Piggy Macarons

So we went through a Macaron phase, which typically happens every time we learn how to bake something that surprisingly turns out as we imagined!


Macaron recipe:

  • 1 cup confectioners’ sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • 1/4 cup superfine sugar
Ganache Filling recipe:
  • 1 cup of chocolate melts (white, milk or dark)
  • 1/2 cup of heavy cream


  1. Preheat oven to 375 degrees
  2. With a mixer on medium speed, whisk the egg whites until foamy
  3. Reduce speed to low, adding the superfine sugar slowly
  4. Increase speed to high and beat until stiff peaks form, about 8 minutes
  5. In 2 separate additions, add the flour and confectioners sugar mixture into the egg whites, folding after every addition

Be sure not to over work batter.  Batter should be smooth and shiny


  1. Line a baking sheet with parchment paper
  2. Spoon the batter into a pastry bag fitted with a 1/2-inch round tip.
  3. Leave a bit of batter on the side in another pastry bag to be filled and used to pipe the nose and ears
  4. Pipe 3/4-inch rounds (1-inch apart) on parchment paper, dragging pastry tip to the side of the rounds, rather then up forming peaks
  5. When rounds are completed, grab the smaller piping bag and cut an opening to about 5mm wide
  6. On HALF of the rounds, pipe a nose and 2 flaps for ears
  7. Rap each sheet on counter top, to release air bubbles
  8. Let rounds rest on countertop for …. wait for it….2 hours! Yes, you read it right, that is our secret to any beginners to Macarons. In the mean time, make the ganache filling and allow it to completely cool and solidify before using
    • Ganache Directions:
      • Using a double broiler technique, melt the chocolate
      • when completely melted, pour in the heavy cream
      • mix until completely combined
      • if the mixture is still lumpy, add more heavy cream until smooth
      • don’t worry if it seems too liquidy, the mixture will solidify in the fridge

Ready to Bake:

  1. Reduce oven temperature to 325 degrees
  2. Bake, 1 sheet at a time until crisp and firm, about 10 minutes
  3. After each batch increase the oven to 375 degrees for 5 minutes then bring temperature down to 325 degrees before baking
  4. After baking, let cool for about 15 min before using black icing (bought at Michael’s) to draw the piggy faces!
  5. Fill up with the ganache and place it into the fridge before serving

One thought on “Piggy Macarons

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s