Macaron Day is March 20th!

Macaron Day is March 20th. Mactweets’ MacAttack Challenge 5 is celebrating by posting their monthly round-up of macaron pictures on that date. In celebration of Le Jour du macaron, and keeping in mind Mactweets’ theme for the month: spring fling, I chose to make rose, orange blossom, and gianduja macarons. Can’t wait until March 20th to see what fun macarons everyone made! Make sure to visit Mactweets on March 20th to check them out too!

You can adapt this recipe to make different flavors. For example, I substituted 2 tablespoons of powdered sugar for cocoa powder and hazelnut meal for almond meal to make chocolate shells for my gianduja macarons. You can flavor the ganache with anything you like. You can also fill the macarons with buttercream, or thick citrus fruit curd.

The first time I ever made macarons I was very intimidated by the recipe. By now I have tried several recipes and I think that this one from Pierre Herme’s Book Macarons yields the best results. It is also perhaps one of the most involved ones because you will be making Italian meringue. Italian meringue macaron recipes yield better results consistently. The meringue is more stable making it easier to manage large quantities of it, and it is more forgiving when handling, piping, and baking.


• 300g almond meal
• 300g powdered sugar
• 110g egg whites

• 300g granulated sugar
• 75g water
• 110g egg whites

1. Pass the almond meal and powdered sugar through a mesh strainer. Add first 110g of egg whites into the almond/sugar mixture without mixing them.
2. Boil water and granulated sugar to 118 degrees Celsius (244F). When the water and sugar reaches 115 degrees Celsius (239F)start whipping the 2nd 110g of egg whites in the mixer using the whisk attachment.
3. Pour the 118 degree C sugar on the inside side of bowl while mixing the egg whites so that it does not splatter. Continue mixing until the mixture cools down to 50 degrees Celsius (122F). Fold almond mixture into the egg whites/sugar mixture.
4. If you are using food coloring, in a small container mix about 2 tablespoons of mixture with your coloring, then fold into the rest of the mixture.
5. Pipe on Silpat lined cookie sheets. Firmly rap the cookie sheets against the counter twice. Let the piped shells stand uncovered for 30 minutes.
6. Pre-heat oven to 180 Degree C (356F). Bake for 12m. Let them cool on the cookie sheets for 2 minutes. Remove from cookie sheets with a small offset spatula and let them cool completely. Pipe the ganache on the inside of one shell, and place another shell on top. Refrigerate macarons in an airtight container for 24 hours before serving.

• 400g heavy cream
• 440g white chocolate (you may need more or less depending on the cacao content of the brand that you use)
• 2 vanilla beans, cut lengthwise, seeds scraped or 2 teaspoons extract (whatever flavor you like)
1. Place cream and vanilla seeds and pods in pot. Bring to a simmer. Turn off and let infuse for 30m.
2. Melt chocolate over a water bath. Remove vanilla beans from cream. Incorporate the cream into the chocolate in 3 additions. If using extract add it now.
3. Pour ganache in a shallow dish. Place plastic wrap directly on the ganache and refrigerate until thickened.

Macarons keep for 7 days, refrigerated in an airtight container. Bring them to room temperature before serving. My favorite flavor right now is orange blossom. What is your favorite macaron flavor?

A few of my favorite macaron websites:

David Lebovitz
Canelle et Vanille

And thanks to Mactweets for hosting the 5th MacAttack Challenge!

Author: onevanillabean

I have loved cooking and baking since I was 5 years old. It was the one activity that I would share with all my extended family. Like most people, I love traveling. I love visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration. I find that recipes with simple and pure ingredients yield the best results.

25 thoughts

  1. Beautiful treats and beautiful pics. Now… which one of those beautiful, lovingly-wrapped little packages is mine? 😉

  2. Those are picture perfect treats. As Annie commented, which of those little packages are mine? I always knew you had it in you!!! Keep exploring new frontiers!

  3. SO impressed! they look absolutely perfect. I’ve made them once for the Daring Bakers and they did not have “feet” so I just gave up.

    Thank you for your nice comment on my blog re Chinatown coffee company. I really appreciate it.

  4. Just when I think how tough it is to find feet, I find an inspirational and totally gorgeous post like yours. These are PERFECT and perfectly beautiful in eevry way too. Love the photographs … each one of them. I dream of making them like this one day!
    Thank you for joining us at MacTweets. It’s lovely to have you there.

  5. I love PH macarons too and yours is just as beautiful. spring fling macs are so exciting, I might have to squeeze in some time and bake some of these beauties too 🙂

  6. Happy Macaron day – they look delicious! I was showing off this website to my office and they were impressed with your photos and recipes!

  7. Wow, those are really great.

    I totally agree about the italian meringue working well …the recipe seems very forgiving as I used it to make my first macarons this weekend.

  8. The color on your macarons is lovely. They are so even and have beautiful feet. I love the way you packaged them in the little see-though boxes.

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