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How to make French Macarons – Recipes from our Training Kitchen

30 October 2024
Our aspiring pastry chefs, in our very own kitchen, invited us in to find out how to make their showstopper – French Macarons. 

Our aspiring pastry chefs, in our very own kitchen, invited us in to find out how to make their showstopper – French Macarons. 

Under the watchful eye of experienced Catering Lecturer, Kathy, the students demonstrated how to create elegant French Macarons.  

These colourful bakes are sure to be the highlight of any celebration, and with these expert tips from the College’s Catering students, you’ll be able to create these show-stopping treats at home. 

2 students whisking egg whites

Ingredients: 

  • 100g egg whites (usually 3-4 large eggs) 
  • 1/4 teaspoon cream of tartar 
  • 1/2 teaspoon extract such as vanilla, almond or coconut (optional) 
  • 80g caster sugar 
  • 1-2 drops gel food colouring (optional) 
  • 125g almond flour 
  • 125g icing sugar 
  • Your chosen filling (we used chocolate spread) 

Equipment: 

  • 3 large baking sheets 
  • Silicone baking mats or parchment paper 
  • Large glass or metal mixing bowl 
  • Electric mixer (hand-held or stand mixer with whisk attachment) 
  • Piping bag with medium round tip 
  • Sieve 
  • Spatula 

Method: 

  1. Preheat your oven to 160C. 
  1. Prepare your mixing bowl by wiping it down with lemon juice or vinegar.  
  1. Separate your egg whites and bring to room temperature. 
  1. Line your baking sheets with silicone mats or parchment paper. 
  1. Add the cream of tartar and your chosen extract to the egg whites. Beat on medium speed in the electric mixer or hand whisk until very soft peaks form. 
Metal bowl filled with whipped egg whites and whisk

 

  1. Gradually add your caster sugar in three stages, beating for five seconds between each addition. Continue beating until you achieve stiff, glossy peaks – you should be able to turn the bowl upside down without the mixture moving. A common test is to hold it over your head whilst doing so.  
Student holding a mental bowl upside down showing the whisked egg whites holding firm

 

  1. If using food colouring, gently fold it into your egg white mixture. 
Pink swirl of food colouring in a bowl of whipped egg whites

 

  1. Sift the almond flour and icing sugar together, using a spoon to work larger pieces through the sieve. 
Students using a sieve to add flour to a bowl

  1. Carefully fold the egg whites into the almond mixture in three separate additions. 
  1. Continue folding until the mixture reaches a honey-like consistency. Test by letting the batter fall from your spatula in a figure-eight pattern – it should take about 10 seconds to sink back into itself. 
  1. Spoon the mixture into your piping bag. 
  1. Pipe 1.5-2-inch rounds onto your prepared baking sheets, leaving space between each one. 
2 students piping the macaron mixture onto baking parchment

  1. Tap the sheets firmly on the counter to remove air bubbles. Use a toothpick to pop any remaining bubbles. 
  1. Let them rest for 30-60 minutes until they have a ‘skin’ on the top. 
Pink and blue macaron's piped onto parchment paper

  1. Bake for 13 minutes. They’re done when they don’t wobble when gently touched. 
  1. Cool on the baking sheet for 15 minutes before moving to a cooling rack. 
  1. Once completely cool, fill with your chosen filling and sandwich together. 
Freshly baked macaron's presented on a china plate

You can enjoy these straight away, or, for a more developed flavour, store them in the fridge for 12-24 hours before serving. 

Whether you’re planning a special celebration or simply want to impress your guests with something extraordinary, these French Macarons are guaranteed to make your next dinner party feel extra special. 

Thank you to our talented and ambitious Chefs who invited us in to find out more about the recipe! 

Learn more about our Catering courses at EKC Folkestone College