Mastering the art of Macarons

Explore video macaron recipes, from shell mix of almond powder, icing sugar and meringue, to flavors like chocolate, raspberry pate de fruit, and pistachio cream fillings.

Master the macarons mixing process by preparing the tant pour tant paste, sifting almond flour and icing sugar, and forming an Italian meringue with a sugar syrup.

Master the Italian meringue technique by whipping room-temperature egg whites, cooking a sugar syrup to 110°C, and folding it into almond paste to shape macarons.

Master macarons by piping with a piping bag, resting the shells to form a silky crust through croutage before baking at 145°C for 14 minutes; drying time depends on weather.

Combine 250 grams raspberries, 150 grams sugar, 60 grams glucose syrup, about 0.5 gram pectin, and a few drops of lemon juice to make a patè de fruit filling.

Heat double cream with glucose, pour over dark and milk chocolate, then emulsify with stick blender and butter to form a smooth ganache that cools to room temperature for piping.

Whip butter and icing sugar until fluffy, then fold in pistachio paste and white chocolate ganache with double cream to create a soft pistachio cream filling for macarons.

Prepare salted caramel for macarons by heating sugar and glucose in one pot, melting butter and cream in another, then combine with salt into a caramel sauce.

Assemble four flavored macarons—raspberry, chocolate, caramel, and pistachio—then fill, sandwich, and finish with decorative toppings after shells bake and cool.