French Macaroons

French Macaroons


  • 115 grams almond flour
  • 200 powdered sugar
  • 1/4 cup meringue
  • 90 grams egg whites
  • 1 1/2 cups buttercream frosting
  • 1/2 cup sugar
  • 1 1/2 teaspoons flavoring (and color: ass of flavoring to the macaroons and buttercream.)


  1. 1Preheat oven to 300 deg F. Line baking sheets.
  2. 2Combine almond flour and confectioners sugar. set aside.
  3. 3meringue: Beat egg whites and sugar until medium stiff peaks. Fold broyage into meringue. Pipe into round disks. set aside to from skin. Make the macaroons for about 10 minutes or until just firm.
  4. 4buttercream: warm egg whites and sugar over simmering water stirring constantly. When warm, take out bowl from simmering water and beat until stiff. when cold or at room temperature, add cubed butter.
  5. 5for flavoring and color: add 1 1/2 tsp of flavoring to the macaroons and buttercream.
  6. 6assemble by putting the buttercream between the two flat sides of the macaroons.
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