Baking French Macarons in Your Home-from-Home at Halcyon Retreat
There’s a reason macarons have become world-famous: they’re irresistibly delicious, beautifully crafted, and full of personality. With their crisp shells, chewy centres and luxurious fillings, these little French treats have captured hearts far beyond the streets of Paris. And guess what? You don’t need to step into a Parisian pâtisserie to enjoy them.
At Halcyon Retreat, each of our holiday apartments comes with a fully fitted kitchen – perfect for guests who want to roll up their sleeves and enjoy a little French flair right at home. Whether you’re an experienced baker or just in the mood to try something new with the kids, macarons are a beautiful (and fun!) way to spend an afternoon.
What makes the perfect macaron?
- Smooth, shiny tops
- The famous “collerette” (that little frilly foot at the base)
- A crisp bite followed by a soft, melt-in-the-mouth centre
- And of course, a delicious filling – try chocolate ganache, lemon curd, or raspberry buttercream
Want to give them a try? Here’s our simplified recipe:
Ingredients:
- 100g egg whites (aged 1–2 days in the fridge works best)
- 100g caster sugar
- 100g ground almonds
- 100g icing sugar
- A pinch of salt
- Food colouring (optional)
For the filling:
Pick your favourite! A simple chocolate ganache (equal parts cream and dark chocolate) or ready-made jam both work beautifully.
Method:
- Whip the egg whites with a pinch of salt until they start to foam. Slowly add in the caster sugar while whisking until stiff peaks form. At this stage, you can gently fold in a few drops of gel food colouring if you’d like to give your macarons a vibrant hue — just be sure to mix carefully so you don’t deflate the meringue.
- Sift and fold in the ground almonds and icing sugar. Gently mix until your batter flows like a thick ribbon – this is called macaronnage.
- Pipe small circles onto baking paper and tap the tray to remove air bubbles.
- Rest them for 30–60 minutes until the tops are no longer sticky. This helps create that signature rise and collerette in the oven.
- Bake at 150°C (fan) for around 12–14 minutes. Let cool completely before filling.
- Sandwich with your chosen filling and let them mature in the fridge overnight if you can resist – they’re even better the next day!
Macaron Tips from France:
- Humidity is your enemy – choose a dry day for baking.
- Be gentle with your mixing – too much air = cracked shells, too little = flat macarons.
- Patience is everything. They might not be perfect first time, but they’ll still taste amazing.
Why not make a batch during your stay?
There’s something incredibly satisfying about baking your own French delicacies in the heart of the countryside. Whether you enjoy them with a glass of local wine, a good book, or shared with family on your terrace, your fully equipped kitchen makes it easy.
