Macaron | How to make Macaron

By Sujata Limbu  |  21st Dec 2015  |  
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  • Macaron, How to make Macaron
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About Macaron Recipe

This french dessert is one that takes a certain skill to master and they taste like little drops of heaven.

Macaron is a popular aromatic and delicious dish. You can try making this amazing Macaron in your kitchen. This recipe requires 20 minutes for preparation and 15 minutes to cook. The Macaron by Sujata Limbu has detailed steps with pictures so you can easily learn how to cook Macaron at home without any difficulty. Macaron is enjoyed by everyone and can be served on special occasions. The flavours of the Macaron would satiate your taste buds. You must try making Macaron this weekend. Share your Macaron cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sujata Limbu for inputs. In case you have any queries for Macaron you can comment on the recipe page to connect with the Sujata Limbu. You can also rate the Macaron and give feedback.


Ingredients to make Macaron

  • 110 grams caster sugar
  • 150 ml whipped cream
  • 125 grams almonds, grounded
  • 90 grams of egg whites
  • 2 tbsp water
  • 125 grams icing sugar
  • Food colouring (optional)

How to make Macaron

  1. Preheat the oven to 170 degrees celsius and line a baking tray with baking paper.
  2. Take a large bowl, put in the icing sugar, ground almonds and 40 grams of egg whites and mix to form a paste.
  3. Take a small pan, put in the water and caster sugar together and heat it gently to melt the sugar, turn up the heat and boil till the mixture turns syrupy and thickens.
  4. Whisk the remaining egg whites in a small bowl until stiff peaks form, then pour in the sugar syrup and continue whisking till the mixture becomes stiff and shiny.
  5. To make coloured macaroons, add a few drops of food colouring of your choice. Pour this into the almond paste mixture and stir gently until it becomes stiff and shiny.
  6. Spoon this mixture into a piping bag. Make sure to pipe a little mixture under each corner of the baking paper so that it stops sliding around.
  7. Hold the piping bag vertically, pipe 4cm of flat circles onto the lined tray, with about 2cm space apart while twisting the bag after each one.
  8. The piping will leave a tip on each circle so after they're all piped, give the tray a few slams on a flat surface to flatten them.
  9. Leave these macarons aside for 30 minutes then bake them in the oven for 12-15 minutes.
  10. Once cooked remove from the oven, lift the paper off and leave the macaroons to cool on the paper.
  11. After they have cooled, sandwich the macaroons together with whipped cream and serve.

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