Macarons (French Macaroons)

February 22, 2016 By:
10 minutes
30 minutes
If one was to ask a hundred people what pastry reminds them most of France, they would probably say the macaron. The brightly-colored, meringue-based almond sandwich cookie has developed a cult following for their moist, melt-in-your-mouth texture, crispy shell and imaginative combinations, such as blueberry cheesecake (three drops royal blue food coloring and one tsp. vanilla extract in the batter, four ounces softened cream cheese and three tablespoon blueberry jam mixed as the filling), almond-raspberry (two drops neon pink food coloring and one teaspoon almond extract in the batter, seedless raspberry jam as the filling) and pineapple (two drops lemon yellow food color and one teaspoon vanilla extract in the batter, pineapple jam as the filling). Macarons are temperamental, so it is advise that you test-bake one or two macarons first to see if your formulation or oven temperature is right (an extra teaspoon of anything can throw off the recipe). Use a scoop-and-sweep method to measure ingredients (or consider measuring out the ingredients by weight; the measurements are included). Most of all, do not be discouraged if things don’t work out the first time; perfect macaron-making takes time and practice.



  1. In a stand mixer, whip egg whites and granulated sugar to soft peaks. set aside.
  2. Sift confectioner’s sugar and almond flour into egg whites. Discard large pieces of almond. Fold together mixture until combined.
  3. Fold in extract and three to four drops of food coloring. Fold until well combined and the batter falls from the spatula in a thin ribbon.
  4. Line two baking sheets with parchment. Fill piping bag with batter. Pipe batter into one inch disks with two inches space between macaroons. Tap pan against table edge to flatten the macaroons. Set aside and allow to dry until no longer sticky to the touch, approximately one hour.
  5. Preheat oven to 285 degrees Fahrenheit.
  6. Double the baking sheet to protect the macarons. Bake for 10 minutes one sheet pan at a time until the macaroon are shiny and has risen 1/8 inch. Remove from oven and remove parchment from pan. Allow to cool before peeling parchment from macaroon.
  7. Fill bottom of macaroon with one teaspoon of filling of choice. Top with second macaroon. Serve.