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Macarons
Make the ganache first. Bring the cream to a simmer, pour it over the chopped chocolate, wait a minute, then stir from the centre until smooth. Stir in the butter. Press cling film onto the surface and leave at room temperature for 1 to 2 hours until thick enough to pipe.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Macarons take?
2 hr 35 min all in — 1 hr prep, 35 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 25 macarons. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Tree nuts, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Kitchen scale, Mixing bowl, Saucepan, Baking tray, Oven.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
80 g (caster) of Sugar.
What can I use instead?
Chocolate ganache → Thick raspberry jam, or a ring of ganache with jam in the middle. Jam alone softens the shells quickly; eat them within a day.
Any tips from this recipe?
Use an oven thermometer. Most home ovens run 10 to 20°C off the dial, and macarons notice. Humid days make the skin slow to form and the shells more likely to crack. Pick a dry day for your first batch. The whites left over from crème brûlée are exactly right for this. Weigh them rather than counting.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.