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French macarons are delicate sandwich cookies renowned for their crisp shells, airy interiors, and signature “feet” at the base. The best macarons made with whipped egg whites, almond flour, and sugar, they boast a sweet flavor that complements an array of fillings. While they have a reputation for being finicky, mastering these homemade macarons can be done with these tips and tricks.
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5 from 2 votes

French Macarons

Popular French Macarons are famous for a reason. These sandwich cookies melt in your mouth. Tips and tricks to making perfect homemade macarons at home.
Prep Time35 minutes
Cook Time20 minutes
Total Time55 minutes
Course: Dessert
Cuisine: French
Servings: 8 -12
Author: Melissa Stadler, Modern Honey

Equipment

  • kitchenaid mixer
  • baking sheet
  • parchment paper baking sheets

Ingredients

  • 3 Egg Whites at room temperature
  • 1/4 cup Sugar
  • 1/4 teaspoon Cream of Tartar
  • 1/8 teaspoon Salt
  • Food Coloring
  • 2 cups Powdered Sugar
  • 1 cup Blanched Almond Flour

Macaron Filling Ideas:

  • Lemon Curd
  • Raspberry or Strawberry Jam
  • Chocolate Ganache
  • Nutella
  • Almond Buttercream
  • Pistachio Cream

Vanilla Cream Cheese Buttercream Filling:

  • (1) 8-ounce pkg. Cream Cheese softened
  • 8 Tablespoons Butter (softened)
  • 2 cups Powdered Sugar
  • 1 Vanilla Bean or 2 teaspoons Pure Vanilla Extract

Instructions

  • Preheat oven to 300 degrees. Beat egg whites until foamy. Add sugar, cream of tartar, and salt and beat for 8-10 minutes longer, until stiff peaks form that can stand upright.
  • Stir in food coloring of choice. Sift powdered sugar and almond flour and discard excess.
  • Fold flour/sugar mixture into whipped egg whites. Using a rubber spatula, carefully fold the mixture together until incorporated, about 65-75 turns of the spatula.
  • On silicone baking sheet or parchment paper lined baking sheets, drop heaping teaspoons of batter onto cookie sheet 1 inch apart or place the batter in pastry bag. Pipe out 1 inch rounds.
  • Tap the pan 3 times to release air bubbles.
  • Let the macarons rest and dry out for 25-30 minutes. This helps to create the platform or feet on the macarons.
  • Bake for 19-22 minutes or until no longer tacky. Let cool.
  • Spread 1 teaspoon of filling of choice (filling ideas and recipe down below) on flat side of the cookie and top with a cookie of matching size. Cover with plastic wrap and let chill in refrigerator.
  • To make Vanilla Bean Cream Cheese Buttercream:
  • In large mixing bowl, cream together cream cheese and butter until light and fluffy, about 3-5 minutes. Add powdered sugar and mix until creamy. If using a vanilla bean, slit vanilla bean in half and use tip of knife to scrape the vanilla bean paste from each side of vanilla bean pod. If using vanilla extract, add to frosting and stir until combined.

Notes

**Adapted from Entertaining with Beth
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