French Macarons


French Macarons

French Macarons
French Macarons

 Today we will make a sandwich cookie: French Macarons made with egg white and almond flour without any leavener but Macarons and macaroons are two different cookies, both are made with egg white but they are much different. Macaroons have an extra O in their name.

French Macarons are delicate sandwich cookies with a crisp exterior, in this recipe, all the success of the recipe depends on properly beaten egg whites. You can change the flavor with the different flavorful filling. There are many methods for making Macarons; Italian, French, and swiss but Italian is more popular.

Total Time: 1hr 30 min

Prep Time: 30 minutes

Cook Time: 20 minutes 


For Macarons

1 cup almond flour

3 eggs white, at room temperature

1 3/4 cups powdered sugar

1/4 cup granulate sugar

1/2 tsp vanilla extract

2 drops pink gel coloring

1tsp salt

For Vanilla Buttercream

1 cup unsalted butter, at room temperature

3 cups powdered sugar

1 tsp vanilla extract

3 tbsp heavy cream


To Make Macaroons:

In the bowl of food processor combine the dry ingredients; almond flour, powdered, 1/2 salt at low speed to make the ingredients extra fine and sift the dry mixture into a bowl.

In another bowl, using an electric mixer beat the egg whites and 1/2 tsp salt until soft peaks form, add in granulated sugar gradually combine to incorporate and mix another 5-7 minutes til it forms stiff peaks; check the mixture by turn the bowl upside down without falling out the mixture. Add the vanilla extract mix to incorporate well also add in the food color and combine well.

Add about 1/2 of the sifted almond flour mixture at a time to the beaten egg whites and using a spatula to combine, after the complete addition of almond flour continue to fold until the batter falls into ribbons. 

Transfer the macaron batter into a piping bag fitted with a round tip, prepare the baking sheet lined with the parchment paper; pipe the 1 1/2 circle macarons onto the parchment apart 1-inch each. Tap the baking sheet to release any air bubbles.

Let the macaron sit at room temperature for 30 minutes to 1 hour, till dry to touch, bake the macarons for about 15 to 20 minutes until well-risen and the macarons don't stick to the parchment paper remove from oven and transfer on a wire rack, allow them to cool completely.

To Make the Buttercream:

In a bowl add the butter and beat with a mixer until light and fluffy, add in the powdered sugar and beat to incorporate well, add the vanilla extract beat just to combine transfer the buttercream to a piping bag fitted with a round tip.

Add a dollop of cream to a macaron shell top with another macaron to make a sandwich, repeat the same for the remaining macaron shells to make sandwich cookies. Place in an airtight container for about 24 hours to bloom. Enjoy with friends and family!!!