almond mixture. Stop folding when the mixture is evenly combined and the viscosity is similar to molasses. 

Step 3: 

Pipe out toonie (or silver dollar) sized circles onto parchment lined pan. The macarons should hold a small peak for a few seconds and then flatten and round out. Rest macarons for a minute. 

Step 4: 

Bake at 135C (275F) for 10 minutes. Let cool before transferring to cooling rack. 
 
Step 5:  

Filling

Chocolate ganache makes a great filling and is very simple to make. Here's a simple recipe. For lazy bakers like me, use the aforementioned Nutella. We tried some of our macarons with lemon cream cheese frosting!

Next, pipe your chosen filling onto the flat side of one of the macaron cookies. 


Step 6: Sandwich like so!

The Finished Product: 


I did that all by myself! Impressed? You should be. I slaved over it all day and it was SO difficult and time consuming. 

See what I did there? *wink wink*


These macarons are the perfect colour for the upcoming Easter holiday and spring season! They're fabulous at a party too, because they look incredible and make a beautiful display. I was nice enough to gift some of these to friends and family, but I wouldn't blame you if you choose to hoard these all for yourself. 

Would you make or have you made macarons? 

Recipe courtesy of Le Dolci