Easy Parisian French Macaron Recipe

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The best easy Parisian french macaron recipe you will ever need. The macaron is a meringue type sandwich cookie filled with delicious rich fillings such as buttercream or chocolate ganache. This easy Parisian french macaron recipe is simple to make just follow our easy step by step instructions and you’ll be on your showing off your new delectable colorful macarons to your family and friends.

What are macarons?

Macarons are the exquisite iconic sandwich cookies of France. These dessert cookies are made by whipping up a meringue then folding them in almond flour and icing sugar and baking them to a perfect crisp, filling them with a rich creamy filling. Macarons are sold everywhere in France and throughout Europe, there are even dedicated boutique shops focused on just selling and showcasing them. They make the perfect great gifts due to their colorful beauty and not to mention taste. You can even find them in United States and Canada at large grocery retailers.

What is the difference between Macaron and Macaroon?

Macaron and macaroons are completely different cookies but both take delicious. The French macaron is a meringue type round cookie and is made using eggs white, granulated sugar, almond flour and confectioners sugar. The macaroon is a coconut cookie that is soft, chewy and dense and is made using sweetened coconut, sugar and eggs.

Why are French Macarons so expensive?

Macaroons are expensive partly because of the cost of the ingredients. The main ingredients in a macaron are egg whites, almond flour and confectioners sugar (icing sugar). You also have to have a certain skill to make the perfect macaron, that’s why we mentioned to follow this recipe step by step thoroughly.

Equipment needed to make macarons:

1. Planetary Mixer with whisk attachment or hand held beater.
2. Parchment paper or silicone baking mat.
3. Two flat baking trays
4. Flour Sifter / Sieve
5. Pastry bag or pipping bag with 1/2 inch round tip.
6. Wire cooling rack.

Lets get started with this Macaron recipe!

Ingredients for French macaroon in grams:

For the Cookie

• 120 grams egg whites at room temperature
• 100 grams fine granulated sugar
• 130 grams blanched almond flour 
• 130 grams icing sugar (confectioners sugar)
• 2 grams cream of tartar
• 2 grams salt

Ingredients for French Macarons in volume measurements:

• egg whites ( 3 large eggs) at room temperature
• 1/2 cup fine granulated sugar
• 1 1/2 cup blanched almond flour 
• 1 cup icing sugar (confectioners sugar)
• 1/2 grams cream of tartar
• 1/2 grams salt

Instructions on how to make Macarons:

1. In a large bowl sift together the almond flour and icing sugar
2. Repeat 3 to 4 times and set aside.
3. In a clean mixing bowl with whisk attachment add in the egg whites and whisk on setting 4 ( KitchenAid Mixer) until egg whites begin to foam and froth. If you don’t have a mixing machine you can use a hand held mixer or beater.
4. Add in the cream of tartar and mix for 30 seconds.
5. Add in the salt and mix for another 30 seconds and increase speed to number 6 setting.
6. Add in the granulated sugar slowing and increase the speed setting to number 8 and whip till stiff peaks starts to develop.
7. Add in your a few drops( 3-4) food coloring of choice and continue whipping until stiff peaks are achieved.
8. If you wanna make different colored macaroons with same batter then add the coloring once the macaron batter is mixed with the almond mixture.
9. Slowing add the almond flour mixture to the meringue in 3 to 4 parts gently folding it in using a spatula. ( About 30 strokes)
10. You can tell when the meringue mixture is well combined, it will slowly run down the spatula like lava.
11. Prepare your pastry bag with a 1/2 round tip and fill it with the macaron batter.
12. Line your baking pan with silicone mat or parchment paper.
13. Deposit 1 inch circle dollops of macaron batter onto tray and space them apart 1 inch. Do this till pan is full.
14. Tap baking tray onto table 3-4 times to release any trapped air bubbles in the macaron batter.
15. This will ensure a consistent rise and volume of the cookie.
16. Let the filled baking stand for about 30 minutes before placing into oven. The unbaked macroon will form a slight dry skin which will result in a perfect macaron shell.
17. Preheat oven to 320˚F (160˚C).
18. Place baking tray into oven and bake for 14-15 minutes.
19. Remove from oven and transfer macarons to wire rack and cool for about 30 minutes before filling.

Ingredients for Buttercream filling in grams and volume measurements for filling macarons:

• 240 grams unsalted butter or (1 cup unsalted butter) Room temperature
• 390 grams icing sugar ( confectioner sugar) 3 cup
• 6 grams natural vanilla extract or (11/2 teaspoon) 
• 60 grams milk or heavy cream ( 2 tablespoons)

Instructions on how to make vanilla butter cream filling for macaron:

1. In a mixing bowl with paddle attachment, add the unsalted butter and icing sugar and mix on setting 4 until mixture is smooth. You can use hand held mixer and follow the same steps.
2. Add in the vanilla extract and continue to mix ( 30 seconds) until well combined.
3. Add in the milk or cream and continue mixing until butter cream is nice and smooth.
4. Transfer vanilla butter cream into piping bag,

Assembling the macaron:

To assemble your macaroons, add enough butter cream to one macaron cookie filling it about 3/4 of the base and top it with another cookie shell. Repeat untill all the macaron cookie shells are filled. If there is left over butter cream you can store it in your refrigerator.

How to store Macarons?

Once your macarons are filled, you can store them into an air tight jar.or container. They will keep for about 2 weeks. Macarons make the perfect great gift during this holiday season. You can pick up a decorative box at any craft store and fill it with your exquisite macarons and hand it out to the people that men the most to you.

Easy French Parisian Macaron Recipe

The best easy Parisian french macaron recipe you will ever need. The macaron is a meringue type sandwich cookie filled with delicious rich fillings such as buttercream or chocolate ganache. This easy Parisian french macaron recipe is simple to make just follow our easy step by step instructions and you’ll be on your showing off your new delectable colorful macarons to your family and friends.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine French

Servings 20 sandwich cookies

Calories 100 kcal

Ingredients

  

Ingredients for French macaroon in grams:

• 120 grams egg whites at room temperature
• 100 grams fine granulated sugar
• 130 grams blanched almond flour
• 130 grams icing sugar confectioners sugar
• 2 grams cream of tartar
• 2 grams salt

Ingredients for French Macarons in volume measurements:

• egg whites 3 large eggs at room temperature
• 1/2 cup fine granulated sugar
• 1 1/2 cup blanched almond flour
• 1 cup icing sugar confectioners sugar
• 1/2 grams cream of tartar
• 1/2 grams salt

Ingredients for Buttercream filling in grams and volume measurements for filling macarons:

• 240 grams unsalted butter or 1 cup unsalted butter Room temperature
• 390 grams icing sugar confectioner sugar 3 cup
• 6 grams natural vanilla extract or 11/2 teaspoon
• 60 grams milk or heavy cream 2 tablespoons

Instructions

 

Instructions on how to make Macarons:

• In a large bowl sift together the almond flour and icing sugar
• Repeat 3 to 4 times and set aside.
• In a clean mixing bowl with whisk attachment add in the egg whites and whisk on setting 4 ( KitchenAid Mixer) until egg whites begin to foam and froth. If you don’t have a mixing machine you can use a hand held mixer or beater.
• Add in the cream of tartar and mix for 30 seconds.
• Add in the salt and mix for another 30 seconds and increase speed to number 6 setting.
• Add in the granulated sugar slowing and increase the speed setting to number 8 and whip till stiff peaks starts to develop.
• Add in your a few drops( 3-4) food coloring of choice and continue whipping until stiff peaks are achieved.
• If you wanna make different colored macaroons with same batter then add the coloring once the macaron batter is mixed with the almond mixture.
• Slowing add the almond flour mixture to the meringue in 3 to 4 parts gently folding it in using a spatula. ( About 30 strokes)
• You can tell when the meringue mixture is well combined, it will slowly run down the spatula like lava.
• Prepare your pastry bag with a 1/2 round tip and fill it with the macaron batter.
• Line your baking pan with silicone mat or parchment paper.
• Deposit 1 inch circle dollops of macaron batter onto tray and space them apart 1 inch. Do this till pan is full.
• Tap baking tray onto table 3-4 times to release any trapped air bubbles in the macaron batter.
• This will ensure a consistent rise and volume of the cookie.
• Let the filled baking stand for about 30 minutes before placing into oven. The unbaked macroon will form a slight dry skin which will result in a perfect macaron shell.
• Preheat oven to 320˚F (160˚C).
• Place baking tray into oven and bake for 14-15 minutes.
• Remove from oven and transfer macarons to wire rack and cool for about 30 minutes before filling.

Instructions on how to make vanilla butter cream filling for macaron:

• In a mixing bowl with paddle attachment, add the unsalted butter and icing sugar and mix on setting 4 until mixture is smooth. You can use hand held mixer and follow the same steps.
• Add in the vanilla extract and continue to mix ( 30 seconds) until well combined.
• Add in the milk or cream and continue mixing until butter cream is nice and smooth.
• Transfer vanilla butter cream into piping bag,

Assembling the macaron:

• To assemble your macaroons, add enough butter cream to one macaron cookie filling it about 3/4 of the base and top it with another cookie shell. Repeat untill all the macaron cookie shells are filled. If there is left over butter cream you can store it in your refrigerator.

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