by: Debbi

Macarons are delicate little cookies that dissolve almost the instant they touch your tongue. The cookies, made by folding almond flour into beaten egg whites, are pasted together with some kind of filling. Jam is the most popular filling, but macarons are also good filled with with ganache, hazelnut praline, or fruit curds. (Coconut macaroons are something different: Coconut is substituted for the almondflour.) Plain macarons are white, but most macarons sold in French pastry shops have been colored with a tiny bit of food coloring.


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serves: 60

14 tablespoons almond flour

1 1/4 cups confectioners' sugar

4 egg whites

pinch of cream of tartar (unless using a copper bowl)

1-10 drops food coloring

5 tablespoons fruit jam

1 tablespoon kirsch (optional)

Nutrition Facts

Servings Per Recipe: 60

Amount per Serving

Calories: 18

  • Total Fat: 0.7 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.1 mg
  • Total Carbs: 2.8 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 2.5 g
  • Protein: 0.3 g

how is this calculated?

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1.  Beat the egg whites with the sugar and color a small quantity of the egg whites. Fold the colored egg whites, one - third at a time, into the rest of the whites.

2.  Fold the beaten egg whites with the almond flour mixture.

3.  Fit a pastry bag with a 1/2-inch tip and fill it with the macaron mixture. Pipe tiny dollops into the corners of the sheet pan to hold the parchment paper in place.

4.  Pipe the batter out into 1 1/4-inch rounds about 1/8 inch thick.

5.  Let the unbaked macarons sit out for exactly 15 minutes before baking so that a very fine skin forms on them. Bake for about 10 minutes, or until they don't stick to your finger when you touch them.

6.  Flavor the jam with kirsch and put it in a paper cone with a 1/4-inch opening. Pipe a 1/4-teaspoon dollop of filling on the center of one cookie.

7.  Press together two cookies, one with filling, one without.

8.  Arrange the macarons on a tray. If you like, prepare them in a variety of colors.

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