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Macarons and I have a love/hate relationship. It started with instant love the first time I saw them. They are just the cutest little sandwiches in a rainbow of colors. They have the perfect texture and a pop of flavor when you bite into them, they are just the most delectable little bite.

The feelings of hate started when I tried to make them. I have tried making macarons maybe 7 times and with those attempts came cracked shells, no feet, overbaked shells, underbaked shells, and hollow shells. During those attempts I would be standing at the oven the whole time with my fingers crossed (not even lying, I stood at the oven the entire time they were baking). I was either jumping up and down or absolutely crushed when the time came to take them out of the oven. You can bet Parker got pictures of all the successful macarons I made along with all of the happy emojis I could think of (because of course boyfriends care about those sorts of things;)) I was on cloud nine when they turned out. For those of you who have tried making macarons before probably know exactly the feelings I am talking about. I never knew one person could go through so many emotions just from making one little treat. I have tried using both the Italian and French method of making macarons and for me, I finally got repeated successes with the French method. I had to tweak a few things about the original recipe to get it to work for me and my oven but since then they have turned out pretty dang good every time. Whether you choose to tackle the French macaron or another delicious treat, make something that will make you jump for joy when it comes out just how you want it. For me, baking gives me a sense of satisfaction and happiness and I hope that you too find what makes your heart happy!

The recipe below is adapted from this video.

Makes 24 completed macarons


3 Egg Whites (room temp.)

¼ cup white sugar (50 g)

2 cups confectioners sugar (200 g)

1 cup almond flour (120 g)

pinch of salt

¼ tsp cream of tartar (2 ml)


Preheat oven to 300F degrees.

Sift almond flour and powdered sugar. What remains will be the larger lumps of almond pieces. Discard those.

With whisk attachment whisk for standing mixer, whisk room temperature egg whites on medium speed until foamy, then add salt, cream of tartar and white sugar and whisk for 8-10 mins. Whip until they form a peak that stands upright.

Then add the food coloring. Color the mixture a few shades darker than what you want them to look like as the color will fade when they bake.

Fold flour/sugar mixture into the egg white mixture. I fold the mixture until I can hold up the spatula and the batter smoothly falls off of it in ribbons. You want to be sure not to over mix the batter, it is better for it to be a little under mixed than over mixed.

Transfer batter to a pastry bag. Pipe out 1-1/4 inch rounds on a baking sheet lined with parchment paper.

Tap the pan hard at least 2-3 times to release the air bubbles.

Let them sit out for 30 minutes to dry out.

Bake for 8-10 minutes. I bake mine until I can see the bottom of the macarons just starting to get golden.

Let them sit on baking sheet until cool enough to handle and then transfer to cooling rack until they reach room temperature. I store my unfilled macaron shells in an airtight container on the counter.

As for the filling, I have tried a number of recipes but I always come back to the classic raspberry jam filling. It’s tasty and easy! If raspberry isn’t your thing, use whatever filling that is speaking to you that day. Once I have filled the macarons I then store them in an airtight container in the fridge until ready to eat.

Good luck and happy baking! XO