Winter Season Macaroons

I love baking macaroons and it’s more than 3 years ago when I baked my first ones. I’ve always planned to bake macaroons in my holidays, but as you know I never manage to do all my planned things. So this Christmas holiday I decided to finally bake macaroons!

Well, I created a winter season macaroon collection composed of vanilla, orange, gingerbread and matcha green tea. I had  them all tested by my relatives and they said that they’re all tasty, but the all time favourite was the classic vanilla. (I think that’s due to the pear liquer which they love… 😉 )

My mother came across the recipe on a German food blog which is called: Letizias Gaumenfreuden. I’m still very happy with this recipe because it’s very well explained and the macaroons turn out perfectly! I think it is also great because it’s a basics recipe which you can use for creating new tastes just by adding or replacing a few things. Even if I have a macaroon book from a confectioner, which is quite good, I prefer Letizia’s recipe.

I’ll translate the recipe into English for you and I hope it will be understandable.

Macaroon 3 Macaroon 2 Macaroon 1 macaroon 5 orangezestMacaroon 6

Vanilla Macaroon


  • 90gr. egg white (3 eggs)
  • 1 pinch of salt
  • 30gr. granulated sugar
  • 200gr. icing sugar
  • 110gr. ground almonds
  • orange food coloring in powder form

Note: It’s important that you exactly weigh the ingredients! Especially the egg whites are important.

  1. Please watch the movies I’ve linked here and here first, then you’re ready to bake. Put the ground almonds into a food processor and blend until they’re very fine and sift them into a bowl.
  2. Add the icing sugar and the food coloring powder and mix.
  3. Beat the egg whites and the salt until almost stiff. Gradually add the sugar and beat again, now until stiff. The sugar should be completely dissolved, if you cut through  the beaten egg white the cut should stay visible.
  4. Spoon the beaten egg white into the almond mixture and fold it in very carefully using a spatula. The mixture should be glossy and remind you of thick lava.
  5. Prepare 3 backing tins: turn the tin over, make little dots of dought in each corner and stick the backing paper on it. ( to prevent the fluttring of the backing paper)
  6. Fill the dought into a piping bag and pipe 3cm circels onto the baking paper. -> Use a compass to draw the circles onto the baking paper.
  7. Let the baking tin rest for about 45 minutes to let the macaroon’s suface dry. (No draught!)
  8. Preheat the oven to 140°C  with air circulation.
  9. Put the tins into the oven and bake for about 15 minutes.
  10. Take the tins out of the oven. Take the baking paper (with the macaroons) off the tin. Damp the tin with water droplets. Put the paper back onto the tin, this helps to remove the macaroons.
  11. Let the shells cool. Take them from the baking tin and store in a closeable box.
  12. Let them rest for about 48 hours in a cold room or a fridge. (makes the bottom soft and keeps the shell crispy)

Buttercream For The Filling:

  • 250gr. soft butter
  • 140gr. icing sugar
  • 160 gr. ground almonds
  • 1/2 vanilla bean
  • 1tbsp peache liqeur or pear liquer
  1. Whisk the butter, add the sugar and whisk again until it lightens.
  2. Add the ground almonds, the liquer and the vanilla bean pulp and whisk again until it’s light and fluffy.
  3. Fill the filling into a piping bag and fill the macaroons with it.

This is just the vanilla macaroon recipe but if you’d like I’ll publish the others also. That was it for today.

All my love!



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