Blue Macaron–Go Canucks Go!!!

canucks macaron 012

Made these the night before Vancouver Canucks vs. Boston Burins to cheer for my home team – the Canucks!  Though we have lost tonight game, it is not over yet.  Stay positive!

Another game tomorrow.  Let’s make more Canucks macaron to support our team.  It is really not hard to make!


  • 90 g of egg whites (about 3 eggs but I always weight out the ingredients)
  • 3/8 teaspoon of cream of tartar (to stabilize whipped egg whites)
  • 30 g of granulated sugar
  • 110 g of ground almond (I made my with whole almond with skin)
  • 200 g of icing sugar
  • a LOT of blue colouring (probably about 10 drops but still looking very pale, will need to look for stronger brighter blue)
  • 1/3 cup of icing sugar + 1 teaspoon of milk (for hockey stick icing)

The most time consuming is using my magic bullet to grind the whole almond into fine fine almond powder.  You probably can buy ground almond.  But making our own is not that hard, just need patient. (That same patient is required to wait for our Canucks to finally win the Stanley Cup  =)

The steps are pretty simple:

  1. Sift icing sugar and ground almond three times to aerate almond sugary flour.  It is important step because it make  mixing this white egg white meringue a lot easier.  Also this is a good opportunity to carefully pick out the big piece of ground almond.
  2. In a very very clean large bowl, beat egg whites with cream of tartar until very bubbly
  3. Then very slowly add the granulated sugar to egg white and continue to beat until the meringue reach stiff peak
  4. In three batches, sift in almond sugary flour and gently fold into the meringue.
  5. Add in the Canucks’ blue – this time I used 10 drops of blue colouring but still does not look bright and blue enough.
  6. Pre-heat oven to 280F
  7. On  parchment paper lined cookie sheet, pipe out even rounds (mines are tiny a bit over 1 1/2 inch)  Need lots of space in between because these blue disc will spread and grow!!
  8. Bake for 18 minutes
  9. Remove the baked macaron from cookie sheet immediately and let them cool on cooling rack
  10. Preparing the icing by mixing milk & icing sugar together.  Put in piping bag fitted with tiny round tip (I used tip #7)
  11. Match up the disc with same size
  12. Piping the hockey stick on the top disc
  13. Spread in filling of your choice (I love Nutella, so put in generous portion for my tiny macaros) on the bottom disc.
  14. Stick two disk together and you are DONE!

Very simple weekday kind of baking!

First time piping free hand without drawing out template in the bottom first!!

blue macaron 007

Close up – see the tiny brown  bits.  It is because of  whole almond with skin and  I just like it this way!  Really dreamy pretty baby blue colour.  Though not Canucks blue enough =P

canucks macaron 020

Watching this  video while baking.  I totally agree with constructor API design (avoid new inside the constructor, pass in the value you need.   Really see how useful it is for setting up unit testing)

2 Comments Add yours

  1. Love these macarons. I’m having the hardest getting them right. I tried it three times already and all were disasterous.

    1. maguro says:

      Thanks!! Keep trying and don’t give up!! According to Chef Macro, we need to make it on a sunny day ! I myself find adding cream of tartar make the egg white more stable and easier to fold and handle. This recipe does work very nicely, you can also give this recipe a try too.

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