Beth’s Foolproof French Macaron Recipe

French macarons are meringue-based cookies made from eggs, sugar, and almond powder. They usually have flavored buttercream, jam or ganache in the middle. These macarons are beautiful and elegant desserts, and they can be made into different flavors and colors. However, French macarons are not that easy to make. This recipe gives you 6 foolproof tips that will give you flawless French macarons.

This recipe takes a total of 1 hour to prepare and cook. Serves 24 sandwiched cookies.



• 3 egg whites
• 1/4 cup of white sugar
• 2 cups of confectioners sugar
• 1 cup of almond flour
• Salt
• 1/4 tsp of cream of tartar

Raspberry Butter Cream:

• 1/4 cup of salted butter
• 3/4 cup of powdered sugar
• 1 cup of fresh raspberries, drained and crushed through a sieve to extract juice


Preheat oven to 300F.
Use a mixer to beat egg whites until foamy. Add salt, cream of tartar, and sugar. Mix for 8 to 10 minutes.
Whip until soft peaks appear. Add food coloring.
Sift almond flour and powdered sugar. Fold the egg mixture. Do 65 to 70 turns with a spatula.
Transfer the mixture into a pastry bag.
Put parchment paper on baking trays. Pipe out 1-inch molds of the mixture.
Bake for 20 minutes.
In a mixer, add butter and whip until pale. Add sugar.
Strain raspberries using a sieve. Pour the juice into the butter mix.
Transfer buttercream into a piping bag.
Reverse cookie shells on their backs and pipe a small amount of buttercream. Top off with another cookie.

Ideas And Tips:

• Make sure eggs are at room temperature. If not, add the eggs in warm water for 5 minutes.

• Color fades as you bake, so make the color a shade darker than what you want.

• Sifting the almond flour and powdered sugar gives you finer texture so that your macarons don’t have bumps.

• Over mixing the flour with egg mixture can cause the macarons to be flat once baked. Under mixing them makes them flat.

• After you pipe the macaron mixture on the baking tray, tap them to remove air bubbles.
Last tip: Leave the piped macaron mixture on the tray for 20 to 30 minutes before putting them in the oven one tray at a time.

Beth's Foolproof French Macaron Recipe
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7 thoughts on “Beth’s Foolproof French Macaron Recipe

  1. How do you store these? I am making a large batch for a gathering at church so i need to make a lot ahead of time.

  2. Heidi, a macaroon is a coconut cookie. a macaron is a french meringue cookie sandwiched with buttercream:)

  3. I made these today but instead of raspberries, I did blueberries. They turned out perfectfully.Thank you!

  4. I have seen a lot of these cookies being made without cream of tartar. Does it make a difference in the cookie?

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