Hibiscus Macarons

Okay, so I’ve been procrastinating. I should be studying, but I have, instead, been obsessing over macarons. Ingredients adapted from A La Cuisine.

Baking tools:

  • 3 baking sheets
  • Large ziplock bag
  • Piping tip (Wilton #12)
  • Measuring cups
  • Parchment paper
  • Spatula


  • 3 large egg whites (room temperature)
  • 1/4 cup of granulated sugar
  • 1 1/4 cup of powdered sugar
  • 1 cup of grown almonds
  • 1 tablespoon of ground hibiscus
  • Pinch of salt

Leave the egg whites out so they can set to room temperature. Some recipes tell you to leave them covered with a paper towel (not plastic wrap), and some recipes tell you to not cover them.
I got this from Daiso:

Lay out the parchment onto the baking sheets.
Next, combine the powdered sugar, ground almonds and hibiscus flower into one bowl.
Whisk the dry ingredients together.
Next, in a separate bowl, whisk the pinch of salt and the egg whites at medium speed until foamy
Gradually add the granulated sugar and whisk at high speed until they form soft peaks
Pour the dry ingredients into the bowl with the meringue and fold the ingredients until it looks something like this: the batter should form ribbons when you hold up your spatula but it shouldn’t be too watery. The ribbons should disappear after a few seconds, leaving the batter smooth.

Pipe macarons onto baking sheets.
Leave them out for about 30 minutes until the top layer is dry.
Preheat the oven to 285 degrees fahrenheight, pop them in the oven for 12 minutes, turning the sheets every 6 minutes.


Mascopone mixed with a tablespoon of black currant jelly

2 responses to “Hibiscus Macarons

  1. those look and sound beyond delicious! I have always wanted to use hibiscus in my macarons but I wasn’t sure how. I was going to use hibiscus tea to make a filling. Where can I get ground up hibiscus flour?! Or is that what the tea is made of?

    • Hi Patrick,
      I grounded dried hibiscus flowers to make the powder/flour. I got them from a Mexican grocery store which sells them by the pound for $4.99. BTW, hibiscus is often called Jamaica in Mexican grocery stores.

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