In our Nov/Dec 2015 By the Book column, Sylvia Wilson of Batter Up Cake Shop reviewed Rosalind Chan’s recent book Creative Cakes. Sylvia chose the Paris, France cake from the front cover…of the book for her test project, a design that included macarons decorating the bottom tier. Rosalind and her publisher were kind enough to share the recipe for these macarons. Used with permission from Creative Cakes by Rosalind Chan. © 2014, Whitecap Books, ISBN 978-1-77050-213-0
1 cup (250 mL) icing sugar
¾ cup (185 mL) ground almonds
4 egg whites, aged overnight at
pinch of salt
¼ cup (60 mL) granulated sugar
1. Preheat the oven to 250°F (120°C).
3. In a food processor, add the icing sugar and ground almonds and process until fine.
4. In a large clean, dry bowl whip the egg whites with the salt on medium speed, until
foamy. Increase the speed to high and gradually add the sugar. Continue to whip to
stiff peaks until the whites are firm and shiny.
5. With a flexible spatula, gently add the icing sugar and ground almond mixture to the
egg whites and fold in until completely incorporated. Do not stir. The mixture should
be shiny and should fall in ribbons when the batter is lifted up and allowed to fall.
6. Spoon the batter into a piping bag fitted with a @-inch (1 cm) round tip. Pipe circles
of batter onto the macaron baking mat or parchment paper. Tap the tray slightly to
remove any air bubbles that might have formed. Let dry at room temperature until a
skin forms over the macaron shell, about 45 minutes to an hour. (It may take longer to
dry on humid days; if possible, use a dehumidifier in the room.)
7. Bake for 20 minutes, until feet form at the bottom of the shell.
8. Remove from the oven and transfer the whole baking mat to a wire rack to cool. When
cool, slide a metal offset spatula or paring knife underneath the macaron shell to
remove it from the mat. (If baked properly, it should just slide off the mat.)
9. To make a macaron sandwich, pair similarly sized macaron shells. Pipe about ½ tsp
(2.5 mL) of filling onto one of the macaron shells and sandwich the macarons together.
Tip You can make macaron shells ahead of time and freeze them for up to six months
in an airtight container. Thaw at room temperature before using.