Macarons Recipe -Home Version

by French Chefs!

Anthony & Yami - French Chefs at Pastreez - Graduated from le Cordon Bleu Paris

English Version 1.0

Thank you for your trust! I’m Anthony, CEO at Pastreez. My wife Yami
and I are French Chefs from Le Cordon Bleu Paris. We are based in
California and ship fresh macarons Nationwide in the US.

We decided to write this eBook because we realized many of you guys

are interested in Making Macarons at home. Sit tight and welcome to
Pastreez!

Me
(Anthony)
Yami

More About us here

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 Disclaimer

We’ll teach you how to easily make macarons at home. Even if we are
professional, environment vary and may impact your recipe (humidity,
temperature, ingredients, etc.).

We can’t promise your first batch will be perfect. Macarons are very
delicate to make. But we’ll give you all the knowledge, tips and tricks
to master the recipe. After a little practice, you’ll be your home chef!

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This ebook is meant for your personal use only. Do not resell it. All Pastreez works,
logos, ebooks, etc. are protected by Copyright and Trademark
Who’s this ebook for?

English Language
This ebook is fully written in English. More languages will be available soon.
PS: It is written by French Chefs. English is not our native language :)

Oz and Grams
We made it easy for and our measures are in both oz and grams

Made for home bakers NOT Bakeries

This ebook is NOT made to make and sell macarons. Making macarons at home for your
family and friends is very different than bakeries techniques. We do have a Pro Version of
this ebook to help your bakery make and sell macarons available soon.

That’s it! Hope you enjoy this ebook the same way we loved sharing it.

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 Summary

Page 5 - What to do BEFORE to even start

Page 7 - What you need

Page 8 - Ingredients

Page 9 - Step 1 : First mix

Page 10 - Step 2 : Making French Meringue

Page 12 - Step 3 : Macaronage

Page 13 - Step 4 : Piping

Page 16 - Step 5 : Preparation for baking

Page 20 - Step 6 : Baking Time

Page 21 - The Result

Page 23 - Mistakes to avoid AFTER you baked your macarons

Page 25 - BONUS : How to Make Fast and Easy ganache

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Page 26 - FAQ
Before to Start.

Let your Egg White Breathe

It is very important that your Egg White are

at room temperature before to even start.

It will be easier for your Meringue to grow

and the mix will be smoother.

It would be ideal for you to get your eggs out

a day or so before to start. This way you’ll be
sure that your eggs white are at room
temperature.

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What you need

French whip or handmixer Silicon mold / Parchment paper

You’ll need it mainly for your meringue and mixing your ingredients.
It is easier with a handmixer. But a whip will work too
Spatula
Just a classic spatula to mix your batter. We’ll use a silicon spatula
here
We advise silicon mold. You can find it easily on Amazon. It’s better
than parchment paper because you will make actual round macarons.
With parchment paper, you’ll need to be extra careful when piping
your batter and taping. Again both are ok. We’re just giving you the
options available

Oven
2 x Bowls
Your usual home oven is fine. Convectional electric is better, but if you
One for your meringue, one for the rest of your ingredients
have a gas oven it’s working well too. We’ll detail later.

Stand mixer (not mandatory)

Ingredients
This is for your meringue. But again if you don’t have it a handmixer
full list next page. You’ll see that the ingredients for macarons are
or whip is perfect
pretty simple and easy to find. What is challenging is to follow these
steps, and they’ll be perfect!
Tip (nozzle)
To pipe your macarons. Opening needs to be 0.38in (3/8in - 1cm)

Piping bags
To pipe your macarons of course :)

Sifter
To sift your almonds and powdered sugar. Very important if the
almond you got is not extra fine

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Ingredients for 48 Macarons

We’re talking about the Macarons shells here.

Remember macarons are shells + filling inside. The filling will be made after. We’ll detail it later. Here is all you need to make about 96
shells (48 Macarons).

Ingredients Quantity (oz) Quantity (g)

Extra Fine Almond flour 2.8oz 79g

Extra Fine Powdered Sugar 4.6oz 130g

Egg White 2.6oz 75g

Sugar 1.1oz 31g

Food Coloring 1/8tsp. 1 pinch (half a gram)

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Step 1 : Almond, Powdered Sugar, Eggs.

Add the almond flour in a bowl through the sifter.

Tip: With humidity almond and powdered sugar might

create small pockets. The sifter will prevent this.

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Step 2 : Making French Meringue

Put your Egg white at the bottom of your bowl, and

start growing the meringue for 3 minutes.

After these 3 minutes, add sugar

Keep mixing until you get a pointy Meringue like this

you’re all set for the next step.

Tip: We advise, if you can, to save your energy,

and use a mixer for the Meringue. You will need
some for the Macaronage step (inevitably by
hand !)

Tip: Need more help? We have a 2-minutes video

on the blog section of our website here

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Step 2 : Meringue (end)

Add your Meringue to the previous mix.

Tip: Keep moving the mix while pouring. It will

prevent lumps to form.

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Step 3 : Macaronage !

Crucial Step. Move vigorously the mix doing up and downs

repeatedly.

No real rules about timing here, but you should get THAT
texture in few minutes.

Tip: The batter needs to « flow » like a straight glossy batter,

not liquid. Don’t stop mixing until you get that texture.

Tip: We have macaronage videos tips available on our blog

here

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Step 4 : Piping

Use Silicon Mat is what we advise. Easy to find,

cheap, reusable and easier to pipe your batter

Use plastic Piping Bags

Tip: Use pre-rounded Silicon mat. You won’t miss the

round shape! Easy to find on Amazon or at your local

These Tools are included in our

Macarons Making Kit.
Save time & money here

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Step 4 : Piping

The good part with this type of mold : You have a

smaller round to use as piping guide (all included in our making kit
here)

Tip: Pipe ONLY from the center of the 1st circle. Once
done, you may think there is not enough batter. That’s
fine, because the batter will flow naturally. We have a
step after that will help to fill the empty space in the
mold rounds.

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Step 4 : Piping

See how it grows naturally

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Step 5 : Preparation for baking

Tip: After Piping, one of the most important step : Tap.

Tap vigorously for several times your pan sheet. There

is no rules about how strong you should do it.

Make sure that the batter does not flow out of the
round shape and that you do it uniformly.

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Step 5 : Preparation for baking

Once done, your macarons will

touch the edges.

That’s why we advise these molds.

All your macarons will be the same
size.

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Step 5 : Preparation for baking

Tip: Let your macarons rest then. It will dry on top, and reduce the chance to
break while baking.

Pre-heat in parallel your oven at 300°F. Any type of oven is OK for macarons.
Small electric convection oven is ideal for macarons because the heat is distributed
homogeneously. But Gas oven are ok too. Keep in mind we’re talking about small
batches to make at home. If you need specific advises to make macarons as a
business (bakery, caterer etc.) please buy the Pro eBook version coming soon.

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Step 5 : Preparation for baking

Tip: To know if your batter is « ready », touch it softly. If it does not stick, you’re
ready for baking time.

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Step 6 : Baking Time

Put your pan sheet in the oven

Tip: Every 2 minutes, OPEN your oven for 2 seconds. It will

let the humidity out responsible of cracks on the shells.

In our example, 12-15 minutes is a great timing to take your

macarons out

We can’t tell you the exact temperature / timing here.

Because it depends on your oven, temperature in your area,
humidity, etc. But what we can tell you, it has to be around
300°F, and between 12-16 minutes. You’ll need to test
around these in your specific case to get the perfect batch.

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The result !

Voilà !

Macarons are supposed to be DRY. Contrast

between crunchy shell & chewy inside will come
AFTER you put the ganache. The ganache will
« wet » the cookies shells to create this particular
contrast. (We’ll write a specific post about it)

You might lose a bit of color if you let your macarons

too long in the oven.

Macarons shells are always better « overcooked »

than not enough cooked.

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The result !

Heart Shape
Special Edition

Photo from our Instagram

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Mistakes to avoid after Baking

Don’t try to take your macarons off the mold right

away. Wait at least 1 hour to cool it down.
Macarons can stick a bit to the mat. Waiting for them
to cool down will unstick them.

Tip: Remove the mat, NOT the macarons ! Don’t try

to pull the cookies up. Remove the silicon mat from
under is safer in case of sticky shells.

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 Bonus:
Easy Ganache to make at home

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Fast & Easy Ganache

Macarons are very delicate to make. So let’s simplify the filling !

Good news : You may already have it in your fridge. Use Fruit Purée

(NOT jelly or preserve). Strawberry, Raspberry are the most consistent we
advise to use. Because fruit purée is thick enough, they will balance perfectly
with the shells.

Tip: Put them in the fridge at least 2

hours. Take them out 10 minutes prior
degustation.

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 Frequently Asked Questions
I have a Gas oven. Will it work?
Yes! For home recipes, all types of ovens are
ok. You’ll just need to adjust the temperature
in consequence by testing around 300°F.
We can’t give you an exact temperature /
timing as it depends of lots of factors:
Humidity in your area, type of oven, brand,
ingredients used, etc.
My macarons cracks on top. Help!
There is two reasons: Humidity and too high
oven temperature. How to prevent humidity:
Make sure to tap at least 10 times your pan
sheet after macaronage, even more if you
live in a humid area. Let your macarons dry
at least 20 minutes before baking them.
Also, remember to open your oven at least
every 2 minutes to let humidity out and avoid
cracks on your macarons.
Can I substitute almond meal?
No you can’t. At least not with this authentic
recipe. As we are french chefs from le
Cordon Bleu Paris, we master the genuine
recipe of macarons. Almonds is the main
ingredient and can’t be substitute without
altering the whole recipe. You can probably
find a Macarons recipe with no almond, but it
won’t be genuine Macarons :)
My shells stick to the mats. Why?
Don’t try to remove your shells right after the
oven. Macarons are DRY cookies at first. Let
the shells chill at least an hour before
removing them. If they still stick, then it’s
undercooked. You’ll have to let them bake a
little longer on your next batch
What food coloring should I use?
There is two types: Powder or Gel. Either are
fine. But beware with Gel: It might change
your batter texture if you put too much in it.
Powder is usually safer to use, as it is more
natural composition, and don’t alter your
recipe.
I have hollows. Why and how to fix?
Hollows in your shells can happen. It is the
result usually from not taping enough your
pan sheet, and too high temperature in your
oven. Macarons can’t be perfect 100% each
batch. Try to tap a little more and lower a bit
your oven temperature.
What if I use parchment paper?
It’s ok too. But parchment paper for home
use might be hard to get round shape at first
try, and also all macarons won’t be the same
size. Invest in a silicon mat that will last
forever and make your macarons in perfect
shape.
What food coloring should I use?
There is two types: Powder or Gel. Either are
fine. But beware with Gel: It might change
your batter texture if you put too much in it.
Powder is usually safer to use, as it is more
natural composition, and don’t alter your
recipe.
More questions? Please reach out to us at
contact@pastreez.com. Input your order
number on the subject line, and our chefs will
get back to you. More often questions will be
added to the FAQ here :)
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 @Pastreez

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