Licorice Macarons

So here is the thing. I don’t like licorice, however my husband and siblings absolutely LOVE it! And living in Sweden – its one of the most staple flavours you will find at any food place, both sweet and savoury. So I decided to trial this and although I didn’t taste it myself, my husband who is a great taste tester .. loved them! I know that macarons can seem a bit daunting but trust me they’re are pretty easy to bake once you get the hack of it! Also the licorice buttercream filling was made by using licorice powder – but many grocery stores usually have liquorice flavouring in either gel or powder form. If you can find either then you could always use some hard licorice candies, crush them in a mortar and pestel until they become a powder and use that.

Here’s how you bake them!


For the Macaron Shell – 

  • 150 g sugar
  • 150 g egg whites (keep in fridge until use, they are better when cold)
  • 187 g almond flour
  • 225 g icing sugar
  • A few drops of black gel colour or charcoal (I use activated coconut charcoal for colouring)

For the Licorice Buttercream –

  • 100 g butter, room temp.
  • 1 egg yolk
  • 150 g icing sugar
  • 1 tsp vanilla sugar or vanilla extract
  • 2 tsp licorice powder or flavouring gel (or crushed candies)
  • A few drops of black gel colour or charcoal (I use activated coconut charcoal for colouring)


For the Macaron Shell – 

  1. n a stand mixer – I use Kenwood Chef XL (or using a hand held electric mixer) – whisk the egg white, while slowly adding in the sugar bit by bit. Let it whip until a medium merengue. Add you black gel food colouring, or the activated charcoal powder (which i’m using as my black colouring) and whip until properly incorporated.
  2. In a separate bowl, sieve the almond flour and icing sugar together. Once the merengue is ready, then pour half of the dry ingredients into the merengue and using a spatula, fold gently until fully incorporated. Then add the remaining half, and fold until shiny and smooth. The best way to know its ready when you lift you spatula with some batter on, and it falls down creating a layered ribbon effect.
  3. Then pour the batter into a piping bag, and pipe onto a tray (lined with baking paper or silpat) small circles, roughly 4cm diameter.
  4. Leave them to rest for 30 min. Turn the oven on to 140C (300F).
  5. Bake in the oven, each tray separately, for 18 min. Do not open the oven door, just leave them in there to do their thing. Once ready take them out and leave to cool COMPLETELY before trying to remove them off the paper. Keep on the side until time to fill.

For the Licorice Buttercream –

In a stand mixer, or in a large bowl using a hand held mixer, add all the ingredients and mix on high until everything is thoroughly combined. Place into a piping bag and leave in fridge until ready to use.

Assembly – 

Count how many macaron shells you have, then divide it in half. Take one half, and pipe on a small dollop of the licorice buttercream, and then place one macaron disc on top, close with a macarons shell from the other half. Repeat until all are filled.

And there you have it! Your Licorice macarons are done!



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