Baking: Macarons

m1-1So we don’t celebrate Valentine’s Day in a very passionate manner. But I did manage to make some chocolate macarons for the first time. It was surprisingly good and very easy! G REALLY liked them.

개인적으로 발렌타인데이를 특별히 따르진 않지만 그래도 기분이라도 낼겸 마카롱을 만들어봤다. 생각보다 너무 쉽고 맛있어서 놀라웠음! 모양 만들기가 제일 어려운건데 이건 연습만 몇번 하면 될거라고 스스로에게 위안을.

m2Putting the batter in the plastic bag (alone) was a tough one, but it wasn’t impossible. I may have gotten the batter EVERYWHERE and decided to get a more “professional” one.


m6It was my first time so I didn’t really expect perfect, round shapes, but I did manage to get two or three. The others were maybe a little too big for a petite-size macaron and I also squeezed out a bit too much of the batter. Lesson learned.

작고 동그란 아이들을 넣었는데 나온 애들은 약간 울퉁불퉁하고 깨진 애들. 그 와중에 예쁘게 모양을 잡은 몇개.


m8I decided the butter filling wasn’t the best choice, but I had limited time and wanted to go for the ingredients I already had. May work better with a vanilla filling or even a chocolate one. I found that just munching on one macaron was really good too. Especially if you feel a bit overwhelmed with all the lovely macarons just staring at you on the table. Dangerous, if you ask me.

초코렛 마카롱안에 초코렛 크림을 넣으면 너무 달것 같아서 버터 바닐라 속을 넣었더니 생각보다 별로. 크림 없이 그냥 마카롱애들만 먹어도 맛있다.


I followed David Lebovitz’s recipe. It made about 10 macarons for me, but the original recipe says 15. I believe it depends on the size. You can also find better fillings on David Lebovitz’s website so I will not include my “experiment.” Nevertheless, the macarons were an overall success!


  1. Powdered sugar: 1 cup
  2. Powdered almonds: 1/2 cup
  3. Unsweetened cocoa powder: 3 tablespoons
  4. Egg whites from 2 eggs
  5. Granulated sugar: 5 tablespoons


  1. Preheat oven to 180c.
  2. Line baking sheets with parchment paper. This was crucial.
  3. Grind the powdered sugar, almond powder and cocoa to get rid of any lumps.
  4. Beat egg whites until they hold and add in the granulated sugar and whip for 2 minutes more.
  5. Fold in the dry ingredients slowly until it’s a dark, brown color. This may take a while because the consistency is pretty stiff and firm.
  6. Put the batter in a pastry bag and make little circles on the baking sheet. Leave some room between them because they grow a bit as they cook.
  7. Release the baking sheet on a flat table so air is released from the batter.
  8. Bake for 15-18 minutes.
  9. Cool completely before removing them.


  1. 오븐은 180도.
  2. 베이킹 시트에 베이킹 페이퍼 올려놓기. 이거 처음에 안해놓으면 엄청 불편하다!
  3. 분말 설탕, 아몬드 가루와 코코아 가루는 채에 걸러주고
  4. 다른 그릇에 머랭을 만들어주는데 흰자를 천천히 믹서기로 섞어주면서 설탕을 넣어준다. 그릇을 거꾸로 엎어놓았을때 흘러내리지 않을정도면 굿
  5. 머랭에 채에 거른 분말설탕, 아몬드가루와 코코아가루를 천천히 넣어주면서 스패출라로 접어주고
  6. 패스츄리백에 넣어서 작고 동그란 메달들을 짜준다. 오븐에 들어가면 조금은 커진다는 전제하에 지름 3센치 정도? 서로 붙지 않도록 떨어져서 짜주고
  7. 공기가 빠지도록 시트를 평평한 곳에 위에서 아래로 가볍게 탁탁 부딪?혀준다.
  8. 15-18분동안 오븐에거 구워준다.
  9. 완전히 식혀준다.

All photos by rachelsanghee

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