Basic French Macarons

We see french macarons EVERYWHERE, and why? Because they’re so darn cute. And I FINALLY made french macarons and guys it was really not that hard!


This is what you’ll need:

Ingredients for French Macarons:

1 tsp vanilla extract

Food coloring

2 cups powdered sugar

1 cup almond flour

3 egg whites (room temp)

1/4 tsp cream of tartar

Little salt

1/4 cup sugar

Ingredients for Buttercream filling:

1 cup salted butter

1 tbsp heavy whipping cream or milk

1 tsp vanilla extract (use clear vanilla extract if you want a white filling)

4-6 cups of powdered sugar

Optional: food coloring


16 inch piping bags

Round decorating tip

Parchment paper or silicone baking mats


  1. Preheat oven to 275°F. Prepare 2 cookie sheets with parchment paper/silicone baking mats. Fit a piping bag with the decorating tip by cutting a small part of the tip of the bag off and putting the tip inside the bag until it reaches the bottom and pops out.
  2. Sift powdered sugar and almond flour together, and get rid of any bits of almond flour that are too large to pass through the sifter.
  3. In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and color.
  4. Continue whipping just until mixture forms stiff peaks.
  5. Gently pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This takes about 45 folds, but depending on how aggressively you fold, it can be more or less.
  6. Transfer the batter to the prepared piping bag (I had to get my husband to help me with this part.)
  7. Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart. To pipe, push all the batter to the bottom of the bag, twist the top and set the twist in between your thumb and index finger. Use your palm NOT fingers to squeeze the batter out.
  8. Tap the pans hard on the countertop 4-5 times to release trapped air, and then let sit at room temperature for 20-30 minutes or until the unbaked macaron form a skin and do not stick to your finger when touched.
  9. Bake for 18-22 minutes on a shelf in the center of the oven. If baking 2 pans at a time on different oven racks, rotate the pans from bottom to top midway through baking.
  10. Cool the macaron COMPLETELY before transferring to a cooling rack. I made the mistake of not waiting long enough and my macarons fell apart which is never fun.
  11. As the macarons are cooling, make your buttercream frosting using this recipe.
  12. Pipe buttercream onto one macaron and then sandwich with another one.

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