French macarons, to me, are one of the prettiest desserts on Earth! They are sweet, soft, kind of mushy, and have all the delicious flavors of egg whites and sugar combined! The chocolate pie filling takes these French macarons to another level, too!
Macarons are fun to make IF you have the patience to make them. The first time I made macarons was a year ago and I only tried it three times, but during those three times, it was really easy to make. The ONLY problem I had was the macaron shells were different sizes, but that’s it.
However, when I made these macarons, it took me six times! SIX TIMES! Haha, I didn’t realize using a mat would take much longer to bake! I had to double the time in the oven and that’s when the macarons started to look normal.
Did you know pink food is eaten more than any other food color?
Tips and Tricks for Making This French Macarons Recipe:
- Do not overbeat the egg whites. If you do, it will make the macarons chewy instead of the usual soft and “melts in your mouth” texture of macarons.
- Sift the almond flour and powdered sugar, this will eliminate all the clumps which will give you a smooth macaron shell texture.
How to Make French Macarons:
These are the French Macarons ingredients that you will need:
- egg whites
- granulated sugar
- powdered sugar, sifted
- almond flour, sifted
- food coloring gel
Before starting the mixing process, prepare cookie sheets using baking mats or parchment paper.
In a standing mixer, add egg whites, beat for 30 seconds then add granulated sugar:
Beat until egg whites are white and stiff and set aside:
Meanwhile, sift together powdered sugar and almond flour:
Gradually fold in the dry ingredients into the egg whites:
It should take 30-35 folds using a rubber spatula. The mixture should be smooth and not runny:
Add food coloring to the batter and mix:
I added a few drops of red food coloring and it turned out into a very pretty and delicious pink color!
Pipe macaroons onto a baking mat and make sure to remove the air bubbles, by picking up the tray and hitting the table about five times:
Allow the macaroons to sit for 30 minutes:
Bake at 300F for 23-25 minutes if using a baking mat and let it cool once you take them out from the oven:
This is the most exciting part for me! Piping in the chocolate cream filling in between two macarons! I want to eat them at this point, Simply Bakers!
Place another macaron on top and voila!
I made several pairs of these French macarons and they looked so pretty when I placed them on a cake tray <3
Frequently Asked Questions for the French Macarons Recipe:
Q: Have you tried freezing macarons before filling them?
A: I haven’t tried it but I think it would change the softness of the macarons after thawing.
Q: What brand of gel colors did you use?
A: I often use Americolor in my pastries that need color 🙂
Q: Can I replace the sugar with erythritol?
A: Yes, you can replace it. Baked goods with erythritol they say are best eaten the day it is baked.
Q: My batter keeps on becoming runny, how can I fix this?
A: Make sure you use the right amount of egg whites and also, the right amount of dry ingredients.
Q: Can I use caster sugar instead of granulated sugar?
A: Although they are not exactly the same, they can be swapped in recipes like this.
More recipes to try and enjoy!
French Macarons
Ingredients
- 3 egg whites
- 50 grams granulated sugar
- 200 grams powdered sugar sifted
- 120 grams almond flour sifted
- food coloring gel
Instructions
- Prepare cookie sheets using baking mats or parchment paper
- In a standing mixer, add egg whites, beat for 30 seconds then add granulated sugar. Beat until egg whites are white and stiff.
- Meanwhile, sift together powdered sugar and almond flour.
- Gradually fold in the dry ingredients into the egg whites, it should take 30-35 folds using a rubber spatula. The mixture should be smooth and not runny.
- Pipe macaroons onto baking mat and make sure to remove the air bubbles, by picking up the tray and hitting the table about five times. Allow the macaroons to sit for 30 minutes.
- Bake at 300F for 23-25 minutes if using baking mat.
could you explain to me about the filling? is that from ferrero rocher cupcakes recipe? thanks before
lol! (: thank Ted who eats boogers hehee have a lovely day!
Hi, I know you made this video a long time ago but I really want to try your recipe out! The thing is, can you please tell me the measurements for the ingredients in cups for me? Thanks, that would really help me out!!
HI Keira! It’s on the same page you commented on if you still can’t find it here it is in full
Macarons are fun to make, IF you have the patience to make them. The first time I made macarons was a year ago and I only tried it three times, but during those three times, it was really easy to make. The ONLY problem I had was the macaron shells were different sizes, but that’s it.
However when I made these macarons, it took me six times! SIX TIMES! Haha, I didn’t realize using a mat would take much longer to bake! I had to double the time in the oven and that’s when the macarons started to look normal.
lainey’s baking tip
Sift the almond flour and powdered sugar, this will eliminate all the clumps which will give you smooth macaron shell texture.
macaroons
Did you know pink food is eaten more than any other food color?
macaroons
Chocolate Cream Filling Recipe
French Macarons
Print
Ingredients
3 egg whites
50 grams granulated sugar
200 grams powdered sugar, sifted
120 grams almond flour, sifted
food coloring gel
Instructions
Prepare cookie sheets using baking mats or parchment paper
In a standing mixer, add egg whites, beat for 30 seconds then add granulated sugar. Beat until egg whites are white and stiff.
Meanwhile, sift together powdered sugar and almond flour.
Gradually fold in the dry ingredients into the egg whites, it should take 30-35 folds using a rubber spatula. The mixture should be smooth and not runny.
Pipe macaroons onto baking mat and make sure to remove the air bubbles, by picking up the tray and hitting the table about five times. Allow the macaroons to sit for 30 minutes.
Bake at 300F for 23-25 minutes if using baking mat.
Awesome!!! Thank you for stopping by!!
Thank you so much! I am glad you like it! 😀
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love ur recipe but is this peanut free for my friend or is there a peanut free version
This recipe is peanut-free, go grab it Brianna!
great points altogether, you simply gained a emblem new reader.
What might you suggest about your post that you just made a few days in the past?
Any certain?
Make some more yummy and easy recipes! I love them, Lainey!
Thank you! I am glad you loved this recipe!
It’s going to be finish of mine day, except before finish I am reading this great piece of writing to improve my know-how.
Hi Chelsea! Thanks for swinging by. 🙂
Does almond flour have an alternative flour to use for this ing.? Is all purpose flour okay?