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French macaroons, four ways recipe

French macaroons, four ways recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Petits fours

Light and delicate French macaroons, or macarons - are impressive, deliciously moreish and actually not at all hard to make! This four-in-one recipe takes one macaroon base and turns it into four different flavours - lemon, pistachio, chocolate and strawberry.

174 people made this

IngredientsMakes: 40 macaroons

  • Macaroons
  • 6 egg whites
  • 1 pinch salt
  • 400g icing sugar
  • 250g finely ground almonds
  • 1 to 2 drops food colouring (yellow, pink, brown and green)
  • Filling
  • 350g icing sugar
  • 240g softened butter
  • 1 tablespoon vanilla extract
  • 2 tablespoons double cream
  • 1 tablespoon lemon zest
  • 1 tablespoon crushed pistachios
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon strawberry jam

MethodPrep:45min ›Cook:14min ›Extra time:30min resting › Ready in:1hr29min

  1. Place the egg whites in a metallic bowl and add a pinch of salt. Beat the egg whites till stiff. Add 1 tablespoon of the icing sugar, and continue to beat. Sift in 1/2 of the remaining icing sugar, and beat till glossy on high speed. Sift in the remaining icing sugar and beat till combined.
  2. Gently fold the ground almonds into the egg white mixture. Lift and fold until the mixture is smooth and ribbon-like.
  3. Divide the mixture into four separate bowls. Mix in one to two drops of the food colouring to each bowl to create pink, yellow, green and brown mixtures. (You may want to start with one very small drop of food colouring, as you can always add more!)
  4. Fill a piping bag with one of the mixtures. Pipe small circles, about 2cm in diameter, onto a parchment-lined baking tray. (Work with the bag perpendicular to the tray for best results!) Repeat with remaining mixtures, working with a clean piping bag for each mixture.
  5. Preheat the oven to 170 C / Gas 3. Set the macaroons aside for 30 minutes.
  6. Meanwhile, make the filling: Cream the softened butter with an electric mixer. Add the icing sugar and continue to beat until smooth. Beat in the vanilla and double cream, and continue beating till the mixture is light and fluffy.
  7. Divide the buttercream into four separate bowls. Stir in the cocoa, lemon zest, pistachios and strawberry jam into each bowl to create four different fillings. Set aside.
  8. After 30 minutes resting at room temperature, bake the macaroons in the preheated oven for 14 minutes. Remove from the oven and let cool on the baking tray.
  9. Once cool, spread the flat side of one macaroon with its corresponding filling. Top with a second macaroon. Serve straightaway or keep in the fridge in an airtight container.


Use the egg yolks in another recipe, such as crème brûlée, lemon curd or homemade ice cream.


French macaroons, four ways

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Reviews & ratingsAverage global rating:(98)

Reviews in English (3)

Egg is it large egg?-29 Apr 2014

Good recipe, though the filling was a little thin. Next time I won't use the cream.-24 Sep 2015

I did every thing it said to do but the recipe did not work-07 Apr 2018

Easy French Macarons

These delicate French cookies are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors. Looking at you, Cheetos macarons. Macarons take time, patience, and some technique, so don&rsquot skip our easy guide.

Do I need a kitchen scale?

Technically no, but we&rsquod highly recommend one here. When it comes to making perfect, classic macarons, you want to make sure your measurements are extremely precise.

Room temperature is best.

When it comes to baking, using room temperature eggs is usually the way to go. For macarons, it's imperative. Let your eggs sit on the counter until room temperature, usually a few hours. Pro tip: Cold eggs are easier to separate, while room temperature ones are easier to whip. So we recommend separating your eggs when you first take them out and then letting them come to room temperature before beating the egg whites. Save the yolks for another use, like our creme brulee cheesecake!

Choose the right almond flour.

For these cookies, not just any almond flour will do. Be sure to choose one that is labeled &ldquofinely ground&rdquo for the very best results. You&rsquoll be grinding it even further in the food processor, combined with powdered sugar, for a light and airy base. This is how you get that ideal texture.

Be slow and steady.

Remember to slowly and gently fold the almond flour mixture into your whipped egg whites with a rubber spatula. You want to fully combine without deflating the mixture. Once incorporated, the batter will be thick, glossy, and smooth--not too runny, but not completely stiff.

Precise piping.

Transfer your batter to a piping bag fitted with a round, medium-sized tip. You want 1&rdquo rounds, so pipe slowly, knowing they will spread a bit, spacing them about 2" apart. Try your best to make them all as even as possible. Then, pat the pan against your surface to flatten.

Give it time.

Before baking, you want the piped batter to sit out for 45 minutes. The air will help them set and begin to form that amazing crunchy shell. This may seem like a long time, but it's worth it! Plus, they only take 10 minutes to bake.

Look for the feet.

When you bake your macarons, what you really want to see are &ldquofeet.&rdquo These are the thin, crackly layer that pops out at the base of your macarons. If your macarons have feet, you&rsquore golden! Let the cookies cool completely, then add the filling. Be light-handed as it will spread once you sandwich the cookies together. With this trusty guide, macarons no longer have to sound so intimidating.

Once you&rsquove nailed the classic version, you can start to play around and get creative with different flavors, colors, and fillings.

Recipe Summary

  • 1 ¾ cups confectioners' sugar
  • 1 cup blanched almond flour
  • 1 teaspoon salt, divided
  • ¼ teaspoon cream of tartar
  • 3 egg whites, room temperature
  • ¼ cup superfine sugar
  • ½ teaspoon vanilla extract
  • 2 drops gel food coloring
  • 1 cup unsalted butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.

Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat tips of peaks should hold their shape but curl over slightly.

Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.

Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.

Preheat the oven to 300 degrees F (150 degrees C).

Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.

Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.

Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract beat until combined.

Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

Recipe Summary

  • 1 1/4 cups confectioners' sugar
  • 1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
  • All-purpose flour, for dipping
  • 3 large egg whites
  • Pinch of salt
  • 1/4 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/2 recipe Swiss Meringue Buttercream for French Almond Macarons

Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.

Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.

Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.

Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack let cool completely.

Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

These festive s'mores macarons are filled with chewy homemade marshmallow and dark chocolate ganache, so you know they're gonna be good. The shells get sprinkled with graham cracker crumbs before baking, so make sure your meringue is nice and stiff so they don't deflate! Get the recipe.

Mockarons: Wheat-Flour French Macarons

Good night, I am so almighty sick of hearing people whimper at the altar of the macaron cult.

They’re so hard to make. They’re too hard to make. You will fail if you try to make them. You have to age your egg whites, and they can not be cold, not even a bit. You have to age your piped rounds. You have to use cream of tartar. You have to be absolutely certain your powdered sugar contains no cornstarch. And on and on it goes.

I made the most lovely macarons I’ve ever tasted, and they were perfect on the first try. (You’re gonna want to sit down now because…) I used wheat flour. And a hand mixer! Aaah!

Shut up! Yes I did! And they were just as smunchy and sweet and delicious as anything you could buy at a patisserie for four bucks a pop.

I call them “Mockarons,” and here is the recipe:


makes 8 cookies

Two egg whites
1/4 cup sugar
1/4 tsp almond extract (optional)
1/3 heaping cup flour
1 cup powdered sugar

Preheat the oven to 350 degrees. Whisk together the flour and powdered sugar.

Put the regular sugar and egg whites in a mixing bowl. Get your hand mixer out and mix them on medium-high for around 8 minutes. At this point, put in your almond flavoring or rose water or whatever. Food coloring might be a nice touch. Totally up to you.

Then turn the mixer on high and spin ’em around for another five minutes or so. They should be stiff-stiff-stiff and rather dry.

Unceremoniously dump in the flour-sugar mixture. Fold it in, but while you do, smoosh the batter against the sides and bottom of the bowl.

You’re getting some of the air out of the egg whites, and you’re making sure the powdered sugar is nice and consistently wet. At first you’ll think I’m insane, but stuff should be looking about right at around 30-45 smooshes. At this point, when you lift your spatula out of the batter, it should flow slowly like lava — neither stiff nor runny.

The next part works best with parchment paper and a pastry bag. If you don’t have a pastry bag, cut one of the bottom corners off a Ziploc baggie. Now you have a pastry bag. Hooray!

Put a piece of parchment paper down on a baking sheet. Fill the pastry bag with the batter. Using a circular motion, pipe 16 little rounds of batter on the sheet, about an inch apart. Remember, you must pipe in a circle, not up-and-down like a soft-serve cone — at least, if you don’t want the tops to crack.

Once you’re all piped out, take the sheet and BANG it on the counter. Two times! Then rotate it 90 degrees and bang it again, also two times. You’re getting the air bubbles out of the cookies.

Bake ’em for about 15 minutes. Take them out before they start to brown. Remove the parchment from the sheet, and let them cool for a minute, then part them from the paper with a spatula.

Once they’re cool, pipe or spread on the filling of your choice. Jam. Buttercream. Storebought frosting you had leftover in the fridge and have been secretly eating in the middle of the night when you get up to pee and you know it’s bad as well as bad for you but you just don’t care.

Just be aware that storebought frosting will taste like storebought frosting and seriously cheapen the way your cookies taste.



  • 2 cups powdered sugar
  • 1 cup almond flour or almond meal
  • 3 tablespoons natural unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 3 large egg whites, at room temperature
  • Pinch cream of tartar
  • 3 tablespoons granulated sugar
  • 2 Heath Bars crumbled to decorate - Dip 1/2 of the top cookie in Ganache and then dip in toffee candy

Ganache Filling

  • 4 ounces bittersweet chocolate chips, we used Toll house dark chips
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, 1/4 stick, at room temperature and cut into cubes

Special Equipment

  • You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.


Directions for the Ganache

  1. Place the dark chocolate chips in a large bowl.
  2. Warm the cream in a small saucepan over medium heat until it just starts to boil.
  3. Stir it into the chocolate without creating bubbles.
  4. Let sit for 1 minute. Add the butter and stir until smooth.
  5. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

Directions for Macarons

  1. Preheat oven to 350°F.
  2. Line 2 large baking sheets with parchment paper.
  3. Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times. Process until fine and combined, about 30 seconds.
  4. Sift through a flour sifter into a large bowl set aside.

Directions for Meringue

  1. Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment.
  2. Beat on medium speed until opaque and foamy, about 30 seconds.
  3. Add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
  4. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
  5. Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
  6. Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
  7. Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes pull the pan put and then rotate and bake for another 7 minutes.
  8. IMPORTANT Slide parchment with cookies onto work surface cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.


  1. Arrange 1 macaron, flat side up, on work surface.
  2. Drop 1 scant tablespoon ganache filling onto cookie.
  3. Top with second macaron, flat side down.
  4. Press lightly to adhere, making sandwich. Repeat with remaining macarons and filling. Arrange macarons on platter.
  5. Cover chill at least 2 hours and up to 1 day.
  6. Serve cold.

I did a little bit of research to figure out what is truly the difference between a macaron and a macaroon. They both start with a meringue base but as No Place Like Oz says that is where the similarities end.

The shells are often made of egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring and usually filled with a flavored buttercream, ganache or jam.

Macaroons also call for egg whites in addition to ground or powdered nuts (which I’ve never seen) or coconut (which apparently is the American way).

Recipe Summary

  • 3 egg whites, room temperature
  • ⅓ cup granulated sugar
  • 1 cup powdered sugar
  • 1 cup finely ground almond flour
  • 1 to 2 drops food coloring of your choice
  • 1 ½ cups powdered sugar
  • ¼ cup unsalted butter, softened
  • 3 tablespoons whole milk

Prepare the Macarons: Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment, until loose peaks form. Gradually add granulated sugar, and beat until sugar is dissolved and stiff peaks form.

Sift powdered sugar and almond flour through a fine mesh strainer. Fold flour mixture into whipped egg whites. Add food coloring until desired color is reached.

Transfer mixture to a ziplock plastic bag or piping bag with a rounded tip. Pipe 1-inch rounds onto baking sheets lined with parchment paper, and let stand in a dry place until rounds are dry to the touch, 1 to 2 hours.

Bake in preheated oven until ruffled edges (also called &ldquofeet&rdquo) have formed and macarons are set and not jiggly, 10 to 12 minutes.

Prepare the Filling: While macarons bake, beat together powdered sugar, butter, and milk with an electric mixer on medium until fully combined and smooth. Transfer filling to a piping bag.

Remove macarons from oven, and let cool on baking sheet set on a wire drying rack for 15 minutes, then transfer macarons directly to wire rack and continue cooling. Pipe or spread Filling onto 1 macaron, and top with a similar size macaron. Serve immediately or store in an air-tight container up to 2 days.

Readers Share Their Success Stories

So how did yours turn out? I hope you enjoyed the process and the recipe worked out well for you. If you didn't quite achieve the results you're looking for this time, try using some of the tips I've provided in my macaron troubleshooting guide and other macaron technique posts I've written below.

And don't forget to share all your beautiful babies with me on Instagram and Facebook. I love sharing everyone's results here. Let's talk baking! Until next time.
XOXO, Mimi

The Macaron Obsession Begins – in search for the best macaron recipe!

Baking is something which I love to do and I’m not too bad at it. Surely these little rounds of delight couldn’t be that difficult to make? After reading up all the different recipes and methods on how to make macarons, I settled on a very old (200yrs) macaron recipe and adjusted it to create something unique. My first batch took the longest to make (due to not knowing how to use my mixer properly when beating the egg whites) and were so large and mis-shaped! They did taste good and disappeared quickly.

In the last week, I’ve gone slightly mad and have made four batches of macarons in the endeavour to achieve the perfect macaron. There’s so many things to take into consideration when attempting to make these things. Experiencing all the ways of how wrong macarons can turn out has given me a better idea of the do’s and don’ts of macaron making.

Nearly everyone pipes out those macarons too big on their first go. My first lot were ginormous! My macarons have come out too runny and flat, straight into the rubbish bin. My hubby read somewhere that I should add a few drops of water to my mixture to make it not so lumpy. Guess that twenty drops was twenty too much! You won’t need to add more than 5 drops (if any) to the recipe I’m sharing with you. They’ve also come out too meringue-like, so more mixing was required. They are still to come out perfect, but I’m a perfectionist so that might be a few more batches of trying.


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