What is Macaron?

Thank you to Hungary for having a Macaron Day (View Website) and for writing this article below.

A macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the “foot”), and flat base. It is mildly moist and easily melts in the mouth.

Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (truffle, green matcha tea). The fillings can range from jams, ganache, or buttercream. Since the English word macaroon can also refer to the coconut macaroon, many have adopted the French spelling of macaron to distinguish the two items in the English language.

How to make macarons

250g powdered almond
450 + 50g confectioner’s sugar (very fine grated sugar)
40g cocoa powder
7 egg whites, aged overnight uncovered at room temperature overnight. (you may need to add a little bit more if your final mix is too dry and not smooth enough)
Wedges of lemon

250g cream
200g dark chocolate
35g butter

  • In a large, dry and grease-free mixing bowl, put 450g sugar, 250g powdered almond and 40g cocoa powder together and mix well.
  • In another bowl, add 7 egg whites and squeeze around 1 teaspoon of lemon juice into it. Use egg beater to beat. In halfway, add 50g sugar gradually. Wait until they hold stiff peak. At least 5 minutes.
  • Back to your almond sugar mixture, sieve it a few times and make sure that this mixture is smooth enough.
  • Slowly add the almond mixture into the egg white mixture. You would want to do it a few times.
  • Combine them very well. This macaron mixture should be moist, smooth.
  • Lay a cookie sheet onto a baking tray. Stick the corner with a drop of macaron mixture. Leave at least 3cm spacing between them.
  • Place the mixture into a pastry bag. Hold it straight down and divde them on a baking tray.
  • A hollow macaron, caused by bubble inside, is regarded as inferior quality. A simple trick is to hold up the baking tray, and spank evenly the bottom to remove the bubble in macaron.
  • Preheat oven at 300F (150C) and bake for 25 minutes. When they completely cool down, remove from the cookies sheet.


  • Warm 250g cream and mix it with 200g dark chocolate. Blend them very well.
  • Then add 35g butter and continue to blend them until completely smooth.


  • Spread a bit of chocolate filling on the inside of the macarons then sandwich them together.
  • The trick is to put them in a refrigrator for 24 hours before serving.