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    Home » Cookies » French Macarons

    French Macarons

    by Lainey · Posted: Jan 20, 2015 · This post may contain affiliate links ·

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    delicious and pretty French macarons

    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!

    French macarons with chocolate filling on a white plate

    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?

    delicious and foolproof French macarons with chocolate filling

    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
    french macarons ingredients

    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:

    whipping eggwhites in a stand mixer

    Beat until egg whites are white and stiff and set aside:

    folding the egg whites for the french macarons recipe

    Meanwhile, sift together powdered sugar and almond flour:

    mixing the dry ingredients for the French macarons

    Gradually fold in the dry ingredients into the egg whites:

    folding the dry ingredients to the egg whites

    It should take 30-35 folds using a rubber spatula. The mixture should be smooth and not runny:

    gradually adding the dry ingredients of French macarons to the egg whites

    Add food coloring to the batter and mix:

    folding all the ingredients of French macarons together using a rubber spatula and adding food color

    I added a few drops of red food coloring and it turned out into a very pretty and delicious pink color!

    final pink batter of French macarons

    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:

    piping the French macarons batter onto the macaron baking mat

    Allow the macaroons to sit for 30 minutes:

    ready to bake French macarons batter

    Bake at 300F for 23-25 minutes if using a baking mat and let it cool once you take them out from the oven:

    freshly baked French macarons

    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!

    piping chocolate filling onto the French macarons

    Place another macaron on top and voila!

    placing a french macaron on top of chocolate filling

    I made several pairs of these French macarons and they looked so pretty when I placed them on a cake tray <3

    french macarons on a cake tray

    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!

    • Mini Chocolate Chips
    • Vegan Blondies
    • Coffee Cake
    • 2 Ingredient Chocolate Ice Cream
    French macarons on a cake tray
    Print Recipe Leave a Comment
    4.67 from 3 votes

    French Macarons

    Pretty and enticing French Macarons for any holiday party – a foolproof recipe you can try and enjoy!
    Author: Lainey

    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.

    Notes

    Chocolate Cream Filling Recipe
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    Reader Interactions

    Comments

    1. aninda says

      July 11, 2015 at 9:03 pm

      could you explain to me about the filling? is that from ferrero rocher cupcakes recipe? thanks before

      Reply
    2. Lainey says

      March 08, 2016 at 12:37 am

      lol! (: thank Ted who eats boogers hehee have a lovely day!

      Reply
    3. Keira says

      March 16, 2016 at 6:01 pm

      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!!

      Reply
      • Lainey says

        March 18, 2016 at 4:20 pm

        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.

        Reply
    4. Lainey says

      June 05, 2016 at 9:46 pm

      Awesome!!! Thank you for stopping by!!

      Reply
    5. Lainey says

      June 05, 2016 at 9:48 pm

      Thank you so much! I am glad you like it! 😀

      Reply
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    8. brianna says

      April 02, 2018 at 7:17 am

      love ur recipe but is this peanut free for my friend or is there a peanut free version

      Reply
      • Lainey says

        December 10, 2019 at 8:21 pm

        This recipe is peanut-free, go grab it Brianna!

        Reply
    9. Ferne says

      July 19, 2018 at 12:29 pm

      great points altogether, you simply gained a emblem new reader.
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      Any certain?

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    10. Anonymous says

      November 27, 2018 at 7:25 am

      Make some more yummy and easy recipes! I love them, Lainey!

      Reply
      • Lainey says

        December 10, 2019 at 8:20 pm

        Thank you! I am glad you loved this recipe!

        Reply
    11. Chelsea says

      August 29, 2019 at 2:23 pm

      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.

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      • Lainey says

        September 05, 2020 at 6:21 am

        Hi Chelsea! Thanks for swinging by. 🙂

        Reply
    12. Arie says

      July 21, 2021 at 10:10 pm

      Does almond flour have an alternative flour to use for this ing.? Is all purpose flour okay?

      Reply
    13. Kotkata says

      April 21, 2023 at 3:54 pm

      5 stars
      Very good Liny!You are perfect!

      Reply

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