April 16, 2019

goyard macaron design recipe

goyard macaron design recipe

These macarons are inspired by none other than Goyard, the French trunk and bag maker and its hand-painted Chevron patterns. They have different colours, and these Goyard macarons are inspired by its blue design.  

Unlike other luxury brands, Goyard maintains its status by staying silent - avoiding advertising, e-commerce, and celebrity endorsements. By portraying a certain level of mystique, they have managed to maintain its charm and exclusivity. Throughout the years, the brand has maintained its artisanal methods of production. 

"While other brands provide more seasonal flourishes or hire new creative directors to bring in some modernity, Goyard keeps being Goyard. 
They keep their heads down and keep doing what they do."

goyard macaron design recipe

One of the hardest parts of piping these Goyard macaron designs is in fitting in the Chevron print in a small surface area. I initially tried making the prints smaller on the macaron, but it's challenging to get such level of details when piping with macaron batter. Thus, I went for this zoomed in and cropped version. 

Hope you enjoyed this Goyard macaron tutorial!

by Sumopocky

Yield: ~ 20 macarons

[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring to get the batter colours in Step 4

[For Filling]
Click here to fill with your desired flavour!

[For Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. [Basic Macaron Tutorial Video]
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.
4. Prepare different colours of batter based on the table below with food colouring. By estimation, split the batter into the portions you think you require. I've shared a guide in the table below (if there's too much of a colour, you can always use it to pipe plain macarons 😉). Continue the macaronage till you get a molten-like texture, then transfer to piping bags.
Batter Color



Estimated Portion
1.5 tbsp

1.5 tbsp

1.5 tbsp

Remaining batter
Piping Bag Tip Size



5. Pipe out batter onto parchment paper. Please refer to video above for demonstration.
6. Let the shells dry in a non humid place or in an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
7. Bake in a preheated oven at 150°C for approximately 15 minutes.
8. Let shells cool before piping with filling. Enjoy!

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