How to succeed with macarons
It all starts with choosing your meringue: French meringue is simpler to prepare, while Italian meringue, made with hot sugar syrup, produces particularly stable shells. In our guide How to Make Perfect Macarons we explain in detail what matters most. A few basic rules:
- Use extra-fine ground almonds for smooth shells
- Choose gel food colouring, as liquid colours thin the batter
- Let the piped macarons rest until a skin forms before baking
- Bake on baking paper or a silicone mat placed on a perforated tray
After baking, let the shells cool completely before filling them. Macarons taste best after resting for a day in the fridge: the shell and filling come together to create that characteristic tender texture.
Sweet and savoury creations
There is something for every taste. Lovers of sweet flavours will enjoy the Praline Macarons with their nutty filling, or the Blackcurrant-Chestnut Macarons, a harmonious combination of fruity tartness and mellow chestnut. For savoury palates, the Foie gras macarons are an original bite for festive aperitifs.
Our Trompe-l'œil Macarons are especially playful: with a little colour and skill, the shells become tiny works of art that will amaze your guests. Beautifully packaged, macarons also make a much-appreciated gift.
More inspiration
Find even more advice in our tips & tricks in baking. Discover more refined treats among our pastry recipes, and for the festive season, our winter and Christmas recipes.
Matching supplies in our shop: Macarons material and Ingredients for macarons.