Easy French Macarons Recipe

French Macarons with French flags on them

What a better recipe for Bastille Day than French macarons? This easy recipe will teach how to make French macarons from scratch. Macarons can be pretty scary to make at first, but follow these easy steps and you will be eating delicious macarons later today!

(For 40 macarons )


  • 56 grams of egg whites 
  • 75 grams of caster sugar
  • 75 grams of almond flour 
  • 75 grams of powdered sugar
  • coloring (optional)

First things first: 

If you have good almond flour, you just have to mix it with the icing sugar without sifting. If both these ingredients are a little grainy, try to sift them together once or twice to have a smooth preparation. Weigh your ingredients again to make sure that you end up with the right quantities (1:1)

The egg whites must be taken out of the refrigerator the day before to make sure that they are at room temperature.


1 / Whip the egg whites at low speed and as soon as they foam add half the sugar, little by little.

2 / Beat the egg whites until they form stiff peaks and add the rest of the sugar, again, little by little. Whisk a little more until the meringue on the whisk makes like a bird’s beak. When it does, you can add the coloring, if choosing to add color and mix a little more.

4 / Pour the almond flour/powdered sugar preparation onto the meringue, mix with a Maryse from bottom to top, turning the bowl to incorporate the preparation into the meringue.

5 / Then you will work the dough to make it smoother and a little runnier. Using a rubber spatula, scrape down the bowl and gently fold the batter from the outside of the bowl, and gently twisting it into the center in a circle-like manner. Do this until the batter has a lava-like consistency and you can make a figure 8 with the batter without it breaking.

6 / Fill a pastry bag fitted with a ½ inch tip. Pipe the macarons out a few inches apart onto two cookies sheets lined with parchment paper.

7 / Bake the macarons at 300°F for 13 to 15 minutes (depending on the size).

8/ Use any of the following as fillings:

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