French Macaron Recipe

Raise your hand if you've spent hours ogling at beautiful pictures of French macarons like these on the internet. *Metaphorically raising my hand with you*

via Tumblr

 Now I want you to raise your hand if you've never tried one. 

I know. They aren't as easy to come by (or make) as cupcakes or donuts or other sweet treats that make excellent props for fashion bloggers.
I bet some of you are just dying to try one just like I was last year.

Well it's your lucky day! Today I'm going to give you my recipe* and walk you through the process of baking French macarons! 

I can practically guarantee** that if you follow these directions to the 'T', you'll get perfect or next-to-perfect cookies that will make your heart smile. 

Warning: This recipe may seem challenging. Though there are many steps involved, the end result will be well worth your efforts. (Just like in life).

Chocolate Macarons

  • 3/4 cup ground almonds (grind them up into a fine powder with your food processor before measuring)
  • Scant 1 cup powdered sugar (aka confectioners'/icing sugar) (Scant = baker term for not completely full)
  • 2 Tbsp unsweetened cocoa
  • 2 egg whites, at room temperature
  • 1/4 cup superfine sugar (We never have this stuff at my house, but "normal" or granulated sugar works)

For the filling:
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

To make the shells:
  1. Place ground almonds, confectioners' sugar, and cocoa in a food processor and process for 15 seconds. Sift the mixture into a bowl and set aside for later. Line 2 baking sheets with parchment paper. 
  2. Find a large bowl & mixer (My Kitchenaid stand mixer with whisk attachment are my personal favorite), and spatula and wipe them down with a paper towel moistened with lemon juice and dry them after. It's super important that there is no trace of grease in your bowl; if there is your meringue will not whip! 
  3. Place egg whites into the clean large bowl and whip until they hold soft peaks. Gradually beat in the granulated or superfine sugar to make a firm, glossy meringue. 
  4. Using a clean spatula, fold the almond mixture into the meringue one third at a time using a cut and fold technique. When all the dry ingredients are throughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbonlike consistency. 
  5. Pour the batter into a pastry bag fitted with a medium-sized round tip. Pipe 24-32 small circles onto the prepared sheets. Tap the baking sheets firmly onto a work surface to remove ugly air bubbles. Let your cookies stand for 30 minutes at room temperature so they can form a shell. Resist touching them! Fingerprints aren't cute, and you've already worked so hard! Preheat your oven to 325°F/160°C.
  6. Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes. Carefully peel the macarons from the parchment paper and let cool completely on cooling racks. 

To make the filling:

  1. Fit a heatproof glass bowl over a pot of simmering (not boiling) water. Do not let the water touch the bottom of the glass bowl. This is a makeshift double boiler. 
  2. Place chocolate and cream in glass bowl and stir until chocolate is melted and smooth. 
  3. Let it cool completely until thickened. Chill in refrigerator if necessary. 
  4. Use like glue to sandwich pairs of cookies together. 

Now you can make your own and Instagram them to your heart's content. 
Tag me (@SydneyLandry) if you decide to try the recipe out! 

The life of a blogger. Are the macarons still considered cute on plastic plates at Disney? 

Basically my life. 

*Adapted slightly from the recipe in the book Macaroons.
**I can't actually guarantee anything. Egg whites are persnickety, but they've always whipped for me. 


  1. I've never attempted to make macaron's (I never thought I could live up to the pretty ones found in bakeries). These look very easy though!

  2. I love macarons! I found a place near my workplace that sells them and tried one for the first time the other day. But they can be really expensive, so I'm definitely going to try this recipe (or have my parents--the real chefs in the family--try it). Have you made any other flavors successfully?

    1. Good luck! I've made vanilla ones, too!
      Just take out the cocoa and use a full cup of powdered sugar. Beat in half a teaspoon of vanilla when you have a "stiff peaks" meringue.

  3. So so so excited to try these! You'll be seeing my attempt on Instagram very soon.
    XO Preperella