Macaron Recipe

At The Milestone Hotel & Residences we pride ourselves on the finer things in life - exceptional service, refined experiences, and, of course, indulgent treats. Our delicate French macarons are a perfect example, offering a crisp shell with a lusciously smooth ganache filling. Whether you prefer the rich nuttiness of chocolate hazelnut, the fragrant notes of Earl Grey and lemon, or the fruity burst of raspberry, these macarons are an elegant addition to your afternoon tea at home.

Follow our step-by-step guide to create your own exquisite macarons, just as our pastry chefs do at The Milestone. 

Ingredients

For the macaron shells

• 200g egg whites
• 200g caster sugar
• 210g ground almonds
• 210g icing sugar
• Food colouring (depending on desired colour)

For the chocolate hazelnut ganache

• 100g hazelnut praline paste
• 50g milk chocolate
• 100g double cream

For the Earl Grey ganache

• 100g white chocolate
• 100g double cream
• 1 Earl Grey tea bag (or 2 tsp loose leaf tea)
• Zest of 1 lemon

For the raspberry ganache

• 200g white chocolate
• 100g raspberry purée
• 50g double cream

Method

Making the macaron shells

1. Prepare the dry ingredients: Sift the ground almonds and icing sugar into a large bowl, ensuring they are well combined and free from lumps. Discard any larger pieces of almond that do not pass through the sieve.

2. Make the meringue: In a separate heatproof bowl, whisk together the caster sugar and egg whites. Place this over a pan of gently simmering water, whisking gently until the sugar has dissolved. To test, rub a little between your fingers - if you can still feel grains of sugar, continue whisking until smooth.

3. Whip to stiff peaks: Transfer the mixture to a stand mixer fitted with a whisk attachment. Start on a low speed, then gradually increase to high, whipping until a strong, stable meringue forms. At this stage, add your chosen food colouring (gel or powdered works best).

4. Combine the mixtures: Fold the meringue into the dry ingredients using a spatula. Continue folding until fully incorporated and no dry ingredients remain.

5. Check the consistency: The batter should flow like slow ribbons from the spatula - similar to lava. Be careful not to over mix.

6. Pipe the macarons: Transfer the batter to a piping bag fitted with a 1cm round nozzle. Pipe even rounds onto baking sheets lined with silicone mats. Tap the tray gently to remove air bubbles, then leave to rest for 30 to 40 minutes until dry to the touch.

7. Bake to perfection: Preheat your oven to 150°C and bake for 12 to 15 minutes. Allow the macarons to cool completely before removing them from the mats.

8. Fill with your favourite ganache: Choose from one of our signature fillings below and sandwich the macarons together for the perfect indulgence.

Making the chocolate hazelnut ganache

1. Melt the chocolate and praline: Place them in a heatproof bowl over a pan of lightly simmering water. Stir until smooth.

2. Heat the cream: Bring the double cream to a boil, then remove from heat.

3. Combine: Gradually whisk the warm cream into the chocolate mixture until fully incorporated. For the smoothest texture, blend with a hand blender.

4. Chill: Allow the ganache to set before piping into the macaron shells.

Making the Earl Grey ganache

1. Infuse the cream: Bring the double cream to a boil with the Earl Grey tea and lemon zest, then remove from heat. Let it steep for 20 minutes, then strain out the tea and zest.

2. Melt the chocolate: Place the white chocolate in a heatproof bowl and melt it over a pan of lightly simmering water.

3. Combine: Slowly whisk the infused cream into the melted chocolate until smooth. Blend with a hand blender for the best consistency.

4. Chill: Let the ganache cool before using it to fill the macarons.

Making the raspberry ganache

1. Heat the liquids: Bring the raspberry purée and double cream to a boil, then remove from heat.

2. Melt the chocolate: Place the white chocolate in a heatproof bowl and melt it over a pan of lightly simmering water.

3. Combine: Gradually whisk the warm raspberry-cream mixture into the melted chocolate until fully incorporated. Blend with a hand blender for a silky texture.

4. Chill: Allow the ganache to set before piping onto the macaron shells.

Whether you choose chocolate hazelnut, Earl Grey, or raspberry, these macarons are a delightful way to bring a touch of The Milestone's charm into your home. Pair them with a cup of tea or a glass of champagne for an indulgent treat worthy of our famous Afternoon Tea experience.