Stack of strawberry French Macarons
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5 from 1 vote

French Macarons

Course Dessert
Author Jessica


Ingredients (BASE RECIPE)

  • 2 Large Egg Whites
  • ¼ cup White Sugar
  • ½ cup Almond Flour
  • 2/3 cup Powdered Sugar

Buttercream Filling (BASE RECIPE)

  • ½ cup Butter softened
  • ½ teaspoon clear vanilla extract
  • 1 cup Confectioners Sugar
  • 2 teaspoons milk any milk of choice


French Macarons

  • Preheat oven to 300°F
  • Line a cookie sheet with parchment paper and place the Macaron template print out underneath.
  • In a large bowl, sift together the almond flour and powdered sugar and up to 1 Tablespoon of desired dry flavoring (examples include, cocoa powder, French vanilla cappuccino flavoring, matcha, etc.) and set aside.
  • In a large metal or steel bowl with either a hand mixer or on a stand mixer with the whisk attachment attached. Pour the egg whites into the bowl and turn the power to medium speed (on a kitchen aid mixer this is speed 6). Whip for 2 minutes until egg whites are frothy and white. Keep the mixer running on this speed and gradually over the next 30 seconds sprinkle in the white sugar. When all of the sugar is added turn the speed to full speed (10 on a kitchen aid mixer) and run for 1 minute and 30 seconds. Stop the mixer and make sure that you have a stiff meringue. This means when you pull the whisk out of the bowl, the meringue should be stiff enough that a peak forms in the top of the meringue and on the bottom of the whisk. It is very important that you have this consistency. This should not be runny at all.
  • At this point you can add in the coloring and wet flavoring. I recommend using gel food coloring mixed with ¼ tsp clear vanilla extract or almond extract. Mix the coloring and flavoring together in a small bowl and pour into the meringue. Whip for an additional 30 seconds to fully combine.
  • Scoop meringue into the bowl with the sifted dry ingredients and using a spatula fold the meringue and the dry ingredients together until a smooth consistency is reached. The batter should run off the spatula in thick ribbons.
  • Transfer the batter to a piping bag that is fitted with a circular piping tip. Holding the piping bag straight up and down pipe onto parchment paper to desired size. Use the macaron template that is placed underneath the parchment paper as a guide.
  • When all of the macarons are piped, carefully remove the macaron template from underneath the parchment paper.
  • Lift the pan up 2-3 inches away from the counter top and drop it. Repeat this step 4-5 times. This helps form the shells and pop any bubbles that may be in the batter. 
  • Let the macarons rest on the counter for a minimum of 20 minutes (up to 1 hour) before baking.
  • Place the macarons on the middle rack of the well-preheated oven and bake for 14 minutes. Do not open the oven to check on them during this time.
  • Remove macarons from the oven and let rest on the pan for 1 minute before very carefully transferring the cookies to a cooling rack.
  • Let cool completely before filling.
  • Pipe the filling directly into the center of the backside of a macaron shell and gently press another shell on top, creating a sandwich.
  • Let the macarons rest in the refrigerator for a minimum of 1 hour before serving. Serve cold or at room temperature.
  • Macarons will last refrigerated in an air tight container for 1 week.


  • In a small bowl with a hand mixer beat the butter on high for about 2 minutes until smooth and airy.
  • Add ½ cup of the confectioners’ sugar and the vanilla extract. Beat on high for 2 minutes. Add remaining confectioners’ sugar and beat on high for another 2 minutes. Gradually add the milk until desired consistency is reached. Add in any flavoring or fruit purees and beat until well combined.


French Vanilla Macarons
• Add in 1 Tablespoon of instant French vanilla cappuccino mix to the dry ingredients.
• Use regular base butter cream as filling
Strawberry Macarons
• Into the meringue add a mixture of pink gel food coloring mixed with ¼ teaspoon of clear vanilla extract.
• Into the base buttercream recipe add ¼ cup of strawberry compote.
• To make the strawberry compote, add ½ cup frozen strawberry slices to a sauce pan and boil down until thick. Crush the strawberries with the back of a spoon to create a thick paste.