Foolproof Homemade French Macarons

If you are a beginner cook and love macarons but are afraid to make them, well no need to worry because this recipe is foolproof, meaning anyone can make them.

Following this recipe, you’ll end up with French macarons that are light, airy, and delicate meringue sandwich cookies. These macarons are so good, they melt straight in your mouth.

Guide on making the tastiest homemade french macarons:


For the shell:

  • 1 1/2 cups almond flour 
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar 
  • egg whites from 3 large eggs
  • 1 tsp vanilla 
  • 1/4 tsp cream of tartar 

For the filling:

  • 5 egg yolks
  • 1 cup unsalted butter (softened)
  • 1/2 cup granulated sugar 
  • 3 tbsp water 
  • 1 tsp vanilla
  • 1 pinch salt


Start by lining a baking sheet with parchment paper and sift the almond flour and powdered sugar in a large bowl.

Now, in another bowl, add the egg whites, and using a mixer mix the eggs. Once the egg whites start foaming, add the cream of tartar and very slowly add the granulated sugar.

Next, add your favorite food coloring and vanilla to the mixture and continue mixing it until a stiff peak pops up.

Then add 1/3 of the dry ingredients and spoon the mixture into a piping bag.

After that, pipe around 1 inch blobs onto the prepared baking sheet lined with parchment paper. Let them sit on the baking sheet for approximately 35-40 minutes.

Finally, bake the macarons for approximately 15 minutes on 300 °F. Rotate the baking sheet midway through baking. Let the macarons cool before taking them off the baking sheet.

Now that the macarons are taken care of it’s time to make the filling. In order to do that, we’ll start by combing water and sugar in a medium-sized saucepan.

Place the saucepan on low heat and stir until sugar dissolves. Once the sugar has dissolved, turn up the heat to medium-high and let the water boil.

Next, in a bowl of a stand mixer, add the egg yolks and mix until the egg yolks are foamy and thick.

Once the water reaches a temperature of 240 °F, remove it from the heat. Then drizzle hot syrup into bowl with yolks.

Beat the mixture until it’s completely cooled. Then add one cube of butter at a time and add the salt and vanilla. Continue mixing until the mixture is creamy and smooth.

Also, feel free to add food coloring to the filling so that the macarons can look nicer and prettier.

Finally, it’s time to assemble the macarons. Start by lining them up so that bottom shells are facing upside down. Then pipe a dollop of the filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads.

Place the macarons in the refrigerator for around 2-3 days to ensure that the filling softens.


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