Skip to main content

French Macarons~ Baking Partners Challenge#7

French Macarons

Today's post is Baking partners challenge#7 and it is one of the finest cookies that you can ever taste- French Macarons. When Swathi of Zesty South Indian Kitchen suggested doing macarons for this months challenge,I could not make up my mind .I would have immediately said yes, if it was coconut macaroon,but Swathi wanted nothing short of the classic French Macaron.

Macarons are beautiful sandwich cookies that you find in a wide range of colors. It can be called a confectionery,cookie or a pastry.The chief ingredients are egg whites and almond flour and the cookie has an unbelievable crispy- chewy texture. The filling can be anything from jam,chocolate ganache,caramel or butter cream. This recipe sounds simple with very few ingredients but sometimes making it may be frustrating experience, especially with an uncooperative meringue which can be due to over mixing or under mixing of the batter. This can leads to cracks on the shell, no feet or flat cookies. Macarons are distinctive with a smooth domed top and a ruffled bottom,which is termed as foot.

The key to make macarons is to plan ahead. The egg whites needs to be aged for at least four days (read notes below). I made this cookie twice. In the first attempt (pink cookies below) I got very little foot and a few of them cracked.In the second attempt I took more care in mixing the batter and also regulated the oven temperature. In  the second attempt Swathi suggested using two baking sheets to avoid browning of the macarons.The recipe source is Martha Stuart. Swathi shared lots of notes for reference and I like Tartellete's recipe the best .In addition to this I watched several you tube videos including Stephanie Jaworski of 'Joy of baking' and Laura Vitale of 'Laura in the kitchen'. Below I am recording my experience of making macarons.

Recipe source is from here

Icing Sugar- 1 cup (125g)
Almond flour- 3/4 cup (75g)
Egg whites-2 large ( 1/4 cup)
Cream of tartar- a pinch
Super fine sugar- 1 tbs+ 1 tsp

Preparations  to make macaron
Separate egg yolks and egg whites. Cover loosely with a thin towel. If you wish you can use a rubber band and secure. Keep this in the fridge for 3-4 days. On the day of making macarons leave in on the kitchen counter till it comes to room temperature.
Note: There are some recipes which have pointed out that this process is not necessary. But I used the egg aging technique. Keeping the egg loosely covered in fridge it will give space for the whites to breath,it will become thinner and make dry meringue.

Next step is to make almond power. If you are using store brought you can skip this process. Take one cup of almond. Bring water to a boil in a sauce pan.Add the almonds into hot water and after a minute switch off the flame. Let it rest for a minute,strain and then pass through running cold water. This will help to peel off the skin easily. Remove all the skin from almonds and spread on a kitchen towel.
Note:Make sure that the almonds are completely dry. If possible leave it to dry out over night

Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
Note: First pulse the almonds and when it becomes a course meal add in the powdered sugar. This will quicken the process. Make sure that the sugar you use has corn starch in it. If it does not add a tbs of corn starch.

Making the meringue
Whisk whites with a stand mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, and then add superfine sugar. Add sugar little by little and make sure that the sugar is completely dissolved.Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
Note: Whisk egg white first in a very low speed and then slowly increase speed.To know whether it has reached stiff peaks,gently wisk and scoop a little of the white. Keep it upright and if you see it stand perfectly straight in 90 degree angle then you can go ahead and mix the dry ingredients.Another way to test is to the bowl and make it upside down. Meringue will sit there without moving.

Sift flour mixture over whites, and fold until mixture is smooth and shiny. This will take between 50 to 55 strokes. Fold in gently.
Note: Put in the dry ingredients all at once. You can also add in two additions,but this will be more work and also the risk of over beating.
To make sure that the batter is mixed properly lift the spatula and see whether the batter falls down smoothly.You will be able to bring the  batter together to the center of the bowl and then in a few seconds it will slowly spread out (just like molten lava)
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets . Place in 90 degree angle or slight slant position and press with even force and at the end dragging pastry tip to the side of rounds instead of  forming peaks.
Tap bottom of each sheet on work surface to release trapped air.
Note: It is important to tap off the air bubbles.First tap on one side and then turn the pan and tap the other side. This will help prevent cracks.

 Let stand at room temperature for 45 to 1 hour minutes and also preheat oven to 315 degree F.
Note: Make a  test before putting into the oven. When you touch the top of the cookie dough it should not stick on your finger. If it sticks let it rest for some more time and allow the top to dry out completely. This will ensure feet for the macarons

Reduce oven temperature to 300 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10-12 minutes.
Note: I used two baking sheets to prevent the macarons form browning too much on the bottom. If you feel more heat coming from top of the oven place a baking sheet on the top most rack. You can also leave the oven door ajar to bring the temperature under control.

Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack.The macarons will peel off easily from the parchment paper.
Take two same sized cookie and sandwich filling. I used white chocolate ganache for the pink one and added pink color for the white cookie filling . Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.Keep in fridge for the flavors to develop. It tastes best the second day.

Try this
Hope you will all enjoy!


  1. Beautiful, adipoli, Suja you made it very well.

  2. Perfect macarons...perfectly done..

  3. very beautifully done, Suja! love the way you piped your filling in the Macarons! glad we were able to taste this amazing creation:)

  4. very beautiful!!! so perfectly done!!!! amazing!!!
    Ongoing Event - Tried and Tasted - Raks Kitchen
    Ongoing Event - Dish it out - Lentils & Garlic
    Ongoing Event - Know Your Dairy - Cheese
    Ongoing Event - What is with my Cuppa?

  5. Wow..awesome ones...Loved the color combo...Perfect..

  6. Perfectly done cute little macaroons

  7. This looks sooo perfect...and beautiful clicks.

  8. Looks so perfect check very cute they look. I can't stop starring at the pics :-)

  9. I like your macarons. They look awesome. Beautiful photos.
    Cheers from Spain

  10. you have done very well....i like ur clear explanation dear...

  11. Perfect macarons, love the pink filling n the pictures too :-)

  12. Done it perfectly...looks so cute...lovely colour combo..yummy too.

  13. Perfetly prepared macrons. looks cute. I never made this one...bookmarked.

  14. very nice clicks Suja, These macarons looks yum and cute

  15. Gosh, they look so good, very cute..

  16. looks yummy and very very delectable...

  17. Attractive and cute macarons, yours looks fabulous.

  18. I m amazed by the macarons everywhere,urs looks awesome too..loved ur filling too :)

  19. my god...its amazing.. ente molu paranju "plz vaavakku thayo"..and she was telling this to my laptop screan :)..
    ente molekkude kothippichu.. :)
    i really wanted to try macarons, bt i dnt knw wr to get almond flour here in banglore..

  20. Yummy tempting colors,made perfect dear !!!

  21. You did a truly wonderful job, Suja! Love how perfect your macs look like!

  22. Wonderful Blog and amazing recipe. I know how hard it is to make Macarons.. Love them to the core

    So glad to be your new follower here .. See you around :)

  23. Suja, marvelous macarons. Perfect to the core. Wish we all viewers get one macarons to yum

  24. This looks cute and attractive with pretty colours..You made a great job and you explained very well Suja..

  25. Hello,

    We showcase World's Best Recipes to our readers daily and currently looking to help food bloggers gain more exposure.

    We would like to invite you to join our community of food blogger and want to feature some of your best recipes on our website.

    Our Members content is displayed on in this format:

    And Your Recipes Gallery will be displayed like this : Cooksjoy

    As you can see we link the full recipe back to your site.

    Register your blog here

    Warm Regards
    Worlds Recipes Hub Team

  26. Perfectly baked, Gorgeous & Yummy Macarons!


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…

Mutton Fry

Mutton Fry (updated pic)

This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried.
   Mutton 1 1/2 lb

1) Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste

2)  Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp

Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cooking till all the water evaporates…

Kerala Spicy Mixture

Kerala Spicy Mixture
 Mixture is a crispy and crunchy snack popular in India.  It is a snack mix or a blend of crispy fries, nuts,chips,fried lentils and  tossed with a spice powder.This is a common snack eaten anytime and at all times. You can find this in every bakery you visit, so back in India, there was no need to make it at home. This always comes handy when you have guests at home or just as a tea time snack.My Mom always stock up on mixture and there is one more reason,it is her favorite snack to this day. Because of her I also became a great fan of spicy mixture.I had never thought that one day I'll make this at home. My mom will be so proud of me when she will see this post :). I am not going to say this is easy to make,but it is definitely worth the effort. Make sure to store in air tight containers,mixture can be made and stored for a long time.
There are lot of variations for this humble snack- Bombay mix, Madras mixture, chivada,chuda- different regions have their o…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste

Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 2 medium
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for …