Making French Chocolate Macarons

I’m on a macaron high – can’t seem to stop making em!

I’ve made these irritable creatures countless times. I’ve got my fair share of thrilling successes and disappointing failures. Yet, the contentment from each perfect batch is really something money can’t buy (but I suppose you could buy a good batch of macarons).

I’ve been following Eugenie Kitchen on YouTube and her macaron recipe is the most successful for me.

It took me a few attempts to get comfortable making them. Here are some of my pitstops in the making of macaron shells:

Whipping the egg whites


Till they reach stiff peaks – it is now a french meringue


Folding the meringue into the almond meal and icing sugar mixture


Keep folding till they are well incorporated


Stop when the batter flows smoothly and falls off the spatula in a ribbon-like manner


Keep the piping tip perpendicular to the mat when piping out the batter


Let them rest till they form a firm ‘skin’ before baking – be very patient


Clean up


I’ll be filling them with salted caramel buttercream, keep a lookout for the next post. Cheers!

One thought on “Making French Chocolate Macarons

  1. Great job, Pheobe! Can’t wait for the next post with salted caramel filling 🙂 Thanks for sharing!

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