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5 from 2 votes

French Macarons

Absolutely elegant and eye-catching, these bite-sized, light and delicate French Macarons made with reduced sugar are perfect for tea or coffee time!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: European, French
Keyword: french macarons, macarons
Servings: 12 macarons
Calories: 57kcal
Author: Bebs


  • 1 egg white
  • 45 grams almond flour
  • 70 grams powder sugar
  • 3 tablespoon caster sugar
  • pinch salt
  • pinch cream of tartar (optional)
  • dash food color (powder form)
  • macaron filling of your choice - see ideas listed in Notes.


  • Sift almond flour and powder sugar twice and set aside.
  • Place egg white in a large bowl, add cream of tartar and salt. With a mixer, beat eggwhite for 2 minutes at low speed. Beat for another 2 minutes but this time gradually adding sugar. Turn mixer on high and beat until stiff peaks form (like a shaving cream), that takes about 3-4 minutes. If adding food color, you may add it at this point, then beat the mixture again on high speed for another minute.
  • Divide the dry ingredients into two parts. Add the first half to the meringue and using a spatula, fold it 5-7 times just until incorporated. Add the last half and fold again this time until you reach a lava-like consistency.
  • Transfer the batter to a piping bag fitted with half-inch tip. Pipe into a baking sheet pan with parchment paper or silicone mat. They should look shiny but not runny at this point. Tap the sheet pan three times each side on the counter to get the air bubbles out, pop the ones that did not break out with a toothpick. Let it rest for 30 minutes to 1 hour depending on humidity, you will notice tops form a dull layer and are no longer tacky after resting.
  • Preheat oven to 150°C or 300°F with top and bottom heat on for electic oven. Bake for 16-18 minutes. Feet form in the first 5-8 minutes. (See Notes for gas oven) You know they are done when the shells are hard and do not break away when you pull one from the mat slowly. Once done, let them cool for 5-10 minutes before removing from parchment paper. Then let them cool completely before adding filling.
  • Pair the shells of the same size together and fill the bottom shell's top side with filling of your choice and place the other shell on top of it like a sandwich. Press them together lighlty to spread the filling.
  • Place the filled cookies on an airtight box or container and refrigerate for at least 24 hours. Bring them to room temperature and serve.



Nutrition Label applies only to a pair of shells, filling is not included.
Here are some ideas for the filling:
USING GAS OVEN - Bake for 10-12 minutes at 140°C then turn off the heat and let it in the oven for another 5 minutes. I also add another cookie sheet at the bottom rack to prevent the bottom from browning or burning.


Calories: 57kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 4mg | Fiber: 1g | Sugar: 9g | Calcium: 8mg | Iron: 1mg