How To Make Macarons: A Workshop With Adriano Zumbo

August 29, 2010

“Why have my macarons failed?! Why are there no feet?! Why have the macaron shells cracked? WHHHHHHYYYYY?????!!!!!”

Such is the cry of many frustrated home bakers. The fickle Macaron, two almond meringue domes sandwiched with buttercream or ganache, is known to incite wrath and despair in those that attempt to create this sweet treat.

A good Macaron has a perfect round shiny dome with “feet” around the base. The shell is crisp and delicate on the outside, giving way to light moist meringue that dissolves in your mouth. Achieving this, however, proves easier said than done!

When researching tips and tricks for making the perfect Macaron, the advice can seem endless and confusing. Who better to seek advice from than Australia’s legendary Macaron Master: Adriano Zumbo. I was lucky enough to attend a hands-on workshop with Zumbo, who has worked for internationally acclaimed pastry chef Pierre Herme in Paris before setting up his own extraordinary patisserie in Balmain, Sydney. With his guidance, patience and good-humour our class successfully made macarons! (and yes, he is just as affable as his appearances on Masterchef).

So, what tips did I learn about making the perfect Macaron?

How To: Make Macarons – The Macaron Recipe

For the recipe by Adriano Zumbo please see the Macaron Shell Recipe posted on the Masterchef website from the Macaron Tower Episode Week 12, Monday 5th July (because republishing without permission is tres uncool). This recipe uses Italian Meringue, which is prepared by beating a hot sugar syrup into egg whites until firm peaks form.

How To: Make Sugar Syrup (for Italian Meringue)

  • Exact temperature is important. Purchase a quality thermometer, digital if possible, as the sugar syrup needs to be at 118-121 degrees Celsius.
  • Stir the mixture a little, but once the sugar has lifted from the bottom of the saucepan stop stirring. This minimises sugar crystal formation.
  • Add water to the saucepan if the mixture gets too hot.

How To: Add colour to the shell

  • It’s best to add colour during the sugar syrup process: the heat will evaporate any extra liquid, which can jeopardise the stability of your macaron shell.
  • You can use either gel or powdered food colouring.

How To: Age Egg Whites

  • The egg whites whipped in with the sugar syrup must be ‘aged’. Simply leave the bowl on a bench for two days. This reduces the moisture content and thins the egg white for maximum volume when they are whipped.
  • There is no need to strain the whites to remove the membrane.

How To: Beat Egg Whites for Italian Meringue

  • Start with aged egg whites at room temperature.
  • When the sugar syrup reaches 100 degrees Celsius, begin beating the egg whites on slow speed (level 2 on a KitchenAid) to allow maximum volume to develop. If you start at full-speed it will whip faster, but on the downside it will quickly lose volume. The egg whites should be at soft peaks by the time the sugar syrup reaches 118-121 degrees.
  • When adding the hot sugar syrup to the egg whites, pour it slowly down the side of the mixing bowl while beating.
  • Pour from two sides of the bowl to prevent sugar building up in one place.
  • Avoid hitting the whisk if possible to prevent spun-sugar from happening. Once added, you can start turning up the speed of the mixer (level 6-8 on a KitchenAid).
  • Whip to a glossy firm meringue.
  • The mixing bowl should still be warm to the touch. If cold, it’s a sign that there’s too much air in your meringue.

How To: Add flavour to the shells

  • Preferably, use only dry ingredients and powders. Liquids such as fruit purees can be destructive.
  • You could try substituting some of the almond meal for other types of nuts like pistachio for a different flavour and texture.
  • Mix in the dry flavour along with the almond meal and icing sugar.

How To: Fold the meringue and dry ingredients

For a video tutorial on Macarons, watch this featuring Sebastien Richard. It’s a slightly different method, but demonstrates the vigorous mixing required

  • Always sift the almond meal and pure icing sugar to minimise imperfections in the shell.
  • Pour the meringue on top of the dry ingredients and fold together with a spatula until all combined and the mixture is molten like lava.
  • Then ‘slap’ the air out of the mix with a few sharp ‘blows’ to the mix. Don’t be shy!  If you lift the batter with your spatula and it holds its shape, you need to keep mixing. It should run down the bowl.

How To: Bake Macarons

  • Where possible, use two baking trays under your baking paper or silpat mat. By using a ‘double-tray’ you help avoid excess heat burning the base of your macaron shells.

How To: Pipe Macaron Shells

Watch this masterful piping demonstration


  • Fill a piping bag two thirds full and twist the top to maintain tension.
  • Pipe perpendicular to the table, keeping the nozzle in the mixture and allowing the mix to expand around the nozzle until at the desired size (25mm, ~a 20c piece).
  • Once piped, tap the baking tray sharply a few times with your hand to even the domes and remove ripples.

How To: Dry Macaron Shells

This is an important step in forming feet and smooth shells.

  • When the shell is gently touched the mixtures should not stick to your finger. You can dry the shells in a warm oven or at room temperature:
  • In the oven: heat to 200 degrees Celsius, put in the piped macaron shells and turn off the heat. Once dried, bake for 5 minutes at 105 degrees.
  • Room temp: leave shells uncovered to dry. Then bake at 135 degrees for around 15 minutes, or until the shell has set.
  • When baking is complete, the shell should not stick to the tray.

How To: Fill and Store Macarons

  • Pipe generous domes of cream onto one macaron shell, and sandwich with another half.
  • Refrigerate, covered, for 24 hours to fully allow flavours to develop.
  • Macarons can be kept frozen for 3-6 months.

AND OVERALL…

Technique, technique, technique! (practice, practice, practice)

We made macarons!

With a few tricks and tips up our sleeve, we made shiny smooth macaron shells with feet and the right texture. Glasses of champagne in hand, we sat back and toasted our success.

The days flavours included:

* Chestnut cream with passionfruit ganache,

* Raspberry shortbread with raspberry gel,

* Choc aero, mint caramel, mint creameaux and aero bubbles,

* Salted butter caramel, and

* Chocolate macaron with fig ganache and foie gras

Big big thank you to Adriano Zumbo for coming to Melbourne for the workshop and Essential Ingredient, for hosting the class.

The Essential Ingredient, Prahran VIC

The Essential Ingredient, Rozelle NSW

I know how to christen my sparkly new KitchenAid now :)

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  • Thank you. ZOMG, they were superb. The chocolate aero was made using a compressed air Chocolate Gun. Not that I need such a machine, but it would be cool, he he.

  • Thank you. ZOMG, they were superb. The chocolate aero was made using a compressed air Chocolate Gun. Not that I need such a machine, but it would be cool, he he.

  • Glad to hear baking paper is fine too. Was worried about finding a mat small enough for my teensy oven, but I reckon baking paper is the go.

  • Glad to hear baking paper is fine too. Was worried about finding a mat small enough for my teensy oven, but I reckon baking paper is the go.

  • Yay, thanks! Let me know if you try the macarons at home. Fingers and toes crossed for you :)

  • Yay, thanks! Let me know if you try the macarons at home. Fingers and toes crossed for you :)

  • This is such an informative post! Thanks for sharing!

  • This is such an informative post! Thanks for sharing!

  • Fantastic post. Lovely photography. You won’t ever regret having the Kitchen Aid.

    I have some questions. You have in your instructions “When the mixture hits 121 degrees Celsius, start beating the egg whites on low speed”. Isn’t this the final temperature. Or do you start mixing before it reaches 121 degrees Celsius?

  • Fantastic post. Lovely photography. You won’t ever regret having the Kitchen Aid.

    I have some questions. You have in your instructions “When the mixture hits 121 degrees Celsius, start beating the egg whites on low speed”. Isn’t this the final temperature. Or do you start mixing before it reaches 121 degrees Celsius?

  • Thanks Corry. The KitchenAid has had a great workout already :)

    That’s a really good point i should clarify. I’ve gone back to the notes from the Macaron Workshop and the method is low on detail, but in the Italian Meringue notes I wrote down from a course at Savour Chocolate & Patisserie School I have:
    “Start whisking the egg whites on slow speed when the sugar mix reaches 100 degrees Celsius. Increase speed of whisk gradually. Eggs should reach soft peaks by 118 degrees Celsius (with the sugar syrup optimally between 118-121 degrees). If sugar reaches temperature before eggs are ready can add two teaspoons of water at a time to reduce temperature. When sugar and eggs are ready, keep the beaters whisking the eggs and add the sugar slowly down the sides of the bowl only.”

    Hope that makes sense. Will also amend the method above for future reference.

  • Thanks Corry. The KitchenAid has had a great workout already :)

    That’s a really good point i should clarify. I’ve gone back to the notes from the Macaron Workshop and the method is low on detail, but in the Italian Meringue notes I wrote down from a course at Savour Chocolate & Patisserie School I have:
    “Start whisking the egg whites on slow speed when the sugar mix reaches 100 degrees Celsius. Increase speed of whisk gradually. Eggs should reach soft peaks by 118 degrees Celsius (with the sugar syrup optimally between 118-121 degrees). If sugar reaches temperature before eggs are ready can add two teaspoons of water at a time to reduce temperature. When sugar and eggs are ready, keep the beaters whisking the eggs and add the sugar slowly down the sides of the bowl only.”

    Hope that makes sense. Will also amend the method above for future reference.

  • Emma…if ever the day dawns on me to try making these cuties and by chance I fail…I certainly know where to referance if the big WHY word comes up ;o)
    I’ve only had macarons once in my life…and it was something I thought I would probably keep enjoying as a treat from a pastry shop…especially the one where Hubby and I had in Paris last September.
    This tutorial is fabulous and I’m sure will help many with their craziness in their kitchen.
    I will bookmark this post just in case the inkling to make macarons come up ;o)

    Ciao for now and flavourful wishes,
    Claudia

  • Emma…if ever the day dawns on me to try making these cuties and by chance I fail…I certainly know where to referance if the big WHY word comes up ;o)
    I’ve only had macarons once in my life…and it was something I thought I would probably keep enjoying as a treat from a pastry shop…especially the one where Hubby and I had in Paris last September.
    This tutorial is fabulous and I’m sure will help many with their craziness in their kitchen.
    I will bookmark this post just in case the inkling to make macarons come up ;o)

    Ciao for now and flavourful wishes,
    Claudia

  • Such a relief that our notes were similar. Can’t wait to fire up the kitchenaid, as soon as I find me a nice thermometer and those darn silpat mats.

  • ha ha, hope so :) The fig ganache was my favourite by far. Worked so well with the rich chocolate shell and the tart fois gras in the centre. I think that’s the next flavour to tackle.

  • Thanks :) It’ll sure beat trying to whip egg whites with an antique hand mixer.

  • Thank you. ZOMG, they were superb. The chocolate aero was made using a compressed air Chocolate Gun. Not that I need such a machine, but it would be cool, he he.

  • Yay, thanks! Let me know if you try the macarons at home. Fingers and toes crossed for you :)

  • Thanks, hope it’s helpful for cracking the mystical macaron making :)

  • No worries :) Let me know how the macaron baking goes.

  • Coolies! Are you getting an Empire Red one too? You’ll never look back, trust me :)

  • Glad to hear baking paper is fine too. Was worried about finding a mat small enough for my teensy oven, but I reckon baking paper is the go now.

  • Thanks Corry. The KitchenAid has had a great workout already :)

    That’s a really good point i should clarify. I’ve gone back to the notes from the Macaron Workshop and the method is low on detail, but in the Italian Meringue notes I wrote down from a course at Savour Chocolate & Patisserie School I have:
    “Start whisking the egg whites on slow speed when the sugar mix reaches 100 degrees Celsius. Increase speed of whisk gradually. Eggs should reach soft peaks by 118 degrees Celsius (with the sugar syrup optimally between 118-121 degrees). If sugar reaches temperature before eggs are ready can add two teaspoons of water at a time to reduce temperature. When sugar and eggs are ready, keep the beaters whisking the eggs and add the sugar slowly down the sides of the bowl only.”

    Hope that makes sense. Let me know if it doesn’t :) Will also amend the method above for future reference.

  • I know, he’s total machine hey. Wish I could do that *sigh*
    Yeah, they’re quite sweet little treats. Tricky if you don’t have a sweet tooth.

  • It was definitely an informative day and very cool :)

  • Oh darn, would have been great to catch you and IronChefShellie there. It was on the pricey side, but I reckon it pays for itself given the amount of almond meal I (hopefully) won’t be burning through now. That stuff is so expensive!! ha ha.

  • so dangerous to have salted caramel at your fingertips. Thanks for the photo <3

  • Thanks! The KitchenAid has been christened with a cake and a batch of cookies so far.

  • Glad to help. Let me know how the macarons go and if the guide needs clarification.

  • WOW, I imagine once you’ve had Macarons from Paris nothing will ever compare! Well, you know where to find me if you get a craving and you’re far from a pastry shop ;)

  • Macarons. I’ve given up on them….my success rate has been 50%! Anyway, they look gorgeous and now you have my 3 year old son singing and asking me for macarons!!!!!!!

  • Those macarons look perfect. I have been waiting very patiently for Adriano to have a cooking class in Sydney (I have always heard about them once they’re done). Yay for a KicthenAid – I’m sure you’ll get as much enjoyment as I do from mine :)

  • You are now the mistress of macaron’s too – they look wonderful, but way too scary for me to try. Take it they will now be your party piece.

  • Sounds like a dream class, he did a session at the Brisbane Masterclass I went to a while back and he seemed really nice and down to earth. The ones in the pics look lovely, I think the Raspberry shortbread with gel sounds delicious. Thanks for sharing.

  • Oooh ooh have you made some with your KitchenAid yet?? Can’t wait to see them (and can’t believe I didn’t see this post before now!)

  • i’m very jealous! looks like you a had a fab day!

  • Wow. what a fantastic opportunity. Love your tips. Have not been brave enough to try the Italian meringue method but when I do, I will definitely use this as a guide. The chestnut mac caught my eye. yum!

  • Thanks! Let us know how the Italian meringue-making goes if you try. I think I’m a convert now.

  • Ooh my! What fantastic fortune to attend a class on macaron making by Zumbo. I got to try his macarons recently and they were as delicious as hell. This coming from a not-that sweet tooth (I will take good cheese over sweets any day).

  • sounds like a great workshop, I am meant to be going to one of Adriano’s 8th Dec in Sydney but my trip is now cancelled, don’t suppose you know anyone in Sydney who would like to go?

  • Wow! Thanks so much for these tips. They are really useful. I’ve always failed to get a really well-formed macaron, but they have now improved significantly. In particular, I appreciate the tip about putting the macarons into an oven that is pre-heated to 200º and then switched off in order to form a skin. This is a gem, and probably the single best tip of the lot.

  • Gorgeous macarons! The workshop looks like it was brilliant. x

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  • I am very very tempted to take put all the ingredients and start baking …. But was wondering, is there such a thing as egg free macaron?

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