Tennis Ball Macarons

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1:30

Makes 24

Medium

Our macaron recipe is simple to follow so you can serve these delicious treats to friends and family – perfect for Wimbledon!

If you’re wondering how to make macarons, look no further. This step-by-step guide can help you whip up foolproof macarons that are crisp on the outside while being soft and chewy on the inside. We’ve added a fun twist to our macaron recipe, turning them into little tennis balls for extra fun.

Content image
Ingredients image

What you'll need...

For the macron
  • 150g ground almonds
  • 150g icing sugar
  • 2 tsp matcha tea powder
  • 4 large egg whites, split in half (2 each in 2 bowls)
  • 150g caster sugar
  • 1/4 tsp sea salt
For the filling
  • 100g unsalted butter
  • 100g icing sugar
  • 50g pistachio creme
For the decoration
  • Ready to mix royal icing

Method

  1. Add your ground almonds, icing sugar and matcha powder to the bowl of a food processor and pulse about 10 times to help combine the ingredients and grind the almonds down a little more.

  2. Sift into a large mixing bowl and discard any large lumps of almond left behind.
    Pour 2 of the egg whites into the dry mix and stir through gently with a spatula until it has been entirely combined. Cover with cling film and set aside.
    Add the remaining 2 egg whites to the bowl of a stand mixer along with 50g of the caster sugar and salt. Using the whisk attachment, run on low for a few minutes before increasing to a medium speed until it reaches soft peaks. 

  3. Add the remaining caster sugar to a heavy based saucepan with 2 tbsp of water and stir to combine. Place over a medium high heat, allow the syrup to bubble. You can use a wet pastry brush away any crystals that form around the side of the pan.
    Once the syrup measures 115°c gently pour it over the egg whites with the whisk on low.

    Run a steady stream until the syrup has been incorporated. Increase the speed of the mixer to high and run for 5 minutes, until the bowl of the mixer is cool to the touch.
    Scrape the sides of the bowl with a spatula to ensure it is fully combined and whisk for another minute.

  4. Add a spatula of the meringue to the almond mixture and mix until well combined. You don’t need to be too careful how you mix at this stage, this just helps thin out the batter a little.

  5. Add the remaining meringue to the almond mixture. Use your spatula to scrape around the bowl, then go through the middle of the mixture. Repeat this folding method until you have reached the desired consistency. When dropped from the spatula, the mix should form a ribbon with jagged edges, that does not completely blend back into itself in the bowl. Be careful not to over mix. 

  1. Fit a piping bag with a 1/4” nozzle and fill with the macaron batter. Remove any air bubbles and secure the top of the bag. Dab a little mix into the corner of 2 large baking sheets and lay baking paper into the sheets - the dots will secure the paper and stop it from blowing in the oven.

  2. You can draw perfect circles onto your baking paper as a guide with a cookie cutter, but remember to turn the paper upside down so the pencil doesn’t transfer onto your macaron. Pipe circles of macaron mix about 3cm wide onto the baking paper, about 2 cm apart. Tap each tray once done and set aside for 30 minutes to allow a skin to form. In this time, preheat your oven to 150°c fan. 

  3. Bake the macaron one tray at a time in the middle of the oven for 12 minutes and then transfer them to a cooling rack to come to room temperature. Peel them gently from the baking paper and match them up with one another by size and shape. 

  4. Make the buttercream by whipping the butter until smooth using a hand whisk. Incorporate the icing sugar and whisk until completely smooth. Load this into the piping bag and cut a 1/8” hole in the bottom. On half of all the macaron, pipe a circle of buttercream around the edge, making sure it seals completely.

    Load the pistachio creme into a piping bag and cut a 1/8” hole at the bottom. Gently pipe a little creme into the middle of each buttercream ring. Match the two macaron shells together to seal the creme in place. 

  5. Mix up the royal icing until it can be piped easily and load into a piping bag. Cut a tiny amount off the end of the bag and carefully pipe a tennis ball design onto each macaron. Allow to set slightly before serving. 

Shop the tools you will need

Secondary image for Piping Bag and Nozzles Main image for Piping Bag and Nozzles

£4

Secondary image for Mini Chopper and Food Processor Main image for Mini Chopper and Food Processor

£49

Secondary image for Stand Mixer Main image for Stand Mixer
Stand Mixer

Cream 6L

£249

Secondary image for Non-Stick Granite Effect Baking Tray Main image for Non-Stick Granite Effect Baking Tray

£11

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