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Maple Macaroons Recipe
Maple Macaroons
Jérôme Ferrer, restaurant Europea, Nontréal
Jérôme Ferrer, restaurant Europea, Nontréal
The Cuisine of Greater Montreal
Total time: more than 2 hours

Preparation time: 30 minutes
Waiting time: 30 minutes + 2 hours + 6 hours
Cooking time: 30 minutes

Difficulty: Average
Chef's Note

Aside from the maple products sold in the shop, Chef Patrice regularly prepares fine recipes from maple products such as crème brûlée, maple-glazed chicken and these wonderful crisp maple macaroons that are a treat offered throughout the year.

For 12 macaroons

- 300 g (10 oz.) Almond powder
- 300 g (10 oz.) icing sugar
- 130 g (4 1/2 oz.) egg whites

- 130 g (4 1/2 oz.) egg whites
- 300 g (10 oz.) granulated sugar
- 25 ml (5 tsp.) water

Maple Cream
- 180 ml (3/4 cup) Maple Syrup
- 1 packet of unflavored gelatin
- 3 tbsp. water
- 3 egg yolks
- 1 tbsp. granulated sugar
- 500 ml (2 cups) whipping cream

Meringue and macaroons

  1. Combine the sugar and water in a saucepan and cook to 120° C (250° F). Check the temperature with a candy thermometer. Set aside. 
  2. Combine the almond powder and icing sugar in a bowl; blend this mixture into the 130 g (4 1/2 oz.) egg whites and beat for 3 minutes. 
  3. Continue making the meringue by beating the remaining 130 g (4 1/2 oz.) egg whites with the sugar syrup. 
  4. Once the meringue has cooled, combine the two mixtures, folding them together gently.  
  5. Using a piping bag or small spoon, form macaroons on a waxed paper-lined baking sheet. Leave at room temperature for about 30 minutes so that a crust forms, then bake in a 180° C (350° F) oven for 6-7 minutes. 
  6. Remove and let rest in a damp cloth. 

Maple Cream 

  1. In a saucepan, heat the maple syrup over low heat. 
  2. In a mixing bowl, dissolve the gelatin in cold water and blend it into the maple syrup, stirring constantly. 
  3. In another bowl, beat the 3 egg yolks with the sugar until light and pale. 
  4. Blend this mixture into the maple syrup mixture. 
  5. Whip the heavy cream, combine everything and refrigerate for 1-2 hours.   


  1. Using a small spoon or piping bag, fill the center of each macaroon with maple cream and place a second macaroon over the cream. Refrigerate for 5-6 hours. 

Quebec Maple Producers Federation - The Maple Route on Gourmetpedia 

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