Maple Macarons

Fancy Pastries

19-604 PPAQ_photos_recettes_1200x900_macarons
12 portions
Metric Imperial



  • 10 oz almond powder
  • 10 oz icing sugar
  • 10 oz egg whites


  • 4 1/2 oz egg whites
  • 10 oz granulated sugar
  • 5 teaspoons water

Maple Cream

  • 3/4 cup maple syrup
  • 1 packet neutral unflavoured gelatin
  • 3 tablespoons water
  • 3 egg yolks
  • 1 tablespoon granulated sugar
  • 2 cups 35% cream


Meringue and Macarons

  1. For the meringue, blend sugar and water, and cook in a saucepan at 120°C (250°F).
  2. Check the temperature with a candy thermometer. Set aside.
  3. Turn to the macaron ingredients, first mixing the almond powder and icing sugar in a bowl. Then incorporate the 300 g of egg whites and whip for 3 minutes.
  4. Returning to the meringue, beat the other 130 g (4 1/2 oz) of egg whites and the cooked sugar mixture into stiff peaks.
  5. When the meringue has cooled, blend the two mixtures by gently stirring them together.
  6. Using a piping bag or small spoon, drop the macaron mixture onto a sheet of waxed paper. Leave them for about 30 minutes at room temperature to let a crust form, and then bake 6 – 7 in a 180°C/350°F oven.
  7. Take out and allow to rest under a damp cloth.

Maple Cream

  1. In a saucepan, warm the maple syrup over low heat.
  2. In a mixing bowl, dilute the gelatin in the cold water and incorporate it into the maple syrup, stirring continuously.
  3. In another bowl, whip the 3 egg yolks with the sugar until the mixture whitens.
  4. Add this to the maple syrup mixture.
  5. Whip the 35% cream, blend all together, and allow to rest 1 – 2 hours.


  1. Using a piping bag or small spoon, garnish the centre of a macaron with cream and press a second macaron onto it. Allow to stand in a cool place 5 – 6 hours.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Fancy Pastries Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!