If you’ve never had a macaron, you are missing out. This is seriously the best little tasty treat ever! If you’re an American, you probably pronounce mac-a-roon, and call it a cookie. If you’re British, you probably pronounce it mac-a-roh, and call it a biscuit. If you’re French, you probably swallow the last n and give it a nasally sound that still manages it to make it sound elegant and sophisticated. However you pronounce it or categorize it, it’s a delicious tidbit and one of my favorite sweets. Also, the macaron has been gluten-free since the beginning because it uses almond flour instead of wheat flour.

Because I draw largely from my own experience to write my characters, my heroine from NOT A FINE GENTLEMAN, Lady Margaret, loves macarons, too. There is even a scene in this book where she and the hero make macrons with the chef. No, it’s not something a high-born lady would normally do, but Margaret is having a bit of an identity crisis and has wearied of doing everything that is right and proper. The scene ends in a sugar and flour war and is all good fun. It’s also a turning point in the story between the high-born lady and the Bow Street Runner of murky origins.

Anyway, here is my favorite easy recipe for macaroons. I wish I could remember where I found it so I could give credit, but I’ve been using it for years. I urge you to try it. I just might be your favorite new treat:

Donna Hatch’s Favorite Macaron

• 3/4 cup /100 grams icing sugar (aka powdered sugar)
• 3/4 cup/100 grams almond flour
• 2 medium egg whites
• Small pinch salt
• 1/4 cup/55 grams caster sugar (powdered sugar works in a pinch)

For the filling:

• 2/3 cup/150 grams unsalted butter (softened)
• 2/3 cup/75 grams icing sugar (aka powdered sugar)

Preheat the oven to 300 F/140 C. If your oven happens to have a fan in it, such as a convection oven, I recommend not to use it if possible. But do not worry if you have no alternative, the results will still be good!

Sift icing sugar and ground almonds into a large mixing bowl. Throw any lumps left behind away. Mix well.

In a separate bowl, whisk egg whites and salt until they form soft peaks. Add the caster sugar a little at a time and whisk until whites are thick and glossy (till you can hold the bowl upside down without whites falling out)

Gently stir in icing sugar and almond mix. The mixture will lose some air and become quite loose.

Using a piping bag with a 1/3-inch (1 cm) nozzle, fill with the macaron mixture.

Place a silicone mat or paper template onto a baking sheet. Pipe small blobs onto the sheet. The mixture will settle and form into the allotted spaces.

Gently tap the baking sheet a few times on the work surface to help the macaron mixture to break air bubbles.

Dry for 20 minutes – the surface of the macaron will become smooth and shiny.

Bake in preheated oven for 7 to 8 minutes. Open the door to release any steam, close the oven door and cook for a further 7 to 8 minutes. The macarons are cooked when they feel firm and are slightly risen.

Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool thoroughly. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.

The Filling

Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point, you can add any flavorings or colors you may choose. (See the examples below.)

Place approximately half a teaspoon of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons.

The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours as this will make them even more chewy and tasty.

Making Different Colored Macarons

Make colored macarons by sparingly using a food coloring paste (rather than liquid food coloring).  

Filling Variations for Colored Macarons

Pink macarons: raspberry and strawberry are good matches, OR add vanilla to buttercream

Green macarons: a little coconut and a tiny squeeze of lime juice

Purple macaron: blueberry

Cream-colored macaron: Vanilla extract

Yellow macaron: Lemon

Are you ready to try it? I hope you enjoy this yummy confection. And if you’d like to read NOT A FINE GENTLEMAN, it’s available in print or Kindle here. Enjoy your treats!