My Basic French Macaron Recipe

by Daniel Valko

      Its crazy to think that a year ago at this time I didn't even know what a French Macaron was. And now I've made them for many different accessions, like baby and bridle showers. I baked my first batch of macarons in November of last year. Thinking it would be a nice challenge and wouldn't hurt if I would one day master these amazing French beauties. That day came sooner than I thought because soon a was being asked to bake them for a wedding!!! Baking them for the wedding was a huge deal for me because that showed me I had more than just a hobby on my hands. French macarons can sometimes be sold in bakeries for upwards of $2 because of the time and effort that go's into baking them. This Version of the basic French Macaron recipe is one I developed, for macarons with food coloring and or vanilla. The consistency of the batter is perfect for macrons with food coloring but is to dry for adding coco powder or dry instant coffee. For that recipe click on the link named "French Macarons What Does It Really Take?" on the bottom of this post. French Macarons take some time to become a expert baker in, don't think that a nailed them the first time I made them. Sometimes a humid day or the temperature of your oven may mess with your macarons. French Macarons are very delicate so never open the oven during baking. If you really want the most perfect macrons. Follow all the steps correctly and read threw the directions carefully. If you need any more help just leave me a comment. 


• 2 cups powdered sugar 
• 1 cup ground almonds ( almond flour)
• 3 egg whites 
• 8 tbs granulated sugar 

• food coloring of your choice  
• 1 teaspoon pure vanilla extract 


1 Set out 3 eggs into a bowl of warm water to bring them to room temperature. 

2  In a large bowl sift your almond flour. (Make sure you sift all your flour, it may take a while but this will give you a smooth macaron) Then In another bowl sift the powdered sugar. Mix the almond flour and powdered sugar together well, then sift it again to insure the smoothest  result in your macarons.

3 Measure out 8 tbs of granulated sugar into your mixer bowl, and separate your egg whites.

4  Pour your egg whites into the mixer bowl then the (food coloring and or vanilla, the food coloring will fade during baking so add a little more than needed) mix for about 2 mins on high. Stop the mixer and hold up the whisk attachment, if your meringue does not have a stiff peak that holds, Then mix again for 30 seconds and do this again until you have a glossy white stiff peak.

5  Add all of your powdered sugar and almond flour into the mixer bowl and fold in the batter with a wooden spoon until it flows like lava off your spoon. (Do not over mix) 

6  Then transfer your macaron batter to a large pastry bag with a 1/4 inch hole attachment. Use a tall drinking glass as a stand for your bag.

7  Next squeeze out 1 inch in diameter round hills on a cookie sheet or pan, lined with parchment paper. As soon as you filled up the first sheet. Take your pan and drop it against the counter to flatten and release all the air bubbles in the macaron. Do this about 15 times for every pan. (for the best round macron, pick up your pan and drop it strait down, holding and hitting it will make ovule shaped macarons...not perfect round ones.)

8  After all the macaron batter is on the pans, your macarons will need to dry and rest for about a hour or until they are dry to the touch. (this is what makes a perfect feet on the macaron)

9  Preheat the oven a to 380 F but change the temperature to 325 F as soon as the pan is in the oven. (never bake 2 pans at once) bake one pan at time for 12 mins. After one pan is done baking change the temperature to 380 F wait 5 mins then lower again to 325 F before baking the next pan. (bake the rest of the pans in that way.) 

10  Let the macarons cool completely before taking them off the parchment paper. Wait about 30 to a hour before sizing them up with 2 same sides and filling them with the filling of your choice. Store the filled macarons in the refrigerator for at least 24 hours before serving, for the flavors to meld. 

French vanilla butter cream 

• 1 stick of unsalted butter 
• 1 1/4 cup powdered sugar 
•  1/2 cup heavy whipping cream 
•  1 teaspoon pure vanilla extract 
•  1/2 teaspoon rum (optional) 

1  Whip the heavy cream in the mixer until whipped, then set aside in a bowl. 

2 Beat the butter for about 8 mins, for it to become light and fluffy, then mix in the whip cream, powdered sugar,vanilla and rum. 

3 Fill a pastry bag with the butter cream and fill the macrons with the amount of your liking.

My other posts on French Macarons: