Name can be confusing, but the look is different. I have to admit that I just start making Macarons for a week, and it’s quite fun to make. I have learned the key to make this little French cookie from my friend Kam (its_gemmi) and Jeab (J-Nap) (both of them are in Thai language). They really help me with their clear picture and instruction, and Voilà, I can make it too.

My First Macarons

My first macarons is a surprise for me, I can make it and feel so much thankful for both of then, but I find the macorons are too sweet for me. So, now I try to find different recipe, that will suitable for my taste. Then the recipe is coming (ok, I bought it) from Vogue Entertaining and Travel June/July Issue, what a good idea to have a tangy filling to balance with the sweet cookies. But I can’t help but make some adjustment here and there to suite my taste and ingredients on hand. And the result is a tangy and chocolate macaron which I hope you will like it too.



For the macarons

110 g

icing sugar

65 g

ground almonds (or sliced almond*)

13 g

Dutch cocoa

60 g

egg whites, at room temperature

20 g

caster sugar

Pinch of cream of tartar

For lemon filling

120 g

Cream cheese

1 tbsp

lemon juice

2 tbsp

icing sugar

1 tbsp

Whipping cream

Finely grated zest of 1 lemons

Sift icing sugar, almonds and cocoa through a fine sieve, pushing mixture through with a wooden spoon; this will help to make a smooth macaron.

* If using sliced almond: Place the almond, icing sugar and cocoa powder in a food processor and process until the mixture fine as flour (about 3-5 minutes). When the almonds are ground, using a wooden spoon, press the mixture through a medium strainer.

Using an electric mixer, whisk egg whites until foamy. Add cream of tartar whisk to combine and caster sugar, a little at a time until using all, and whisk to firm soft peaks.

Stir in almond mixture; in three or four additions. When all the dry ingredients are incorporated; the mixture will look like a cake batter.

Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 2.5cm rounds onto baking paper-lined (or Silpat) oven trays. When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 150°C. Bake for 15 minutes (baking time can be varied, from 10-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

For filling, sift the icing sugar and whisk icing sugar, zest, juice cream and cream cheese until combined.

Sandwich macarons with filling.

Refrigerate for at least 1 hour for filling to firm.

Adaptation from: Vogue Entertaining and Travel June/July Issue

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