The Big Macaron Cookbook

academy
academy
Photography by Natalia Khoroshaieva

and Dmytro Khoroshaiev
Step into a world of delicate sweetness and culinary
perfection with The Big Macaron Cookbook.
I’m excited to invite you to discover 21 macaron
recipes that will guide you to macaron mastery.
I’ve carefully curated a collection of macarons

that embrace a multitude of flavors and textures.
From fragrant and fruity concoctions to rich and
indulgent delights, there is a macaron for every palate. Each recipe has
been meticulously tested to ensure that your macaron adventures are
met with success and satisfaction.
Within the pages of this book, you will discover a harmonious blend
of new creative recipes and cherished old favorites. Learn how to
prepare our Earl Grey Macarons, a pastry that embodies elegance
and sophistication. This recipe marries the floral notes of Earl Grey tea
with the airy crispness of the macaron shell. Prepare to be seduced by
the divine combination of flavors in our Raspberry Caramel Macarons.
These little gems capture the perfect balance between tangy raspberry
and luscious caramel. With every bite, you’ll discover a symphony of
tastes, as the sweet and tart notes intertwine harmoniously.
And I can’t not mention our Vanilla Cheesecake Macarons, a heavenly

creation celebrating classic pastry flavors. The delicate shells give
way to a velvety vanilla cheesecake ganache that melts in your mouth,
transporting you to a world of pure dessert decadence.
All recipes in The Big Macaron Cookbook are accompanied by clear

and easy-to-follow instructions. Whether you’re a pastry expert or
a novice in the kitchen, you’ll find the guidance you need to achieve
macaron perfection in our foolproof recipes.
These recipes are not only a feast for the taste buds but also
a delight for the eyes. With their vibrant colors and delicate designs,
each macaron is a work of edible art. So, let yourself be inspired and
get ready to embark on a delightful macaron adventure with The Big
Macaron Cookbook.
Tetyana Verbytska
Founder of KICA Academy
CONTENTS
Theory. The anatomy of a perfect macaron 7
Apple & Walnut Macarons 12
Banana & Milk Chocolate Macarons 18
Cappuccino Macarons 24
Caramel Popcorn Macarons 31
Chocolate Macarons with Tonka Beans 37
Earl Grey Macarons 42
Honey Macarons 48
Lemon & Basil Macarons 53
Lemon & Poppy Seed Macarons 60
Macaron Heart Cake 66
Matcha Macarons 73
Milk Chocolate Gianduja Macarons 79
Milk Slice Macarons 84
Mojito Macarons 91
Pecan & Chocolate Macarons 96
Pumpkin Macarons 101
Raspberry and Mint Macarons 108
Raspberry Caramel Macarons 114
Tiramisu Macarons 119
Vanilla Cheesecake Macarons 125
Yuzu Macarons 130
Macaron Troubleshooting Guide 135
THEORY. THE ANATOMY OF
A PERFECT MACARON
The Anatomy of a Perfect Macaron
THE ANATOMY OF A PERFECT MACARON

Macarons are meringue–based cookies that have a smooth, light and
crispy shell with perfectly formed feet that are even, well shaped and
have perfect ruffles. The macarons are soft and chewy on the inside
and are complemented with different types of fillings.
Although macarons are considered to be of Italian origin, this delicacy

has become an integral part of French pastry. While macarons may be
made of simple ingredients, they are well–known for challenging even
the most advanced pastry chefs. To make successful macarons, you
should pay special attention during all the stages of preparation: making
the macaron batter, piping, drying and baking the macarons.
This article aims to guide you through each of these steps and to help
you achieve a successful end result.
There are two methods for making macarons: the French meringue
method and the Italian meringue method. The French meringue method
uses uncooked egg whites, while Italian meringues are made by
pouring hot syrup over the egg whites and whipping the mixture.
In terms of appearance, Italian macaron shells have a shinier

appearance, while the French macaron shells have a more matte finish.
Italian meringue macarons are usually full and compact on the inside,
while French macaron shells are lighter and more airy. However, the
texture of French macarons can vary a lot depending on the recipe.
This recipe book provides recipes using both methods, so you will be
able to practice both of them.
ABOUT THE INGREDIENTS
The key ingredients found in most macaron batter recipes are almond
powder, icing sugar, sugar, egg whites, egg white powder and citric
acid.
Before baking, make sure that the almond powder you use is as
high quality as possible. It shouldn’t have any impurities, it should be
homogeneous and have a pleasant aroma. Don’t forget to read the
contents well and choose a reliable supplier.
The quality of the icing sugar is also important. We do not recommend

using home–made icing sugar as it is generally not as homogeneous
as commercial icing sugar which will affect the final appearance of the
macaron shells. Commercially produced icing sugar will work just fine,
providing it does not have a flavor and the powder is even.
As for the sugar, go for fine granulated sugar. This size of sugar granule
is the best to give your meringue the optimal structure — they are not
too coarse, and don’t dissolve too quickly in the egg whites.
8
ABOUT THE INGREDIENTS
For best and most consistent results, it is best to use fresh egg whites,
however, liquid pasteurized egg whites from a carton can also work.
The only thing is that it’s better to test several different brands of
pasteurized egg whites, because they react differently to being whipped.
Make sure the egg whites are at room temperature to get a more stable
and fluffy foam.
Egg white powder is the pure egg white protein which helps achieve
stronger, more stable meringues. As you whip, air is added to the
meringue and you want that air to stay trapped inside the foam.
The egg white powder is able to keep the protein network perfectly solid.
Citric acid also adds to the meringue’s stability by increasing the acidity
of the egg whites. With the help of the citric acid, the egg whites are less
vulnerable to overwhipping or damaging the texture, and the meringue
will generally turn out to be more stable and flexible. If citric acid is not
available, you can also use cream of tartar, but you will need to use
roughly twice as much cream of tartar as citric acid.
Some recipes also call for the use of food coloring. We recommend
using professional powdered food–grade water–soluble coloring.
Some gel colorings discolor during baking and result in unattractive
macaron shells.
HOW TO GET THE RIGHT TEXTURE

FOR YOUR MACARON BATTER
The next crucial step in making the perfect macaron shells, after
choosing high quality ingredients, is achieving the right texture for your
macaron batter. If you are making French meringue macarons, the dry
ingredients should be added to the meringue in the following three steps:
1. Add one portion of the dry ingredients and fold them into the
meringue, starting from the center and rotating the mixing bowl, using
a stiff spatula. Then smear the batter against the sides of the mixing
bowl to ensure there are no large air bubbles in the mixture. This
will help to avoid air bubbles forming on the surface of the macaron
shells after piping.
2. When the first portion of the dry ingredients has been mixed in
properly, add the second portion. This time, be extremely careful
while incorporating the dry ingredients because the idea is to make
sure the macaron batter is neither too liquid, nor too stiff.
3. The last portion of the dry ingredients should be mixed in with

extreme care. Use the same technique, mix extremely gently and
slowly, until everything has been combined properly.
9
HOW TO GET THE RIGHT TEXTURE

FOR YOUR MACARON BATTER
As for the Italian macarons, the process of making the batter is similar,
the only difference is that you gradually add the whipped meringue into
the egg whites and dry ingredients, not the other way around, and fold in
several steps as described above.
Regardless of the method you choose to follow, it’s better to make the
macaron batter slightly stiffer in the beginning, because when you have
a stiffer batter, you can always mix it more to balance out the texture.
If you mix too much in the beginning, you will end up with a liquid batter,
which is quite difficult to work with and most probably the macarons will
be flat and some may end up cracked or even burst. So, we recommend
a thicker texture in the beginning, which you can then mix until you reach
the ribbon stage (when you lift your spatula with lots of macaron batter on
it, it should flow back down into the bowl in a steady and slow stream).
HOW TO PIPE PERFECTLY ROUND MACARON SHELLS
It is better to use a large piping bag (around 55–60 cm long) and a round
pastry tip, which is 8–9 mm in diameter. Fill the bag halfway with the
macaron batter, don’t add too much otherwise it will be difficult to pipe
out and the warmth of your hands will lead the batter to liquefy during
the piping process, and it will affect the final texture and appearance of
your macaron shells.
There are different types of sheets that can be used for piping and
baking the macarons. These include: a silicone mat, parchment paper
and a Teflon sheet. You’re free to choose, as all of these sheets provide
good results, but we recommend using the Teflon sheet as it transfers
heat to the macarons very quickly. There is almost no barrier between
the tray and the macarons. What is more, it is not sticky which means
the macarons can be removed very easily. This material is relatively cheap
compared to silicone mats and it will last for a long time.
To end up with same-sized macaron shells, it’s a good idea to use

a stencil. You can make it yourself by drawing circles with a pencil
and a round cutter on the surface that you are going to bake on,
or alternatively you could also use ready made sheets with the stencils
printed on them directly. Stencils will help you keep the right distance
between the macaron shells and pipe them out to the same size.
To have perfectly round macarons, pipe them in the following way:

hold the bag straight and vertical, leaving some distance between the
piping tip and the tray (around 0.5–1 cm maximum). Start piping, and
when you are happy with the size, stop pushing out the batter and twist
the piping bag to create a neat surface on top. If the macaron batter is
properly shaped and its texture is correct, then after a while the macaron
shell will become perfectly smooth.
10
HOW TO PIPE PERFECTLY ROUND MACARON SHELLS
However, if it doesn’t happen, you can tap your tray slightly on the work
surface, and your shells should become smoother.
Remove the stencil after piping and leave the macarons to dry for about
30–60 minutes until they form a slight skin on the surface. It is important
that the room temperature is above 20 °С / 68 °F and that the level of
humidity is not too high. Otherwise the skin will not form and it will be very
difficult to bake the macarons perfectly.
BAKING THE MACARONS
It is important to keep in mind that the baking time and the baking
temperature will differ, depending on your oven and the country you live in.
But baking macarons is no different to baking cakes. When you bake

a cake it has to rise first. The same goes for macarons as they have to rise
and develop their feet. Then the cake has to stabilize; it should set and not
collapse. And again, the same goes for macarons.
We recommend baking macarons at a relatively high temperature

about 160 °C/ 320 °F so that they have enough heat to rise properly.
And then, depending on your oven, you might need to reduce the
temperature at some point so that the macarons do not discolor during
baking.
Another trick to achieving perfectly baked macaron shells is to

preheat the oven to 165 °C / 329 °F for about 10 minutes so that it heats
up nicely. Then, when you put the tray of macarons into the oven, reduce
the temperature to 140 °C / 284 °F. This means that the temperature
drops gradually during baking so the macarons have enough temperature
to rise and then set properly. So, they will have risen enough and have
a well developed interior. But again, this tip is not universal and will depend
on the type of oven you use.
You can achieve good results both in convection ovens and non-
convection ovens.
We suggest baking at lower temperatures (140–150 °C / 284–302 °F)

in convection ovens, because the airflow produces lots of heat and
this heat is distributed evenly throughout the baking chamber, while in
conventional, fanless ovens you should bake at a higher temperature,
so that the macarons have enough heat to rise and set while baking.
The baking time will also vary, but in general, macarons should be ready
in about 10–15 minutes. Again, it will depend on the type of oven you use.
If the oven is powerful and heats up fast, then the macarons will be ready
faster. If it is a home oven with no convection, then the baking time might
be longer, up to 20 minutes. And if you fill the oven, using up all available
space, then, again, the baking may take up to 25–30 minutes.
11
APPLE & WALNUT
MACARONS
for 20 macarons d=4 cm
Apple and Walnut Macarons
GELATIN MASS
Ingredients Total weight: ~ 21 g 100%
• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%
1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.
2. Place the mixture in the fridge and let it sit there for 10–15 minutes to
allow the gelatin to swell and bloom. Then it’s ready for use.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
• If you have no powdered gelatin on hands, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves as
you would powdered gelatin and soak them in cold water. Make
sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of water
needed. Then squeeze the leaves to remove excess water and
use immediately.
APPLE CARAMEL
• Glucose/corn syrup 67 g 16%

• Sugar 67 g 16%
• Whipping cream 35% 172 g 42%
• Butter 82% 52 g 13%
• Sea salt or Fleur de sel 3g <1%
• Gelatin mass 15 g 4%
• Apple juice 37 g 9%
• Citric acid solution 1g <1%
• Vanilla 1 pod
1. Pour the whipping cream into a saucepan, add vanilla seeds and
bring to a boil. Take the saucepan off the heat, cover it with a lid and
set it aside.
2. Meanwhile, put sugar and glucose syrup into a large saucepan

and bring to a boil. Mix with a heat–resistant silicone spatula and
continue boiling the caramel up to 180–185 °C / 355–365 °F.
13
APPLE CARAMEL
3. Switch off the induction and pour half of the hot cream into the
caramel, constantly stirring it with a spatula. Then turn the heat on
and add the rest of the cream.
4. Reheat the caramel to 104–105 °C / 220–221 °F, stirring well.
5. Transfer the caramel into a measuring cup and add the apple juice.
Mix with a silicone spatula.
6. Add citric acid solution and mix again. Let the caramel cool to
40–42 °C / 104–108 °F, add the melted gelatin mass, diced butter
and salt. Process the mixture with a hand blender until smooth.
7. Pour the caramel into a bowl, cover it with cling film touching the
surface and leave it to stabilize for 12–16 hours at room temperature
(20–24 °C / 68–75 °F).
STEWED APPLES
• Fresh apples 200 g 79%

• Lemon juice 20 g 8%
• Sugar (1) 10 g 4%
• Sugar (2) 10 g 4%
• Pectin NH 2g <1%
• Dark rum 10 g 4%
1. Wash, core and peel the apples. Cut them into cubes 1x1 cm.
2. Place apple cubes, lemon juice and sugar (1) into a saucepan and
stew over medium heat until the apple cubes have softened.
3. In a separate bowl mix sugar (2) with pectin, using a whisk. Gradually
add to the apples and cook for another minute.
4. Take the saucepan off the heat and add rum, mix with a spatula.
5. Transfer the stewed apples into a clean bowl, cover with cling film
and cool down to room temperature.
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WALNUT FRENCH MERINGUE–BASED MACARON BATTER
• Almond powder 50 g 16%

• Walnut powder 50 g 16%
• Icing sugar 45 g 14%
• Sugar 100 g 31%
• Egg whites 70 g 22%
• Egg white powder 3g 1%
• Citric acid 0.75 g <1%
1. Sift the almond powder with walnut powder and icing sugar.
Or process them in a food processor for a few seconds.
2. Pour the egg whites to a measuring cup, add citric acid and egg
white powder. Process with a hand blender until the egg white
powder has fully dissolved.
3. Pour the egg white mixture into the mixer bowl. Whip the mixture at
medium speed until a very light foam has formed. There is no need
to whip it until it reaches stable peaks, at the bottom of the bowl the
egg whites have to be liquid.
TIP
• Use room temperature egg whites for a more stable and fluffy
foam.
4. Gradually add the sugar and continue whipping at medium speed

for 10 minutes until the mixture increases in volume and stabilizes.
The meringue should become very thick.
5. Transfer the meringue to a wide container. Add the almond powder

mixture in portions and stir gently.
6. After adding the last portion of almond powder mixture, beat the air
out of the batter using a stiff spatula. Make sure the batter is not too
liquid. It is better to have a thicker batter, than a liquid one.
PIPING, DRYING AND BAKING THE MACARON SHELLS
Ingredients
• Walnut French meringue–based macaron batter
1. Transfer the macaron batter to a piping bag fitted with a round

piping tip d=8 mm
15
2. Pipe the macarons of the desired size on a silicone mat (parchment

paper or a Teflon mat). Use a stencil with circles 3.5 cm in diameter
(or macaron baking mat) to have the macarons of the same size.
Pipe the macarons at some distance (~1.5 cm).
TIP
• To make the macarons round and even, pipe them perpendicular
to the baking tray, not angle–wise. Do it in a checkerboard order for
better baking.
3. Leave the piped macarons to rest in a place with a low humidity level at
room temperature that is not lower than 20 °C / 68 °F for about 1 hour
until they have a crust on their surface. Check the macarons with your
finger: they should not be sticky. Then it means that you can bake them.
4. Preheat the oven to 165 °C / 329 °F. Put the macarons inside and
reduce the temperature to 145 °C / 293 °F. Bake for 10 minutes.
5. Right after baking, remove the macarons from the tray and leave them
on the mat to cool down completely (~30 minutes).
6. Either freeze the macaron shells or fill them straight away. You can store
the shells in the freezer (-18 °C / 0 °F) in a closed container for up to
3 months.
ASSEMBLING THE MACARONS
Ingredients
• Stabilized apple caramel

• Stewed apple cubes
• Baked macaron shells
1. In the process of assembling lay one half of the shells flat side up and the
other – flat side down. It will help to pipe the caramel and stick the shells
together easier.
2. Put the caramel into the piping bag fitted with a round piping tip d=11 mm.
3. Pipe the caramel dome on each inverted shell at a height of about 1–1.5 cm.
4. Place a stewed apple cube into the center of the caramel dome.
5. Sandwich the macaron shells so that the caramel forms a beautiful rim
and doesn’t stick out.
6. Put the assembled macarons in the fridge at 2–3 °C / 36–37 °F for

12 hours to mature. 16
BANANA & MILK CHOCOLATE
MACARONS
Banana & Milk Chocolate Macarons
BANANA AND MILK CHOCOLATE GANACHE
• Banana puree 87 g 28%

• Inverted sugar/honey 4g 1%
• White chocolate 33% 50 g 16%
• Milk chocolate 40% 87 g 28%
• Butter 82% 40 g 12%
• Sea salt 0.5 g <1%
1. Place banana puree, lemon juice, inverted sugar and glucose syrup
in a saucepan and bring the mixture to a boil.
2. Melt both, white and milk chocolates until half-melted either in

pulses in a microwave or over a water bath. Pour chocolate into
a measuring cup, then add hot mixture.
3. Process everything with a hand blender until smooth. Leave the

emulsion to cool down to 40 °C / 104 °F.
4. Add butter, cream and sea salt to the ganache and process one
more time with a hand blender.
5. Cover the finished ganache with cling film touching the surface
and leave it at room temperature for about 2–3 hours.
6. Then transfer it to the fridge for another 3–6 hours to stabilize.
SOFT CARAMEL

• Butter 82% 30 g 8%
• Sea salt 2g <1
• Sugar 120 g 30%
1. Pour the glucose syrup and the sugar in a saucepan and heat over
medium heat. For an even caramelization and to prevent crystal
formation, cook the sugar while shaking the saucepan from time to
time until it turns amber or reaches 180–185 °C / 356–365 °F.
2. Meanwhile, in a separate saucepan, heat the cream, butter and salt,

keep the mixture hot until deglazing.
19
SOFT CARAMEL
3. Gradually add the hot cream and butter mixture in small lots to the
saucepan with sugar, mix until combined.
4. Bring the caramel to 106 °C / 223 °F, constantly checking the

temperature with a probe thermometer.
5. Process the caramel with a hand blender to get a completely

smooth texture and prevent it from breaking during storage.
6. Cover it with cling film touching the surface and leave to cool down
at room temperature.
FRENCH MERINGUE–BASED MACARON BATTER

• Sugar 100 g 31%
• Yellow water–soluble colorant Sufficient quantity
1. Sift the almond powder with the icing sugar. Or process them in
a food processor for a few seconds.
2. Pour the room temperature egg whites to a measuring cup, add

citric acid, egg white powder and colorant. Process with a hand
blender until egg white powder has fully dissolved.
3. Pour the egg white mixture into the bowl of a stand mixer and whip
at medium speed until a very light foam has formed. At the bottom of
the bowl the egg whites should remain liquid.
TIP
foam.

The meringue should become thick and pliable.
5. Transfer the meringue to a wide container. Gradually add the

almond powder mixture and incorporate it gently.
20
6. After adding the last portion of almond powder mixture, stir the
batter vigorously using a stiff spatula to beat the air out of the batter.
But monitor the texture of the batter – it should not become too
7. Transfer the batter to a piping bag fitted with a round piping tip
d=8 mm
Ingredients
• French meringue–based macaron batter
1. Pipe the macarons measuring 4–4.5 cm onto a silicone mat

(you can also use parchment paper or a Teflon mat). Pipe the
macarons with a bit of distance from one another (~1.5 cm).
TIP
• To make the macarons round and even, pipe them
perpendicular (90 degrees) to the baking tray.
2. Leave the piped macarons to rest in a place with a low humidity

level at a temperature that is not lower than 20 °C / 68 °F for about
1 hour until they have a crust on their surface. Check the macarons
with your finger: they should not be sticky. Then it means that you
can bake them.
4. Right after baking remove the macarons from the tray and leave
them on the mat to cool down completely (~30 minutes).
5. Either freeze the macaron shells or fill them straight away. You can
store the shells in the freezer (-18 °C / 0 °F) in a closed container
for up to 3 months.
21
Ingredients
• Stabilized banana and milk chocolate ganache

• Soft caramel
1. In the process of assembling lay one half of the shells flat side up
and the other – flat side down. It will help to pipe the ganache and
stick the shells together easier.
2. Put the ganache into the piping bag fitted with a round piping tip
d=11 mm.
3. Pipe the ganache dome on each inverted shell at a height of about

1–1.5 cm.
4. Then pipe the caramel in the center of each ganache dome.
5. Sandwich the macaron shells so that the ganache forms a beautiful

rim and doesn’t stick out.

12 hours to mature.
22
CAPPUCCINO
MACARONS
Cappuccino Macarons
GELATIN MASS


2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.
for up to 2 days.
TIP
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove excess
water and use immediately.
CAPPUCCINO GANACHE
• Whipping cream 35% (1) 85 g 29%

• Gelatin mass 4g 1%
• Mascarpone 42 g 14%
• Instant coffee 3g 1%
• Vanilla 1 pod <1%
• Coffee beans 15 g
• Whipping cream 35%
to compensate for the loss of liquid
1. In a saucepan, bring the whipping cream (1), coffee beans and vanilla
seeds to 80 °C / 176 °F. Leave the cream to infuse for 20 minutes
2. Drain, then add extra cream to adjust the initial weight (85 g).
Bring the cream to a boil.
3. Meanwhile, transfer the white chocolate, gelatin mass and

mascarpone to a measuring cup. Pour the hot cream in and process
everything with a hand blender. 25
Cappuccino Macarons
CAPPUCCINO GANACHE
4. Add cold whipping cream (2) and instant coffee. Process with
a blender once again.
5. Cover the ganache with cling film touching the surface, and place it
in the fridge for 12 hours to stabilize.
CHOCOLATE ITALIAN MERINGUE–BASED

MACARON BATTER
• Water 50 g 8%
• Sugar 150 g 24%
• Egg whites (1) 55 g 9%
• Egg white powder 3g <1%
• Citric acid 1g <1%
• Cocoa powder 5g <1%
1. Sift the almond powder with the icing sugar and cocoa powder.
Or process them in a food processor for a few seconds until
combined. Transfer the mixture into a big bowl and set it aside.
2. Pour the egg whites (1) into a mixer bowl, add citric acid and egg
white powder. Mix everything with a whisk and set the mixture aside
for 10 minutes to hydrate.
3. Pour sugar and water in a saucepan and bring to 105 °C / 221 °F.
Do not take the syrup off the heat.
4. As soon as the syrup reaches the required temperature, start

whipping the hydrated egg white mixture with the whisk attachment
on medium speed until the foam appears. Try not to overwhip the
egg whites.
5. When the syrup reaches 118 °C / 244 °F, take it off the heat and let
the boiling bubbles cool down. Then, with the mixer running, pour
the hot syrup into the whipped egg whites. Let the syrup flow in
a thin steady stream along the mixer bowl.
6. Whip the meringue on medium speed for about 5 more minutes

until it grows up in volume, becomes shiny and reaches the ‘bird’s
beak’ stage.
26
Cappuccino Macarons
CHOCOLATE ITALIAN MERINGUE–BASED

MACARON BATTER
7. Incorporate egg whites (2) into the mixture of dry ingredients and mix
well to get a smooth marzipan paste. This can be done either by hand
or in a planetary mixer.
8. Add 1/3 of the meringue to the marzipan mixture and mix using a rigid
spatula or scraper. The first batch can be mixed quite intensively in
order to incorporate two textures.
9. Add the rest of the meringue and mix until smooth. Bring the texture of
the batter to the ribbon stage, when it steadily falls off the spatula and
slowly spreads in the bowl.
10. Transfer the batter to a piping bag fitted with a round piping tip d=8 mm.
UNCOLORED ITALIAN MERINGUE–BASED

MACARON BATTER
• Water 50 g 8%
• Sugar 150 g 24%
• Egg white powder 3g <1%
• Citric acid 1g <1%
a food processor for a few seconds until combined. Transfer the
mixture into a big bowl and set it aside.
2. Pour the egg whites (1) into a mixer bowl, add citric acid and egg
white powder. Mix everything with a whisk and set the mixture aside
for 10 minutes to hydrate.
3. Pour sugar and water in a saucepan and bring to 105 °C / 221 °F.
Do not take the syrup off the heat.
4. As soon as the syrup reaches the required temperature, start

whipping the hydrated egg white mixture with the whisk attachment
on medium speed until the foam appears. Try not to overwhip the
egg whites.
5. When the syrup reaches 118 °C / 244 °F, take it off the heat and let
the boiling bubbles cool down. Then, with the mixer running, pour
the hot syrup into the whipped egg whites. Let the syrup flow in
27
a thin steady stream along the mixer bowl.
Cappuccino Macarons
UNCOLORED ITALIAN MERINGUE–BASED

MACARON BATTER
6. Whip the meringue on medium speed for about 5 more minutes until it
grows up in volume, becomes shiny and reaches the ‘bird’s beak’ stage.
7. Incorporate egg whites (2) into the mixture of dry ingredients and mix
well to get a smooth marzipan paste. This can be done either by hand
or in a planetary mixer.
8. Add 1/3 of the meringue to the marzipan mixture and mix using a rigid
spatula or scraper. The first batch can be mixed quite intensively in
order to incorporate two textures.
9. Add the rest of the meringue and mix until smooth. Bring the texture of
the batter to the ribbon stage, when it steadily falls off the spatula and
slowly spreads in the bowl.
Ingredients
• Chocolate Italian meringue–based macaron batter

• Uncolored Italian meringue–based macaron batter
• Cocoa powder 50 g

TIP
2. Sprinkle the macaron shells with cocoa powder.

can bake them.
28
Cappuccino Macarons
store the shells in the freezer (-18 °C / 0 °F) in a closed container for
up to 3 months.
Ingredients
• Stabilized cappuccino ganache

• Baked chocolate macaron shells
• Baked uncolored macaron shells
2. Transfer the stabilized ganache in the bowl of a stand mixer and

whip until airy and pipeable texture.
d=11 mm.

1–1.5 cm.


12 hours to mature.
29
CARAMEL POPCORN
MACARONS
Caramel Popcorn Macarons
POPCORN PASTE
• Caramel–flavored popcorn 100 g 50%

• Grapeseed oil 100 g 50%
1. Put the caramel-flavored popcorn in a food processor with a bit of oil

and blend until fine pieces are obtained.
2. Gradually add the rest of the oil until the mixture is completely
smooth and semi–liquid. You may need less or more oil depending
on the popcorn you are using.
POPCORN GANACHE

• Inverted sugar/honey 14 g 3%
• Popcorn paste 100 g 20%
• Sea salt 2g <1%
• Caramel–flavored popcorn 20 g
• Whipping cream 35% Sufficient quantity
to compensate for the loss of liquid
1. Warm the whipping cream with caramel–flavored popcorn to

80 °C / 176 °F. Cover and let infuse for 10 minutes. Then strain, scale
and add more whipping cream to restore the original weight (180 g).
2. In a saucepan, warm the popcorn–flavored whipping cream with

salt, inverted sugar and glucose syrup to 80 °C / 176 °F.
3. Pour the hot mixture onto the chocolate and popcorn paste.
Process everything with a hand blender until smooth.
4. Cover the ganache with cling film touching the surface and place it
32
SALTED CARAMEL

• Sugar 120 g 30%
• Butter 82% 30 g 8%
• Sea salt 2g <1%
• Vanilla ½ pod
1. In a saucepan, warm the cream, butter, salt and vanilla seeds to

80 °C / 176 °F. Keep the mixture hot until deglazing.
medium heat. For an even caramelization and to prevent crystal
formation, cook the sugar while shaking the saucepan from time
to time until it turns amber or reaches 180–185 °C / 356–365 °F.
3. Gradually pour the hot whipping cream mixture into the caramel,
stirring constantly.
4. Bring the mixture to 102 °C / 216 °F.
5. Take it off the heat and process with a hand blender for at least
1 minute until smooth and shiny.
6. Transfer the caramel into a clean container, cover with cling film
and leave to cool down at room temperature before using.

• Sugar 200 g 31%
1. Sift the almond powder with the icing sugar or process them in

citric acid and egg white powder. Process with a hand blender until
egg white powder has fully dissolved.
33
3. Pour the egg whites mixture into the mixer bowl. Whip the mixture
at medium speed, until a very light foam is formed. There is no need
to whip it till stable peaks, at the bottom of the bowl the egg whites
have to be liquid.
TIP
• Use room temperature egg whites for a more stable and
fluffy foam.


liquid. It is better to have a thick batter, than a liquid one.
d=8 mm.
Ingredients

• Caramel–flavored popcorn Sufficient quantity

TIP
2. Crush the popcorn over half of the shells to create a decoration.
3. Leave the piped macarons to rest in a place with a low humidity level
at a temperature that is not lower than 20 °C / 68 °F for about 1 hour
until they have a crust on their surface. Check the macarons with
your finger: they should not be sticky. Then it means that you can
bake them.
34

up to 3 months.
Ingredients
• Salted caramel
• Stabilized popcorn ganache
d=11 mm.

1–1.5 cm.
4. Then pipe the caramel into each ganache center using a pastry
bag, making a small hole in it (no tip is needed).


12 hours to mature.
35
CHOCOLATE MACARONS
WITH TONKA BEANS
Chocolate Macarons with Tonka Beans
DARK CHOCOLATE GANACHE WITH TONKA BEANS
• Dark chocolate 65% 178 g 38%

• Butter 82% 41 g 9%
• Sea salt 1g <1%
• Tonka bean ½ bean <1%
1. Pour cream in a saucepan, grind ½ of the tonka bean to it and heat

to 80 °C / 176 °F. Cover the cream with cling film and let it infuse for
20 minutes. Strain.
2. Place infused cream, inverted sugar and glucose syrup into

a saucepan and warm them to 80 °C / 176 °F.
3. Pour the hot mixture over chocolate and process with a hand
blender until smooth.
4. Then cool the mixture down to 40 °C / 104 °F, add butter and salt,
and process with a hand blender once again.
5. Cover the finished ganache with cling film and leave it at room
temperature for about 2–3 hours.
6. Then transfer it to the fridge for another 3–6 hours to complete the
crystallization.

• Cocoa powder 17 g 5%
• Sugar 100 g 31%
2. Pour the egg whites to a measuring cup, add citric acid and egg
white powder. Process with a hand blender until the egg white
38
have to be liquid.
TIP
foam.


Ingredients


piping tip d=8 mm.

TIP
perpendicular to the baking tray, not angle–wise. Do it in a
checkerboard order for better baking.
3. Sprinkle the piped macaron shells with some cocoa powder.

level at room temperature that is not lower than 20 °C / 68 °F for
about 1 hour until they have a crust on their surface. Check the
macarons with your finger: they should not be sticky. Then it means
that you can bake them.
39

6. Right after baking, remove the macarons from the tray and leave
up to 3 months.
Ingredients
• Stabilized dark chocolate ganache with tonka beans

d=11 mm

1–1.5 cm.


12 hours to mature.
40
EARL GREY MACARONS
Earl Grey Macarons
MILK CHOCOLATE AND EARL GREY GANACHE

• Butter 82% 45 g 11%
• Sea salt 1g <1%
• Earl Grey tea 2g <1%
1. Place whipping cream into a saucepan and bring it to 80 °C / 176 °F.

Add tea leaves and let it infuse for 10 minutes.
2. Pour the infused cream over the melted chocolate through a sieve.
3. Process everything with a hand blender until smooth. Leave the

emulsion to cool down to 40 °C / 104 °F.
4. Add butter and sea salt to the ganache and process with a hand
blender.
5. Cover the finished ganache with cling film touching the surface and
leave it at room temperature for about 2–3 hours.
6. Transfer the ganache to the fridge for another 3–6 hours to stabilize.
ORANGE JAM
• Fresh oranges 400 g 86%

• Brown sugar 60 g 13%
• Cornstarch 5g 1%
1. Place fresh oranges into a saucepan, add water so that they are
completely covered with it. Cook at medium heat for 30–40 minutes,
until the oranges become soft.
2. Take the oranges from the water and cut them into cubes. Place in
the saucepan, add brown sugar and cornstarch and cook at medium
heat until they become very soft. The mixture should thicken slightly.
3. Remove the saucepan from the stove and process the mixture with
a hand blender until smooth. Strain the jam through a sieve.
4. Transfer it to a clean bowl, cover with cling film in contact and place in
the fridge to cool completely. This jam can be stored in the fridge for
up to 7 days.
43
Earl Grey Macarons

• Sugar 100 g 31%
• Black water–soluble colorant Sufficient quantity

have to be liquid.
TIP
fluffy foam.

5. Transfer the meringue to a wide container. Gradually add the almond

powder mixture and incorporate it gently.
7. Transfer the batter to a piping bag fitted with a round tip d=8 mm.
44
Ingredients

• Ground Earl Grey tea 50 g

TIP
2. Sprinkle the macaron shells with Earl Grey tea.
bake them.
for up to 3 months.
45
Earl Grey Macarons
Ingredients
• Stabilized milk chocolate and Earl Grey ganache

• Orange jam
d=11 mm.

1–1.5 cm.
4. Then pipe the orange jam in the center of each ganache dome.


12 hours to mature.
46
HONEY
MACARONS
Honey Macarons
DRAINED SOUR CREAM
1. Prepare the sour cream for draining:
• 250 g of sour cream 30–35% ~ 180 g of drained sour cream

• 420 g of sour cream 20–25% ~ 180 g of drained sour cream
2. The amount of drained sour cream obtained depends on the quality

and fat content of the sour cream that you have.
3. Place the strainer over a deep bowl, cover it with the cheesecloth
folded 2–3 times.
4. Pour the sour cream on the cheesecloth and put it in the fridge
(4 °C / 39 °F) from 4–6 hours to one night, depending on the fat
content of the sour cream. If the sour cream you are using is high–
fat (30–35%) put it in the refrigerator for 4–6 hours, and if it is low–
fat (15–20%) – overnight.
SOUR CREAM FILLING

• Cornstarch 14 g 4%
• Drained sour cream 180 g 47%
• Buckwheat honey 30 g 8%
• Iota carrageenan 1g <1%
• Sugar 5g 1%
1. Place whipping cream, sour cream and honey into a saucepan and
bring the mixture to 30 °C / 86 °F.
2. Mix cornstarch, sugar and iota carrageenan in a separate bowl

using a whisk.
3. Gradually add the cornstarch, sugar and iota carrageenan mixture

to the warm cream mixture, stir with a whisk and bring everything to
a boil. Let the mixture cook for 10–15 seconds.
4. Strain the filling into a clean bowl, cover it with cling film touching the
surface and put it in the fridge for at least 6 hours, better overnight.
49
Honey Macarons

• Cocoa powder 3g 1%
• Sugar 100 g 31%
2. Pour the egg whites to a measuring cup, add citric acid, egg white
powder and colorant. Process with a hand blender until the egg
white powder has fully dissolved.
have to be liquid.
TIP
foam.


Ingredients

piping tip d=8 mm.
50
Honey Macarons

TIP
at room temperature that is not lower than 20 °C / 68 °F for about
can bake them.
up to 3 months.
Ingredients
• Stabilized sour cream filling

and the other – flat side down. It will help to pipe the filling and stick
the shells together easier.
2. Put the filling into the piping bag fitted with a round piping tip d=11 mm.
3. Pipe a dome of filling on each inverted shell at a height of about

1–1.5 cm.
4. Sandwich the macaron shells so that the filling forms a beautiful rim
and doesn’t stick out.

12 hours to mature.
51
LEMON & BASIL
MACARONS
Lemon and Basil Macarons
LEMON AND BASIL GANACHE

• Cocoa butter 10 g 4%
• Lemon zest 2g 1%
• Glucose/corn syrup 7g 3%
• Butter 82% 20 g 8%
• Fresh basil leaves 6g
1. Add fresh basil leaves to the cream and let it infuse for 12 hours,
then strain.
2. Place lemon juice, lemon zest and glucose syrup into a saucepan
and bring the mixture to a boil.
3. Melt chocolate and cocoa butter, and pour the hot lemon mixture
onto them through a sieve.
4. Process with a hand blender until smooth. Leave to cool down to

40 °C / 104 °F.
5. Add butter and infused cream, and process one more time with
a hand blender.
leave it at room temperature for about 2–3 hours.
7. Then transfer it to the fridge for another 3–6 hours to complete the
crystallization.
LEMON AND BASIL GEL
• Pear puree 100 g 53%

• Lemon puree 50 g 27%
• Basil leaves 5g 3%
• Sugar 10 g 5%
• Xanthan gum 0.2 g <1%
• Agar–agar 1.5 g <1%
1. Pour pear puree and inverted sugar into a saucepan, add a mixture
of sugar and agar–agar. Turn on the high heat and add lemon puree.
2. Bring the mixture to a boil and let it simmer for 30 seconds, stirring
occasionally to activate the agar–agar. 54
LEMON AND BASIL GEL

3. Transfer the gel into a measuring cup, add basil leaves and xanthan
gum, and process well with a hand blender.
4. Pour the gel into a wide container to cool it down more quickly.
Transfer the gel to the fridge until it sets completely.
5. After cooling, the gel should acquire a jellified texture. To use it for filling,
transfer it to a measuring cup and process with a hand blender at low
speed until a glossy and smooth texture is obtained.
6. Transfer the gel to a pastry bag and put it in the fridge until ready to use.
YELLOW FRENCH MERINGUE–BASED

MACARON BATTER

• Sugar 100 g 31%

have to be liquid.
TIP
fluffy foam.


55
YELLOW FRENCH MERINGUE–BASED

MACARON BATTER
liquid. It is better to have a thick batter, than a liquid one
d=8 mm.
GREEN FRENCH MERINGUE–BASED

MACARON BATTER

• Sugar 100 g 31%
• Green water–soluble colorant Sufficient quantity

have to be liquid.


d=8 mm.
56
Ingredients
• Yellow French meringue–based macaron batter

• Green French meringue–based macaron batter

TIP
bake them.
for up to 3 months.
57
Ingredients
• Stabilized lemon and basil ganache

• Lemon and basil gel
• Baked yellow macaron shells
• Baked green macaron shells
d=11 mm.

1–1.5 cm.
4. Then, pipe the gel into each ganache dome using a pastry bag,
making a small hole in it (no tip is needed).

6. Put the assembled macarons in the fridge at 2–3 °C / 36–37 °F

for 12 hours to mature.
58
LEMON & POPPY SEED
MACARONS
Lemon & Poppy Seeds Macarons
LEMON GANACHE

• Lemon zest 2g <1%
• Glucose/corn syrup 7g 2%
• Butter 82% 20 g 8%
• Dry gin 10 g 3%
1. Place lemon juice, lemon zest and glucose syrup into a saucepan
and bring the mixture to a boil.
2. Melt chocolate and cocoa butter, and pour the hot lemon mixture
onto them through a sieve.
3. Process with a hand blender until smooth. Leave to cool down

to 40 °C / 104 °F.
4. Add butter, cream and dry gin to the ganache and process one
more time with a hand blender.
6. Then transfer it to the fridge for another 3–6 hours to complete

the crystallization.
LEMON GEL
• Water 40 g 21%
• Sugar 30 g 16%
• Agar–agar 3g 2%
1. Pour water into a saucepan, add a mixture of sugar and agar–agar.

Turn on the high heat and add lemon juice.
2. Bring the mixture to a boil and let it simmer for 30 seconds, stirring
occasionally to activate the agar–agar.
3. Remove the saucepan from the stove and pour the gel into a wide
container to cool it down more quickly. Transfer the gel to the fridge
until it sets completely.
61
LEMON GEL
4. After cooling, the lemon gel should acquire a jellified texture. To use
it for filling, transfer it to a measuring cup and process with a hand
blender at low speed until a glossy and smooth texture is obtained.
5. Transfer the gel to a pastry bag and put it in the fridge until ready
to use.

• Sugar 100 g 31%

have to be liquid.
TIP
fluffy foam.


d=8 mm.
62
Ingredients

• Poppy seeds Sufficient quantity

TIP
2. Sprinkle the macaron shells with poppy seeds.
bake them.
for up to 3 months.
63
Ingredients
• Stabilized lemon ganache

• Lemon gel
d=11 mm.

1–1.5 cm.
4. Then, pipe the gel into each ganache dome using a pastry bag,


64
MACARON
HEART CAKE
for 1 heart-shaped cake
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshaev
Macaron Heart Cake
RASPBERRY AND STRAWBERRY COMPOTE
• Strawberry puree 85 g 35%

• Raspberries (fresh or frozen) 120 g 50%
• Sugar 17 g 7%
• Pectin NH 4g 1%
• Lemon juice 5g 2%
1. Add the raspberries, strawberry puree and glucose syrup to

a saucepan. Bring the mixture to around 30 °C / 86 °F.
2. Mix the pectin with sugar. This will help prevent the pectin from
clumping.
3. Gradually add the pectin-sugar mixture to the warm puree,

whisking constantly.
4. Bring everything to a boil, whisking constantly. Let the mixture boil

for 5–10 seconds.
5. Remove it from the heat and stir the lemon juice in.
6. Cover the compote with cling film and put it in the fridge until
you are ready to use it.
TIP
• The compote will last for 72 hours in the fridge in a closed
container. You may also freeze it and store at -18 °C / 0.4 °F
for 1 month.
67
Macaron Heart Cake

• Sugar 100 g 31%
• Pink water-soluble colorant Sufficient quantity
1. Sift the almond powder together with the icing sugar. Or process
them in a food processor for a few seconds.
2. Pour the room temperature egg whites into a measuring cup,

add citric acid, egg white powder and colorant. Process with
a hand blender until the egg white powder has fully dissolved.
have to be liquid.
TIP
fluffy foam.

5. Transfer the meringue to a wide container. Gradually add the mixture

of dry ingredients and fold them in gently.
d=10 mm.
68
Macaron Heart Cake
PIPING, DRYING AND BAKING THE MACARON HEARTS
Ingredients
1. Place the stencil on a baking tray and cover it with a silicone mat
(parchment paper or a Teflon mat can be used as well). Pipe one
solid heart and one heart with a hollow inside (the edge of the
hollow heart should be around 3 cm).
2. Tap the tray from below lightly to get rid of the air bubbles which can
cause the macaron hearts to crack when baking.
3. Leave the piped hearts to rest in a place with a low humidity level
at room temperature that is not lower than 20 °C / 68 °F for around
1 hour until they have a crust on their surface. Check the hearts with
your finger: they should not be sticky.
4. Preheat the oven to 165 °C / 329 °F. Put the macaron hearts
inside and reduce the temperature to 145 °C / 293 °F. Bake for
10–12 minutes.
5. Right after baking remove the hearts from the tray and leave them
on the mat to cool down completely (~30 minutes).
CREAM CHEESE FROSTING
• Butter 82% 133 g 25%

• Cream cheese 65% 345 g 65%
• Lemon juice 7g 1%
• Vanilla 1 pod
1. Put the room temperature butter into the mixer bowl, add the icing
sugar and vanilla seeds. Whip the ingredients at a low speed using
the paddle attachment, gradually increasing the speed, until smooth
and fluffy.
2. Lower the speed to 1–2 and gradually incorporate the cold cream
cheese, softened with a spatula, and lemon juice. Whip until smooth.
69
Macaron Heart Cake
ASSEMBLING THE MACARON HEART CAKE
Ingredients
• Сream cheese frosting

• Chilled raspberry and strawberry compote
• Baked macaron hearts
• Desiccated coconut Sufficient quantity
• Lime zest Sufficient quantity
1. Transfer the frosting to a piping bag fitted with a round piping tip
d=14 mm.
2. Pipe domes of cream cheese frosting along the edge of the solid
heart-shaped macaron layer, creating a border.
3. Add the compote to a piping bag and fill in the center of the
macaron heart with it.
4. Apply a layer of cream cheese frosting on top of the compote

and smooth it out with an offset spatula.
5. Place the macaron heart with the hollow center on top and fill
the center with the compote.
6. Transfer the leftover cream cheese frosting to a piping bag fitted

with a round tip d=10 mm and pipe beads in the macaron center.
7. Sprinkle the creamy decoration with desiccated coconut using

a sieve. Remove the excess with a pastry brush.
8. Garnish the creamy decoration with drops of compote and

lime zest.
9. Put the assembled cake in the fridge at 2–3 °C / 36–37 °F

for at least 2 hours to mature.
10. Store the finished cake in the fridge for up to 48 hours.
70
Macaron Heart Cake
HEART TEMPLATE
150 mm
145 mm
71
MATCHA MACARONS
Matcha Macarons
GELATIN MASS


for up to 2 days.
TIP
use immediately.
MATCHA GANACHE

• Matcha tea 4g 1%
1. Pour cream (1) into a saucepan and bring it to 80 °C / 176 °F.

Add matcha tea and mix thoroughly with a whisk.
2. Pour the hot cream mixture over the chocolate and gelatin mass.
Process everything with a hand blender until smooth.
3. Then add cream (2) and mix well with a spatula.
and place it in the fridge for 12 hours to crystallize.
74
Matcha Macarons

• Sugar 100 g 31%
1. Sift the almond powder with icing sugar. Or process them in a food
processor for a few seconds.
have to be liquid.
TIP
fluffy foam.


75
Matcha Macarons
Ingredients

• Matcha tea 10 g

piping tip d=8 mm.

TIP
3. Sprinkle the macaron shells with matcha tea.

7. Either freeze the macaron shells or fill them straight away.

You can store the shells in the freezer (-18 °C / 0 °F) in a closed
container for up to 3 months.
76
Matcha Macarons
Ingredients
• Stabilized matcha ganache

2. Transfer the ganache in the bowl of a stand mixer and whip it until it
acquires an airy and pipeable texture.
d=11 mm.

1–1.5 cm.


77
MILK CHOCOLATE
GIANDUJA MACARONS
Milk Chocolate Gianduja Macarons
MILK CHOCOLATE GIANDUJA GANACHE

• Hazelnut paste 100 g 24%
• Milk chocolate gianduja 140 g 35%
• Sea salt 1g <1%
1. In a saucepan, warm the whipping cream with salt to 80 °C / 176 °F.
2. Pour the hot mixture onto the gianduja and hazelnut paste. Process
everything with a hand blender until smooth.
place it in the fridge for 12 hours to stabilize.
CHOCOLATE FRENCH MERINGUE–BASED

MACARON BATTER

• Cocoa powder 9–11% fat 20 g 3%
• Sugar 200 g 31%
• Red water–soluble colorant Sufficient quantity

have to be liquid.
TIP
fluffy foam.
80

MACARON BATTER


d=8 mm.
Ingredients
• Chocolate French meringue–based macaron batter

TIP

can bake them.
up to 3 months.
81
Ingredients
• Stabilized milk chocolate gianduja ganache

• Baked chocolate macaron shells 150 g
• Milk chocolate 40% 100 g
• Chopped roasted hazelnuts
2. Temper the milk chocolate and pipe thin lines on half of the macaron
shells. Then sprinkle them with chopped roasted hazelnuts.
3. Put the ganache into the piping bag fitted with a round piping d=tip
11 mm.

1–1.5 cm.


12 hours to mature.
82
MILK SLICE
MACARONS
Milk Slice Macarons
MILK CHOCOLATE GANACHE

• Butter 82% 40 g 10%
• Sea salt 1g <1%
1. In a saucepan, bring the whipping cream, glucose syrup, inverted

sugar and salt to 80 °C / 176 °F.
2. Pour the hot mixture onto the milk chocolate. Process everything
with a hand blender until smooth.
3. Add the room temperature butter and process again.
leave it at room temperature for 3 hours. Then place it in the fridge
overnight to complete the crystallization.
CREAM CHEESE BUTTERCREAM
• Butter 82% 50 g 24%

• Cream cheese 140 g 69%
• Vanilla ½ pod
1. Whip the room temperature butter with icing sugar and vanilla seeds
on maximum speed until pale and fluffy.
2. Gradually add the room temperature cream cheese and whip until
combined.
3. Transfer the buttercream to a piping bag (no tip needed) and either
use straightaway or store it for up to 72 hours in the fridge.
85
Milk Slice Macarons

MACARON BATTER

• Cocoa powder 9–11% fat 10 g 3%
• Sugar 100 g 31%

have to be liquid.
TIP
fluffy foam.


d=8 mm.
86
Milk Slice Macarons
UNCOLORED FRENCH MERINGUE–BASED

MACARON BATTER

• Sugar 100 g 31%

citric acid and egg white powder. Process with a hand blender, until
have to be liquid.


d=8 mm.
87
Milk Slice Macarons
Ingredients
• Chocolate French meringue–based macaron batter

• Uncolored French meringue–based macaron batter

TIP

can bake them.
for up to 3 months.
88
Milk Slice Macarons
Ingredients
• Stabilized milk chocolate ganache

• Baked chocolate macaron shells
• Baked uncolored macaron shells
• Cream cheese buttercream
d=11 mm.

1–1.5 cm.
4. Then pipe the cream cheese buttercream in the center of each

ganache dome.


12 hours to mature.
89
MOJITO MACARONS
Mojito Macarons
MOJITO GANACHE

• Lime juice 65 g 13%
• Fresh mint leaves 12 g 2%
• Lime zest 3g <1%
• Butter 82% 20 g 4%
• White Rum 20 g 4%
1. Add fresh mint leaves and lime zest to the cream and let it infuse for
12 hours. Strain.
2. Pour lime juice and glucose syrup into a saucepan and bring the
mixture to a boil.
3. Melt chocolate and cocoa butter, and pour the hot lime juice mixture
over it.
4. Process with a hand blender until smooth. Leave to cool down to 40

°C / 104 °F.
5. Add butter, white rum and infused cream. Process once more with a
hand blender.
7. Then transfer it to the fridge for another 3–6 hours to stabilize.

• Sugar 100 g 31%
1. Sift the almond powder with icing sugar. Or process them in a food
processor for a few seconds.
92
Mojito Macarons

have to be liquid.
TIP
foam.


Ingredients
1. Transfer the macaron batter to a piping bag fitted with a round tip
d=8 mm.

TIP
can bake them.
93
Mojito Macarons
for up to 3 months.
Ingredients
• Stabilized Mojito ganache

d=11 mm.

1–1.5 cm.


12 hours to mature.
94
PECAN & CHOCOLATE
MACARONS
Pecan and Chocolate Macarons
DARK CHOCOLATE GANACHE
• Dark chocolate 70% 130 g 35%

• Butter 82% 30 g 8%
• Sea salt 1g <1%
• Bourbon 20 g 5%
• Dextrose 10 g 3%
1. Place whipping cream, inverted sugar and glucose syrup into

a saucepan and bring to 80 °C / 176 °F.
2. Transfer chocolate, dextrose and sea salt into a measuring cup.
3. Pour the hot cream over the chocolate, let the chocolate melt for
around 1 minute and process with a hand blender until smooth.
Leave to cool down to 40 °C / 104 °F.
4. Add butter and bourbon to the ganache and process with a hand
blender.
6. Transfer the ganache to the fridge for another 3–6 hours to

complete the crystallization.
PECAN FRENCH MERINGUE–BASED

MACARON BATTER

• Pecan powder 50 g 16%
• Sugar 100 g 31%
1. Sift the almond and pecan powders with the icing sugar.

egg white powder has fully dissolved. 97
PECAN FRENCH MERINGUE–BASED

MACARON BATTER
have to be liquid.
TIP
fluffy foam.


d=8 mm.
Ingredients
• Pecan French meringue–based macaron batter

TIP

can bake them.
98
for up to 3 months.
Ingredients
• Stabilized dark chocolate ganache

d=11 mm.

1–1.5 cm.


12 hours to mature.
99
PUMPKIN MACARONS
Pumpkin Macarons
GELATIN MASS


for up to 2 days.
TIP
• If you have no powdered gelatin to hand, you can use gelatin
use immediately.
CREAM CHEESE GANACHE

• Sea salt 1g <1%
1. Pour whipping cream, glucose syrup and inverted sugar into

a saucepan and bring everything to 80 °C / 176 °F.
2. Put the chocolate and cream cheese into a measuring cup and
pour the hot mixture in. Process everything with a hand blender
until smooth.
3. Cover the ganache with cling film touching the surface and place it
102
Pumpkin Macarons
PUMPKIN PUREE
Ingredients
• Pumpkin (butternut squash or any other) ~500 g
1. Wash and peel the pumpkin.
2. Remove the seeds and cut the peeled pumpkin into large cubes.
3. Put the pumpkin cubes on a tray lined with a silicone mat or baking
paper and roast at 170 °C / 338 °F for 25–30 minutes until very soft.
4. After roasting, blend in a food processor or a blender into a puree.
5. Use the puree straight away or keep it in the fridge for up to

72 hours. You can also freeze the puree for up to 1 month.
PUMPKIN GANACHE
• Pumpkin puree 80 g 24%

• Sea salt 1g <1%
• Vanilla ½ pod
1. Add the pumpkin puree, whipping cream, inverted sugar, glucose

syrup, salt and vanilla seeds to a saucepan and bring the mixture
to 80 °C / 176 °F over medium heat.
2. Place the chocolate in a tall measuring cup and pour the hot mixture
onto it. Process everything with a hand blender until smooth.
3. Cover the finished emulsion with cling film touching the surface
and place it in the fridge for 12 hours to stabilize.
103
Pumpkin Macarons
PUMPKIN COULIS
• Pumpkin puree 100 g 50%

• Orange juice 50 g 25%
• Sugar 15 g 8%
• Pectin NH 3g 1%
1. Premix the sugar with pectin NH before adding to the liquid.

When adding the pectin, the temperature of the liquid should not
exceed 45–50 °C / 113–122 °F.
2. Pour the pumpkin puree, glucose syrup and orange juice into
a saucepan and warm to 30 °C / 86 °F.
3. Gradually add the pectin-sugar mixture to the puree while

constantly stirring with a whisk
4. Bring the mixture to a boil and let it simmer for 30 seconds
5. Remove the saucepan from the heat, add the gelatin mass and
mix well with a whisk.
6. Cover the finished coulis with cling film touching the surface
and place it in the fridge for 12 hours to stabilize.

• Sugar 200 g 31%
• Spice mix (cloves, cinnamon, 2g
nutmeg, allspice, star anise)
• Orange water–soluble colorant Sufficient quantity
1. Sift the almond powder with the icing sugar and spice mix.
powder and colorants. Process with a hand blender until the egg
white powder has fully dissolved. 104
Pumpkin Macarons

3. Pour the egg white mixture into the bowl of a stand mixer and whip
at medium speed until a very light foam has formed. At the bottom of
the bowl the egg whites should remain liquid.
TIP
fluffy foam.


and icing sugar mixture in portions and stir gently.
6. After adding the last portion of almond powder mixture, stir the
batter vigorously using a stiff spatula to beat the air out of the batter.
But monitor the texture of the batter – it should not become too
Ingredients

• Spice mix (cloves, cinnamon, nutmeg, allspice, star anise) Sufficient quantity
1. Transfer the macaron batter to a piping bag fitted with a round tip
d=8 mm.

TIP
perpendicular to the baking tray, not angle–wise. Do it in
a checkerboard order for better baking.
3. Dust the piped shells with a bit of spice mix.
can bake them.
105
Pumpkin Macarons

for up to 3 months.
Ingredients
• Stabilized pumpkin ganache

• Stabilized cream cheese ganache
• Stabilized pumpkin coulis
2. Put the stabilized ganache into separate piping bags and then place
the two bags into a third one fitted with a round piping tip d=11 mm.
3. Pipe the ganache swirl on each inverted shell at a height of about

1–1.5 cm.
4. Then, blend the coulis with a hand blender until smooth and pipe it
into each ganache center using the pastry bag, making a small hole
in it (no tip is needed).


12 hours to mature.
106
RASPBERRY AND
MINT MACARONS
Raspberry and Mint Macarons
MINT GANACHE

• Fresh mint leaves 16 g 4%
• Inverted sugar 7g 2%
• Butter 82% 15 g 3%
1. Add whipping cream and fresh mint leaves to a saucepan and

bring to 80 °C / 176 °F, then cover the saucepan with cling film
and leave to infuse for 20 minutes.
2. Strain the cream, add glucose syrup and inverted sugar.

Bring to 80 °C / 176 °F again.
3. Transfer the chocolate to a measuring cup. Pour the hot cream

mixture over it.
4. Process with a hand blender until smooth. Leave to cool down

to 40 °C / 104 °F.
5. Add butter and process one more time with a hand blender.

RASPBERRY CONFIT
• Raspberry puree 150 g 53%

• Fresh or frozen raspberries 40 g 14%
• Sugar 10 g 3%
• Pectin NH 4g 1%
• Xanthan gum 0.4 g <1%
1. Pour the raspberry puree in a saucepan and heat it to 35–40 °C /

95–104 °F. Add the lemon juice and glucose syrup.
2. In a separate bowl, mix the sugar with pectin NH and xanthan gum,
and gradually add to the puree, stirring constantly with a whisk.
109
RASPBERRY CONFIT
3. Increase the heat and bring the puree to a boil, whilst continuing to stir
it. Then boil the puree for 20 seconds to activate the pectin.
4. Add fresh or frozen raspberries to the confit, mix well and return the
saucepan to the stove. Let the confit boil for 15–20 seconds.
5. Remove the finished confit from the heat and pour it into a clean bowl.
6. Cover the confit with cling film touching the surface and put it in the
fridge until completely cooled.

• Cocoa powder 3g 1%
• Sugar 100 g 31%
• Pink water–soluble colorant Sufficient quantity
powder and colorant. Process with a hand blender until the egg white
have to be liquid.
TIP
• Use room temperature egg whites for a more stable and fluffy foam.


6. After adding the last portion of almond powder mixture, beat the air out
of the batter using a stiff spatula. Make sure the batter is not too liquid.
It is better to have a thick batter, than a liquid one. 110
Ingredients

piping tip d=8 mm.

TIP

6. Either freeze the macaron shells or fill them straight away.

You can store the shells in the freezer (- 18 °C / 0 °F) in a closed
container for up to 3 months.
111
Ingredients
• Stabilized mint ganache

• Stabilized raspberry confit
d=11 mm.

1–1.5 cm.
4. Then, pipe the confit into each ganache dome using a pastry bag,


12 hours to mature.
112
RASPBERRY CARAMEL
MACARONS
Raspberry Caramel Macarons
RASPBERRY CARAMEL
• Raspberry puree 150 g 35%

• Sugar 135 g 31%
• Chocolate Valrhona 80 g 19%
Raspberry Inspiration 35.9%
• Liqueur Crème de Framboise 10 g 2%
• Butter 82% 40 g 9%
1. Place raspberry puree, glucose syrup and sugar into a saucepan

and bring everything to 112 °C / 233 °F.
2. Then pour the hot raspberry caramel onto the chocolate, and
process with a hand blender until smooth.
3. Cool down the mixture to 40 °C / 104 °F, add butter and liqueur.
Process the caramel one more time until smooth.
4. Transfer the finished caramel to a clean bowl, cover with cling film
and leave at room temperature for 6 hours to stabilize.

• Sugar 100 g 31%
• Rose water-soluble colorant Sufficient quantity

have to be liquid.
115
TIP
fluffy foam.


It is better to have a thick batter, than a liquid one.
Ingredients

TIP

can bake them.
for up to 3 months.
116
Ingredients
• Stabilized raspberry caramel

and the other – flat side down. It will help to pipe the caramel and
2. Put the caramel into the piping bag fitted with a round piping tip
d=11 mm.
3. Pipe the caramel dome on each inverted shell at a height of about

1–1.5 cm.
4. Sandwich the macaron shells so that the caramel forms a beautiful


12 hours to mature.
117
TIRAMISU MACARONS
Tiramisu Macarons
VANILLA AND MASCARPONE GANACHE

• Mascarpone 130 g 25%
• Yogurt powder 20 g 4%
• Sea salt 2g <1%
• Vanilla 1 pod
1. Pour cream, glucose syrup and inverted sugar into a saucepan.

Add vanilla seeds and bring everything to 80 °C / 176 °F.
2. Transfer chocolate, mascarpone, yogurt powder and salt into

a measuring cup. Pour the hot cream mixture into it.
3. Process everything with a hand blender until smooth and

homogeneous.
4. Pour the finished ganache into a clean bowl, cover with cling film
touching the surface and place in the fridge for 6 hours to stabilize.
COFFEE CARAMEL

• Butter 82% 30 g 8%
• Sea salt 2g <1%
• Sugar 120 g 31%
• Crushed coffee beans 10 g
• Whipping cream 35% to
compensate for the loss of liquid
1. Pour whipping cream and coffee beans into a saucepan and bring
to 80 °C / 176 °F, then cover with cling film and leave to infuse for
20 minutes.
2. Strain the coffee–infused cream, weigh and add some extra cream
to it to restore to the initial weight of 140 g.
medium heat. For an even caramelization, cook the sugar while
shaking the saucepan from time to time until it turns amber or
reaches 180–185 °C / 356–365 °F.
120
Tiramisu Macarons
COFFEE CARAMEL
4. Meanwhile, in a separate saucepan, heat the coffee–infused cream,

butter and salt, keep the mixture hot until deglazing.
5. Gradually add the hot cream and butter mixture in small lots to the
saucepan with sugar, mix until combined.
6. Bring the caramel to 106 °C / 223 °F, constantly checking the

temperature with a probe thermometer.
7. Process the caramel with a hand blender to get a completely

smooth texture and prevent it from breaking during storage.
8. Cover it with cling film touching the surface and leave to cool down
at room temperature.
TIP
• If the caramel turns out to be too thick, add a little hot milk to it
while stirring until you get the desired texture.

• Sugar 100 g 31%
• Instant coffee 2g <1%
powder and instant coffee. Process with a hand blender until the
have to be liquid.
TIP
fluffy foam.
121
Tiramisu Macarons


Ingredients


piping tip d=8 mm.

TIP
3. Sprinkle the macaron shells with cocoa powder.
can bake them.
up to 3 months.
122
Tiramisu Macarons
Ingredients
• Stabilized vanilla and mascarpone ganache

• Coffee caramel
d=11 mm.

1–1.5 cm.
4. Then, pipe the caramel into each ganache dome using a pastry bag,


123
VANILLA CHEESECAKE
MACARONS
Vanilla Cheesecake Macarons
VANILLA CHEESECAKE GANACHE

• Yogurt powder 20 g 4%
• Sea salt 2g <1%
• Vanilla 1 pod
1. Pour cream, glucose syrup and inverted sugar into a saucepan.

Add vanilla seeds and bring everything to 80 °C / 176 °F.
2. Put the chocolate, cream cheese, yogurt powder and salt into
a measuring cup. Then pour the hot cream mixture in.
3. Process everything with a hand blender until smooth and

homogeneous.
4. Pour the finished ganache into a clean bowl, cover it with cling film
touching the surface and place in the fridge for 6 hours to stabilize.

• Sugar 100 g 31%

have to be liquid.
126
TIP
• Use room temperature egg whites for a more stable and fluffy foam.
4. Gradually add the sugar and continue whipping at medium speed for
10 minutes until the mixture increases in volume and stabilizes. The
meringue should become thick and pliable.

It is better to have a thicker batter, than a liquid one.
Ingredients

• Brown sugar 100 g
1. Pipe the macarons measuring 4–4.5 cm onto a silicone mat (you

can also use parchment paper or a Teflon mat). Pipe the macarons
with a bit of distance from one another (~1.5 cm).
TIP
2. Sprinkle the macaron shells with brown sugar.

can bake them.
up to 3 months. 127
Ingredients
• Stabilized vanilla cheesecake ganache

2. Put the ganache into the piping bag fitted with a round tip d=11 mm.

1–1.5 cm.


12 hours to mature.
128
YUZU MACARONS
Yuzu Macarons
YUZU GANACHE

• Yuzu juice 60 g 13%
• Butter 82% 20 g 4%
1. Place yuzu juice and glucose syrup into a saucepan and bring
the mixture to a boil.
2. Melt chocolate and cocoa butter, and pour the hot yuzu mixture
onto the chocolate.
3. Process with a hand blender until smooth. Leave to cool down to

40 °C / 104 °F.
4. Add butter and cream to the ganache and process once again
with a hand blender.


• Sugar 100 g 31%
• Yellow water–soluble Sufficient quantity
colorant

131
Yuzu Macarons
have to be liquid.
TIP
foam.


d=8 mm.
Ingredients

TIP

can bake them.
132
Yuzu Macarons
up to 3 months.
Ingredients
• Stabilized yuzu ganache

d=11 mm.

1–1.5 cm.


133
MACARON
TROUBLESHOOTING
GUIDE
Macaron Troubleshooting Guide
COMMON PROBLEMS WHEN MAKING MACARONS
Problem:
• Cracked macaron shells
• No feet
Reason:
• A surface did not develop properly before the shells were baked
• Excessive indoor humidity
• Excessive humidity in the oven and lack of steam extraction
• Poor thermal conductivity of the mat and/or baking sheet
Solutions:
• Let the shells rest longer before baking
• Dry the macarons in an oven with convection on
at 30–40 °C / 86–104 °F
• Bake the macarons with the oven door ajar or set the oven
to automatic steam extraction
• Replace the mat and/or baking sheet
136
Problem:
• Macaron shells stick to the parchment paper or baking sheet
Reason:
• The macarons were underbaked
• You tried to remove the macarons from the mat when they
were too hot
Solutions:
• Increase the baking time
• Raise the baking temperature
• Cool down the macarons completely before removing them
from the mat
137
Problem:
• Cracked, fractured shells with batter leaking out
Reason:
• The baking temperature was too high
Solutions:
at 30–40 °C / 86–104 °F
• Bake the macarons with the oven door ajar or set the oven
to automatic steam extraction
• Reduce the baking temperature
• Change the position of the baking sheet in the oven (there may
be uneven temperature distribution in the oven)
138
Problem:
• Runny batter
• The macarons deform and spread out while being piped
Reason:
• The batter is too runny
• The meringue is not stable enough
• The batter was piped on an uneven surface
Solutions:
• Stir the batter more gently and until a thicker texture forms
• Use fresh room-temperature egg whites for the meringue
• Add 2% powdered egg whites and 1% citric acid to the egg
whites to stabilize the meringue
• Add a thin trickle of syrup to the whipped egg whites
• If using a hand mixer, whip the meringue at maximum speed
• Whip the meringue long enough until it becomes thick
and viscous
• Make sure that the baking sheet is even – if using parchment
paper, stick it to the baking sheet using a thin layer of oil
139
Problem:
• Lopsided macarons
• Feet protrudes sideways
Reason:
• The meringue is not stable enough
• The convection is too high
• The baking temperature is too high
Solutions:
• Add 2% powdered egg whites and 1% citric acid to the egg whites
to stabilize the meringue
• Whip the meringue long enough until it becomes thick and viscous
• Reduce the convection if possible
140
Problem:
• Large hollow beneath the top crust
Reason:
• Insufficient baking temperature
• Insufficient baking time
• Insufficiently stable meringue
Solutions:
• Increase the baking temperature
• Change the position of the baking sheet in the oven (there may
be an uneven temperature distribution in the oven)
• Extend the baking time
• Ensure that the temperature inside the oven is correct
• Add 2% powdered egg whites and 1% citric acid to stabilize
the meringue
141
Problem:
• The surface of the macarons is covered with wrinkles
• Macarons have a very thin top crust
Reason:
• The macarons are unbaked
• The baking temperature is too low
• For chocolate macarons, the chocolate set too early and the batter
became too thick
Solutions:
at 30–40 °C / 86–104 °F
• Bake the macarons with the oven door ajar or the oven to set
automatic steam extraction
• Extend the baking time
• Raise the baking temperature
• When adding chocolate to the batter, make sure the chocolate
is melted to a temperature of 50–55 °C / 122–131 °F and the dry
ingredients are heated to 40–45 °C / 104–113 °F
• Add 2% powdered egg whites and 1% citric acid to stabilize
the meringue
142
Problem:
• The interior of the shell is too hard and sticks to your teeth
Reason:
• The macarons were overbaked
• The syrup was overcooked
Solutions:
• Shorten the baking time
• Make sure that your thermometer measures
the temperature correctly
143
Problem:
• The surface of the macarons is not smooth
Reason:
• Dry ingredients were poorly sifted
• The batter was too thick
• For chocolate macarons, the chocolate set too early and the batter
became too thick
Solutions:
• Sift dry ingredients together well
• Stir the batter gently to a thinner texture
• When adding chocolate to the batter, make sure that the chocolate
is melted to 50–55 °C / 122–131 °F and the dry ingredients are
heated to 40–45 °C /104–113 °F
144
Problem:
• The shells changed color after baking
Reason:
• The macarons were overbaked
• The baking temperature was too high
• The syrup was overcooked
• Poor quality food coloring
Solutions:
• Reduce the baking time
• Make sure your thermometer measures the temperature correctly
• Change the position of the baking sheet in the oven (there may be
an uneven temperature distribution in the oven)
• Use a high-quality concentrated food coloring powder
145
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The Big Macaron Cookbook

Uploaded by

The Big Macaron Cookbook

Uploaded by

academy

Photography by Natalia Khoroshaieva

I’ve carefully curated a collection of macarons

And I can’t not mention our Vanilla Cheesecake Macarons, a heavenly

All recipes in The Big Macaron Cookbook are accompanied by clear

THE ANATOMY OF A PERFECT MACARON

Although macarons are considered to be of Italian origin, this delicacy

In terms of appearance, Italian macaron shells have a shinier

ABOUT THE INGREDIENTS

The quality of the icing sugar is also important. We do not recommend

ABOUT THE INGREDIENTS

HOW TO GET THE RIGHT TEXTURE

3. The last portion of the dry ingredients should be mixed in with

HOW TO GET THE RIGHT TEXTURE

HOW TO PIPE PERFECTLY ROUND MACARON SHELLS

To end up with same-sized macaron shells, it’s a good idea to use

To have perfectly round macarons, pipe them in the following way:

HOW TO PIPE PERFECTLY ROUND MACARON SHELLS

BAKING THE MACARONS

But baking macarons is no different to baking cakes. When you bake

We recommend baking macarons at a relatively high temperature

Another trick to achieving perfectly baked macaron shells is to

We suggest baking at lower temperatures (140–150 °C / 284–302 °F)

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

1. Add the powdered gelatin and cold water to a clean container.

Ingredients Total weight: ~ 414 g 100%

• Glucose/corn syrup 67 g 16%

2. Meanwhile, put sugar and glucose syrup into a large saucepan

4. Reheat the caramel to 104–105 °C / 220–221 °F, stirring well.

Ingredients Total weight: ~ 252 g 100%

• Fresh apples 200 g 79%

WALNUT FRENCH MERINGUE–BASED MACARON BATTER

Ingredients Total weight: ~ 319 g 100%

• Almond powder 50 g 16%

4. Gradually add the sugar and continue whipping at medium speed

5. Transfer the meringue to a wide container. Add the almond powder

PIPING, DRYING AND BAKING THE MACARON SHELLS

• Walnut French meringue–based macaron batter

1. Transfer the macaron batter to a piping bag fitted with a round

PIPING, DRYING AND BAKING THE MACARON SHELLS

2. Pipe the macarons of the desired size on a silicone mat (parchment

ASSEMBLING THE MACARONS

• Stabilized apple caramel

6. Put the assembled macarons in the fridge at 2–3 °C / 36–37 °F for

BANANA AND MILK CHOCOLATE GANACHE

Ingredients Total weight: ~ 317 g 100%

• Banana puree 87 g 28%

2. Melt both, white and milk chocolates until half-melted either in

3. Process everything with a hand blender until smooth. Leave the

6. Then transfer it to the fridge for another 3–6 hours to stabilize.

Ingredients Total weight: ~ 392 g 100%

• Whipping cream 35% 140 g 36%

2. Meanwhile, in a separate saucepan, heat the cream, butter and salt,

4. Bring the caramel to 106 °C / 223 °F, constantly checking the

5. Process the caramel with a hand blender to get a completely

FRENCH MERINGUE–BASED MACARON BATTER

Ingredients Total weight: ~ 319 g 100%

• Almond powder 100 g 31%

2. Pour the room temperature egg whites to a measuring cup, add

4. Gradually add the sugar and continue whipping at medium speed

5. Transfer the meringue to a wide container. Gradually add the

FRENCH MERINGUE–BASED MACARON BATTER

PIPING, DRYING AND BAKING THE MACARON SHELLS

• French meringue–based macaron batter

1. Pipe the macarons measuring 4–4.5 cm onto a silicone mat

2. Leave the piped macarons to rest in a place with a low humidity

ASSEMBLING THE MACARONS

• Stabilized banana and milk chocolate ganache

3. Pipe the ganache dome on each inverted shell at a height of about

4. Then pipe the caramel in the center of each ganache dome.

5. Sandwich the macaron shells so that the ganache forms a beautiful

6. Put the assembled macarons in the fridge at 2–3 °C / 36–37 °F for

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

1. Add the powdered gelatin and cold water to a clean container.