The diva of cookies: almond meringue shells with feet, filled with ganache. Success lives in the macaronage — and this recipe tells you exactly when to stop folding.
Sift almond flour and powdered sugar together twice. Whip whites to soft peaks, rain in caster sugar, and whip to stiff, glossy peaks.
2
Macaronage: fold the dry mix in with a scrape-and-smear motion, testing often — stop the INSTANT batter flows off the spatula in a slow ribbon that melts back in 20 seconds.
💡
Under-folded = peaked shells. Over-folded = puddles. The 20-second ribbon is the entire secret; check every 3 folds near the end.
Learn the technique ›
3
Pipe 3 cm rounds, rap the tray HARD three times (banishing bubbles), and rest 30–45 minutes until the tops are touch-dry — that skin becomes the feet.
4
Bake at 150°C for 13–15 minutes: risen feet, no browning, shells that wiggle but don't slide. Cool fully, pair by size, and fill with ganache. They improve overnight in the fridge — macarons are a two-day promise.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
·
Softly whipped cream
·
A scoop of vanilla ice cream
·
Fresh berries
Garnish
Powdered sugar
Chocolate shavings
A few flakes of sea salt
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
120
kcal
2g
protein
16g
carbs
5g
fat
3g
fiber
14g
sugar
520mg
sodium
When it goes sideways
Troubleshooting
No feet. Skipped or shortened the rest — the skin must be dry to the touch before baking.
Cracked shells. Undermixed batter or trapped bubbles: fold to the true ribbon and rap the tray like it owes you money.
Hollow shells. Usually over-whipped meringue or too-hot oven. Stiff-but-glossy peaks; verify with an oven thermometer.