Prep
1h 30m
Cook
12m
Total
1h 42m
Ingredients
Method
Nutrition
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For
25
M
I
For the Macaron Shells
130
g
Powdered sugar
120
g
Almond flour
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Per Serving
Calories
142kcal
Fat
8g
Saturates
4g
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The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. Macarons will last for a few days at room temperature and up to a week in the fridge. I prefer to store them in the fridge not only so they will last longer, but also because I find that they taste even better cold. The ganache also gets pretty soft at room temperature, so it's best to store these in the fridge. If you liked this recipe, check out my other macaron recipes! P.S. If you love these speckled ceramic plates, you can find them here! They are made by Mora Ceramics, one of my absolute favorite ceramic companies! These are the Rimmed and Speckled Salad Plates, which are 7.8".
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Prep
1h 30m
Cook
12m
Total
1h 42m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
25
M
I
For the Macaron Shells
130
g
Powdered sugar
120
g
Almond flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
142kcal
Fat
8g
Saturates
4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. Macarons will last for a few days at room temperature and up to a week in the fridge. I prefer to store them in the fridge not only so they will last longer, but also because I find that they taste even better cold. The ganache also gets pretty soft at room temperature, so it's best to store these in the fridge. If you liked this recipe, check out my other macaron recipes! P.S. If you love these speckled ceramic plates, you can find them here! They are made by Mora Ceramics, one of my absolute favorite ceramic companies! These are the Rimmed and Speckled Salad Plates, which are 7.8".
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Made it?
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