French Macarons
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French Macarons


French Macarons Basic Recipe

Prep Time: 30 min | Total Time: 2 hours | Yield: Makes 20 to 25 sandwich cookies
Photos by Linda Pugliese. Courtesy of Martha Stewart Living. Copyright © 2014.


2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners’ sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)


1. Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners’ sugar; process until combined, about 1 minute.

2. Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.

3. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.

4. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.

5. Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.

6. Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.

7. With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
8. Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

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16 comments... read them below or add one

  1. Yfa Cali says:

    Hi dear! I love your recipes. I want to try cooking Thai & Malay foods but unfortunately we don’t have Asian stores here in Riyadh that sells herbs and spices. My friends and I will be in KL next week, is there any possibility that you can give me some tips where to buy cheap & complete Thai & Malay ingredients? Your response will be highly appreciated! :)

  2. Annie says:

    Is there no resting period for this

  3. Debbie says:

    Your recipe makes them look so simple. I will definitely have to try them. I do have one question. The macaroons in France are so beautiful and colorful, can you tell me what to use for coloring the meringue please?

  4. Tanya says:

    Hi! This recipe sounds so simple and I can’t wait to try. But I have almond flour–can I use that instead of grinding almonds? And if so, how much almond flour would I use instead of the 2/3 almonds? Thanks so much!

    • Joanna says:

      Almond flour/meal is perfectly fine. That is what you are making when a recipe calls for blanched almonds, put in a food processor :)

  5. Lenny says:

    Hi Tanya,
    Yes, you can use almond flour.the recipe calls for 71 grams. Mix the almond flour with confectioners’ sugar. Process until combine then follow Step No. 2. Even though you are using almond flour, they still have lumps and need to be processed and sieved. Good luck :)

  6. Bonnie Badilla says:

    Can I have a recipe for macaron fillings? THanks, I enjoyed every recipe in your website.

  7. Heide M. says:

    I’ll have to try your macaroons.

  8. sim2311 says:

    I would love to make these but my daughter has a severe nut allergy. Could I replace the almonds with something else for the same effect/taste?

  9. normabakes says:

    Hi, im aware that you dont need to dry the macaroon before baking..

  10. normabakes says:

    Hi, i noticed that you dont need to dry the macaroon before it?

  11. poisinkandy says:

    these are so cute! I see them all the time on Tumblr, I’m going to have to hunt down these ingredients.

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