Macaron Ombré tower



It has not been easy to find the right one !

This recipe gives me successful results every time.

I chose the italian meringue instead of the french meringue as it gave me more consistent results. French meringue is less chemically stable. I wish you « Bonne chance » with this experiment !

If you are interested in the chemistry behind this recipe you can have a look here  and if you just want to watch a video about the recipe it’s here

Ingredients :


(1)   Almond mixture

133 g ground almond

133 g icing sugar

50 g egg white (room temperature)


(2) Italian meringue 

33 g water

133 g granulated sugar

50 g egg white (room temperature)

food colouring powder





Preheat the oven to 135 degrees.


Step by Step , nice and easy…




Stage (1) The almond mixture :


  • Sift the almond powder and icing sugar that will guarantee to develop a smooth shiny shell at the end.
  • Add 50 g of the egg white and mix with the spatula.
  • Set aside.



Stage (2) Italian meringue :


  • Put the water and the granulated sugar into a saucepan. Heat on medium to 118-119 degrees without stirring.
  • Meanwhile, beat 50 g of egg white to stiff peaks. (The meringue should fill the whisk).
  • Slowly pour this syrup into the egg white while whisking on medium speed, continue whisking until the mixture is cool and reaches a stiff glossy texture.

About 1 min before the end add food colouring. I prefer to use colouring powder as gel and liquid might change the consistency of the mixture.



Stage (3) Final batter :


  • Scrape the meringue onto the almond mixture with a silicone spatula.


  • Now you will use the technique of « macaronnage » : Fold and squash the mixture against the side of the bowl, rotate the bowl a quarter turn with each fold. Repeat the process until you have a homogenous batter that runs from the spatula in a thick ribbon.



  • Pipe equally sized rounds onto a prepared sheet.


  • Bang the tray on the bench several times. It will help to remove the air bubbles from the batter and smooth the peaks, if any.



  • Bake the macarons for 15-16 minutes one sheet at a time !

With this recipe, you will get about 40 macarons because there is always some that cracks during the baking. That is due to the heat in your oven that does not spread evenly.

For this macaron tower, I repeat 3 times the recipe in adding different amount of food colouring (in powder) to get the ombré effect.

Do not use a silicon sheet for the baking, it adds an extra layer during the baking and you will not get the “foot” of the macaron (in French it is called ” la collerette”)




Fill the macaron shells  with…



Vanilla Ganache : (the day before)

– 200g double cream

– 1 vanilla pod

– 45 g white chocolate

– 1 gelatine leaf


1- Put the gelatine leaf in a cold water bowl.


2- Put the cream and vanilla pod in a small saucepan and heat until the cream has come to a boil.


3- Then pour the cream on the white chocolate and add the wet gelatine. Use the hand blender to create a smooth mixture.


4- The day after, use an electric whisk and beat until the mixture has doubled in size.



Chocolate ganache :

-200 mL double cream

– 1 table spoon of sugar

– 125 g dark chocolate or milk chocolate

– 20 g butter

1- Place the chopped chocolate in a large bowl.


2- Warm the cream in a saucepan until it starts boiling.


3- Pour into the chocolate, mix with a wooden spoon, try not to create bubbles.


Let it sit and when the temperature goes under 40 degrees, add the butter and stir smoothly. Chill in the refrigerator until thickened (around 30 min).



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