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HOLY MACARON - Quick and Easy Recipe

Wednesday, August 30, 2017

Being one of the pickiest eaters in the world, I waited a LONG time to try macarons. They looked weird, and they were all different colors. I thought there was absolutely no way they could be good... AT ALL. Boy, was I wrong. My brother and sister-in-law have recently become obsessed with a bakery in their town that sells these bad boys. Every time they come home, they bring a bag with a mix of flavors. Because of them, I finally tried macarons, and I can now say I, too, am completely obsessed. They are DELICIOUS! The only drawback? The cost. The cheapest I have found macarons for is $2 a piece. If i want more than a few, whether it be for a party or just because I want to binge eat for a weekend (you know you do it too), that could get quite expensive. After scouring the internet and trying my own variations, I have nailed down the BEST and EASIEST recipe yet. 

What You Need:

  • 1 Cup Icing Sugar (Powdered Sugar)
  • 2 Medium Egg Whites
  • Small Pinch of Salt
  • 1 Cup Finely Ground Almonds
  • 1/4 Cup Fine Sugar
  • Vanilla Extract 
  • Piping Bag with 1/3" or 1/4" Tip
  • Silicon Mat or Baking Paper/Parchment Paper
  • Baking Sheet
  • Food Coloring (You choose the color based on the flavor you're making - for this example we will use Lemon - my favorite!)
  • For the Filling
    • 1 1/2 Cup Unsalted Butter (Softened)
    • 2/3 Cup Icing Sugar
    • Filling Flavor (You can use any variation or filling. For this example we'll use lemon zest and a few drops of juice)
  • Preheat the oven completely to 300F. Macarons need to cook low and slow to avoid burning and to cook all the way through.
  • In a large mixing bowl, sift the Icing Sugar and Ground Almonds together. Dispose of any lumps left in your sifter. 
  • In a separate mixing bowl, whisk the egg whites and salt together until you see them form soft peaks. Slowly add small amounts of the Fine Sugar in and continue to whisk. This mixture should become very thick and look glossy. Once you have reached this point, lightly stir in the Ground Almond/Icing Sugar mixture. Don't panic if this makes the mixture look differently. It will begin to lose some air during this point, and it will become somewhat loose looking. 
  • Add a couple of drops of food coloring (yellow if you're making lemon - my favorite!) and two drops of vanilla extract. 
  • Transfer the mixture into your piping bag, and place your Parchment Paper or Silicon Mat on a baking sheet. 
  • Holding the piping bag vertically, pipe 1 1/4" circles onto the paper/mat.
  • Tap the sheet twice on the counter in order to get any air bubbles out.
  • Let the macarons sit for about 15-25 minutes (depending on humidity) until the tops are no longer sticky to the touch. Slide another sheet of Parchment paper under the first one in order to protect the bottoms from heat a little better.
  • Bake the macarons for about 8 minutes then open the door to release any steam. Close the door back and continue baking about 7-8 minutes. The cooked macarons should rise about 1/8" and be shiny on the outside.
  • Remove from the oven and immediately place paper/mat on a wire cooling rack until they are completely cooled. If you try removing before they are cold, they will break easily, so be careful!
  • Once cooled, remove from paper/mat and fill with approximately 1 tsp. of filling (see below for filling recipe)
Making the Filling
  •  In a mixing bowl, beat the softened butter on medium speed until fluffy, then begin to gradually add in the Icing Sugar. You can then add in any flavoring you would like. My personal preference is lemon, for which I use a little lemon zest and about 1-2 tsp lemon juice. For more filling flavor ideas, see below. 

    • Raspberry - add in seedless raspberry jam
    • Mint Chocolate - cocoa powder, Mint extract and mint green gel food coloring
    • Pistachio - finely ground pistachios and green gel food coloring
    • Vanilla - vanilla extract
    • Strawberry - seedless strawberry jam
    • Chocolate - cocoa powder 
    • Orange Dreamsicle - orange zest 
    • Honey Lavender - honey and ground dried lavender 
    • Wedding Almond - almond and vanilla extract

As always, we would love to hear from you! Leave us a comment below with questions, feedback or suggestions! 


  1. The first time I tried macarons was when I went to New York in March of 2016. they were yummy, but expensive. need to try this recipe.


HOLY MACARON - Quick and Easy Recipe

Being one of the pickiest eaters in the world, I waited a LONG time to try macarons. They looked weird, and they were all different colo...

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