To celebrate Macaroon Day, Chef Shuayb Brooks of the Boardwalk Hotel and Casino shares his take on the classic French macaron.

Brooks uses traditional techniques to create these delicate almond-based treats.

Classic French macarons

Ingredients

• 100 g egg whites (± 3 large), room temperature
• 100 g superfine granulated sugar
• 100 g superfine almond flour
• 100 g confectioners’ (powdered) sugar
• ¼ tsp cream of tartar (optional)
• 1 tsp vanilla extract (optional)
• Gel food colouring (optional)

Instructions

1. Prepare Dry Ingredients

Pulse the almond flour and powdered sugar in a food processor for about 30 seconds. Sift the mixture twice through a fine sieve to remove large pieces and ensure smooth shells.

2. Make the Meringue

In a clean, grease-free bowl, beat the egg whites and cream of tartar until foamy. Gradually add the sugar (one tablespoon at a time) while mixing. Beat until stiff, glossy peaks form. Add vanilla extract and gel colouring at the end.

3. Macaronage (Folding)

Fold the dry ingredients into the meringue in three batches using a spatula. Use a “J” motion when folding. Stop when the batter reaches a lava-like consistency—it should flow in a ribbon and form a figure eight without breaking.

4. Pipe

Transfer the batter into a piping bag fitted with a round tip. Pipe 3 cm circles onto a lined baking tray. Tap the tray firmly on the counter 4–5 times to release air bubbles.

5. Rest

Let the macarons rest at room temperature for 30–60 minutes. They are ready when the tops are dry and no longer sticky to the touch.

6. Bake

Preheat the oven to 150°C. Bake for 15–20 minutes. The shells are ready when they do not wobble when gently touched.

7. Fill & Mature

Allow shells to cool completely before filling. Fill with buttercream, ganache, or jam. Refrigerate for 24 hours before serving for best texture and flavour.

Tips

• Precision is everything: Macarons are delicate, always use a scale and stick to exact measurements. Avoid overmixing or undermixing the batter
• Humidity can affect results, dry conditions work best
• Watch your oven carefully: Every oven is different. If macarons brown, your oven is too hot. If they don’t develop feet, it may be too cool.
• Practice makes perfect: Even experienced bakers don’t get perfect macarons every time—don’t be discouraged!