Easy French Macarons Recipe

Easter Sunday went by last weekend, thanks to which I had a good long weekend that started on Good Friday. Since I have friends who start their Easter parties on Saturday night and go on celebrating till Sunday evening, I decided to bake them something as munchies. Now we all know how significant eggs are on Easter, but I wanted to have something different this year. And so I thought of, Macarons  cakesandmore.

For the ones who don’t know, Macarons are French cookie cakesandmore sandwich with creamy icing in the middle. These tiny cookie sandwiches has become the recent favorite dessert for most. So I thought, why not make a batch, put them in a pretty box tied up with ribbon, and bring them to my friends as a dazzling gift. And while I was at it, I thought I’d share my making process with you. Just so if you’d want to Macaron your way into a party someday 😉 (Easter or not :p).



  • 1 3/4 cups confectioners’ sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/4 cup superfine sugar
  • 2 to 3 drops gel food coloring

Equipment you would need:

Oven (including convection settings)

4 baking sheets

3 baking mats

Fine Mesh Strainer

Pastry bag

First, I preheat the oven at 300 degrees celsius using the convection setting. Take the confectioners’ sugar and almond flour, measure them in cups, transfer both in equal quantity into bowl. Whisk to mix well.

I use the fine mesh strainer to sift the sugar-almond flour mixture, a little at a time, into a bowl large enough, pressing with a spatula to allow the content to pass through. There might be some almond flour remaining in the end, I don’t use that in my flour mix.

Next, I beat the egg whites, cream of tartar and salt in a mixer. I do this on medium speed until the content turns frothy. Then I increase the speed to medium high and gradually add the powdered sugar. Continue beating until the content turns stiff and shiny.

I, then transfer the beaten egg whites into the almond flour mix. Use a spatula to combine the mixture together. Adding food color and continue mixing, folding and turning, until the batter is smooth and falls off the spatula in a thin flat ribbon. This might take you, 2 to 3 minutes.

Take this batter into a pastry bag, make sure that bag is fitted with 1/4-inch round tip. Hold the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (roughly 20 per sheet). Tap the baking sheets to release any air bubbles.

Let the cookies settle at room temperature until the tops are no longer sticky to the touch, this might take 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch, this is to protect the cookies from the heat.

Put this to bake until the cookies look shiny and rise 1/8 inches, this would take about 20 minutes. You can now transfer these cookies to a rack and let them cool completely. Now just peel the cookies off the mats and sandwich with a thin layer of filling.

Repeat, for more cookies cakesandmore.

And here you have it. Recipe on how to make Macarons at home. Quick and easy!

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