HOW TO MAKE MACARONS
From French patisseries to afternoon tea parties, the macaron has become a firm favourite amongst those with a sweet tooth. Famous for their pretty pastel colours and delicate flavours, discover how to make your own macarons at home with our handy guide.
THE HISTORY OF THE MACARON
Although there has been much debate about the origin of the macaron, it is thought to have been brought over to France from Italy in the early 1500's. Enjoyed by many including nobility, it gained notoriety in the 18th century when 2 nuns began baking and selling the sweet treat during the French Revolution. Much more simple in taste and flavour than varieties enjoyed today, it was owner of the iconic Parisian patisserie Laduree - Pierre Desfontaines - who developed the structure of the macaron by joining two shells and filling them with flavoursome ganache.
MACARON OR MACAROON?
The delicate macaron is often confused with the macaroon - but they couldn't be more different! Macaroons are small biscuits that are chewy on the inside and crunchy on the outside.
WHAT EQUIPMENT DO I NEED TO MAKE MACARONS?
Depending on the recipe you choose, it is useful to have a food processor, electric whisk (regular with elbow-grease will suffice!), piping bag with nozzle, mixing bowl, wooden spoon, baking trays.
EASY MACARON RECIPES
New to macaron making? This recipe for Vanilla Macarons from Tesco includes simple step-by-step instructions with handy guidance of assembling and serving your sweet treats. Find the recipe here:
This Ultimate Macaron Recipe from Good Housekeeping also provides excellent pointers for novice macaron makers:
INTERMEDIATE MACARON RECIPES
You've mastered the basic technique, so now for something more advanced! If the idea of caramel within your macarons makes your mouth water, how about this Cobnut And Caramel Macarons recipe from Flora Shedden? Find it in The Telegraph:
An eye-catching addition to your afternoon tea table, these Multicoloured Macarons from Delicious Magazine also make great gifts: