Macarons New Zealand: A Reliable French Macaron Recipe

French macarons are delicate almond-meringue sandwich cookies with smooth shells, ruffled feet and a soft filling; they are popular in New Zealand cafés and home baking, though they originated in France. This recipe uses the French meringue method and a simple white-chocolate ganache, with measured ingredients and resting time to help the shells bake evenly.

Ingredients

1 cup plus 2 tablespoons (110 g) finely ground blanched almond flour
1 cup (120 g) icing sugar, also called confectioners’ sugar
2 large egg whites (about 60 g), at room temperature
¼ cup plus 2 tablespoons (75 g) superfine or caster sugar
⅛ teaspoon fine salt
¼ teaspoon vanilla extract
Gel food colouring, optional; use a few drops
½ cup (85 g) finely chopped white chocolate
3 tablespoons (45 ml) heavy cream
1 teaspoon (5 g) unsalted butter, softened

Instructions

Prepare the trays and dry ingredients. Line two baking sheets with baking paper or silicone mats. If using baking paper, draw 1½-inch (3.8 cm) circles on the underside as guides. Sift the almond flour and icing sugar together into a bowl, pressing any small lumps through the sieve. Discard coarse pieces that will not pass through; they can make the shells bumpy. Set a piping bag with a plain ½-inch (1.2 cm) round tip nearby.
Whip the meringue. Make sure the mixing bowl and beaters are clean and grease-free. Beat the egg whites with the salt on medium speed until foamy, about 1 minute. Gradually add the caster sugar, then beat on medium-high until the meringue is glossy and forms stiff peaks, usually 4–6 minutes. When you lift the whisk, the peak should stand with only a slight bend. Beat in the vanilla and optional gel colour briefly. Avoid liquid colouring, which can loosen the batter.
Fold the batter. Add the sifted almond mixture in three additions, folding with a flexible spatula after each. Scrape around the bowl and fold through the centre. Stop when the batter flows slowly from the spatula in a broad ribbon and the ribbon settles back into the mixture within about 10–15 seconds. It should not run like a liquid. A few extra folds can turn a workable batter runny, so check often near the end.
Pipe the shells. Transfer the batter to the piping bag. Hold it upright and pipe rounds onto the prepared trays, leaving about 1 inch (2.5 cm) between them. Tap each tray firmly on the counter several times to release air bubbles. Pop any visible bubbles with a clean toothpick. Let the shells rest uncovered at room temperature for 30–60 minutes, until the surface feels dry and does not stick to a lightly touched fingertip. Humidity can make this take longer.
Bake one tray at a time. Heat the oven to 300°F (150°C), or 275°F (135°C) for a fan oven, and position a rack in the centre. Bake one tray for 14–16 minutes. The shells should have risen feet and should not wobble when gently nudged. Cool completely on the tray, about 20 minutes, before peeling them from the liner. If the bottoms stick, they may need another minute or two in the oven next time; oven temperatures vary, so check your oven with a thermometer if results are inconsistent.
Make the ganache and fill. Put the white chocolate in a heatproof bowl. Warm the cream in a small saucepan until steaming but not boiling, pour it over the chocolate and leave for 2 minutes. Stir from the centre until smooth, then mix in the butter. Cool until thick enough to pipe, about 20–30 minutes at room temperature. Pair shells by size, pipe or spoon about 1 teaspoon of ganache onto one shell, and sandwich with its partner. Refrigerate in a covered container for at least 12 hours before serving so the filling softens the centres and the flavours meld.

Tips

Weigh the ingredients. Macaron batter is sensitive to small measuring differences. A kitchen scale is more reliable than cup measures, especially for egg whites and almond flour.
Keep bowls dry and clean. Any grease or yolk in the whites can prevent a stable meringue. Separate eggs while cold if that is easier, then let the whites come to room temperature.
Adjust for your oven. If shells brown, lower the temperature by 10–15°F (5–8°C) or move the rack down. If they crack, check that the shells formed a dry skin and that the oven is not too hot.
Do not rush the rest. If the surfaces remain tacky after an hour, give them more time rather than baking wet shells. Very humid weather can lengthen resting substantially.

Serving Suggestions

Serve macarons slightly cool or at room temperature, ideally after they have rested overnight in the refrigerator. Take them out about 20 minutes before serving so the ganache is creamy and the shells are not overly firm. Offer them with coffee or tea, arrange them on a dessert plate, or serve a few alongside fresh berries. Their sweetness pairs well with unsweetened drinks and tart fruit.

Variations

For a New Zealand-inspired filling, use passionfruit ganache: replace 1 tablespoon (15 ml) of the cream with strained passionfruit pulp. For raspberry, sandwich the shells with a small amount of thick raspberry jam and ganache; avoid a loose filling, which can make them slide. For chocolate shells, replace 2 tablespoons (12 g) of the almond flour with unsweetened cocoa powder and sift it with the dry ingredients. The cocoa makes the shells a little more delicate, so fold gently. You can also flavour the ganache with finely grated lemon zest or a small pinch of instant coffee.

Storage and Reheating

Keep filled macarons in an airtight container in the refrigerator for up to 5 days; for food safety, refrigerate them within 2 hours of filling. Allow them to sit at room temperature for about 20 minutes before serving. Do not reheat macarons, as heat can melt the filling and damage the shells. Unfilled shells can be kept airtight at room temperature for 1–2 days or frozen for up to 1 month. Freeze filled macarons in a sealed container for up to 1 month, then thaw in the refrigerator overnight. Avoid repeated thawing and refreezing.

Frequently Asked Questions

Why did my macarons crack?
Common causes include shells that were still tacky when baked, trapped air bubbles, an oven that runs hot, or a meringue that was not stable. Tap the trays after piping, pop visible bubbles, let the surfaces dry fully and check the oven temperature.

Why do the shells have no feet?
Feet may not form if the batter was overmixed, the meringue was under-whipped, or the shells went into the oven before a dry skin formed. Fold only until the batter flows in a slow ribbon and wait until the piped tops feel dry.

Can I use ordinary ground almonds?
Yes, provided they are finely ground and blanched. Coarse or oily ground almonds can produce rough shells; sift them with the icing sugar and discard large pieces. Do not use almond meal made from whole, skin-on almonds if you want the classic smooth appearance.

Can I make the shells ahead?
Yes. Bake and cool the shells, then store them airtight before filling. You can also freeze unfilled shells for up to 1 month. Thaw them in their container so condensation forms on the container rather than directly on the shells.

Do macarons need to mature in the fridge?
They are best after filling and chilling for at least 12 hours. This resting period lets moisture from the ganache soften the centre while the outside stays delicate. Bring them briefly to room temperature before serving.

Can I make these without food colouring?
Yes. Leave it out for naturally ivory shells. Gel colour is optional and should be used sparingly; liquid colouring can add enough moisture to affect the batter.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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