French Macarons – Daniel Leong’s recipe


French Macarons
(Daniel Leong’s recipe)


55g egg whites
50g caster sugar

60g almond meal (I toasted it in oven at 120C for 10 minutes)
80g icing sugar

Color of your choice – I used some blueberries liquid color


1. Blend almond meal with 80g icing sugar and sieve.

2. Whip up egg whites with caster sugar until stiff before adding color.

3. Add almond meal/icing sugar in a few portions and keep folding until smooth and flowly. WHen you lift up your spatula, batter should drop down and merge with the rest of the batter after a few seconds.

4. Pipe out on to a lined baking sheet. I used the thin type of silicon mat for this. After piping, firmly rap the trays on the worktop to remove air bubbles. This also helped in smoothing the top of the macarons. Use a toothpick to prick stubborn ones.

5. Leave it to dry until it’s no longer tacky or sticking to your finger.

6. Bake at 140C for 15-18 minutes, adjusting according to your oven. Test for doneness by gently nudging a piece. If it’s still sticking on the mat, continue to bake for another few minutes.

7. Cool on the baking sheet for about 10 minutes before trying to remove the macarons shells.

Leave to dry until no longer sticking to finger

Leave to dry until no longer sticking to finger

This one has a silicon mat below, took longer to bake

This one has a silicon mat below, took longer to bake




  1. ReyShelley said

    These look perfect! So jealous right now! 🙂


  2. Kirchhoff said

    Good day.
    May I know whether u r using Rowenta oven?


    • jeannietay said

      No, I am not using that oven. Mine is Smeg.


      • Sharissa said

        Just wondering what function you use on your smeg oven? Do you use the fan? Thanks! 🙂


      • jeannietay said

        No fan, just normal top and bottom heat.


  3. jayveth said

    your recipe can yield into how many pieces? thanks


    • jeannietay said

      It all depends on how big you pipe your macarons, I didn’t count.


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