Here, finally, is the recipe for macarons using the Italian meringue method. The recipe below makes a large batch, but I haven’t bothered trying to halve or reduce the quantities because macarons keep really well, make a great gift, and generally don’t last very long in our house.

Keep in mind, this is a basic recipe for plain macarons and white chocolate ganache for the filling. Feel free to colour or flavour the macaron shells and ganache with any flavour you like.

Make sure to read my post on tips for making macarons before you begin, and have your baking trays with macaron templates and baking paper on top ready to go.



  • 400 g white chocolate, broken into pieces
  • 200 ml single pouring cream


  • 300 g ground almonds, sifted twice
  • 300 g icing sugar, sifted twice
  • 220 g egg white divided into two lots of 110 g each
  • food colouring and/or flavoured extract
  • 300 g white sugar
  • 75 g water

1. Begin with the filling. Place the chocolate pieces and cream in a large microwave safe jug and microwave on 50% power for two minutes. Stir well then microwave once more on 50 % power for another minute, or until smooth. Stir well and refrigerate.

2. Put the ground almonds and icing sugar into a large mixing bowl. Add 110 g of the egg whites and any food colouring or flavour extract and stir well until it’s combined and all of the colouring has blended in. Set aside.

3. Put the other 110 g of egg whites into the bowl of a free standing bench mixer fitted with the whisk attachment.

4. Put the white sugar and water into a small saucepan and, without stirring, heat it to 118 C, using a thermometer. When the sugar syrup reaches 110 C turn the mixer on and whisk the egg whites on a high speed until they are almost forming soft peaks. When the sugar syrup reaches 118 C carefully pour it in a thin stream into the bowl of the mixer while continuing to whisk the egg whites. Whisk on high for a few minutes until the bowls cools slightly and the meringue is thick and glossy.

5. Using a large metal spoon fold a heaped spoonful of meringue through the almond meal mixture. You want to loosen it and you don’t need to be particularly gentle. Continue to fold the rest of the meringue through until it has all been incorporated and is smooth.

6. Transfer some of the macaron mixture to a large piping bag fitted with a plain nozzle, and, holding the bag straight up {or perpendicular to the tray}, pipe circles onto the baking paper, using the template under the baking paper as a guide. Tap the trays on the bench a couple of times, and if you need to, smooth out the tops of the macarons with a wet fingertip. You can also very carefully tidy the edges. Let the trays sit at room temperature for at least thirty minutes.

7. Pre heat the oven to 150 C for at least ten to fifteen minutes before you put the macarons in. Bake them for twenty minutes, swapping the trays around halfway if your oven has any uneven patches. When you take them out slide the baking paper off the tray and straight onto the bench, and let them cool. When they have cooled you can remove them from the baking paper. When they are perfectly cooked they will slide off the baking paper easily after cooling for only a few minutes.

8. Using either a small piping bag, butter knife, or teaspoon, spread some filling onto a macaron and press together with another shell. You want just enough filling to see it but not so much that they get messy. Refrigerate for about thirty minutes, then enjoy.

22 Thoughts

    1. I love them too, in fact I’m probably a bit addicted, much to the detriment of my waistline. Loving the link up again, so it’s a pleasure. X.

    1. I wish, but to be honest it takes a lot of practice, and even then I still get wonky ones. But thank you. I’m still working on it. X.

    1. Lani I have never tried, and if you go for a not sweet filling that might make the difference? Although to be honest I don’t find these too sweet, but I may be the wrong person to judge!

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