French Macarons

French Macarons are my all time favorite dessert! They may take a couple times to perfect if this is your first time making them, but it is worth every second!

They can be filled with many different types of fillings, but I prefer raspberry filling (recipe below).


  • 3 Egg Whites (at room temperature)
  • ¼ cup Sugar
  • ¼ teaspoon Cream of Tartar
  • ⅛ teaspoon Salt
  • Food Coloring (pink or 1/2 drops red)
  • 2 cups Powdered Sugar
  • 1 cup Blanched Almond Flour
  • Filling Ingredients:
  • 1 stick unsalted butter, softened
  • 1 1/2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 TBSP raspberry puree/compote


  1. Preheat oven to 350°F and line 2 large baking sheets with silicone baking mats.
  2. Put powdered sugar, almond flour, and salt in a food processor and pulse several times until all of the ingredients are fine and well combined. Pour in large bowl and set aside.
  3. Place the whisk attachment on mixer, and beat the eggs on medium speed until stiff and glossy, about 4-5 minutes.
  4. With the mixer running,  add the granulated sugar, slowly one tablespoon at a time until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute. Do not over whip!  Transfer the meringue to a large bowl.
  5. Using a silicone spatula, gently fold the dry mixture with the egg whites in 1 cup increments until the dry ingredients are just combined.
  6. Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spaced about 3″ apart because cookies will spread slightly.
  7. Gently tap the pan on the counter to get any possible air bubbles out of the cookie batter.
  8. Bake cookies, 1 sheet at a time, until firm to touch in center, about 12-14 minutes.

Raspberry Filling:

  1. Using a mixer, cream butter until smooth. Add the powdered sugar and beat until light and fluffy.
  2. Add the vanilla and raspberry jam. Beat until combined. Place in a piping bag with a small round tip.
  3. Assemble your cookies by matching cookies with similar size.  Pipe a small amount of raspberry filling into the center of one cookie, and sandwich with it’s other half.
  4. Continue with all cookies.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s