Celebrate Father's Day with this classic French macaron recipe
Today is Father's Day, so why not go beyond the usual tie or card? Show your dad some love with a batch of freshly baked macarons. These delicate, colourful little treats are a sweet way to celebrate a great man. Whether he has a sweet tooth or just loves trying something new, making macarons together can be a fun, memorable experience.
Macarons are the French pastry everyone loves to obsess over. Crisp shells with a delicate chew, sandwiched around a luscious filling. But don't let their elegant appearance intimidate you. Once you understand the basics, you'll see they're all about simple ingredients and a few key techniques.
Good to know: Macarons are not the same as macaroons. Macaron are delicate meringue cookies, while macaroons are chewy, coconut-based, soft cookies.
Ingredients
120g almond flour
200g icing sugar
3 large egg whites (room temperature)
1/4 tsp cream of tartar
50g granulated sugar
Food colouring (optional)
150g buttercream or ganache for filling
Method
Sift the almond flour and icing sugar together. Set aside. In a clean bowl, whisk egg whites with cream of tartar until frothy. Gradually add granulated sugar and continue whipping until stiff peaks form. Gently fold the almond mixture into the meringue using a spatula. Be careful not to overmix. Transfer the batter to a piping bag. Pipe small circles onto a parchment-lined baking tray. Allow the piped macarons to rest for 30-60 minutes until a skin forms on the surface. Preheat the oven to 150°C (300°F). Bake for 12-15 minutes, rotating the tray halfway. Once cooled, gently remove shells from parchment. Pair them by size and fill with buttercream or ganache.
Creative filling ideas
While classic macarons are filled with vanilla buttercream or chocolate ganache, feel free to experiment:
Raspberry jam and white chocolate ganache: Combine 100g white chocolate with 50ml warm cream. Stir until smooth. Spread a small spoonful of raspberry jam on one macaron shell, then top with the white chocolate ganache.
Lemon curd with fresh zest: Whisk together 2 egg yolks, 50g sugar, 40ml lemon juice, and a pinch of zest in a saucepan. Cook over low heat until thickened. Let it cool before filling macarons.
Salted caramel buttercream: In a saucepan, melt 100g sugar until golden. Add 50ml cream and a pinch of sea salt. Stir until smooth. Let it cool, then fold into 100g whipped butter for a creamy, salted caramel filling.
Troubleshooting: common macaron problems
Hollow Shells: Your meringue may not have been whipped enough.
Your meringue may not have been whipped enough. No Feet: The batter may have been overmixed, or resting time was too short.
The batter may have been overmixed, or resting time was too short. Cracked Shells: Temperature may be too high, or the shells weren't rested enough.
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Celebrate Father's Day with this classic French macaron recipe
Today is Father's Day, so why not go beyond the usual tie or card? Show your dad some love with a batch of freshly baked macarons. These delicate, colourful little treats are a sweet way to celebrate a great man. Whether he has a sweet tooth or just loves trying something new, making macarons together can be a fun, memorable experience. Macarons are the French pastry everyone loves to obsess over. Crisp shells with a delicate chew, sandwiched around a luscious filling. But don't let their elegant appearance intimidate you. Once you understand the basics, you'll see they're all about simple ingredients and a few key techniques. Good to know: Macarons are not the same as macaroons. Macaron are delicate meringue cookies, while macaroons are chewy, coconut-based, soft cookies. Ingredients 120g almond flour 200g icing sugar 3 large egg whites (room temperature) 1/4 tsp cream of tartar 50g granulated sugar Food colouring (optional) 150g buttercream or ganache for filling Method Sift the almond flour and icing sugar together. Set aside. In a clean bowl, whisk egg whites with cream of tartar until frothy. Gradually add granulated sugar and continue whipping until stiff peaks form. Gently fold the almond mixture into the meringue using a spatula. Be careful not to overmix. Transfer the batter to a piping bag. Pipe small circles onto a parchment-lined baking tray. Allow the piped macarons to rest for 30-60 minutes until a skin forms on the surface. Preheat the oven to 150°C (300°F). Bake for 12-15 minutes, rotating the tray halfway. Once cooled, gently remove shells from parchment. Pair them by size and fill with buttercream or ganache. Creative filling ideas While classic macarons are filled with vanilla buttercream or chocolate ganache, feel free to experiment: Raspberry jam and white chocolate ganache: Combine 100g white chocolate with 50ml warm cream. Stir until smooth. Spread a small spoonful of raspberry jam on one macaron shell, then top with the white chocolate ganache. Lemon curd with fresh zest: Whisk together 2 egg yolks, 50g sugar, 40ml lemon juice, and a pinch of zest in a saucepan. Cook over low heat until thickened. Let it cool before filling macarons. Salted caramel buttercream: In a saucepan, melt 100g sugar until golden. Add 50ml cream and a pinch of sea salt. Stir until smooth. Let it cool, then fold into 100g whipped butter for a creamy, salted caramel filling. Troubleshooting: common macaron problems Hollow Shells: Your meringue may not have been whipped enough. Your meringue may not have been whipped enough. No Feet: The batter may have been overmixed, or resting time was too short. The batter may have been overmixed, or resting time was too short. Cracked Shells: Temperature may be too high, or the shells weren't rested enough.
