← Nouns Cooking · Bakery

Ingredients

• 100 g finely ground almonds (almond flour)
• 100 g Icing sugar
• 80 g egg whites (from about 2–3 large eggs), at room temperature
• ¼ tsp Cream of tartar (optional)
• 80 g caster (superfine) sugar
• gel food colouring (optional)
• 100 g dark chocolate, finely chopped
• 100 ml double (heavy) cream

Method

1. Line two flat baking trays with baking paper and fit a piping bag with a 1 cm plain nozzle. Blitz the ground almonds and icing sugar in a food processor for 15 seconds, then sift; discard any coarse bits that will not pass.
2. Whisk the egg whites with the cream of tartar until foamy. Add the caster sugar a spoonful at a time, whisking on high until the meringue is thick, glossy and holds a stiff, straight peak. Whisk in a little gel colouring now if using.
3. Fold the almond mixture into the meringue in two goes with a spatula, pressing the batter against the side of the bowl. Keep folding until it flows off the spatula in a thick ribbon that sinks back into itself in about 10 seconds. Too little folding gives lumpy shells; too much makes them spread.
4. Pipe 3.5 cm rounds, holding the bag upright, 3 cm apart. Rap each tray firmly on the counter a few times to release air bubbles, and pop any that remain with a cocktail stick.
5. Leave the shells uncovered for 30–60 min, until a skin forms and they no longer feel sticky when touched. Meanwhile heat the oven to 150°C (130°C fan, 300°F).
6. Bake one tray at a time for 14–16 min, until the shells have risen on frilly feet and lift cleanly off the paper. Cool completely on the tray.
7. For the ganache, bring the cream just to the boil, pour over the chocolate, leave for 1 minute, then stir until smooth. Cool for about 30 min until thick enough to pipe.
8. Pair the shells by size, pipe ganache onto half of them and sandwich. They taste best after a night in the fridge, then brought back to room temperature.

Tips

• Contains tree nuts (almonds). Weigh the egg whites; a few grams too many is the most common reason macarons spread.
• Oven hot spots cause lopsided shells: an oven thermometer and one tray at a time help a lot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food King Arthur Baking