This year I will find my feet, my macaron feet.

January 1, 2010

Author Notes: It took me a while to know there was a difference between macarons and macaroons and when I did....I wondered if I would ever make them. Months on, as my knowledge progressed, I found out that a macaron without feet is like a cow without a tail! So, this year, I will brave them. Somehow, someway, I will make them and I've started already. My egg whites are aging...and my almond meal is on a tray, drying out. This weekend will be the test! Kitchen Butterfly

Makes: 40-50 macaron shells, and 20-25 filled ones


  • 100g egg whites, dehydrated
  • 125g Almond meal, left to dry out on counter
  • 125g Icing sugar
In This Recipe


  1. Begin by aging your egg whites in a covered bowl for up to 72 hours in the refrigerator. This allows the whites 'dehydrate', important for growing feet!
  2. Place your almond meal on a tray and leave to air/dry out at room temperature for up to a week. Mine will do 3 days but I will venture unto success.
  3. Process the almond meal and icing sugar together, being careful not to over mix as it will become oily. When done, sift mixture a couple of times to rid it of any lumps.
  4. In a mixer, whip half the egg whites to soft peaks. (The other half will be used later, in Step 7)
  5. In a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer. Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).
  6. At the final stage of whipping the meringue, add the food colouring.
  7. Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.
  8. Pipe macarons on lined baking sheets, using a 1 cm round piping tube, till they form 4 cm rounds. Most people make the circular patterns on the baking sheet to make it easier to pipe the macarons. Pipe mixture in the centre and it will spread out to the edges
  9. Double up your baking sheets if you do not have professional grade quality. Let your macarons sit at room temperature for 30-60 minutes, after piping.
  10. Bake at 140C or 280F for 15-18 minutes. Fill with ganache or filling of your choice. Refrigerate to set.
  11. Wish me all the best on my feet-finding mission. Thanks and a Happy New year and decade, this 2010

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