Mandarin Chocolate Macarons (FAILPROOF Recipe!)

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Get macarons right! This recipe will give you the perfect macarons with smooth and shiny shells that will melt in your mouth, leaving you with a subtle mandarin and chocolate taste. No drying time needed! Video tutorial, step-by-step photos, useful tips and techniques are provided for foolproof French macarons.

Ahh, macarons! You love their delicate, chewy texture and crisp outer layer that melts in your mouth, but you dread making them? Let me share my story!

I first made macarons about seven years ago in Belgium, where they’re popular and easy to find. But when I moved to Australia, I started baking sweets, breads, and pastries to satisfy my cravings for home. One day, I saw some macaron photos and thought, “Why not try making these?” Without much research, I followed a recipe and, believe it or not, my first batch turned out perfect—smooth shells, feet just right, and no cracks!

A few years later, I tried again, and they came out flat, cracked, and with barely any feet. That’s when I learned about the challenges of making macarons, like beating egg whites properly, the macaronnage technique, oven temperature, and almond powder quality. There are many factors at play, and practice is key to perfecting these treats!

Difference between French, Italian and Swiss meringue

French meringue is the simplest and quickest one to make but is less forgiving in terms of mistakes. The meringue is more delicate than the Italian one. Its consistency is mellow inside and crispy on the outside. This method consists in beating sugar and egg whites together until you obtain airy and firm egg whites.

Italian meringue is a little more technical and consists in heating up sugar and water to make a syrup poured into egg whites while beating. A thermometer is used to control the temperature of the syrup. It is the most stable of all meringues. In terms of taste and consistency, the Italian meringue is sweeter and less chewy than the French one.

Swiss meringue is an in-between the French and Italian methods in terms of complexity. This technique consists in beating egg whites and sugar over a bain-marie for the start then finishing out of heat just like the French meringue. As a result, the egg whites become very dense and shiny. Its consistency is more firm, and less delicate than the French meringue.

Equipment

• Scale – You absolutely need a scale for this. Macarons are all about precision, and cups or spoons just won’t cut it.
• Food processor – If you buy almond powder specifically made for macarons, you can skip this. But if you’re using regular store-bought almond powder, it’s safer to grind it further in a food processor to make it super fine.
• Hand mixer or stand mixer – This is non-negotiable for beating egg whites. Don’t even think about using a whisk, you’ll never get them firm enough, no matter how strong you are! Some stand mixers aren’t powerful enough either, but KitchenAid is a solid choice. Hand mixers always work, but you’ll have to hold them the whole time.
• Piping bag + nozzle – You’ll need a piping bag with a large round tip to pipe the meringue. I use a nozzle with a 0.4 inch / 1 cm diameter. Anything smaller than ¼ inch / 7 mm might not work as well.
• Spatula – This is your go-to tool for the macaronnage (folding) process. You’ll be using it a lot!
• Sieve – Sifting is key. You need to get rid of any big chunks in the almond powder and icing sugar for smooth, perfect shells.
• Baking paper – You’ll pipe the macaron shells onto baking paper. It makes them easy to remove once baked.
• Baking tray (optional) – I like using a perforated baking tray because it helps the air circulate better and makes the baking more even.

• Almond powder – Sometimes supermarkets sell coarse almond powder, which isn’t ideal for macarons. Make sure you buy the fine variety. Some patisserie supply shops even offer extra-fine almond powder made specifically for macarons.
• Icing sugar – Also known as confectioners’ sugar in the US. Do not substitute with other types of sugar; granulated or caster sugar is too coarse.
• Egg whites – Always use egg whites at room temperature. Cold egg whites straight from the fridge are harder to whip to stiff peaks and tend to spread out during baking.

NOTE: Separating egg whites from yolks 24 hours in advance isn’t necessary. I’ve found it makes no noticeable difference.

• Caster sugar – Use extra-fine caster sugar for best results.
• Gel food coloring – The best options for macarons are gel or powder food colorings. Do not use liquid food coloring, as it will make your meringue too runny.

Top two crucial tips to avoid failing macarons!

So many things can go wrong when making macarons, but I’ve found that the biggest mistakes usually happen because of two things: the egg whites aren’t beaten enough, or the macaronnage (the folding process) is done incorrectly.

Pay special attention to these two points for successful macarons:

• Firm Whites – Beat the egg whites long enough to get them firm. You’ll know they’re firm enough when the whites gather in the middle of your whisk. Even if your whites hold when you turn the bowl upside down, keep beating if they haven’t gathered on the whisk yet. If they haven’t, your meringue will likely be too runny.
• Macaronage – Check the consistency every 2-3 folds to see if the meringue is falling slowly like a ribbon. Once it does, put it straight into the piping bag and pipe the macarons. If you don’t fold enough, the meringue will be too thick; if you fold too much, it will be too runny. Either way, your macarons won’t turn out right. This is why it’s so important to keep checking that the meringue is falling like a ribbon.

Do I need to leave macaron shells dry for an hour before baking?

I used to rest macaron shells at room temperature for 1 hour to let them develop a “skin” before baking. However, I’ve found a quicker technique. Preheat your oven to 250°F / 120°C, and once it’s preheated, turn off the temperature but leave the convection fan on.

Place the macarons in the oven and let them “take a shower”—leave them in for 2 minutes with the oven door slightly open. After 2 minutes, turn the oven temperature up to 130°C (265°F), close the door, and start baking. This method replaces the drying time at room temperature and actually gives your shells a shinier finish.

Oven temperature and baking time

Baking times and temperatures can vary depending on your oven. You might need to do a few test runs. My oven is particularly strong, so I bake at 265°F / 130°C, but for a more average oven, you could try baking at 285°F / 140°C.

As for the timing, it can range from 10 to 14 minutes. Again, you might need to experiment a little. Macarons are done when they come off the baking paper easily. If they’re still sticking, bake them a little longer.

How to make perfect French macarons?

Make the chocolate ganache

1. Chop the chocolate into small pieces.

2. In a saucepan, add cream and mandarin zest. Bring it to a boil.

3. Pour the hot cream over the chocolate and combine together until smooth.

4. Add in the mandarin juice and mix well.
5. Refrigerate for 2 hours.

Make the macarons

6. Prepare dry ingredients – In a food processor, blend almond powder and icing sugar until fine. Do not overmix, or it will form a paste.

7. Whip the meringue – In a mixing bowl, combine egg whites and caster sugar. Beat with a mixer on medium-low speed for 3-4 minutes, until large bubbles disappear. Increase speed to medium-high and beat for 3-4 minutes, adding orange food coloring at this stage. Finally, increase speed to high until firm peaks form, and the meringue clumps around the mixer whisks.

8. Combine dry ingredients – Sift the almond powder and icing sugar mixture over the meringue. Discard any coarse bits.

9. Macaronage (folding) – Using a spatula, fold the mixture gently but firmly against the bowl’s sides. No need to be gentle. This process will help break bubbles and smooth the meringue. While folding, keep checking the consistency of the meringue. Continue folding until the meringue flows slowly in a ribbon-like consistency. Stop folding immediately at this stage.

10. Pipe the macarons – Preheat the oven to 250°F / 120°C on convection mode.
11. Fill a piping bag fitted with a 0.4 inch (1 cm) nozzle.
12. Secure baking paper over a macaron template, and pipe the batter vertically. Cut off the flow with a circular motion.

13. Tap and dry – Transfer the baking paper and macarons onto a baking tray. Tap the tray on a flat surface to release air bubbles (do this several times). It will help smoothing any imperfections.

14. Place the macarons in the oven, turn off the heat, and leave the convection fan running with the door slightly open (1 inch / 2-3 cm). Let the macarons dry for 2 minutes. This will dry the macaron shells instead of leaving them dry at room temperature for 1 hour. This process also gives shinier shells.

15. Bake – Close the oven door and increase the temperature to 265°F / 130°C. Bake for 10-14 minutes (adjust for your oven – mine requires 13 minutes.).
16. When done, turn off the heat and leave the macarons in the oven with the door slightly ajar (1 inch / 2-3 cm) for 2 minutes.

17. Cool and fill – Take out the macarons. Let the macarons cool completely. They should release easily from the baking paper. If sticky, they’re undercooked.
18. Pipe chocolate ganache onto half the shells and sandwich them with the other halves.

19. Refrigerate the filled macarons for at least one night. They are best after 2 days, as the ganache moistens the shells.

Storage

Short-term (1-3 Days)

• Store in an airtight container in the fridge with parchment paper between layers.
• Let macarons come to room temperature for 20-30 minutes before serving.

Long-term (Up to 3 Months)

• Unfilled shells: Freeze in a single layer, separated by parchment paper. Thaw at room temperature before filling.
• Filled macarons: Freeze fully assembled in an airtight container. Thaw in the fridge overnight and bring to room temperature before serving.

Tips

• Keep macarons away from moisture and strong odors.
• They taste best after maturing in the fridge for 1-2 days.

More bite-sized treats

• Strawberry Cheesecake Mochi
• Christmas Tree Meringues
• Valentine’s Day Bear+Heart Macarons