<\!DOCTYPE html> Macarons — Tonton Frometon
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Macarons

French meringue shells — Mogador passion fruit ganache, ~72 pieces

2h (+ 24h rest) — ~72 macarons — Advanced

Shells (Italian meringue method — ~144 shells)

  • 300 g almond powder (TPT)
  • 300 g icing sugar
  • 110 g egg whites (aged, room temp) — for the tant-pour-tant
  • 110 g egg whites — for the meringue
  • 300 g caster sugar
  • 100 g water
  • food colouring (optional)

Mogador ganache (passion fruit–milk chocolate)

  • 200 g milk chocolate (40%)
  • 100 g passion fruit purée (strained)
  • 20 g butter

Macarons are almost entirely a technique exercise. The shell batter (macaronage) must reach the right consistency — glossy, flowing like lava, with the ribbon disappearing back into the mass within 30 seconds. Undermix and the shells crack; overmix and they spread flat and hollow. The ganache needs 24 hours to crystallise before piping — the texture should be firm enough to hold a shape but not grainy.

Method

Step 1: Tant-pour-tant

  1. Sift almond powder and icing sugar together. Blitz in a food processor if lumpy, then sift again.
  2. Add the first 110g of egg whites (do not mix yet) — set aside as the tant-pour-tant paste.

Step 2: Italian meringue

  1. Cook sugar and water to 118°C. When the syrup reaches ~110°C, begin whipping the second 110g egg whites to soft peaks.
  2. Pour the hot syrup in a thin stream over the whites, whipping continuously. Beat until the meringue cools to 50°C and is firm and glossy.

Step 3: Macaronage

  1. Mix the meringue into the tant-pour-tant in two additions. Fold firmly — this is the macaronage. Continue until the batter flows like lava and the ribbon disappears within 30 seconds.
  2. Add colouring at the end of the macaronage if using.

Step 4: Piping and baking

  1. Pipe 3.5cm rounds onto parchment-lined baking trays. Tap trays firmly on the counter to release air bubbles.
  2. Leave to form a skin — 30 minutes minimum, until a light touch leaves no mark.
  3. Bake at 140°C for 16 minutes. Do not open the oven during baking. Cool completely before removing.

Step 5: Mogador ganache

  1. Heat passion fruit purée to a simmer. Pour over chopped milk chocolate in two additions. Emulsify.
  2. Add butter and blend with an immersion blender. Cover with plastic wrap on the surface. Rest at room temperature 24 hours minimum before piping.

Step 6: Assembly

  1. Match shells by size. Pipe ganache on one shell — a generous mound. Press the second shell on gently, rotating slightly to seal.
  2. Refrigerate assembled macarons 24 hours. Serve at room temperature (30 minutes out of fridge).

The 24-hour rest after assembly is not optional. The shell softens and absorbs moisture from the ganache — the final texture depends entirely on this rest.

Background

The tant-pour-tant ratio (equal weights almond powder and icing sugar) is the structural foundation of the shell. Any deviation — more almond, less sugar — changes how the shell spreads and sets. The Italian meringue method gives more consistent results than French meringue because the hot syrup pasteurises the whites and gives a more stable foam. The macaronage is the hardest skill to internalise: it requires reading the batter by feel rather than following a step count.

The skin formation before baking is what creates the foot (collerette). Without it, steam escapes straight up through the shell and no foot forms. The time required varies with humidity — in wet conditions it can take over an hour; in dry conditions, 20 minutes. Touch the shell lightly: if it doesn't stick to the finger, it's ready.

Aged egg whites (separated 24–48 hours ahead and uncovered in the fridge) have less moisture and produce a more stable foam. Fresh whites work but the batter is slightly less predictable.

Mistakes I've Made

  • Undermixing (macaronage). Shells crack along the top during baking. The batter is too stiff and steam cannot escape gently. Fold more.
  • Overmixing (macaronage). Shells spread flat, hollow inside. No foot. The batter should flow slowly — not run.
  • Baking too hot. Shells brown and the colour burns. 140°C is the correct temperature — it feels too low, but it's right.
  • Skipping the skin. No foot forms. The shells look flat and split. Wait until the surface is completely matt and dry to the touch.
  • Ganache too warm when piping. The filling squirts out when the macaron is pressed and the shells slide apart. The ganache must be firm and pipeable — if it's too soft, refrigerate briefly.

Sources

  • Macarons — Personal notes
  • Macarons Mogador — Personal notes / Pierre Hermé inspiration
Tonton Frometon — 2026