Desserts Global Recipes

How to make your own macarons

Leuke Macaron Kit

It wasn’t until 2010 that I had my first “interaction” with the French macaron. The hotel I stayed at on my last trip to Paris (Hotel du Cadran) actually had a macaron shop in the lobby. Sadly, I was not nearly as obsessed with them as I am now so I didn’t really take advantage of this terrific set up. On our last day at the hotel, D did buy a couple of them but as macarons are incredibly delicate, they had gotten slightly crushed and so on our plane ride back to the United States, we essentially enjoyed macaron crumbs.

Gaby et Jules

Sometime in the next year or so, macarons started gaining immense popularity in the United States and even in Pittsburgh as well (the Steel City is usually behind the times with this stuff compared to other major American cities). Later on, a French patisserie opened up (Gaby et Jules) in one of my favorite neighborhoods, Squirrel Hill, and just about every time I’m in the area, I always stop by and pick up a macaron assortment. (There’s also Jean-Marc Chatellier’s French Bakery which sells copious amounts of macarons in nearby Millvale.)

Unlike many foods I’m willing to try my hand at making, macarons were never one of them. As they truly are such a lovely thing to behold (i.e. culinary arts), I considered them to be one of those items that are more enjoyable eating than actually making. But then I heard multiple people mention the Lékué Macaron Kit. While you certainly don’t need a kit to make the macarons yourself, the idea of working with a specially designed macaron baking sheet and a Decomax pen seemed like a better and more successful venture in terms of the end results. My assumptions proved right.

Leuke Macaron Kit

Last Christmas I had asked for what some would describe as “food porn literature”-Ladurée Macarons by Vincent Lemains. It’s a beautiful hardcover book that were it not so small, would be an excellent coffee table book with the never ending supply of stunning photographs by Antonin Bonnet. Page after page show macarons in shoots that would be befitting of any supermodel. However, it is one of those books that does not contain simple or quick recipes (as is often the case with French cooking). Although my Lékué kit came with some recipes to try out, for my first time making macarons I wanted it to be from the Ladurée book (in case you’re not familiar, Ladurée is a French luxury bakery and sweets maker house created in 1862, so they’re essentially macaron royalty).

Leuke Macaron Kit

I settled on the recipe for Chocolate-Raspberry Macarons as it was one of the simplest and least complicated. Unfortunately, my local supermarket didn’t have raspberry jam so I used strawberry jam instead and I was also remiss in forgetting to check my food coloring supply (my only options were yellow, blue, or green). So, chocolate-raspberry macarons became chocolate-strawberry yellow colored macarons. Slightly silly but mon dieu, they were decadent.

Leuke macaron kit

While I was incredibly nervous about making the cookies (I’ve never had the greatest luck with meringue desserts), they came out super. The baking sheet definitely helped significantly in terms of letting you know exactly how much to fill each shell with, hence the perfect shape that emerged at the end. While I don’t think I would want to make these every week, I definitely look forward to making some more in the future since they are truly one of the prettiest things you could ever make yourself.

The following is a recipe for a basic macaron shell that was from the Lékué kit.

Difficulty: Average

Preparation time: 45 minutes

Ingredients (for 30 macarons):

1 1/4 cup icing sugar (confectioner’s sugar)

3/4 cup ground almonds (A food processor is a must. While normally I eschew extra kitchen appliances this was key in the griding of the almonds. I got a relatively inexpensive one from Williams and Sonoma online. Just make sure your almonds are peeled.)

3 egg whites

1 pinch salt

1/4 cup of sugar

1/2 tsp vanilla sugar (I omitted this)


-Mix the icing sugar well with the ground almonds. In a bowl, whip the egg whites with an electric mixer, add the salt and gradually add the plain sugar until obtaining a thick meringue.

-Add half of the icing sugar and the almond mixture and stir gently with a spatula from top to bottom. Add the vanilla sugar and the remaining icing sugar with the almonds and continue stirring gently until blended.

-Pour part of the mix into the Decomax fitted with the large round tip and make circles in the size indicated by the marks on the macaron baking sheet. When the batter expands, it won’t spill over and each macaron will be the perfect size and shape.

Leuke Macaron Kit

-Allow to rest between 30-35 minutes at room temperature. Cook in a preheated oven at 300 degrees F for 20-25 minutes until firm to touch. Repeat the process with the rest of the batter. Make sure the macarons are completely cool before adding the filling.

Leuke Macaron Kit

Leuke Macaron Kit

Would you be willing to try making your own macarons? Or do you prefer to just buy them and enjoy them that way?

You Might Also Like


  • Reply
    Jo Ann M. (@JoAnn0924)
    March 28, 2015 at 12:31 pm

    A delicious post indeed! I love the macaron tree photo! These are beautiful cookies!

    I would love to make macarons, but would have to really work up some courage to try them. I have the same problem with meringue desserts as well. Especially when you have to use a piping bag.

    Williams-Sonoma has a macaron mat, but wonder if it would work as good as your cooking sheet. They also sell macarons, but they are outrageously priced! Will have to see where I can get a Decomax pen.

    Your cookies look great even with the substitutions!

    Love your plates and your Easter Egg trees! Happy Easter! 🙂

    • Reply
      March 31, 2015 at 2:05 pm

      The macaron tree photo was from my favorite French patisserie here in Pittsburgh. So neat to look at 🙂

      They’re definitely one of those things where I think they’re more daunting than they actually are. However, I will say that I don’t think I ever would have attempted making them without the kit I bought. I actually just ordered the kit off of Sur la Table’s website (not sure if they’re in the Cleveland area) so I’d recommend that 🙂 I think Amazon might also sell it.

      Thanks, I’m anxious to try making some more in the future but having multiple colors represented too! And you can’t have macarons with Paris plates too 🙂 Happy Easter to you as well!

  • Reply
    DIY-quick & easy homemade pesto - The Red Headed Traveler
    May 28, 2015 at 10:19 am

    […] do. I guess I’m not entirely to blame since until February of this year, I didn’t own a food processor. But now that I am the owner of one and my basil plant outside was brimming with leaves just […]

  • Reply
    New to the blog? Start here! - The Red Headed Traveler
    November 8, 2015 at 7:12 pm

    […] How To Make Your Own Macarons […]

  • Reply
    So you think you can't cook? - The Red Headed Traveler
    July 10, 2016 at 8:55 am

    […] from the recipe). It’s not always that a recipe is complicated, but you need to remind yourself you’re creating something from scratch and as such, you want to be […]

Leave a Reply

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.