Posted by: inyomouth | August 12, 2010

Les Macarons Français

“THEY HAVE FEET!!” we cried in triumph, taking them out of the oven. ***

Our first time making French Macarons and we had success.  Maybe the humidity was just right, or the KithenAid whipped the whites perfectly stiff, or maybe these stubborn confections knew how angry Meadow and I would be if they didnt make a stunning debut at her party.  Either way, the Macarons were beautiful and delicious and quite popular at the soiree, and because of them, Meadow and I have graduated into a new level of culinary prowess.

*** “Feet”: The telling feature of a properly made macaron. The evidence that the macaron was perfectly piped into a smooth shell that traps the air bubbles as the macaron cooks, causing the meringe to rise and grow “feet.” You can see those “feet” on either side of the filling.


Need a diagram?

Here is one Google came up with:


1 cup powdered sugar
1/2 vanilla bean
½ cup powdered almond meal
2 large egg whites
5 tablespoons granulated sugar


  1. Crack the eggs and keep just the whites in a bowl.  Allow them to sit out until they are absolutely at room temperature.
  2. Preheat oven to 285 degrees Fahrenheit–or as close as you can get.  Prepare a pastry bag with a 1/2 inch round tip.
  3. Pour about 1 cup almond meal into a food processor and pulse until it becomes a fine powder–from here you can measure out the 1/2 cup you need. Cut open half of the vanilla bean and scrape the seeds into the powdered sugar.  Sift together the almond and sugar+vanilla seeds.
  4. Beat the egg whites until soft peaks form.  Add granulated sugar and beat until very stiff peaks form.  Gently fold in sifted dry ingredients in two batches until no streaks of egg whites remain.
  5. Scoop batter into pastry bag and pipe onto a parchment lined baking sheet.  Wet your fingers with water and lightly pat down any peaks that appear on the piped Macarons.
  6. Bake for 15-17 minutes.
  7. Did they grow feet???  Wether they are in a puddle or puffed and pretty they will still taste good.  Take them out of the oven and let them cool while you prepare the filling.

Vanilla Buttercream Filling:


1/4 cup buter at room temperature
1/2 cup powered sugar
1/2 vanilla bean, scraped
1 tablespoon cream


  1. Add all ingredients to mixing bowl and beat until incorporated and light.
  2. Transfer to pastry bag fitted with 1/4 to 1/2 inch tip.
  3. Pipe onto half of cooled Macarons to form sandwiches.

For Rose Flavored Macarons, omit vanilla and add a few drops red food coloring to make a pink batter.  For the frosting, also omit vanilla and add a few drops rose water to taste.



  1. i think i just died and went to dessert heaven.

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