Custard Cream Macarons
Custard Macarons Recipe Notes
The core ingredients for macarons are almond flour and powdered sugar. For this recipe, use almond flour made from U.S. big almonds, which has a rich, sweet fragrance and carries a higher price point. Opt for macaron-specific Guangdong-brand powdered sugar for the best results; avoid soft white sugar or low-purity powdered sugar. If you prefer to make your own powdered sugar, grind baking-specific granulated sugar in a high-speed blender.
Strict adherence to ingredient requirements is key to making successful macarons.
For technique and steps: We recommend reading through the full recipe steps once before you begin, to get a general sense of the process. This will help you feel more prepared and work more steadily during preparation.
Regarding tools: Even ovens of the same brand and model have temperature variations in actual use, so an oven temperature detector is recommended. The Sanneng brand is a common, precise, and affordable option, costing around 10–20 yuan with free shipping. For the macaron thermometer, choose a model with a stand to ensure accurate temperature readings. Use a digital scale precise to 0.1g for weighing ingredients. Having all tools and ingredients fully prepped before you start will greatly reduce the risk of failure.
This recipe yields nearly 3 full batches when using a 28×28cm square baking tray. If you are making a smaller batch, simply adjust the ingredient quantities as needed.
Ingredients
Almond flour
100g
Powdered sugar
100g
Aged egg whites
38g
Granulated sugar
85g
Water
25g
Egg whites
38g
Granulated sugar
15g
Egg white powder
1g
Food coloring
A pinch
Instructions
1
Step 1
First, make the A batter. Mix the powdered sugar and aged egg whites together. To prepare the aged egg whites, place the egg whites in a clean, dry, and oil-free container, cover with plastic wrap, and refrigerate for at least three days.
2
Step 2
Add the almond flour on top and set aside.
3
Step 3
Place the sugar and water from B into a small saucepan and bring to a simmer over low heat. Do this step simultaneously with the next one. Have a food thermometer ready, and remove from heat when the syrup reaches 118°C (244°F).
4
Step 4
Combine the egg whites and egg white powder from C. Add the granulated sugar to the egg whites in three batches and whip to stiff peaks. At this point, the syrup from Step 3 should have just reached 118°C (244°F). Gradually pour the hot syrup into the whipped egg whites while continuing to whip on high speed.
5
Step 5
Add the food coloring and mix until evenly combined.
6
Step 6
Mix the ingredients from A until evenly combined, pressing and folding thoroughly with a spatula.
7
Step 7
Add one-third of the whipped egg whites to the batter and fold in evenly with a spatula. Don't worry about deflating the meringue at this stage; just aim to combine thoroughly.
8
Step 8
Fold in the remaining batter and egg whites in two more batches. During the final fold, use a gentle up-and-down folding motion. The batter should fall in a smooth ribbon-like stream when ready.
9
Step 9
Transfer the batter into a piping bag fitted with a San Neng 7064 piping tip. Hold the bag vertically and pipe the batter evenly onto a silicone baking mat. Let the shells rest for about 10 minutes to form a skin—they should not stick to your finger when lightly touched.
10
Step 10
Preheat the oven to 160°C (320°F) for about 15 minutes; adjust the time as needed.
11
Step 11
After about 5 minutes, the macarons will start to develop beautiful ruffled feet.
12
Step 12
For the macaron filling, I used custard cream: 200g milk, 40g egg yolks, 40g sugar, 15g cornstarch, and 25g butter. Combine everything in a saucepan and stir continuously over low heat until thickened. Refrigerate for one hour before using.
13
Step 13
Pipe the custard cream onto the macaron shells.
14
Step 14
Sandwich the shells together.
15
Step 15
Final product
16
Step 16
Final product
17
Step 17
Final product
18
Step 18
Final product
