French Macaron Recipe
Prep time
Cook time
Total time
You can use any flavoring extracts, pastes or emulsion you wish here but typically french macarons are colored to represent the flavor of the filling, not so much the flavor of the macaron itself, which is so simply ~ almond.
For example a raspberry filled macaron will be colored red and filled with raspberry buttercream
Serves: 24 Macarons
  • Sliced Almonds (not toasted) ⅔ cup (72g)
  • Confectioner's Sugar 1 cup (117g)
  • Egg Whites fresh- large 2 (60g)
  • Granulated Sugar¼ cup (50g)
  • Cream of Tartar ⅛ teaspoon
  • Instant Coffee Granules 1 Tablespoon
  • Water 2 teaspoons
  • ¼ Recipe Ganache
  1. In a food processor grind the almonds finely for about 1 minute
  2. Add the confectioners sugar and continue to grind for another 30 seconds to 1 minute
  3. Press the almond mixture through a fine sieve and help it along with a spoon
  4. Return the mixture to the food processor and grind again
  5. Repeat the sifting and grinding until you are left with no more than 2 Tablespoons of course nut particles in the sifter, discard those particles.
  6. Place the room temperature egg white in the mixer bowl and whip on high speed until frothy, then add the cream of tartar
  7. Whip until the meringue starts to get white and frothy and gains strength and volume, then gradually add the granulated sugar and continue whipping on high speed until a thick, glossy firm peaked meringue is achieved.
  8. Add the flavoring
  9. Add the almond flour/sugar mixture all at once and fold into the meringue as per the video instruction~ this is the macaronage.
  10. The batter should flow like lava after approximately 30-40 strokes.
  11. Transfer the mixture to a piping bag fitted with a coupler and no tip and pipe 1" diameter circles spaced 2" apart.
  12. Let dry in a cool spot from 15 - 60 minutes depending on the conditions in your room.
  13. They should be dry to the touch
  14. Preheat oven to 350°F and bake for 13 minutes
  15. Cool completely and fill with ganache
  16. I sprinkled cocoa powder on top of mine.
  17. Store in an airtight container for up to 4 days
Recipe by Gretchen's Bakery at