Basic French Macaron Recipe

French Macron Recipe

Sifted almond flour and confectioners sugar are blended with whipped egg white meringue piped into small rounds and sandwiched with flavored fillings.

Shells are tinted with gel food coloring.  Fill shells with any flavor, jams, ganache, buttercream, lemon curd.  Macron Kit.

You will need to age the egg whites at least 24 hours before whipping.  Separate egg yolk and white, place whites in covered container and refrigerate. Bring to room temperature when ready to whip.  Save yolks for making noodles or quiche.



11/4 cups confectioner’s sugar, sifted

11/4 cups almond flour, sifted

3  Extra large egg whites, room temperature

1/4 teaspoon cream of tarter

1/4 cup granulated sugar* see notes

1/4 teaspoon vanilla extract

1/4 teaspoon your choice of food coloring gel or paste

Filling:  Whipped Cream, Chocolate Ganache, Jam, Buttercream Frosting, Lemon curd


  1. Preheat oven to 300 F.  Line baking sheet with parchment paper, set aside.
  2. Sift confectioners sugar into mixing bowl, sift almond flour and add to confectioners sugar.
  3. In large mixing bowl fitted with wire whisk, whisk egg whites until soft and fluffy.
  4. Add cream of tarter, beat a few seconds, and gradually add granulated sugar in intervals, beat to form medium peaks
  5. Add vanilla and coloring.
  6. Beat until stiff peaks form.  Do not over beat.
  7. Fold in flours and confectioner’s sugar mixture to blend and batter is thin enough to fold over on itself, ribbon streams.
  8. Fill piping bag with a 1/2″ round tip and pipe 1-1/4″ circles onto baking sheet.
  9. Bang the baking sheet with meringues on the counter to remove air pockets.
  10. Let meringues set for 20-30 minutes before baking to form the feet on the bottom of the cookies.  Cookies will form a slight crust.
  11. Bake cookies for 20 minutes, do not over bake.
  12. When cookies are cool, sandwich together with filling of choice.


  • Make sure your mixing bowl is very clean with no grease
  • Chill mixing bowl and whisk 20 minutes before whipping egg whites
  • Allow egg whites to age 24 hours in refrigerator then bring to room temperature  before whipping.
  • Sift flour and almond flour twice for the finest texture
  • Process granulated sugar* in food processor for 30 seconds to make a finer granular
  • Trace 1-1/4 ” circles, using a pencil on parchment paper sheets, turn paper over on baking sheet before piping meringues.
  • Allow unbaked cookies to set on baking sheet for 30 minutes before baking.
  • Allow to cool before removing from pan.  If they don’t release from parchment, return to oven for a little more baking, but watch carefully as not to burn or deflate.
  • Bake on a shiny baking sheet for less burning and convection bake if you have that option.  If not no worries, bake as normal.